Stuffed Herb Chicken
Prepare 4 Chicken Breast that have been flattened
Drizzle a little Worcestershire sauce on each one inside
Lightly sprinkle your favorite spice on it
Saute in pan until translucent:
3 TBS Olive Oil
1 Onion, diced
Add and saute another 3 min:
1/4 C. sun dried tomatoes, chopped
1/4 C. fresh Jalapenos, chopped (may substitute 1 Habanero)
2 TBS Garlic, minced
1 TBS Rosemary, fresh chopped
1 C. Parmesan cheese, grated
1/3 C. Italian style bread crumbs or about
1 TBS to 2 TBS Almond Flour
Place flattened chicken breast down and spread stuffing mixture in an even layer. Roll up the chicken folding sides, into a tube shape. Tie every couple inches with butcher's twine.
Brown the rolled, stuffed chicken in a pan on high in oil on all four sides, for about two minutes per side. Sprinkle lightly with sea salt and garlic powder.
Place in a baking dish (I use Corning Ware) about 1/4 C. water to keep the chicken moist, and place the chicken into the baking dish.
Cover and bake on 450 for 20 min.