Why I chose this recipe:
A friend of mine is having some health issues and in an attempt to jump start the healing process, he has decided to follow the autoimmune paleo (AIP) diet protocol. The AIP protocol is very strict with the goal of managing the symptoms or possibly reversing the disease. One of the greatest challenges of this protocol is that cooking your own food is imperative. For my friend, given his busy schedule cooking such a restrictive menu for all of his meals is not an option.
Given my love of cooking and zest for a challenge, I set out to create a few delicious AIP-friendly meals for him to enjoy. This AIP Pesto Chicken is one of them. Even though this recipe meets the criteria for the AIP protocol, it is so delicious you will willingly and proudly serve it to your entire family or at your next dinner party. Even if you do have a restricted diet protocol you must follow, it does not mean you cannot create a scrumptious meal that is easy to .
*I served it with an AIP Roasted Vegetable Puree.
Ingredients
4 large chicken breasts, skinless, boneless
AIP Pesto
4 Tbsp extra virgin olive oil
1 tsp sea salt
AIP Pesto Ingredients
1 large package (20 oz.) of basil, fresh
1 large clove garlic
½ tsp sea salt
¼ cup extra virgin olive oil
½ tsp honey
Directions
Preheat oven to 400 degrees.
Add all of the AIP Pesto ingredients to small food processor and blend until fully combined. Set aside.
Butterfly each chicken breast by placing chicken breast on clean work surface.
Hold a long sharp knife along the long side of the breast. Using a sawing motion, slice the breast almost to the end, but do not cut all the way through the breast.
Fold out the chicken.
Place piece of parchment paper on each piece of chicken and pound with meat tenderizer until chicken is ¼ inch in thickness.
Divide pesto between the four butterflied chicken breasts and spread on one side. Fold one side of butterflied chicken breast over the pesto and other half and tie with cooking twine.
Sprinkle one side of prepared chicken breasts with sea salt.
Heat large oven-proof sauté pan on medium-high with the 4 Tbsp extra virgin olive oil.
Add prepared chicken breasts salted side down and sear for 2 ½ minutes.
Season second side of chicken breast with remaining sea salt.
Turn chicken breasts over and cook for another minute.
Transfer sauté pan to preheated oven for 15 minutes.
Carefully remove pan from oven with pot-holders as sauté pan will be very hot.
Plate AIP Pesto Chicken and serve with AIP Roasted Vegetable Puree see recipe in “Sides”.