You may have noticed that most of my recent recipes have chillies in them. That’s because I ordered a bunch with my veg box and have been slowly using them up. I really love the kick of chilli in food, but if you don’t just leave them out. Most of the recipes will probably work just as well without them.
This recipe is not strictly paleo as it contains parmesan cheese (the title gives it away a bit). I decided to post it anyway as it is really yummy. And yes, I was going to give up dairy for two weeks but it hasn’t happened yet. I might start tomorrow. Anyway, if you don’t eat dairy stop reading and go cook something else.
What you need:
2 chicken breasts
1 large mushroom, or 4 small mushrooms
handful of fresh spinach
freshly squeezed juice of half a lemon
2 tbsp olive oil
½ tbsp paprika
1 tbsp dried marjoram, or very small handful of fresh marjoram (you can also substitute oregano, basil or thyme)
2 cloves garlic
1 medium to hot chilli
salt and freshly ground black pepper
freshly grated parmesan (however much you want)
How to make it:
Preheat your oven to 180C.
Wash the chicken breasts and remove any bits you don’t like the look of.
Make a slit in each chicken breast so you can fill them, and place in an oven-proof tray.
Place the lemon juice, olive oil, paprika, marjoram (or herb of your choice), garlic, salt and pepper in your food processor.
Roughly chop the chilli, remove the seeds if you don’t want it too hot, and add- to your food processor.
Blend until you get a rough paste.
Taste it to make sure you are happy with the seasoning.
Spread this chilli paste inside and on top of your chicken breasts.
Slice the mushrooms, and chop the spinach.
Stuff the chicken breasts with the spinach and mushrooms and half the parmesan.
Sprinkle the remaining parmesan on top with a little extra black pepper.
Place uncovered in the oven for 30 minutes, or until the chicken is cooked through.
Eat it up!