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Paleo Apple Cinnamon Stuffed Chicken
Prep time
Total time
Recipe type: Entrees
Serves: 4 Servings
  • Marinated Chicken:
  • 4 chicken breasts
  • 1 lemon, juiced
  • 2 cloves of garlic, minced
  • 3 tablespoons grass-fed butter
  • ¼ teaspoon black pepper
  • TajinSeasoning
  • dried parsley
  • Apple Cinnamon Stuffing:
  • 2 apples, cubed
  • ½ orange, juiced
  • ½ cup almonds
  • 2 tablespoons grass-fed butter
  • 2 teaspoons raw honey
  • 3 teaspoons water
  • 1 teaspoon coconut flour
  • TajinSeasoning
  • nutmeg
  • cinnamon
  • ground cloves
  • cayenne
  • Additional tools:
  • Tooth-picks
  • Zip-lock bag
  1. Preheat oven 400 degrees.
  2. Whisk together lemon juice, olive oil, garlic and black pepper in a bowl. In a zip-lock back place chicken breasts and pour over marinade. Seal bag and place in refrigerator to marinate for 20-30 minutes.
  3. Meanwhile, in a food processor, add almonds, and1/2 teaspoon of both Tajin seasoning and cinnamon and pulse until it almost forms flour-like texture. Set aside.
  4. In a medium skillet, add 2 tablespoons of butter until melted. Add in honey, orange juice and sprinkle with a pinch of both cinnamon and Tajin seasoning. Add in cubed apples and saute for 2-3 minutes on medium heat then remove from the heat. In a bowl, in the add apples but leave excess butter/juices in the skillet and set aside. To the bowl also add in the ground almonds and stir until the apples and almonds are mixed.
  5. Remove chicken breasts from zip-lock bag and pat dry. Season chicken breasts on both sides generously with Tajin and just a pinch of the following: dried parsley, pepper, nutmeat, cayenne, ground cloves, and cinnamon.
  6. In a large oven safe skillet on medium high heat add in 3 tablespoons of butter and melt. Then add the seasoned chicken breasts, rough side down and cook for 2 minutes. Do not flip the chicken. After 2 minutes remove from the skillet and on to a plate.
  7. On the seared side of the chicken, add a heaping tablespoon of the apple/almond mix and fold up chicken breast almost like a taco. Use 2-3 toothpicks to pierce both ends shut. The uncooked side of the chicken should now be exposed.
  8. In the same large skillet, add back in the stuffed chicken breasts. Sear on each side for about 30 seconds - 1 minutes until golden. Then place skillet into oven to cook for an additional 15-20 minutes or until the chicken registers 165���°F on an instant-read thermometer. If you don't have an oven safe skillet the transfer stuffed chicken breast onto baking pan.
  9. Meanwhile, make the apple cinnamon sauce in the other skillet with the leftover butter and juices from the apples. In that skillet add in 1 teaspoon of coconut flour and 3 teaspoons of water and whisk together. Turn heat to high until mixture starts to boil, then reduce to low and let the sauce thicken.
  10. Serve chicken warm, top with more apple-almond stuffing if you have excess; drizzle with apple cinnamon sauce and sprinkle on dried parsley.