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.

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Recipe Summary

prep:
30 mins
cook:
38 mins
total:
1 hr 8 mins
Servings:
4
Yield:
4 chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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.

  • 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.

  • 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).

Cook's Note:

Cheese is non-paleo, therefore optional.

Nutrition Facts

778 calories; protein 41.3g; carbohydrates 9.3g; fat 65.7g; cholesterol 112.3mg; sodium 1074.5mg. Full Nutrition
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