Unfortunately since we found out about our little guy on the way, I haven't been able to cook (or even look at) raw chicken. I wasn't even able to eat it without gagging a little until a month ago. I can eat it fine now if I don't have to prepare it, but if it's raw forget about it. Thus, there aren't any step by step pictures to go along with this recipe because I didn't actually make it recently. But...I HAVE made it in the past and it's quick and easy enough for a weeknight meal but also turns out well as a freezer meal. I hope you guys enjoy it and I can't wait to make it again after our little dude is born!
What you need (original recipe from canyoustayfordinner.com)
- Chicken Breasts (1 for each person), butterflied
- Thinly sliced ham (1 for each person)
- Provolone cheese (1 for each person)
- 1 lemon, sliced thin
- Coconut oil (or olive if you prefer)
- Seasoned salt and pepper
- Dried parsley
Directions
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper and set aside
- Butterfly each chicken breast to look like this
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| (picture from canyoustayfordinner.com) |
- Season the inside of each butterflied breast with salt and pepper
- Place a piece of ham and a piece of cheese on on half of the butterflied breast. You may need to tear the ham and cheese a little so it doesn't extend over the edges of the chicken
- Fold the other half over and secure with a toothpick
- Brush the top of the breast with oil and generously season with salt, pepper and a little dried parsley
- Put a lemon slice on top of the chicken bundle
- Repeat until all the chicken breasts are filled and seasoned
- Bake for 20 minutes and serve!
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| (picture from canyoustayfordinner.com) |
