Guest Post: Muffuletta Chicken by Michele Spring
Today's guest post is from Michele, of ThrivingOnPaleo.com She is super talented and I'm always jealous of her eye for food photography, the photography gods just did not give me an eye for that kind of stuff. But I love being inspired, and inspiring she is. Chicken Muffuletta. I've honestly never heard of this dish! So naturally, I googled it and then basically ate my phone, cause' bread. Bread, bread! And whole30. This dish is Michele's twist on the classic Chicken Muffuletta sandwich. It's extremely creative and uses all real food clean ingredients and is so easy! I love any recipe that requires dumping things into a food processor. Seriously. And if dumping things into a food processor isn't easy enough she's even included a video! Thanks Michele! Check out her blog and Instagram for more paleo ideas and awesome photos.
I am so excited to be guest blogging here on Alanna’s site! I first “met” Alanna on Instagram, through her amazing and inspirational feed of pictures and then have had the pleasure of cooking many recipes from her ebooks and blog, all of which have been big hits with my friends and family. So of course I could not pass up the opportunity to come post a recipe of my own here!
I created this recipe as an homage to a sandwich I absolutely used to adore and devour when I lived for a few years in New Orleans, Louisiana– the Muffuletta. It is a symbolic sandwich in that city, piled high with lots of cured meats like salami and mortadella and an amazingly flavorful olive salad consisting of olives and pickled vegetables like cauliflower and carrots. But of course being a sandwich, it is all piled high on bread. I found out this year I am celiac so no bread for me anymore! While I do like to make a Paleo loaf every so often, I instead like to recreate the flavors I love into new dishes. This dish takes the components of the olive salad and the salami and becomes an easy, weeknight dinner that you don’t need to travel through the bayous of Louisiana for.
Watch the quick, no speaking video tutorial as well to see how easy this is!
Muffuletta Chicken from Michele Spring on Vimeo.
¼ Red Onion
¼ cup Green Olives
¼ cup Black Olives
½ cup Pickled Vegetables (cauliflower, peppers, etc, often canned as “Giardiniera”)
1 tbs Banana Peppers
1 clove Garlic
⅛ tsp Dried Parsley
⅛ tsp Dried Oregano
⅛ tsp Dried Basil
⅛ tsp Salt
⅛ tsp Pepper
1 tbs Coconut Oil, melted
4 Chicken Breasts
2 oz Sliced Salami
1. Preheat oven to 375° F.
2. In a food processor, mix all of the olive salad ingredients until everything is finely chopped.
3. Generously season chicken with salt and pepper and place in a baking dish.
4. Top each piece of chicken with several slices of salami and then a large scoop of olive salad.
5. Bake for 30 minutes or until the chicken is no longer pink in the middle.
Michele Spring is a mom of 2 young boys and an expert on using the Paleo diet to feel your absolute best. Through her blog posts and short how to videos she’s here to help teach and inspire you to live a Paleo lifestyle while having the time of your life doing it.
When she’s not blogging you can find her sewing up a new outfit, reading a great book,or desperately trying to keep her kids from making her house look like a tornado hit it.
Meet Michele and get ready to use Paleo to better your life at ThrivingOnPaleo.com