AIP Stuffed Chicken Breast #aip

AIP Stuffed Chicken Breast

  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Dinner, Lunch
  • Cuisine: American


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


  1. 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.
  2. Preheat the oven to 350°F (180°C).
  3. 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.
  4. Season the chicken breasts with salt and make a deep cut in one side of each chicken breast.
  5. 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.
  6. 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.
  7. 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