Paleo Bacon and Asparagus Stuffed Chicken

A tasty and paleo chicken, asparagus, and bacon dish that has a perfect added crunch from macadamia nuts. Super-quick and easy to prepare. Your paleo and non-paleo friends and family will love it. Shown with a side of steamed carrots, topped with a little Parmesan cheese.

• Preparation Time: 30 mins
• Cooking Time: 38 mins
• Total Time: 1 hr 8 mins
• Calories: 778 Calories

Ingredients

• ½ teaspoon salt
• 1 cup chopped macadamia nuts
• 4 skinless, boneless chicken breast halves
• 2 teaspoons dried sage
• 1 teaspoon ground black pepper
• ½ cup mayonnaise
• 1 lemon, zested
• 2 teaspoons vegetable oil, or as needed
• 6 slices bacon, or to taste
• 16 fresh asparagus, trimmed
• 4 slices provolone cheese (Optional)

Recipe Instructions

Step 1

Mix macadamia nuts, mayonnaise, lemon, sage, black pepper, and salt in a bowl until well combined.

Step 2

Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with oil.

Step 3

Heat a large skillet over medium-high heat; add bacon and cook, turning occasionally, until crispy, about 10 minutes. Leave as much bacon fat in the pan as desired and drain bacon slices on paper towels.

Step 4

Place asparagus in the skillet and cook in the bacon fat until bright green and nearly tender, 3 to 5 minutes.

Step 5

Place 1 chicken breast in a resealable plastic bag on a cutting board. Pound chicken firmly with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.

Step 6

Place provolone cheese and 1 to 2 slices bacon on each chicken breast; divide asparagus spears equally over the breasts. Roll chicken around the bacon and asparagus; place, seams down, in the prepared baking pan. Coat with mayonnaise-nut mixture.

Step 7

Bake in the preheated oven until crumbs are browned and chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).