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This is a recipe that was a favorite amongst our Primal Provisions subscribers, so we thought we would share it with everyone. As always, feel free to substitute another cheese like Monterrey Jack if you are in an early phase and/or if parmesan is a trigger for you. You can make this dairy free by omitting the cheese.
Ingredients:
- 4 boneless, skinless chicken breasts (not thin sliced, thicker better here)
- 8 oz. fresh mozzarella, cut into slices and quartered
- 3 oz. prosciutto, pulled into small pieces
- 1 c. parmesan cheese, grated (or substitute cheese)
- 1 tsp smoked paprika
- 1 tsp ground mustard
- 1/2 tsp garlic powder
- Kosher salt and pepper to taste
Instructions:
- Preheat the oven to 400’.
- If you’ve seen all the videos on Facebook of the hasselback potatoes, you’ll know the idea here. You’re going to make slices the full width of the chicken breast from front to back WITHOUT cutting all the way through. You are going to make little pockets to hold cheese and prosciutto. See photo.
- Place the chicken breasts in a glass casserole dish.
- Tuck a piece of mozzarella and prosciutto in the chicken pockets.
- Sprinkle the top of the chicken with the smoked paprika, mustard, garlic powder, salt and pepper (to taste).
- Add the parmesan to the top.
- Roast in the oven for about 40 minutes, or until cooked through. Just note that cooking time will vary with the thickness of your chicken breasts and the thickness of your pockets. I would start checking after about 25 minutes.
Serves 4
Carbs: 3.6g per serving
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