paleo saturdays | bacon-stuffed chicken


Jamieson is on our social media and online community team, a registered holistic nutritionist and a passionate runner. As well, she's a local improv comedian, which is super rad.

We asked seven Paleo enthusiasts for their favourite recipe, and we’ll be sharing them all right here, one every Saturday morning, until we’ve got a new, super tasty dish to make every day of the week. And we should give you the heads up: recipes this good make make eating like a caveman seem more gourmet then barbaric, but eat with your hands anyways (we won’t tell).

Anthony Agtarap is the founder of Engineered Bodies Strength & Conditioning (aka CrossFit Port Moody), a strength and conditioning specialist, a husband and father and a lululemon ambassador for our Coquiltam Centre store. He also also a big time bacon enthusiast, so this Bacon-Stuffed Chicken dish is right up his alley because “the flavours are perfect together, and it can be complemented with a simple green salad or roasted vegetables on the barbecue.

• 4 boneless, skinless chicken breasts, pounded flat
• 4 pieces bacon, chopped
• 1 yam or sweet potato, peeled and diced
• a few sprigs of fresh thyme
• half an onion, diced
• handful fresh spinach
• 4 toothpicks

Heat skillet over medium high then add bacon. When bacon starts to sizzle add onion and yam and fry until bacon starts to get crispy and onions brown. Remove the tendon from the chicken breast and use mallet to flatten. Lay a few spinach leaves on each flattened breast then spoon on the bacon mixture. Roll and secure with toothpick. Place in baking dish, toothpick side down. Spoon any leftover bacon and yam filling on top of the chicken and bake at 375ºF for approximately 40-45 minutes or until done. Yum!


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