Volley Ball Finals are on tonight, USA v USA, how awesome is that!? I’m hitting the gym and then rushing home to watch the action. Nothing better than watching the Olympics and eating some good food!

B-eing Paleofabulous  had this great chicken recipe that I’ve been wanting to make. It didn’t disappoint. In my 2 years of trying hundreds of paleo recipes I have yet to come across one that was down-right awful. Sure I’ve had a few that I didn’t really care for (liver meatballs for instance) but all in all this has been such a positive and fun way of eating for both myself and my husband. 3 years ago I don’t think Tim would EVER had said I was a good cook, but it’s funny now when I meet people that he knows through various social situations, and the first thing they know about me (besides having the patience of a saint for putting up with him;) is the fact that I am a great cook! It just really makes me feel good. I have to say I really appreciate the early years when he stuck around and didn’t complain about our Tuna helper and Ramen noodle dinners. I’ve come a loooong way in the cooking department since then….lucky for him!

Moral of the story, if there is a Paleo Chef  in your life, let them know they are appreciated! Not only are they working hard and making sometimes very complex meals, they are doing it solely because they care about you and want you eating only the highest quality of food.

Here it is:

Pesto-Stuffed Chicken

Pesto
1 Tbs. bacon fat or olive oil
2 cloves garlic, sliced
1 cup spinach
3 oz. fresh basil
3 1/2 Tbs. almonds
3 Tbs. olive oil
Salt and pepper to taste

Chicken
2 lbs Chicken breast
One piece bacon (per breast)
Salt and pepper to taste

Preheat oven to 350. On a baking sheet, spread almonds and bake until golden brown, about 5-8 mins. In a skillet, add bacon fat/olive oil and melt, add spicnach and garlic to the fat/oil and sautee until wilted, about 5 mins. Combine all ingredients in a food processor and puree. Set aside.

Butterfly each chicken breast, open up and spread pesto evenly on the inside of the breast and then close up the breast. Wrap bacon around each breast and sprinkle with salt and pepper. Place in a baking dish (I greased mine with coconut oil) and bake for 35-45 or until juices run clear.