SERVES 4

    PREP TIME: 10 minutes

    COOK TIME: 45 minutes

    I could eat this meal every day for the rest of my life and be perfectly happy. It’s that delicious! And it’s pretty easy as far as dinner recipes go. If you can eat dairy or you have a favorite dairy-free shredded mozzarella cheese, filling the breasts with a little cheese is a tasty addition. Also, I chose full-fat coconut milk for the pan, but any full-fat milk (dairy-free or regular) is fair game.

    3 tablespoons coconut oil, avocado oil, or ghee

    7 ounces (200 g) cremini mushrooms, chopped

    4 cloves garlic, minced

    3 teaspoons dried parsley, divided

    ¾ teaspoon finely ground sea salt, divided

    ¼ teaspoon ground black pepper

    1 pound (455 g) boneless, skin-on chicken breasts

    1 teaspoon onion powder

    1 teaspoon garlic powder

    ½ cup (120 ml) milk (nondairy or regular)

    4 cups (280 g) spinach, for serving

    1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
    2. Heat the oil in a large frying pan over medium heat. Add the mushrooms, garlic, 2 teaspoons of the parsley, ¼ teaspoon of the salt, and the pepper. Toss to coat and sauté for 10 minutes.
    3. Meanwhile, slice each chicken breast horizontally, stopping the knife about ½ inch (1.25 cm) from the opposite side, so that it opens like a book; be careful not to slice the breasts all the way through. The best way to do this is to use a sharp knife and place your palm on the top of the breast to hold it steady.
    4. Place the chicken breasts on the lined baking sheet and open them up. Place one-quarter of the mushroom mixture in the middle of each opened breast. If there is leftover mushroom mixture, simply drop it into the pan, around the chicken.
    5. Fold over the chicken breasts to cover the filling. Dust the stuffed breasts with the garlic powder, onion powder, remaining 1 teaspoon of parsley, and remaining ½ teaspoon of salt.
    6. Pour the milk between the chicken breasts, directly into the pan.
    7. Bake for 30 to 35 minutes, until the internal temperature of the chicken reaches 165°F (74°C).
    8. Divide the spinach among 4 dinner plates. Divide the stuffed chicken breasts among the plates, drizzle the spinach with the creamy pan juices, and enjoy! (Note: If you did not end up with one breast half per person in the package, cut the stuffed breasts into portions and divide them equally among the plates.)

    make it AIP:

    Omit the black pepper and do not use ghee.

    make it COCONUT-FREE:

    Do not use coconut oil or coconut milk.

    make it DAIRY-FREE:

    Do not use ghee. Use a nondairy milk.

    Per serving, made with coconut oil and full-fat coconut milk:

    calories: 388 | calories from fat: 219 | total fat: 24.3 g | saturated fat: 11.4 g | cholesterol: 96 mg

    sodium: 492 mg | carbs: 6.6 g | dietary fiber: 2.3 g | net carbs: 4.3 g | sugars: 1.6 g | protein: 38.2 g

    FAT : 55%
    CARBS : 7%
    PROTEIN : 38%

    STORE IT: Keep the chicken and pan juices in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Place a single serving of the chicken and pan juices in a microwave-safe dish, cover, and microwave for 2 minutes; or place in a frying pan, cover, and reheat over medium heat for 5 to 7 minutes.

    THAW IT: Place the chicken in the fridge and allow to defrost completely, then follow the reheating instructions above.