Stuffed Chicken Breast & prep for my cooking class

Tomorrow is the Paleo Cooking for the Holidays at Canyon Crossfit and that means tonight is all about prep! But my family stills needs to eat and so do I! So I had to come up with something that was filling, easy and tasted yummy and this is what I came up with...

Stuffed Chicken Breast

 





 

Prepare chicken breast by laying on cutting board and covering w a piece of parchment paper and then using a rolling pin firmly pound the breast until it is about 1/4 inch thick. Next layer with 1 slice prosciutto, fresh spinach, sliced roasted red peppers (I like the Trader Joe's brand in the jar) & either green or kalamata olives. Then roll the breast towards you and secure it with 2 toothpicks. Finally, heat 3 T coconut oil in pan at medium high heat and place chicken in pan & sprinkle w Everyday Seasoning from Trader Joe's. Cover and cook for approximately 15 minutes. You should probably cut into the chicken after 15 minutes and if pink, continue cooking covered for another 5 minutes. Tonight I served it over fresh spinach because of time but it would be so good with spaghetti squash. You could also add a few sun dried tomato slices to the "stuffing" and if you wanted to get really fancy you can top with a fresh marinara or jarred variety that is paleo or Whole30 approved. Make extra to have for leftovers.