Paleo Stuffed Chicken

This is super easy.  You can make the delicious sake citrus reduction ahead of time and reheat it before serving if you like. By the way this sauce also works great for fish. This recipe is protein rich and would fit well into a heart healthy, gluten-free, Paleo or diabetic friendly diet.

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Paleo Stuffed Chicken

Yield: 6 servings

6- boneless skinless free range chicken thighs
Seasoning: 2 teaspoons salt, 1 teaspoon granulated garlic, ½ teaspoon paprika, ½ teaspoon thyme
3 sweet Italian chicken sausage
1 lb. organic broccoli
4 basil leaves

SAKE CITRUS REDUCTION:
1 cup sake (Japanese rice wine)
Juice and zest from:
1 orange
1 lemon
1 lime
½ tsp. Salt
1 tablespoon blue agave syrup
2 pats of organic butter
3 large cloves of garlic chopped

Cut sausage links in half and wrap chicken thighs over each piece and season. Make sake citrus reduction and broil chicken thighs till internal temp is 160 degrees. Steam the broccoli while broiling the chicken. Ladle sauce and garnish with a chiffonade of basil as pictured.
Serve.

© 2013 Aron Bradley
http://www.boomercuisine.com

Harvest Chicken Salad

I love fall and all the harvest produce. Fresh grapes are particularly great this time of the year. Here is a super easy chicken salad with a tangy dressing with savory, sweet, crunchy and eye appealing characteristics. Always use the best quality chicken you can find . Local is fabulous of course but store bought free range will work just as well. Take care of what you put in your body and your body will take care of you. Gluten-Free.

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Harvest Chicken Salad

Yield: 5-6 servings

1.25 lbs. boneless skinless chicken thighs
2 cups chopped celery
1 cup red seedless grapes (cut in half)
1 cup whole roasted, salted cashews
1 teaspoon steak seasoning
3 whole sage leaves chiffonade
DRESSING:
5 tablespoons olive oil mayonnaise
1 teaspoon lime juice
1 teaspoon blue agave syrup

Broil seasoned chicken thighs both sides till 160 degrees, cool in fridge then dice. Chop celery and slice grapes. Make dressing and chiffonade your sage. Combine chicken, celery, grapes, cashews, dressing and sage then chill
serve.

© 2013 Aron Bradley
http://www.boomercuisine.com