Maple Glazed Chicken with Apple Brussels Sprout Slaw

First let me say sorry about missing last week's post.   I was scrambling for a recipe, then for got the camera, and overall it just wasn't all that great of a recipe.  So this week I will put up 2!  Here is the first one, stayed tuned for the second.  Maybe if mom made sprouts or slaw like this growing up, it may have saved us all some tears.
1lb of chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons of olive oil divided
3 tablespoons of apple cider vinegar divided
2 tablespoons of maple syrup
8oz of brussel sprouts
1/4 dried currants or cranberries
1 medium Fuji or Gala apple
Heat a large skillet season and add half of oil to pan.  Once heated add chicken to pan and season with with salt and pepper.  Cook about 3 min/side, and remove from pan.  Add 2 tablespoons apple cider vinegar, and maple syrup to pan; bring to a boil.  Cook for 1 min or until reduced to about 2 tablespoons.  Return chicken to pan coating it in the glaze.
Thinly cut Brussel sprouts in half length wise.  Place remaining oil, vinegar and slat and pepper in a large bowl, and whisk thoroughly.  Add spouts currants and apple.  Toss until combined and coated.  Load a plate of greens and coat with maple glazed chicken.  That's all folks!  Enjoy!

'Its not a cookie! Its fruit and'....chicken

I've got to admit I was a little embarrassed when I got my side of fruit at the Nova Cafe and I was unable to identify one of the pieces of fruit in my dish. Low and behold it was a fig.  I had no idea!  I was quite excited to try it, as I heard they were good and I also enjoyed a Fig Newton back in the day, but never had seen one in the flesh or fresh for that matter.  I then came across a sandwich recipe that had figs in and looked delicious!  Now how can I make that paleo and still delicious.... and viola, here is my version of the fig sammich. 

Serving for 2
2 Chicken breasts 4-6oz each
2-4 slices of prosciutto or pancetta
Mustard - oh yeah I made my own
Romain Lettuce leaves
1-2 sliced Figs dried or fresh
Coconut Oil
Salt and Pepper

Lets start of with a mustard recipe which I originally got from Mark's Daily Apple, because who knows how to make mustard?  I will list his recipe and then explain how I made mine, because recipes are more like guidelines than rules any way. 
His:                                                          Hers:
1/4 cup white or brown mustard seeds   1/4 cup brown mustard seeds
1/4 cup red wine vinegar                         1/4 cup apple cider vinegar
1/4 cup dry red wine                                1/4 cup dry red wine
1/2 cup dry mustard                                1/2 cup dry mustard
2 tsp salt                                                  2 tsp salt
1/4 tsp ground allspice                            1/4 tsp ground allspice
2 tbsp cold water                                     2 tbsp cold water

His:
Place mustard seeds, wine vinegar and wine in a small bowl and let sit for 3 hours. Pour the contents of the bowl and the water into a food processor with a steel blade. Blend until seeds are broken up and then add the dry mustard, salt, allspice, and water, and process until smooth. Scoop into glass container and refrigerate 12 hours before serving.

Hers: 

I pretty much did the same thing except I added smaller amounts of vinegar and wine to start so I can play with taste when adding the rest.  Do I want tangy- add more apple cider vinegar etc. 

In pan heat of coconut oil.  Season chicken breast with seasonings of choice, and/or salt and pepper.  Add chicken to warm pan cook until done.  While waiting for chicken to cook.  Rinse out and dry romaine leaves and place a bed of greens on a plate.  When chicken is done place on bed of greens.  In pan lightly sear the prosciutto or pancetta, quickly remove from heat and place on chicken.  Next add layer of mustard and top with figs.  Done!  Now enjoy!  Once you get past the mustard making this is super easy! 

*if you want a lighter fruity taste use fresh figs, where do you find them, good question.  Sorry, I used dry fig that I found a Roseaurers.  I didn't look anywhere else.
*if you want a richer taste, use dried figs, YUM.  I even 'buttered' a few figs with my mustard and ate them.  Good stuff!
*my mustard was HOT!  be careful and sample as you go!
*I am my father's daughter and I also used lemon pepper to season my chicken.  We put lemon pepper on nearly everything.  Its my family's 'ranch' dressing. 

Chicken Stuffed with Spinach, Feta, and Pine Nuts

I know you are sad its not more beets...So a 'perfect paleo' diet says no dairy, how ever I am not perfect and you can find fetas from a goat too. Also the recipe calls for 2oz for a serving of 4.  My though is unless you are allergic, enjoy your little cheat, its a better cheat than ice cream.  Well not exactly, but you know what I mean. 

