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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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February 05, 2011

Double-Pork Stuffed Chicken Breasts

By Worker Bee
120 Comments

Vegetables certainly have their place at the Primal table and we eat them often in every season. But man (and woman) cannot survive on vegetables alone. Or, rather, they can and do, but in our opinion it’s a much less tasty (and nutritious) way to live. Nothing lures us in and satisfies our hunger like the savory aroma of meat dripping with juices and glistening with lip-smacking fat.

In our never-ending quest to enjoy all the butcher shop has to offer, we’re turning our attention this week to a cut of meat we rarely buy. Not because it’s exotic or adventurous, quite the opposite actually. In fact, it might just be the least adventurous cut of meat out there. That’s right, we’re talking about the boneless, skinless chicken breast.

We don’t buy this cut regularly, usually preferring to feast on the whole bird or on fattier pieces with bones and skin intact. But every once in a while when we want a simple dish with loads of juicy flavor that will please everyone at the table  (including kids and picky meat-eaters), chicken breasts are the perfect meal. Yes, you read that right. Loads of juicy flavor. If you think those words don’t belong in the same sentence as “chicken breast” then you’ve obviously never had Double-Pork Stuffed Chicken Breasts.

The trick to transforming chicken breasts from bland and boring to sensational is dressing them up a bit. The breast is ideal for stuffing; just butterfly it and pound the meat a little thinner so you can fit a lot inside. We use ground pork for its fat content and flavor and season it with three simple, flavorful spices. The options for stuffing chicken breasts, however, are endless. You can add sautéed vegetables or a little grated cheese, or play around with different meat and spice combinations. There is one thing about this recipe you won’t want to change, however, and that’s the part where we replace the missing skin with something even better: Bacon!

Wrapping chicken breasts snugly in a generous layer of bacon steers them out of bland and dry territory into lip-smacking, juicy flavor territory. The bacon also holds the whole dish together so well that you can eat one of these babies with your hands, as if it were a sandwich. This makes Double-Pork Stuffed Chicken Breasts not only a great dinner dish, but something you can eat cold the next day for breakfast or lunch on-the-go.

Ingredients:


4 servings

  • 4 chicken breasts
  • 3/4 pound ground pork
  • 1 shallot, finely chopped
  • 1/4 cup chopped parsley
  • 1 teaspoon black pepper
  • 1 teaspoon celery salt
  • 1/2 teaspoon allspice
  • 1 package of bacon

Instructions:

Preheat oven to 375 degrees Fahrenheit.

In a skillet over medium heat, sauté pork, shallot, parsley and half of spices for 6-8 minutes until pork is just cooked, but still slightly pink.

Use a knife to butterfly the breasts (slice lengthwise through one side of the breast creating a pocket).

Open up the breasts and pound briefly with a meat tenderizer to thin the meat out a bit.

Sprinkle the remaining spices evenly over the inside of the breasts.

Spoon equal amounts of ground pork on to one side of each breast, then fold the other side over the top.

Wrap bacon slices snugly around each breast, covering entirely.

Bake uncovered for 25 minutes, then put under the broiler for 3 minutes to crisp up bacon.

Can be eaten warm or cold.


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120 Comments on "Double-Pork Stuffed Chicken Breasts"

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Sue
Sue
5 years 7 months ago

Oh my god! These look WONDERFUL! Mark, kudos to your food stylist (or whatever you call the folks who arrange the food and then take a photograph of it). Maybe you did it yourself? The photos that accompany this article, and the photos in The Primal Cookbook, are just beautiful. They add so much to the printed recipe.

Meredith G.
5 years 7 months ago

This looks absolutely delicious! I always think those boneless skinless chicken breasts need some dressing up.

Thanks!

Deb
Deb
5 years 7 months ago

Wow! It’s only 8am, and I’m jonsin’ to make Double Stuffed Chicken Breast! They look do delicious 🙂

CatHerder
5 years 7 months ago

my hubby has been on a weightloss kick..now that we lost the weight its more of a bodybuilding kick….this recipe will serve us well..it looks amazing

BenK
5 years 7 months ago

Once again, BACON for the win.

Primal Toad
5 years 7 months ago

WOW!!!!!!

I think this may be the best recipe published on this blog due date!

mlkrone
5 years 7 months ago

I second that…. me want…..

trackback

[…] This post was mentioned on Twitter by Alex Shalman, FitnessDoc, Potential bundle, The Atlas of Life, First Cut Fitness and others. First Cut Fitness said: Double-Pork Stuffed Chicken Breasts: Vegetables certainly have their place at the Primal table and we… http://bit.ly/gbpBlO #MrkDlyApl […]

Greg
Greg
5 years 7 months ago

I just asked my girlfriend what we should eat for dinner tonight. I then sat down at the computer and opened up MDA. I now know whats for dinner tonight! These look awesome.

chriso
chriso
5 years 7 months ago

alot of omega-6…no?

musajen
musajen
5 years 7 months ago

Not if you’re sourcing grass-fed meats.

