I've reworked the blog a little bit today! I'm still following the Autoimmune Protocol but I've passed the elimination stage, and I've reintroduced some foods successfully. But I still like to have the strictly AIP dishes to fall back on for flares and high-stress periods. Which means I needed the blog to be more flexible. So I created some new labels, and I've added codes for the titles. AIP next to the title means the dish is either 100% AIP-friendly or it has notes at the bottom of the post with simple substitutions to make the dish 100% AIP-friendly. AIP+ means the dish is mostly AIP-friendly but has 1-2 ingredients such as eggs, nuts, or seeds that make it unsuitable for the elimination stage. These dishes will be designed for those of us that have reintroduced some foods successfully, but are still avoiding dairy and nightshades. In addition, if you are quickly looking for an AIP recipe, you can now click the Autoimmune Protocol or Autoimmune Protocol+ label on the right hand side of the page and you will only see AIP/AIP+ recipes.
I've also started a Facebook page for the blog so I can interact with my readers better! Please click below to go like the new page:
Olive Tapenade-Stuffed Chicken
2-3 chicken breasts
1 cup olive tapenade, aproximately ⅓ cup per breast (see recipe below)
1-2 tbsp duck fat or FOC
Sea salt and black pepper, to taste
1½ cups balsamic vinegar
Preheat the oven to 325°F. Carefully cut a narrow opening in the short, chunky side of the breast. Being careful not to create any holes, slide the knife deep down through the middle of the breast to create a pouch. Stuff the chicken breast with the olive tapenade. Pack it as tightly as possible without tearing the pouch open. In a large cast iron skillet (or your favorite skillet), heat the duck fat on medium heat. Season the chicken breasts with salt and pepper. Sear both sides of the chicken breasts for approximately 2-3 minutes each. Transfer the chicken to a small oven-safe dish and place the dish into the oven for 15-20 minutes until a meat thermometer reads 160°F. While the chicken is cooking, reduce heat to medium low and add balsamic vinegar to pan, scraping up the brown bits. Slowly cook the balsamic vinegar until it reduces into a thick syrup. Adjust the temperature as needed to avoid burning; this can happen quickly so keep an eye on it and stir often. When the chicken is ready, remove from oven and allow to rest. Once balsamic vinegar thickens to a syrup, remove from heat. Plate your chicken and drizzle with balsamic vinegar. Serve with a blanched and sautéed veggie like asparagus or fresh green beans.
1 14-oz can green olives (or use a mixture of your favorites)
3 cloves fresh garlic
2-3 tbsp olive oil
2 tsp fresh lemon juice
Black pepper, to taste
Toss all the ingredients in a food processor or blender and pulse until blended. You want the ingredients finely minced but not pureed. If the mixture needs a little more spreadability, add the extra olive oil and mix well.