5oz fresh spinach, chopped
1/2 cup crumbled feta cheese (I used garlic and herb feta, why not?)
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
3 galric cloves, minced
4 (6 oz) chicken breasts
1 tablespoon olive oil
1/2 cup chicken broth
Salt
Pepper

Fire up the oven to 350.  Heat oven proof skillet over medium-high heat.  Add spinach to pan, and cook until spinach wilts (continuously tossing).  Place spinach in a colander and press until barely moist.  Combine spinach, feta, nuts, thyme, juice, and garlic.  Cut a horizontal slit thorough the thickest portion of the breast to form a pocket.  For some slicing tips check out the Chicken Pizza post.  Stuff about 3 tablespoons of the spinach mixture into each breast.  Seal with wooden toothpicks and sprinkle breasts with salt and pepper. In oven proof pan, heat oil over medium-high heat.  Add chicken and cook for 3 minute each side.  Add broth, and cover pan.  Place pan in oven and back at 350 until done, about 15minutes.  Then devour!  

*If you really want to get wild add a small handful of fresh basil and wilt together as recipe states.  Its delicious.  How do I know?  Well I didn't confuse spinach for basil from my CSA, and my roommate did not ask, is that fresh basil I smell? before I figued it out.  So please stop asking. I discovered this delicious combination by my sheer, and oh so so, so, so mature and sophisticated pallet.  Yeah I almost believe that too! :)
*There was lots of yummy juices left over.  I saved it in a seperate container to sprinkle over steamed broccoli and cauliflower!  It takes it from 'plain' to 'zang!'
So rhyming isn't my strong suit either.....

Pizza!

That's right, PIZZA!  And no weird tasting or textured crust!  This is a great for when you got gotta have that pizza fix.  This recipe has a lot of play when it comes to toppings, so there will be no exact measurements.  Remember to eat good quality foods, and pick your battles.  When choosing toppings read labels and be as picky you want/need to be!  This is a good one for families with kids as they can pick their toppings and so can you! 

Ingredients:
1 medium chicken breast/person (crust)
Any or all your favorite pizza toppings!
     pepperoni
     sausage*
     burger
     mushrooms*
     black olives*
     broccoli (use small florets)*
     marinara/ or canned diced tomatoes*
     onions*
     jalapeno*
     bacon
     prosciutto
     Canadian bacon
     pineapple
     steak
     salt and pepper*
     oregano*
     basil*
     crushed red pepper
     WHATEVER YOU WANT :)*
     
Other Supplies
     cutting board or hard surface to pound on
     plastic wrap
     meat tenderizer/mallet preferably with smooth edge (small frying pans work too :) )
    

1.  Slice open chicken breast to increase surface area, but make sure to not slice completely in half.  Stop so that one edge is still attached, but breast opens up.  Here is how I did it.  Since I am right handed I pointed the thickest part of the the breast down and to my right, this is the corner I will start slicing.  

Start slicing from right to left, stopping before cutting the breast in half.  As you slice open the breast up, it will look look like an upside down heart when finished.

If you haven't already, place the chicken on a cutting board and cover with plastic wrap.  Take frying pan or whatever meat smoosher you got and whack away! Try to evenly thin out the breast, like you would roll out pizza dough.  A perfect 'round' pizza shape is not necessary, nor worth the effort.  Pound as thin as possible without completely obliterating the unity of the crust, flip breast to other side and pound if needed. 

The chicken will plump and shrink some when cooking (if too thick it won't hold all your yummy toppings as well!).  The plastic wrap will keep pieces of mangled meat from spraying you in the face, clothing and counter tops. I learned that the hard way.

Lightly coat baking sheet with olive oil to keep chicken from sticking and place chicken in baking sheet.  If you have holes in your crust push together, and add your crust seasonings.  Bake (broil or grill) chicken until done (meat is all white and juice is clear).

This will take about 12-15 min at 400 degrees depending on thickness.  Try not to over cook or it gets really dry and chewy. 

2.  While chicken is cooking prepare other toppings.  Brown the sausage, fry bacon, saute onions and mushrooms, etc. (I sauteed my jalapeno, mushrooms, red onion, and broccoli all together in olive oil)

3.  When chicken crust is done add your favorite toppings! And place back in oven for a light toasting (low broil for a few min).  I like to get my broccoli just slightly browned.  If you are a dairy eater add your toppings and your cheese, and lightly broil until cheese melts/bubbles.    

4.  Remove from oven divide as necessary (if you used large chicken breasts it may be big enough for 2 servings).  Actual pizza slices are not necessary, or again worth the effort. 

5.  For all you Montanans, North Dakotans, and non-strict paleo people; ranch dressing makes a yummy dipping sauce.  So does marinara.


All ingredients can be found at any grocery store.  Side dish ideas could be any left over sauteed veggies, or serve with a side salad.  If you made a mostly veggie topped pizza you may not want (or have room!) for a side.   

*notes the toppings I used and are seen in the pictures.  I did use mild Italian sausage from Heebs grocery store.  As the exact ingredients are unknown, I chose it because it is delicious and it is made fresh at Heebs.   I also did put cheese on this, which isn't strict paleo.  It is up to you and your goals whether or not you chose to add dairy.  It is still delicious without cheese.   
**Heck yeah, I drink wine with my pizza usually its in a Mason jar!