The original recipe for this meal included figs instead of prunes and cream cheese but I left out the cream cheese and substituted the figs for the prunes since I was not able to find figs at the store ~ strange, no?
Let’s check out the ingredients first …
Before I started preparing the chicken ingredients, I started the onions caramelizing. I love caramelized onions so I used two of them.
Next I prepared the filling ingredients … Â Since I didn’t use the cream cheese from the original recipe I’m not sure if this should be smoother or not but it looked pretty smooth to me.
Using a wooden rolling pin (I didn’t have a mallet) I pounded the chicken as flat as I could get it. Then I spread the filling on top of the chicken. Be careful not to spread it too thick because you’ll be rolling the chicken up with it.
Then I rolled up the chicken. See the filling trying to ooze out? Instead of trying to find a small dish to put the chicken in so it wouldn’t move around, I decided to roll them in aluminum foil and bake them that way. That held the chicken with its filling quite nicely.
Here’s the chicken all rolled up and ready to go into the oven.
Let’s check on the onions, shall we? Pretty, pretty, pretty!
Alright then, ready to see the recipe?
- 1 tablespoon Olive Oil
- 2 medium yellow onions, cut in large slices
- 2 tablespoons of butter, melted
- 2 large chicken breasts, cleaned and pounded flat
- 9 large dried prunes, minced
- 3 ounces goat cheese, at room temperature
- 1 teaspoon balsamic vinegar
- Salt, to taste
- Aluminum Foil
- Set your oven to 350Âº Fahrenheit.
- In a medium sized skillet set on medium heat, add the olive oil then the onions.
- Allow the onions to brown on one side then turn them over to the other side. Keep checking/turning them to make sure they don’t burn. You want them nicely browned and soft ~ caramelized.
- When the onions are ready, set them aside in a bowl. (The process can take up to 45 minutes although on a higher heat it can be done quicker.)
- In a small bowl, add the melted butter, prunes, goat cheese and the balsamic vinegar then mix it all together.
- Pound the chicken breasts as flat as you can get them with a wooden rolling pin (or anything else you have around).
- Spread the goat filling on top of the chicken then roll the chicken up.
- Cut a piece of aluminum foil that’s large enough to roll the chicken in then place your rolled up chicken in it and wrap it with the foil.
- Put the foil covered chicken in a glass casserole dish then set it in the oven to bake for approximately 30 minutes.
- Remove the chicken from the oven and make sure it’s thoroughly cooked.
- Add the caramelized onions on top of the cooked chicken and serve.
Hope you enjoy this paleo meal. I served mine with roasted squash and slices of cucumber and tomato.
Special thanks to Life As A Plate for the original recipe.
For more paleo recipes, click here.