Artichoke & Almond Stuffed Chicken Breast

Artichoke & Almond Stuffed Chicken Breast

Servings 4


Artichoke and Almond Stuffed Chicken Breast


Toasted crushed almond meal and artichoke hearts stuffed chicken breasts, seared in coconut oil.


4    NatureRaised Farms® Boneless Skinless Chicken Breasts
1/3 cup Slivered almonds
1    lemon, juiced
2    cups cold water
4    artichokes hearts, diced
4    scallions, minced
3½ Tablespoons coconut oil
Sea salt & pepper to taste



  1. In a dry medium sized skillet over medium-low heat, toast the almonds for 7 to 10 minutes or until golden brown. Toss every 2 minutes to avoid burning. Once cool, grind to a mealy consistency in a food processor.
  2. Immerse the diced artichoke hearts in the water and lemon juice to prevent oxidation.
  3. In a medium frying pan, sauté the artichokes and scallions in 1 Tablespoon of the coconut oil over medium-low heat for 10 minutes covered or until artichokes are tender. Remove from heat and add the almond meal, salt and pepper. Stir well to combine and set aside.


  1. Slice 2” cuts length-wise into the thickest portion of the chicken breasts creating a pocket. Fill with stuffing and seal shut with toothpicks or threaded butcher’s twine. Lightly season the outside of the breasts.
  2. In a large sauté pan, heat the coconut oil over medium-heat. Gently sauté the stuffed breasts for 15 minutes or and reaches internal temp of 165 degrees; turn once.