• 4 chicken breasts
  • 2 c. artichokes {frozen}
  • handful of basil
  • 3 cloves garlic
  • 1 tsp pink Himalayan sea salt
  • 3 tbsp. olive oil
  • garlic powder
  • pepper
  • optional:
  • creamy cashew cheese

 

I know I left you hanging last week with the Velvety Cashew Cheese Recipe over zucchini noodles and how I used it with this chicken recipe!  Thanks for checking back with me, I promise it was worth the wait!

It is quite prodigious to me that I didn’t have to use cheese in this recipe to accomplish that rich flavor we adore when cheese is present in our dinner.

The artichokes in this recipe give the stuffing a brawny filling to drizzle the cashew cheese over!  I mentioned in last weeks post how versatile the cashew cheese is because you can use it on salads or even your favorite fish!

Stuffed-Chicken-1

 

The zucchini noodles are simple to make and add nutrition to your dinner plate. Let me encourage you to make this recipe for the nutritional benefits of the artichokes used in the stuffing! Did you know artichokes are a good source of vitamin K, folate and potassium?! Also, I was surprised to learn 1 medium artichoke has 3.5 grams of protein!  I prefer buying the frozen over canned due to the sodium content and other preservatives.

 

Stuffed-Chicken-2

 

Basil & Artichoke Stuffed Chicken with Cashew Cheese {paleo, dairy & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 4-5

Ingredients
  • 4 chicken breasts
  • 2 c. artichokes {frozen}
  • handful of basil
  • 3 cloves garlic
  • 1 tsp. pink Himalayan sea salt
  • 3 tbsp. olive oil
  • Italian spices
  • garlic powder
  • pepper
  • optional:
  • creamy cashew cheese
  • recipe in post

Instructions
  1. In a food processor or blender: pulse artichokes, basil, garlic, olive oil and salt until blended.
  2. Using sharp scissors or a knife slice, open the chicken breast ¾ through and place in a baking dish.
  3. Season the top of chicken with spices, garlic and salt. Stuff the chicken with about ¼ cup filling.
  4. Bake the chicken at 350 degrees for 35 minutes or until the juices run clear.
  5. If using the cashew cheese sauce drizzle a few tablespoons over the top and serve.

Notes
Using canned artichokes are fine but the frozen do not have any unwanted added ingredients like sodium and preservatives. Thawing out the artichokes isn’t necessary but rinsing them under water is helpful. Add more salt to the stuffing if your palate desires. Broiling the chicken the last few minutes gives it a nice golden color and adds flavor. Please use organic when you can.

With a Spoonful of Health,

Dawn-Signature1