Tag Archives: chicken

Rolled Chicken Breast

A delicious herb and nut filling compliments the tenderness of the chicken breast to form the base of the meal. Served hot or cold, each rolled chicken breast serves three people if you have a portion as in the pictures below which highlights the importance of balancing the meal out with an abundance of healthy raw and cooked vegetables.

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Serve cold with salad or vegetables.

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Served hot out of the pan with honey and sesame pumpkin, steamed brussel sprouts and baked swede chips.

You can use as many chicken breasts as you like but l buy the free-range breasts in a pack of two. Give them a good wash with filtered water and pat dry.

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Place the chicken breast in between two pieces of cling wrap. Put a tea towel under the chopping board in preparation for the flattening of the chicken as this will make the noise less and stop the board moving on the bench.

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Flatten the chicken so that it is a nice shape by gently pounding it with a wooden rolling pin.

Make the filling by combining all of the ingredients in a food processor, or alternatively cut and chop them by hand and mix in a bowl. Change any of the ingredients if you don’t like the flavour combination or add in some more spices. The ingredients below don’t have to be exact as long as there are a good mix of flavours.

Ingredients for the filling:

4 brussel sprouts

2 spring onion green tops

1/2 cup raw activated walnuts

1/4 cup raw activated pepitas (pumpkin seeds)

Pink rock salt and ground black pepper

1 tablespoon organic coconut oil

1/2 cup fresh parsley and mint (or any other herbs you have)

A few leaves of silverbeet (use spinach, kale or bok choy as an alternative)

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A food processor is convenient here but not essential.

Spread the filling on top of the chicken breasts.

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The free range chicken breasts flattened and topped with the filling.

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Roll the breast around the filling

Use kitchen string to gently hold the breast in place. Tie the string at each end and push in any filling that has come out. Gently lift onto a lined baking tray and drizzle with your favourite oil, pink rock salt and black pepper.

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The rolled and tied chicken breast drizzled with extra virgin olive oil, pink rock salt and black pepper.

Cover with foil and place in the oven. Cook until the chicken is golden and then take the foil off and let it brown or place under the grill ensuring it doesn’t dry out.

Another option is to pan fry the rolled chicken which will give a more golden appearance.

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Cook on a very low heat with the lid on.

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Both the oven and fry pan methods work well.

Carefully cut the string along the length of the chicken and remove. Let the chicken rest for a few minutes before serving.

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Golden and delicious

There are so many fillings that would be delicious with this recipe. I am going to try a pumpkin or sweet potato filling next, but the combinations are really endless.

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Have one for dinner and the second one cold the next day. A great way to add variety to the same dish and the flavours are quite different between the warm and cold versions.

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If rolling the chicken is a challenge just slice the breast down the middle and stuff with the filling. This filling in this meal was just silverbeet, spring onion green tops, coconut oil, walnuts and seasoning.

If you have enjoyed this post please share it with a friend. I also post my recipes and wellness tips daily on Instagram at holistic_paleo and Facebook at Holistic Wellness For Life or Primal Living Melbourne

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Chicken Stir fry with Choy Sum and Kohlrabi

A stir fry is such an easy meal to make and this one uses ingredients which are quick to cook and full of flavour while being free of unnatural preservatives and additives.

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A lovely combination of ingredients

I used coconut amino sauce for the first time in this dish and it has a lovely flavour. It is a healthy alternative to soy sauce and is made from coconut nectar with only 3.6 grams of carbohydrate per 5ml serve and l probably used half of that in the dish.

A very fragrant sauce. 

I used organic chicken fillets which l sliced into small pieces and set aside while l prepared the vegetables.

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I try to buy organic when l can, but also use free range products.

The main part of the dish is preparing the vegetables and you can just use what you have in the fridge. Stir fries are so flexible. I used the following:

2 organic chicken fillets diced

1/3 kohlrabi peeled and finely sliced

1 carrot finely sliced

3 spring onion green tops finely sliced

3 whole bunches of choy sum finely sliced with the ends removed.

