AIP Stuffed Chicken Breast
Chicken makes a great canvas for creative kitchen artistry. Serve it to a friend or partner and they’ll think you spent all day cooking this flavorful concoction.
Most stuffed chicken recipes call for cheese. I made this dish AIP compliant by substituting cheese and adding a rich pesto and cauliflower filling.
Cooking the Chicken
You’ll accelerate the cooking process and add some flavor to your chicken by pan frying it before stuffing it and throwing it in the oven.
You’re going to use a handy AIP trick to fry your chicken. Instead of butter (which of course is not an AIP food) or questionable oils such as canola, you’ll use avocado oil.
Though not yet a mainstream oil, avocado oil boasts high levels of monounsaturated fatty acids. These “MUFAs” help reduce inflammation, which is, of course, the main appeal of AIP in the first place!
On the Side
If you’re short on time, pair your AIP stuffed chicken breast with a nice side salad. Try it with coconut caesar dressing.
Alternatively, if you’ve got more time on your hands or if you plan ahead, you can enjoy a baked sweet potato on the side.
Make sure you wash your sweet potato thoroughly and give it ample time to cook. While there are ways to speed it up (cut it in half, cover in foil) good baked sweet potatoes require a bit of patience.
Fortunately, this chicken dish is so quick and easy you can afford to spend a little extra time on your side dish. Or maybe even some dessert.
For the AIP Pesto:
- 1/3 cup (80 ml) olive oil, plus more if necessary
- 1.5 cups (50 g) basil leaves
- 2 cloves garlic, roughly chopped
- 1/2 lemon, zest and juice
- Dash of salt
For the stuffed chicken breast:
- 1/2 head of cauliflower (approx. 300 g), broken into florets
- 2 Tablespoons (30 ml) AIP Pesto, recipe above
- 2 chicken breasts (approx. 200 g each)
- Salt, to taste
- 2 Tablespoons (30 ml) avocado oil, to cook chicken in
- Make the pesto by blitzing the olive oil, basil leaves, and garlic with the zest and juice of half a lemon using a mini food processor. Add a dash more olive oil if you need to. Season with salt. You will only need two tablespoons for this recipe, but the pesto will store well in the fridge for 3 days.
- Preheat the oven to 350°F (180°C).
- Place the cauliflower florets into a steamer or microwave and cook until tender. Remove and mash well until smooth. Stir in 2 Tablespoons of the pesto and set aside.
- Season the chicken breasts with salt and make a deep cut in one side of each chicken breast.
- Add 2 Tablespoons of avocado to a frying pan and fry on the chicken breast on both sides until golden. Remove from the heat and place on a work surface. It will still be fairly raw on the inside so be mindful of the utensils and your work surface.
- Once the chicken is cool enough to handle, spoon the creamy cauli-pesto mixture into the pocket of each chicken breast, then place on a roasting tray and place in the oven for an additional 20 minutes until the chicken has sufficiently cooked through.
- Serve with side salad or a baked sweet potato.
All nutritional data are estimated and based on per serving amounts.
- Calories: 661
- Sugar: 4 g
- Fat: 48 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 50 g