3-Course Meal for 2 (Slow Cooker Style)
Proscuitto Wrapped Stuffed Chicken Breasts, Roasted Garnet Red Sweet Potatoes, and Apple Crisp a la Paleo Style
by Debbie
3 medium-sized slow cooker bags
1/2 cup goat cheese
1 1/2 Tablespoon freshly chopped rosemary, divided
1 teaspoon sea salt
2 large boneless, skinless, thick chicken breasts
1 Tablespoon olive oil
1 Tablespoon olive oil
3 medium-sized garnet red sweet potatoes
1 Tablespoon grass fed salted butter
1 Tablespoon cinnamon
1 teaspoon sea salt
6 small gala apples
1 teaspoon sea salt
1 Tablespoon cinnamon
1 Tablespoon grass fed salted butter
2 cups walnuts
5 dates with the pits removed
1 teaspoon cinnamon
In a small bowl, mix the goat cheese, 1/2 Tablespoon of rosemary and sea salt and then set aside.
Make a large slit in the thickest part of each of the chicken breast.
Heat the olive oil in a medium skillet and sprinkle the remaining 1 Tablespoon of rosemary in the heated oil along with the sea salt.
When the oil is hot, sear each side of the chicken breast and remove from heat.
When the chicken is cool enough to handle, stuff each breast with the goat cheese mixture.
Wrap each piece of chicken with 1 slice of prosciutto, ending the wrap on the bottom side.
Place chicken in one of the slow cooker bags and pour the remaining olive oil from skillet inside the bag. Place bag on the bottom layer of the slow cooker. Do not seal the bag, but roll it down close to the chicken.
Cut the sweet potatoes into about 1 1/2” - 2” cubes, leaving the skin on the potatoes.
Place inside the second slow cooker bag and add butter, cinnamon and sea salt.
Shake and roll the top down to close.
Place sweet potato bag on top of the chicken bag into the slow cooker.
Slice and cube the apples, leaving the peel on.
Add apples, sea salt, cinnamon and 1 Tablespoon of butter to the third slow cooker bag. Shake to distribute the ingredients. Roll the top of the bag down to close it and place the third bag on top of the other bags.
Place lid on the slow cooker and cook at low setting for 5 hours, but no longer than 6.
Place the walnuts, dates and cinnamon in a food processor and process until it resembles a graham cracker crust consistency. This will keep in a refrigerator for a few weeks and can be used as a topping on the apples to resemble a “crisp”. I personally layer apples with topping and finish off with the nut mixture on top of the apples.
1 Tablespoon grass fed salted butter
1 Tablespoon cinnamon
1 teaspoon sea salt
6 small gala apples
1 teaspoon sea salt
1 Tablespoon cinnamon
1 Tablespoon grass fed salted butter
2 cups walnuts
5 dates with the pits removed
1 teaspoon cinnamon
In a small bowl, mix the goat cheese, 1/2 Tablespoon of rosemary and sea salt and then set aside.
Make a large slit in the thickest part of each of the chicken breast.
Heat the olive oil in a medium skillet and sprinkle the remaining 1 Tablespoon of rosemary in the heated oil along with the sea salt.
When the oil is hot, sear each side of the chicken breast and remove from heat.
When the chicken is cool enough to handle, stuff each breast with the goat cheese mixture.
Wrap each piece of chicken with 1 slice of prosciutto, ending the wrap on the bottom side.
Place chicken in one of the slow cooker bags and pour the remaining olive oil from skillet inside the bag. Place bag on the bottom layer of the slow cooker. Do not seal the bag, but roll it down close to the chicken.
Cut the sweet potatoes into about 1 1/2” - 2” cubes, leaving the skin on the potatoes.
Place inside the second slow cooker bag and add butter, cinnamon and sea salt.
Shake and roll the top down to close.
Place sweet potato bag on top of the chicken bag into the slow cooker.
Slice and cube the apples, leaving the peel on.
Add apples, sea salt, cinnamon and 1 Tablespoon of butter to the third slow cooker bag. Shake to distribute the ingredients. Roll the top of the bag down to close it and place the third bag on top of the other bags.
Place lid on the slow cooker and cook at low setting for 5 hours, but no longer than 6.
Place the walnuts, dates and cinnamon in a food processor and process until it resembles a graham cracker crust consistency. This will keep in a refrigerator for a few weeks and can be used as a topping on the apples to resemble a “crisp”. I personally layer apples with topping and finish off with the nut mixture on top of the apples.
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