There are a few things I’m normally not very interested in when it come to my daily diet –
- Chicken breasts
- Pork chops
- But mostly chicken breasts
I pretty much only ever eat chicken thighs because they taste so much better and chicken breasts always seem dry to me. But when you pound them thin, stuff em with some goodness, and wrap them in prosciutto or bacon…then I can get behind eating chicken breasts on a regular basis. This chicken is packed with flavor, it’s juicy, and it makes your normal chicken routine way more enjoyable. And yes, if you are doing Whole30 right now, it is Whole30 friendly!
It feels like it’s been FOREVER since I talked about random sh*t in one of my posts. Which I’m sure some of you love. Jokes on you today!! I’ve been talking all about holiday recipes, then NYE goals, then Whole30 recipes, and ways to stay healthy in the new year. But now I just want to talk about home decor because that’s all I’ve been thinking about lately. We’ve lived in our new house for about a month and a half, and we are FINALLY getting real blinds installed today! No more paper blinds being weighed down by plastic clips. AND my designer at Havenly just started working on designs for our new house so I’ll have those back in just a couple days. Even though I would love to be a badass b*tch when it comes to interior design, I rather just have someone tell me what to do so I can concentrate on other things. Like making stuffed chicken.
Whenever I look online for some home inspiration, everything is white, grey, or designed by Chip & Joanna. But I want my home to make a statement when you walk in. I want people to say, ‘Whoa, this home feels like Juli’s personality – excessively moody.’ I want black statement walls, emerald color dining chairs, deep purple paintings. I want it to feel colorful, emo, and dramatic. I know only about 1% of the population would be into that style because everyone else on IG has white everything in their house, but this is why I found the one Havenly designer that shared my emo vibes and could bring my vision to life. I know all this probably sounds super ugly in your brain, but I swear it will all come together in a cool way. Thanks to my Havenly designer. And if it doesn’t, we have her to blame. Kidding…kind of. I’m so excited to see what she comes up with and share it with you!!! Now I need to head out for the day, but first it’s time to eat some chicken leftovers for breakfast!
- 4 ounces sliced prosciutto (10 slices needed)
- 5 skinless, boneless chicken breasts, pounded thin and divided into two pieces each
- 10 ounces frozen spinach, thawed and drained of excess liquid
- 12 ounces marinated artichoke hearts, drained and roughly chopped
- 1/4 cup avocado oil mayo
- 1/4 cup almond milk cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon cayenne pepper
- Preheat oven to 350 degrees F.
- Place each chicken breast on a cutting board, cover it with plastic wrap, then use a meat tenderizer to pound the chicken breasts to about a 1⁄4 inch thickness. Once the chicken is pounded thin, cut the chicken breast in half lengthwise.
- In a bowl mix together spinach, artichoke hearts, mayo, cream cheese, garlic powder, black pepper, salt, and cayenne pepper until combined.
- Place a piece of prosciutto on a plastic wrap, place the chicken on top of it and sprinkle with a pinch of salt, then add about 2 tablespoons of the spinach and artichoke dip on top. Use the plastic wrap to slowly roll the prosciutto wrapped chicken.*
- Heat a large cast iron skillet over medium-high heat and sear each prosciutto wrapped chicken, about 3 minutes per side.
- Bake for 20-30 minutes, until a meat thermometer reads 165 degrees F in the middle of the chicken. (This time will range depending on how thin you pounded the chicken). Let chicken rest for a couple minutes before slicing up and serving!
*You will most likely end up with leftover spinach and artichoke dip. Highly recommend serving the dish with extra on the side for a little dipping action!
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