1/2 cup bone broth or stock (I used turkey bone broth)

The Choy Sum is really delicious with celery like crunchy ends and then more bitter tasting leaves.

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Give the Choy Sum a good wash, chop the ends off and discard before slicing.

I also hadn’t used Kohlrabi before but as it is a member of the Brassica family of vegetables l thought it would go nicely in a stir fry.

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I eat a lot of swede and turnip and found this similar to prepare and cook with.

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The remaining kohlrabi can be stored in the fridge to use in another meal.

Method:

Pre-heat your wok on a medium heat. Add a suitable oil such as coconut oil, sesame oil or extra virgin olive oil and brown the chicken. Add the kohlrabi and carrot and stir frequently until they start to soften. Add in the green veggies plus a few splashes of the Coconut Amino sauce and stock. Mix gently and cook until the greens have softened.

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I put the wok on the table and served it from there.

Serve into bowls and add seasoning to suit. I used pink rock salt and black pepper. I also added one tablespoon of cold pressed oil to increase the healthy fats.

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A very lovely dish filled with natural flavours.

Apricot Chicken

An old classic revamped to be Paleo friendly and delicously sweet.

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The sweetest and most delicious dish.T

Apricots are a seasonal fruit so l would use the fresh fruit where possible as when ripe they have the loveliest flavour and aroma. Apricots are also available preserved so just look for a good quality product i.e local and organic.

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This can be cooked in a pot on the stove or a casserole dish.

 

Ingredients:

6 free range chicken thighs diced and coated in coconut flour

1.5 litres of home made chicken stock

4 apricots (seeds removed) and finely chopped.

The green tops of two spring onions (sliced)

1/4 of a small pumpkin diced

1/2 cup organic shredded coconut

ground black pepper and pink rock salt to season

Fresh herbs such as parsley and mint

1/2 a red capsicum diced

4 small radishes sliced.

1/4 cup black chia seeds added near the end of cooking

Optional: 1/2 cup quinoa which has been pre-soaked and rinsed, plus a handful of sliced green beans.

Method:

Brown the flour coated chicken thighs in a pan with some coconut oil and then placed them in the hot pot. Add the rest of the ingredients and let cook throughout the day on a low heat. Add the chia seeds about thirty minutes before serving along with the optional quinoa and green beans. These are optional as some Paleo followers don’t consume them, but l think they are o.k once in a while and will go well with this dish. Another thirty minutes or so and your casserole will be ready to serve. The chia seeds and quinoa will help it to thicken so you can add some more if it is too runny or extra vegetables.

There was a delicious sweetness to this dish from the apricots, pumpkin and coconut which is from all natural ingredients. I hope you enjoy this casserole and share the recipe with your family and friends.

The perfect bunless Paleo burger

This burger is extremely simple to make with the hardest part balancing the ingredients on top of each other. I used free range chicken for the burger but the meat can easily be substituted for grass fed beef as one example. 

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A balancing act!

The burger is quickly made in the food processor and everything else that goes on top is up to you. I topped this burger with a poached egg that still had a soft centre which added some moisture to the dish. On top of that were cucumber slices, grated carrot, tomato and spinach leaves. I surrounded the burger with more spinach leaves, raw cashew nuts and sliced avocado.

I used frozen chicken breasts that had thawed slightly which meant the burgers were very cold and they held together well. If you use fresh chicken place the burgers in the fridge for about 30 minutes before cooking.

Burger Ingredients:

2 Free Range or organic chicken breasts

One handful of flat leaf parsley

2 small bunches bok choy (or 1 large bunch)

1/4 of a red capsicum diced roughly

1 spring onion green top sliced roughly

Seasoning: I used 1/4 teaspoon each of cumin and cinnamon plus a pinch of pink rock salt and black pepper

Place all of the burger ingredients in the food processor and blend. 

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An even consistency.

