Chicken Topped with Prosciutto

Hands down one of our all time FAVORITE finds on the CFSCC website. This dish is delicious... I dont even think I have anything else to say about it except try it! You will love it! http://cfscceat.blogspot.com/2011/09/delicious-baked-chicken-topped-with.html

What you need:
-4 Chicken breasts
-2 Shallots

-1 Cup Sliced Mushrooms
-1/2 Cup Artichoke hearts
-1/2 Cup White Wine
-1 Tbsp Olive Oil
-2 oz. Prosciutto
-Sea Salt

-Black Pepper

-Garlic Powder

-Paprika

What you do:
- Preheat oven to 375 degrees

- Bake prosciutto on a baking sheet for about 10 minutes (keep an eye on it) until crispy

- Pound chicken breasts and sprinkle both sides with seasonings

- Brown chicken breasts in a skillet (med-high) in olive oil for 4-5 minutes on each side

- Transfer chicken to baking dish

- Add thinly sliced shallots and wine to deglaze skillet

- Stir in mushrooms and artichoke hearts

- Cook until mushrooms are tender

- Pour sauce over chicken in pan

- Break up prosciutto into small pieces and top chicken and sauce

- Bake 10 minutes

- Serve over cooked spinach (however you prefer to make it)

Balsamic Roast - Crock Pot Goodness!

This is hands down my favorite crock pot recipe at the moment, I am a HUGE balsamic "anything" fan so combine it with chuck roast and mushrooms and I am totally hooked. We got the recipe HERE doubled it and added mushrooms. I cant wait for the leftovers!!


*Disclaimer: White Wine is considered paleo in moderation. If doing a Paleo Challenge check the "rules" of your challenge to be sure that it is allowed in moderation or risk losing points.*

What you need:
2 Lb any roast (we used Chuck Roast)

1 Large White Onion, sliced

Mushrooms (sliced in half, this was our addition)

8 Ounces Tomato Sauce (we used Natures Place Organics)

1/2 Cup Balsamic Vinegar

1/2 Cup Water

2 Tbsp White Wine (we used pinot grigio)

2 Tbsp Coconut Oil

Rub: Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika

*When we made this we used a 4lb Chuck and doubled everything except the onion.

What you do:
- Mix the rub and season all sides of the beef

- Heat coconut oil in pan on medium heat

- Sear each side of the beef for 3-4 minutes

- Place sliced onions on bottom of crock pot

- Put seared meat on top of the onions

- While pan is still hot deglaze with water and wine

- Spread mushrooms over the meat

- Mix together balsamic vinegar and tomato sauce with a whisk and pour over meat and veggies

- Pour deglazing liquid over meat and veggies

- Set on low for 8 hours

Paleo Chicken Scallopini

This is one of my absolute favorites. I am a HUGE fan of lemon and capers and white wine... so its perfect! We typically make this for dinner a night during the week and take the leftovers for lunch the next day. So delish! In the picture you will see that we didnt have any mushrooms that night, so we used tomatos... I like it better with the mushrooms, but it just goes to show you that you can improvise or make substitutions if you dont like everything or have anything from a recipe.

The original recipe is here... http://cfscceat.blogspot.com/2011/02/paleo-chicken-scallopini-over-spaghetti.html

What you need:

4 skinless, boneless chicken breasts

2 T olive oil

3 cloves garlic, minced

1/2 C almond meal

1 T dried parsley

pinch sea salt and 1 tsp. black pepper

1/2 C sliced mushrooms

2 T capers

2 T lemon juice

1/4 C white wine (or chicken broth)

1 lemon, thinly sliced

What you do:

Pound chicken breasts pretty thin (about 1/4 inch). Combine almond meal, parsley, salt and pepper in a shallow bowl. Heat olive oil in a large saucepan. Dredge chicken breasts in almond flour mixture. Brown chicken breast in olive oil, about 5 minutes on each side. Remove chicken breasts. In same pan, add garlic and mushrooms and saute until tender (you may need to add a tad more olive oil). Add wine and deglaze pan. Stir in capers and lemon juice. Add chicken breasts back to pan. Place thinly sliced lemons over the chicken pieces, cover, and cook for another 10 minutes.

We usually serve it with spaghetti squash... THIS is how I make it.