Fig & Bacon Stuffed Chicken

November 29th, 2016

 

fig-and-bacon-stuffed-chicken

You don’t have to miss out on yummy, festive meals this holiday season just because you’re following The Myers Way® protocol! This AIP & Paleo Fig and Bacon Stuffed Chicken is a protein-packed option that your family will love, and won’t derail your dietary protocol.

Find this, and over 40 other The Myers Way®- friendly recipes for the holidays in The Myers Way® Holiday Recipe eBook!

Fig & Bacon Stuffed Chicken
Servings
4 servings
Servings
4 servings
Fig & Bacon Stuffed Chicken
Servings
4 servings
Servings
4 servings
Ingredients
  • 4 organic boneless skinless chicken breast halves
  • 1 quart fresh figs
  • 2 cups fresh arugula
  • 2 tbsp avocado oil
  • 1/2 cup fresh basil
  • 8 slices nitrate-free, no-sugar-added bacon
  • 1 tsp salt
  • 1/2 tsp black pepper
Servings: servings
Units:
Instructions
  1. Preheat oven to 375° F.
  2. Over medium heat in skillet with 1 tablespoon of avocado oil, saute arugula, basil, and salt. Cook until slightly tender but not completely wilted.
  3. Peel fresh figs and cut in half.
  4. Lay chicken on flat surface and place sautéed basil and arugula on chicken. Then add a few halves of fresh figs and a drizzle of avocado oil.
  5. Roll chicken to cover filling. Then wrap with two slices of bacon.
  6. Cook for 35 minutes. Then broil for a few minutes to crisp bacon.

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