Mia
Mia
5 years 7 months ago

There is no such thing as grass-fed pork and chicken as far as I know:) Chickens will eat up to 30% of their calories in grass (and that’s a LOT of grass), if allowed access to unlimited supplies.
Pigs natural diet seems to be mast, which is composed of seeds and fruits fallen from trees, various plants, bugs etc.
Now, ruminants, such as cows and sheep, can be raised totally on grass, but by all accounts, poultry and pork cannot.
So, they are pastured, not grass-fed:))

Mary Anne
Mary Anne
1 year 10 months ago

It’s also peculiar that poultry is often (usually) marked ‘hormone free’ or ‘grown without hormones’ when feeding poultry hormones is prohibited by law….

Primal Toad
5 years 7 months ago

Grass-fed, pastured meats contain a lot less omega 6 compared to conventional meats.

Cow, either way, has a lot less omega 6 compared to pork but poultry has more than red meats.

Another reason to eat more red meat…

DangerRuss
5 years 7 months ago

This looks awesome and I can’t wait to try it! As someone who is big into BBQ,I would suggest using a woven “bacon mat” instead of just wrapping the bacon around the chicken. The mat seems to hold everything together better and gets even more bacony flavor! Here is a link with a picture of how the bacon mat works (different recipe though)…

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Mary Anne
Mary Anne
5 years 7 months ago

I’ve made the bacon explosion. It is soooo good! Like a bacon-sausage steak. I’m drooling just thinking about it.

Mary Anne
Mary Anne
1 year 10 months ago

Ahhhhh, the bacon explosion… Haven’t made that in a while. I’m sure it’s time!

Brandon
Brandon
5 years 7 months ago

I almost cried when I clicked that link. It was the most beautiful thing I’ve ever seen.

Poppabear
5 years 7 months ago

I love it Mark, set my mouth to watering. We eat a lot of chicken, so anything new is totally welcome! And, wrapping it in bacon.. ooOOOoooooh, yummy! Printing it out now to keep FOREVER!!!!!

Harry
5 years 7 months ago

I find anti-chicken breast rants tiresome.

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[…] Double-Pork Stuffed Chicken Breasts […]

chriso
chriso
5 years 7 months ago

harry, no rant just watching my 6 intake

musajen, thanks!

Alison Golden
5 years 7 months ago

Wow, that’s a primal recipe if ever I saw one.

rob
rob
5 years 7 months ago

Seems like an awful lot of trouble to go to.

Mary Anne
Mary Anne
1 year 10 months ago

I always meditate while cooking. I know it’s not TRUE meditation, but I find chopping, sautéing, pounding, rolling, folding … quite soothing.

Janelle
Janelle
5 years 7 months ago

Meat, meat, and more meat. I’m drooling. This is epic! Kudos, Mark! I will be making this dish this evneing. mmmm. . . . 😀

Trace Loft
5 years 7 months ago

Cool step by Step!

John
5 years 7 months ago

Basically all of my favorite things in one dish. Might add bacon…

Calvin
Calvin
5 years 7 months ago

Hahaha I love the messages in the pictures when you move the mouse over them.

fishergirl
fishergirl
5 years 7 months ago

“Pound, do not choke, your chicken” lol you just made my afternoon!

Gayle
Gayle
5 years 7 months ago

Damn that looks good! If i can just find some ground pork without sugar in it

Mary Anne
Mary Anne
5 years 7 months ago

I’m with you on the additives thing. I grind my own. Years ago I spoiled myself with a KitchenAid mixer; the attachments have been lovely birthday/Christmas gifts along the way. Get a pork shoulder (butt) and grind away. I season some as Italian sausage, some as breakfast sausage, and keep some just plain. Then, it’s SUPER easy to grad a package of whatever and proceed with the recipe of the moment.

kim
5 years 7 months ago

That looks like a delicious recipe thanks for sharing. Double pork yummmy!

Poppabear
5 years 7 months ago

Alright! I’ve got this in the oven right now. Let you know how it turns out! Kitchen smells sooooo good!

Mike
Mike
5 years 7 months ago

I made this earlier today, with a slight variation. I added some chopped apples to the ground pork mixture, and it tasted amazing. Definitely adding this to the playlist for future meals.

fritzy
fritzy
5 years 7 months ago

Ohhh, apples–hadn’t thought of that–sounds good!

Steve753
Steve753
5 years 7 months ago

Thank you for the apple suggestion. It added a nice crunch and flavor to the stuffing. My non-paleo wife also loved this dish. She usually won’t eat leftovers (I love leftovers) but this dish she asked for some leftovers the following 2 nights! Definite win.

