Of all the foods that are missed when eating Paleo, pizza has to be in my top ten. This chicken recipe captures some of the delicious flavors of pizza without any of the calorie-dense crust!
Prep time: 20 minutes
Cook time: 25 minutes
4 large chicken breasts
¼ teaspoon garlic powder
¼ teaspoon onion powder
2-3 mushrooms, diced
⅓ cup white onion, diced
3 sun-dried tomatoes, diced
1 package turkey pepperoni, 32 slices
4-6 leaves fresh basil, sliced
1 jar marinara sauce*
⅛ cup pork rinds, ground
⅛ cup blanched almond flour
½ teaspoon dried basil
½ teaspoon dried oregano
black olives, sliced
sea salt and pepper
1. Preheat the oven to 450 degrees. In a medium frying pan over medium-high heat, sauté the mushrooms, onion, and sun-dried tomatoes for 3-5 minutes until vegetables are tender. Set them aside.
2. Fillet the chicken breasts, leaving one long side connected. Unfold them and pound them out until they are about ½-inch thick. Place ¼ of the mushroom mixture on one side of the chicken, and spoon 1 tablespoon of marinara on top of that.
Place 8 pepperoni slices on the marinara and sprinkle ¼ of the fresh basil over that. Fold the chicken in half, covering the contents inside. If necessary, secure with a tooth pick. Repeat with the other three chicken breasts.
3. In a shallow dish, stir together the ground pork rinds, almond flour, basil, oregano, and sea salt. Line a baking sheet with foil. Place one side of the chicken in the crumb mixture. Then place it crumbed-side up on the baking sheet. Repeat with remaining ingredients. Bake for 25 minutes.
4. Serve with extra marinara sauce and sliced olives.
*Either make your own marinara sauce, or read the jar carefully to avoid added sugars.