Chicken Spinach and Prosciutto Bundles with Spinach, Strawberry and Avocado Salad

Whats on the menu? Chicken Spinach and Prosciutto Bundles (find it HERE) with Spinach, Strawberry and Avocado Salad (find it HERE)

How easy was it to make?  I have realized why people eat chicken so much... because its pretty easy to cook (after you get over the touching raw chicken thing, which I am doing really well at). I think now is the time to point out how NOT boring eating Paleo is. Now we could slap chicken and beef on a plate every day, but WHY?! There are so many great recipes out there. Give some of them a shot, one or two days a week make something out of the norm. Too many and you might get overwhelmed, but just TRY it sometimes. You wont be sorry (most of the time).

Now, back to the question, it was pretty easy. I cut the fat off the boneless skinless chicken breasts and arranged them on the wax paper first, than did the mushrooms. I was trying to figure out hot to minimize the amount of times I had to touch the chicken and wash my hands. I am paranoid when I handle chicken. It worked our really well and the kitchen smelled amazing just from the garlic and mushrooms.

I used more prosciutto than recommended because I used whole chicken breasts and not small pieces. So it took quite a few pieces to wrap around and hold the spinach in tightly. The rest of the prep was also pretty easy. Than into the oven it went.

The salad... WOW. I will absolutely make this one again this summer. Just a year ago I was totally against putting any type of fruit in my salad... and thought nuts belonged in dessert only. I am so glad I made the choice to give it a shot! In so many ways, in so many recipes, it is delicious!

In wanted something light and fresh for a side and this was perfect. I am not a huge kale fan, especially raw, so I subbed with baby spinach. The prep was a piece of cake. 

So... how was it? I really liked both the salad and the chicken. I think next time I might add a little less chicken stock and a little more lemon and vinegar to the mushroom mixture on the chicken. Otherwise perfect! The dressing for the salad can be used for many salads. Perfect mixture of salty and sweet.

Will I make it again? Totally. Together or separate, they were great. One thing, if you dont eat all the salad the first time and refrigerate it overnight the dressing does sort of harden up, so you will have to leave it out a bit to "thaw." Still tasted amazing, but if you are going make it for a party or something keep that in  mind. Its better fresh.

Rolled Flank Steak with Spinach

I was proud of myself with this meal... Hubs usually does most of the dinner making at our house. I really want to take some more responsibility for it (and some of the burden off him) so I made dinner the other night.

We love steak, there is no question about that. Than add in spinach, garlic, onion, chili pepper... its a match made in heaven!

Got the original recipe here... but made a few modifications. http://cfscceat.blogspot.com/2009/12/rolled-flank-steak.html

What you need:

Flank steak, (1-1/2~2 lbs.)

1 Bag of Spinach

5 Tsp Minced Garlic

1/2 diced yellow onion

3 tsp olive oil

1/2 tsp. red chili pepper

1 T almond meal

3 T dried parsley

ground pepper

sea salt

cooking string

What you do:

- Preheat oven to 350 degrees

- Cook 3 pieces of bacon until crispy and set aside

- Saute 1tsp olive oil, onion and 2 tsp garlic

- Add spinach

- While that is cooking down pound our flank steak as thin as you can make it

- Add 2 tsp olive oil, 3 tsp garlic, chili pepper and almond meal to mini food processor to make paste

- Once spinach is cooked crush up bacon and add to spinach mixture

- Spread paste evenly on pounded out steak

- Spread spinach mixture over that

- Roll up (from the short end) and secure with string, I needed a second pair of hands to help with this one...

- Stuff what squishes out back into the ends

- Put in baking pan and bake for about 40 minutes (use a meat thermometer, you want 145 degrees)

- Let sit for 5 minutes than slice in in 1/4" pieces and serve