Stuffed Chicken Breasts


I remember thinking how fancy stuffed chicken breasts looked in the grocery store delicatessen growing up, only to discover how easy they really are to make at home.

Paired with bacon and spinach, a simple piece of chicken becomes a decadent dinner, that plates beautifully and doesn’t take long to prepare. The bacon grease flavors and tenderizes the chicken, leaving little need for additional spices or sauce.

This recipe serves one:


1 teaspoon coconut oil
1 strip bacon, sliced into thin strips
1/8 cup fresh spinach leaves
1 tablespoon coconut milk (canned and full fat)
1 chicken breast (about a third of a pound)


In a medium sauté pan, melt the coconut oil over medium heat.
Add the bacon and cook for about 3 minutes.
Add the spinach and coconut milk and cook for another few minutes until the bacon is well done and the spinach is cooked.

Spinach Bacon Stuffing for Chicken Breasts
Slice open the chicken breast.
Place the bacon-spinach mixture inside the breast and then place the stuffed chicken breast back in the bacon greased sauté pan, cover and grill for about 10 minutes, flipping midway, until the chicken is thoroughly cooked.

Stuffed Chicken Breasts Preparation
Serve hot alongside steamed vegetables or salad.

Enjoy the refined tastes of this simple, yet elegant dish,

Camilla Carboni

@camillacarboni |

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Honey-Ginger Acorn Squash

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This is a perfect side-dish.  It’s packed with flavor and it does a great job of filling you up. I used acorn squash for this but you could easily swap it out for your favorite type of squash. In my pre-paleo life I’d been accustomed to acorn squash being packed with butter and brown sugar. While this is slightly reminiscent because there is a small amount of honey, it’s going to be much healthier for you.


1 acorn squash, gutted and cut in half
2 tbsp avocado oil
3 cups fresh baby spinach
1 tsp ginger, grated(fresh)
1 tbsp honey


Pre-heat the oven to 375°F.
Place squash halves open side up on baking sheet.
Brush with 1 tbsp avocado oil and sprinkle with salt, bake for 30 minutes. (or until you can poke a fork through the squash easily)
While squash is cooking, bring 1 tbsp avocado oil to medium heat in a sauté pan.
Add spinach and ginger, stir until wilted then remove from heat.
Remove squash from oven, brush with honey.
Stuff with spinach mixture and cook for 10 more minutes.
Remove and let cool, then enjoy!

I have this dish with the Orange-Ginger Tilapia Fillet recipe. It’s a great complement and it makes a wonderful meal!


Melissa Van Dover

@mvandover |

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