If you’re looking for something to make your skeptic non-AIP friends and family-THIS is a great one. It may seem a bit labor intensive, but, if you already have the chimichurri sauce made and the horseradish prepared, it comes together pretty quickly.
My kids all devoured this and they had no idea they were eating kale, which is almost a four letter word around here. So, bonus for a parenting win!
Delicious juicy chicken, stuffed with horseradish, kale chimichurri and pears and then wrapped in bacon.
- 6 each Boneless, skinless chicken breasts
- 2 each pears peeled and cut into about 1/4 inch thick slices
- 1/3 cup AIP chimichurri sauce recipe can be found here: https://jenpartyof7.com/aip-chimichurri/
- 1/3 cup prepared horseradish simple recipe can be found here: https://jenpartyof7.com/easy-prepared-horseradish/
- 3 tsp Himalayan salt
- 1-2 pounds bacon
Preheat oven to 350 degrees
Butterfly cut your chicken breasts, if you have a meat hammer, pound them a bit...this helps with tenderizing, but, it also makes wrapping easier too. If you don't have a meat hammer, you can always place the chicken breast in a ziplock bag and use a cast iron skillet.
You don't have to pound them super thin, just a light pound will do.
With the breast laying open, spread the chimichurri sauce on one side and the horseradish on the other. How much of each you put in each breast will be up to your preference, I put about a tbsp of each in mine, however, next time, I think I would do a bit more.
Once that's done, place about 3-4 pear slices, again, I did about 4, but, I might try to get more in next time.
Close, season with salt and wrap with bacon, you will need about 2 slices, maybe 3 per breast. Try to get as tight of a wrap as you can.
Bake on a lightly oiled pan...you won't need much because of the bacon, but, you don't want the bacon to stick either.
Remove when internal temp hits 165, or about 35 minutes. Allow to rest for 5 min before slicing.