I used an electric frypan to cook the burgers and about 1 tablespoon of coconut oil. You could also cook them in the oven. Form the mix into patties the size you require. I made smaller ones for the children and larger ones for the adults. Place into the heated pan and cook until golden on both sides. Because the burgers were quite thick l used the lid on my pan and that helped them to cook through.

While the burgers are cooking prepare the salad ingredients and poach the eggs just before serving. The whole meal can be quickly assembled and eaten straight away.

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The burgers are ready!

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Leftover burgers for lunch the next day.

These burgers are very moist and tasty, providing a wonderful base for whatever ingredients you choose to add and sweet potato chips would be lovely with this meal.

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Rolled Chicken Breast with a herb, nut and vegetable filling

I feel quite clever making this dish as it is quite fiddly, but well worth the effort. The filling is a selection of lovely flavours and textures but you can easily change the ingredients to suit your own preferences. I used two chicken breasts which meant l had enough for a hot dinner when it is first cooked and then cold with a salad the next night. Each rolled chicken breast serves three people if you have a portion as in the pictures below which highlight how important it is to balance the meal out with healthy vegetables.

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Have it cold with a salad!

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Rolled chicken served with roasted swede chips, steamed brussel sprouts and roasted pumpkin slices topped with raw organic honey and organic sesame seeds.

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Served with steamed pumpkin, brussel sprouts and cauliflower.

You can use as many chicken breast as you like but l buy the free-range breasts in a pack of two. Give them a good wash with filtered water and pat dry.

2014-09-09 16.44.16

Place the chicken breast in between two pieces of cling wrap. Put a tea towel under the chopping board in preparation for the flattening of the chicken as this will make the noise less and stop the board moving on the bench.

2014-09-09 16.46.51

Flatten the chicken so that it is a nice shape by gently pounding it with a wooden rolling pin.

Make the filling by combining all of the ingredients in a food processor, or alternatively cut and chop them by hand and mix in a bowl. Change any of the ingredients if you don’t like the flavour combination or add in some more spices. The ingredients below don’t have to be exact as long as there are a good mix of flavours.

Ingredients for the filling:

4 brussel sprouts

2 spring onion green tops

1/2 cup raw activated walnuts

1/4 cup raw activated pepitas (pumpkin seeds)

Pink rock salt and ground black pepper

1 tablespoon organic coconut oil

1/2 cup fresh parsley and mint (or any other herbs you have)

A few leaves of silverbeet(use spinach, kale or bok choy as an alternative)

2014-09-09 16.39.53

A food processor is convenient here but not essential.

Spread the filling on top of the chicken breasts.

2014-06-14 18.45.43

The free range chicken breasts flattened and topped with the filling.

2014-09-09 16.53.41

Roll the breast around the filling

Use kitchen string to gently hold the breast in place. Tie the string at each end and push in any filling that has come out. Gently lift onto a lined baking tray and drizzle with your favourite oil, pink rock salt and black pepper.

2014-06-14 18.51.38

The rolled and tied chicken breast drizzled with extra virgin olive oil, pink rock salt and black pepper.

Cover with foil and place in the oven. Cook until the chicken is golden and then take the foil off and let it brown or place under the grill ensuring it doesn’t dry out.

Another option is to pan fry the rolled chicken which will give a more golden appearance.

2014-09-09 18.24.52

Cook on a very low heat with the lid on.

2014-09-09 18.24.46

Both the oven and fry pan methods work well.

Carefully cut the string along the length of the chicken and remove. Let the chicken rest for a few minutes before serving.

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Golden and delicious!

There are so many fillings that would be delicious with this recipe. I am going to try a pumpkin or sweet potato filling next, but the combinations are really endless.

2014-09-09 18.48.28

Have one for dinner and the second one cold the next day. A great way to add variety to the same dish and the flavours are quite different between the warm and cold versions.

If you have enjoyed this post please share it with a friend. I also post my recipes and wellness tips daily on Instagram at holistic_paleo.

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A simple Sweet Potato soup

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A light and sweet soup.

