Saturday, May 24, 2014

Paleo Grilled Avocado, Goat Cheese, Garlic and Herb Stuffed Chicken

If you do not allow goat cheese on occasion, just omit but add a few dashes of garlic powder, oregano and basil to the mashed avocado

4-6 Chicken Breast pounded with a mallet to about 1/4 inch thickness
1 avocado mashed
1/4 cup goat cheese, more is fine (I like to use one with garlic and herbs or tomato and basil)
a few dashes of pepper
Oil of choice
1 Tbsp minced garlic
onion powder

Mix avocado, cheese, garlic and a few dashes of pepper (add garlic powder, oregano and basil if you are using plain goat cheese or not using any at all)

Spread mix evenly over chicken breast, do not go all the way to the edges, roll up or fold over and hold together with short bamboo sticks or toothpicks, drizzle oil over breast and season with pepper and onion powder

Heat grill to high, reduce to low, line a metal pan with foil, spray with cooking spray of choice, carefully place chicken in the pan
Try to spread out the chicken so it is not touching and it will cook faster.

I use an older pan for the grill, but if you are using a newer metal pan, line the outside of the pan with foil to keep it looking pretty

Cook for 20-30 minutes, there is no need to turn the chicken, you may need to rotate the pan if the grill is not cooking evenly
Cooking time will depend on the thickness of the chicken, check at about 15 minutes and judge additional cooking time at about 5-10 minutes

Taste great with a simple cucumber, tomato and onion salad with apple cider vinegar, grape seed oil, a little Sugar in the Raw, pepper and onion powder.  This is also great with your left over goat cheese.

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