Almond Strawberry Stuffed Chicken Breast

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
  • PrintFriendly and PDF

This one comes from our awesome bud George at!!!

Combine the balsamic vinegar, EVOO, and lemon juice and mix well, place in a ziploc bag
Rinse your chicken breasts with cold water and pat dry
Place your chicken breasts in the ziploc bag with the marinade and ensure you get a nice even coating
Place in the refrigerator and let marinade for 30 Minutes to 24 Hours, your choice
When your chicken is almost done marinating, preheat your saute pan on medium heat
Add coconut oil to our pan to coat and then add in your slivered almonds and red onion, ensure you are constantly stirring to ensure your almonds don\’t burn
Once your onions start to caramelize, add in all of your strawberries and continue to stir well, as your strawberries continue to cook they will break down which is ok
Once your strawberries are cooked, add in your baby spinach and continue to stir until it wilts, this should only take about 2 minutes and then shut off the heat to your pan and set aside
Take your chicken breasts out of your fridge and using a meat mallet, beat them down until they are about 1/2 inch thick
Once they are nice and thin, take your almond strawberry mixture and spoon onto the chicken breasts
Roll your chicken around the stuffing and secure in at least two spots with your kitchen twine to keep everything together
Once your chicken is ready, place another large oven safe saute pan on the stove and preheat to a medium heat and preheat your oven to 350 Degrees
Generously cover your chicken breasts with cinnamon to your taste liking and then place them in the saute pan to sear in that flavor
Your going to sear each side of each breast for about 2-3 minutes
Once you turn all 4 breasts to the last side, take your pan off of the stove and place it in the oven and bake in the pan for 20-25 minutes or until your chicken is cooked through
Remove from the oven and Enjoy


  • 4 Boneless Skinless Chicken Breasts
  • 1/2 Cup Balsamic Vinegar
  • 1/2 Cup EVOO
  • 1/4 Cup Lemon Juice
  • 16 Ounces fresh strawberries, diced
  • 1 Red Onion, Diced
  • 1 Cup Slivered Almonds
  • 1 Large Handful of Baby Spinach
  • Cinnamon for Taste
  • Coconut Oil


Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • image

    Pumpkin Spice Donuts

  • No-Fail Avocado Fudge

    No-Fail Avocado Freezer Fudge

  • CauliMac Salad

    Cauli-Mac Salad

  • Ultimate Chocolate Macaroons4

    Ultimate Chocolate Macaroons

  • 10516779_808440785854447_7144923312580621364_n

    Sweet and Sour Meatballs

Leave a Reply

Sign Up for the Newsletter &



Get Instant Access!