This is a very light and comforting sweet potato soup with a chicken broth base. It was really quick to make as the broth was in the freezer and was ready within a couple of hours. The recipe for making the broth is in another post on the website but home made broth is best and you will be rewarded with a lovely flavour and lots of added nutrients.

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Home made chicken stock

In a medium sized saucepan l placed the stock (about 3 cups), 2 medium to large peeled and chopped sweet potatoes, 1 cup of diced pumpkin, 1 cup of diced cauliflower and 2 diced carrots. I brought this to the boil and then let it simmer for a couple of hours. I blended the hot soup in the pot with my hand blender and served. I like to season my soup at the table and l used ground black pepper and sea salt which really brought out the flavours in the soup.

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Piping hot just out of the pot!

When reheating the soup the next day l use a saucepan which only takes a couple of minutes. As soon as it gets to the boil reduce the heat and let it simmer for about a minute and it will be delicious. I am on a healing and wellness diet and don’t cook or heat any food in the microwave oven as l believe it damages the structure of the food and reduces the vitamin and mineral content.

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Reheat your soup on the stove and dont use the microwave oven.

I wasn’t feeling well from a Winter virus when l made this soup and it is just the right consistency for a delicate stomach to handle. It is both soothing and comforting with a lovely flavour.

If you have enjoyed this post please share it with a friend. I place photos daily on Instagram and share recipes and wellness tips also through Facebook and Twitter. Thank you Carolyn

 

Rolled Chicken Breast with a tasty herb, nut and vegetable filling

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Just out of the oven and smelling amazing!

Rolled Chicken Breast: A lovely centre piece for a main dish. 

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Rolled chicken served with roasted swede chips, steamed brussel sprouts and roasted pumpkin slices topped with raw organic honey and organic sesame seeds.

This was my first attempt at using a chicken breast like this and l was motivated by all the wonderful roulage recipes l have seen on the television show Master Chef recently. While not to the same standard it was delicious and met all my dietary requirements.

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The free range chicken breasts flattened and topped with the filling.

I flattened two free range chicken breasts by placing each one inside cling wrap and pounding with a mallet. To do this l placed cling wrap on the chopping board, placed the washed meat on top and covered it with more cling wrap. I gently pounded the meat with a kitchen mallet and you could also use a rolling pin to gently get it a bit flatter at this point. I did this for each breast separately.

I then made a delicious filling in the food processor which was a handful of raw walnuts, a couple of spring onion tops (the green parts), two large brussel sprouts, 1 tablespoon of organic coconut oil, a handful of flat leaf parsley, a small handful of pepitas, ground black salt and Pink Himalayan Crystal Salt. I processed this until it was evenly chopped and then placed half on each chicken breast. I used organic coconut oil in this mix as l do not eat dairy but if you do eat dairy then an organic grass fed butter would be very nice in its place.

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The rolled and tied chicken breast.

I pulled the two sides of the breast together and wrapped some twine (cooking string) around the chicken as in the picture above, Be sure to tie it at each end and push the filling in as you go along. Place the rolled chicken on a baking tray lined with baking paper and drizzle generously with olive oil and season with salt and pepper. Cover with foil and place in the oven. Cook until the chicken is cooked and then take the foil off and let it brown or place under the grill ensuring it doesn’t dry out. Carefully cut the string along the length of the chicken and remove. Let the chicken rest for a few minutes before serving. Each rolled chicken piece will serve a few people if you add vegetables or salad and l had a piece cold the next day which was lovely.

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Cold rolled chicken breast. Just as nice as when it was first cooked.

I cooked up some roasted swede chips and they were very delicious. I like their unusual taste and they were nice cold as well. Pumpkin dressed with honey and sesame seeds is really nice, but drizzle the honey on in the last five minutes and only quickly cook the sesame seeds so they don’t lose their nutrients.

I hope you enjoy this recipe. Experiment with the filling to suit your tastes and serve it with your favourite vegetables or salad.

If you have enjoyed this post please share it with a friend. I also share my recipes and wellness tips daily on Facebook, Twitter and Instagram. I would love you to follow me. Thanks Carolyn