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[…] Smarrigt recept – Mark’s Daily Apple […]

Joe
Joe
5 years 7 months ago

Does anyone get a bit depressed that they haven’t had one of these yet

Brash
5 years 7 months ago

very cool , i try it in weekend , thanx mark 🙂

Kristjan
5 years 7 months ago

Wow that looks pretty damn awesome

Josh
Josh
5 years 7 months ago

Mark, have you been watching these guys?

http://www.youtube.com/watch?v=7Xc5wIpUenQ

Ryan
Ryan
5 years 7 months ago

Made this for dinner tonight… A-MAZ-ING. I’m sold. Next time, I’ll add a little bit of cheese inside to give it just another dimension.

Poppabear
5 years 7 months ago

it was totally amazing, will post a replay of making the recipe on my blog tomorrow, with a link back here. We all loved it, Had 4 guests over and they demanded the left overs! WIN!

RobbieC
5 years 7 months ago

The moment I read this recipe I thought, “no imagine adding a bit of blue cheese…”

Drooling at the the thought of it…

fritzy
fritzy
5 years 7 months ago

can’t wait to try this!

Wyatt
Wyatt
5 years 7 months ago

looks like sushi

Ian
Ian
5 years 7 months ago

Looks awesome. Cannot wait to get started. Thats my evening dinner project for tomorrow I feel. Thanks Mark!

John
5 years 7 months ago

Tried this and I can confirm that it’s everything it promises to be. Leftovers for breakfast…

Greg
Greg
5 years 7 months ago

Made these last night, used grass fed beef instead of pork only because that’s what I had in the fridge, and my local store carries grass fed beef, but not pork. added a side of brussel sprouts for good measure. They were very good, and very filling!

Carmella
Carmella
5 years 7 months ago

I made this last night but subbed the ground pork for some hot italian sausage (without the casings)… So rediculously tasty. I’m having tastebud flashbacks!

Mark
Mark
5 years 7 months ago

Making these now. I consider myself a half decent cook but how are you supposed to wrap a flexible substance around another flexible substance with a crumbly substance inside. 🙁

That was kind of rough.

trackback

[…] Daily Apple has posted yet another amazing recipe for Paleo eating – DOUBLE-PORK STUFFED CHICKEN BREASTS. They take your basic boneless, skinless chicken breasts, fill them with ground pork, and wrap them […]

trackback
5 years 7 months ago

[…] Recipe – Double-Pork Stuffed Chicken Breasts – Mark’s Daily […]

LowCarbPrincess
5 years 7 months ago

Wow this looks delish – esp with some sort of cream sauce.

Steve753
Steve753
5 years 7 months ago

+1 on the sauce. For my wife I served this on a puddle of Hollandaise sauce.

Catt
Catt
5 years 7 months ago

Yum, I used ground beef and pounded NY strips (what I had). This could have cooked no more than 20 minutes in the oven, though, maybe 15.

(In answer to the above question, having a large surface area post-pounding makes for easiest and tightest rolling. Then it holds together on its own before throwing bacon on it.)

Christian
Christian
5 years 7 months ago

This is similar to what I usually bring with me to work for lunch. Any idea of how long this will last in the refrigerator. Is 4 days too long?

Chris
Chris
5 years 7 months ago

“Pound, do not choke, your chicken” (alt text for the photo with the flattened chicken breast).
My office coworkers are wondering why I am laughing so hard.

Sparge
Sparge
5 years 7 months ago

Made this last night. Added some sauteed mushrooms to the stuffing. Rolling and wrapping was a little tricky, and I found that pound the breasts didn’t help much. Delicious. Thanks!

RobbieC
5 years 7 months ago

Made this tonight, adding some chopped Granny Smith apple to the pork mix:

RobbieC
5 years 7 months ago

Ooops…meant to post a link to my post with pictures:

http://urbangrounds.com/2011/02/double-pork-stuffed-chicken/

Primal Mama
Primal Mama
5 years 7 months ago

I hate to do this but I am going to be the first to say that this recipe was so labor intensive and the end product was pretty bland.

It would have been better with hot Italian sausage.

I will stick to my pork medallions wrapped with bacon and brandy apples.

Mary Anne
Mary Anne
5 years 22 days ago

ok, I’ll bite…no pun intended…please give us a rundown on your pork medallions wrapped with bacon and brady apples. This sounds like something I need to cook almost immediately.

SteverGunn
SteverGunn
5 years 7 months ago

Just made this last night for a small dinner party.. HUGE!

These went over aweseomely (is that a word?)

Hardest part was probably rolling the chicken tightly enough – and even that wasn’t particularly hard.

Thanks.

-Steve

Derrick
Derrick
5 years 7 months ago

Made these last night for dinner, absolutely delicious. Our dog enjoyed the leftovers as well.

Heather
5 years 7 months ago

You gave the leftovers to your dog?!?! What a lucky pup…

Randy Clere
Randy Clere
5 years 7 months ago

made this dish the beginning of the week, it was flavorful and easy to prepare, thanks!

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