Chicken breast recipes


*This recipe serves 1 person. Simply double the ingredients for 2 people, triple for 3, etc.

You will need:

1 boneless organic chicken breast

5 to 6 organic sun dried tomatoes

Small handful of fresh organic basil (remove stems)

3 tablespoons of  “Sun Dried Tomato Dressing” ~ see homemade recipe below ~

2 large handfuls of organic mesclun or field greens

1 tablespoon organic coconut oil

*I make my sun dried tomatoes in my dehydrator. I keep a jar of them, soaking in olive oil, in my refrigerator and it lasts me for weeks. They are great to have ready made for salads, lettuce wraps, or just to eat alone.


1) Preheat oven to 450 degrees.

2) Butterfly chicken breast. It should look like this:

Chicken breast recipes

3) Layer the inside of the butterflied chicken breast with sun dried tomatoes and fresh basil leaves:

Chicken breast recipes

Close chicken breast.

4) On your stove top in a stainless steel frying pan, pan-sear chicken on high heat using 1 tablespoon of organic coconut oil for approximately 3 minutes on one side, then flip over and immediately put the entire pan, with the chicken, into the oven.

5) Leave chicken in oven for 8 to 10 minutes at the most. The chicken will be done when it’s cooked all the way through (there will be no pink inside).

6) Once it’s cooked, place the chicken whole, or let it cool for a few minutes and slice it into medallions on top of a bed of organic greens (2 large handfuls):

Chicken breast recipes

7) Optionally, add 3 tablespoons of homemade “Sun Dried Tomato Dressing”, see recipe below:


You will need:

1 organic red bell pepper

1 organic roma tomato

8 to 10 organic sun dried tomatoes


Cut tomato in half and place in a food processor.

Cut red bell pepper into pieces (remove stem and core) and add to food processor.

Blend the tomato and red bell pepper until very smooth. DO NOT ADD WATER!!!

Add the sun dried tomatoes and blend until very smooth.

Place on top of chicken and greens!

Enjoy! =)

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