Basil & Artichoke Stuffed Chicken with Cashew Cheese {paleo, dairy & gluten free}
Prep time
Cook time
Total time
Serves: 4-5
  • 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
  • black pepper (omit for FreeDietâ„¢ phase 1)
  • optional:
  • creamy cashew cheese
  • recipe in post
  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.
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.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at