For the chicken:
4 boneless skinless chicken breast, butterflied
8 oz deli ham
4 slices of provolone, cut in half
1/3 cup gluten free bread crumbs
1/3 cup coconut flour
1 TBSP Dried dill + a little for sprinkling on chicken
1 TSP Garlic Salt + a little for sprinkling on chicken
1/2 cup Olive oil
For the Pickle Pico:
1 1/2 Cups Dill Pickle Spears, chopped fine
1 Red bell pepper, diced
1 large jalapeño, seeded, deveined and diced fine
1 small sweet onion, diced fine
1 garlic clove, very finely minced
1/4 tsp kosher salt, to taste
3 TBSP dill pickle juice
Preheat oven to 375
Make your breadcrumb mixture by combining breadcrumbs, flour, dill, garlic salt and pepper.
Spray glass baking dish with cooking spray
After butterflying chicken, brush outside out chicken breast with extra virgin olive oil. Sprinkle with pepper, dill and garlic salt. Coat in bread crumb mixture. Place in glass baking dish. Coat inside of chicken breast with mustard. Stuff chicken breast with ham, 1 slice of provolone, halved and placed side by side in chicken breast. Fold chicken breast over and repeat for remaining 3 chicken breasts. Bake at 375 for about 40 minutes or until chicken reaches appropriate temperature.
Dice or use food processor (individually for each ingredient) the pickles, pepper and jalapeño to a fine dice. Combine with garlic, kosher salt and pickle juice. Allow to chill in refrigerator. Use within 3 days.
Top Cuban chicken with pickle pico and enjoy!
*** Nutritional Info may vary based off how large your chicken breasts are
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