Here’s a delicious way to really trick-out a chicken entrée that looks like a ton work – but just wait ’til you see how easy this paleo recipe actually is!
This little fancy pants recipe isn’t just for show – it adds a whole lot of baked-in Mediterranean-inspired flavors to what otherwise would be just another boring baked chicken dinner.
With just a few simple filling ingredients, you get the savory smokiness of pancetta (Italian bacon), the citrusy-nuttiness of artichoke hearts, and that sweet and slightly spicy taste of roasted bell peppers all wrapped up together in a perfectly-seasoned chicken breast.
Creating this magnificent and moist pancetta-filled chicken dish is really very easy.
All you do is butterfly the breasts, cook-up the pancetta filling which takes about 7 minutes, spoon the filling mixture onto the chicken, toothpick the chicken halves back together, then either grill or bake them. That’s it, you’re done.
It was a nice January day when I made these, so I chose to cook mine on the barbecue grill. These will turn out just as delicious in your oven – just keep in mind the color of the chicken will be a good bit lighter.
This recipe is so easy, you might want to prep a few more chicken breasts so you can freeze and cook them later. Just follow all the recipe’s steps to fill and secure them, but don’t cook them. Then individually wrap each filled chicken breast in some wax paper, and place them in a freezer bag and seal. They should keep in your freezer for up to 4 months. Thaw them out, then grill or bake for a super easy dinner!
Give this simple paleo recipe a try – it’s a deliciously different way to cook a chicken entrée I think you’re really going to like!