Ingredients
3 pce. tomatoes, sundried, organic
1 tbs. vinegar, balsamic, organic
1 clove garlic, fresh, organic
0.25 tsp. sea salt, unrefined and pure
3 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
2 tbs. basil, fresh, organic
5 chicken breast, skin-on, organic, free-range
1 tbs. coconut oil, raw, extra-virgin, organic
9 oz. spinach, fresh, organic
sea salt, unrefined, & fresh ground pepper, organic to taste
1 c. cheese, colby or pepper jack, raw, grass-fed or pastured, organic
Directions
Combine sun-dried tomatoes, balsamic vinegar, garlic, sea salt, olive oil, and fresh basil in a food processor and pulse a few times to combine. Pour the mixture over the raw chicken breasts in a shallow bowl or Ziploc bag to marinate. Cover and refrigerate for 30 minutes or more. Heat coconut oil in a pan over medium high heat. Add spinach, and toss to coat with the oil. Season with salt and pepper to taste. Once spinach has wilted down, remove from heat to a separate mixing bowl. Allow to cool. Take the chicken breasts and cut a pocket on the thickest side of each one. Add shredded pepper jack cheese to the mixing bowl with the cooled spinach and stir. Use a spoon to scoop the mixture and stuff into each pocket of your chicken breasts. Place on George Foreman grill and cook until done, about 5-7 minutes. I serve green beans with caramelized onions and almonds on the side.
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