Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
5 Feb

Double-Pork Stuffed Chicken Breasts

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.


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


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.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. 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.

    Sue wrote on February 5th, 2011
  2. This looks absolutely delicious! I always think those boneless skinless chicken breasts need some dressing up.


    Meredith G. wrote on February 5th, 2011
  3. Wow! It’s only 8am, and I’m jonsin’ to make Double Stuffed Chicken Breast! They look do delicious :)

    Deb wrote on February 5th, 2011
  4. my hubby has been on a weightloss that we lost the weight its more of a bodybuilding kick….this recipe will serve us looks amazing

    CatHerder wrote on February 5th, 2011
  5. Once again, BACON for the win.

    BenK wrote on February 5th, 2011
  6. WOW!!!!!!

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

    Primal Toad wrote on February 5th, 2011
    • I second that…. me want…..

      mlkrone wrote on February 5th, 2011
  7. 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.

    Greg wrote on February 5th, 2011
  8. alot of omega-6…no?

    chriso wrote on February 5th, 2011
    • Not if you’re sourcing grass-fed meats.

      musajen wrote on February 5th, 2011
      • 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:))

        Mia wrote on February 9th, 2011
        • It’s also peculiar that poultry is often (usually) marked ‘hormone free’ or ‘grown without hormones’ when feeding poultry hormones is prohibited by law….

          Mary Anne wrote on November 13th, 2014
    • 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…

      Primal Toad wrote on February 5th, 2011
  9. 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)…

    DangerRuss wrote on February 5th, 2011
    • I’ve made the bacon explosion. It is soooo good! Like a bacon-sausage steak. I’m drooling just thinking about it.

      Mary Anne wrote on February 9th, 2011
      • Ahhhhh, the bacon explosion… Haven’t made that in a while. I’m sure it’s time!

        Mary Anne wrote on November 13th, 2014
    • I almost cried when I clicked that link. It was the most beautiful thing I’ve ever seen.

      Brandon wrote on February 16th, 2011
  10. 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!!!!!

    Poppabear wrote on February 5th, 2011
  11. I find anti-chicken breast rants tiresome.

    Harry wrote on February 5th, 2011
  12. harry, no rant just watching my 6 intake

    musajen, thanks!

    chriso wrote on February 5th, 2011
  13. Wow, that’s a primal recipe if ever I saw one.

    Alison Golden wrote on February 5th, 2011
  14. Seems like an awful lot of trouble to go to.

    rob wrote on February 5th, 2011
    • I always meditate while cooking. I know it’s not TRUE meditation, but I find chopping, sautéing, pounding, rolling, folding … quite soothing.

      Mary Anne wrote on November 13th, 2014
  15. Meat, meat, and more meat. I’m drooling. This is epic! Kudos, Mark! I will be making this dish this evneing. mmmm. . . . 😀

    Janelle wrote on February 5th, 2011
  16. Cool step by Step!

    Trace Loft wrote on February 5th, 2011
  17. Basically all of my favorite things in one dish. Might add bacon…

    John wrote on February 5th, 2011
  18. Hahaha I love the messages in the pictures when you move the mouse over them.

    Calvin wrote on February 5th, 2011
  19. “Pound, do not choke, your chicken” lol you just made my afternoon!

    fishergirl wrote on February 5th, 2011
  20. Damn that looks good! If i can just find some ground pork without sugar in it

    Gayle wrote on February 5th, 2011
    • 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.

      Mary Anne wrote on February 9th, 2011
  21. That looks like a delicious recipe thanks for sharing. Double pork yummmy!

    kim wrote on February 5th, 2011
  22. Alright! I’ve got this in the oven right now. Let you know how it turns out! Kitchen smells sooooo good!

    Poppabear wrote on February 5th, 2011
  23. 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.

    Mike wrote on February 5th, 2011
    • Ohhh, apples–hadn’t thought of that–sounds good!

      fritzy wrote on February 5th, 2011
    • 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.

      Steve753 wrote on February 9th, 2011
  24. Does anyone get a bit depressed that they haven’t had one of these yet

    Joe wrote on February 5th, 2011
  25. very cool , i try it in weekend , thanx mark :)

    Brash wrote on February 5th, 2011
  26. Wow that looks pretty damn awesome

    Kristjan wrote on February 5th, 2011
  27. Mark, have you been watching these guys?

    Josh wrote on February 5th, 2011
  28. 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.

    Ryan wrote on February 5th, 2011
    • 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!

      Poppabear wrote on February 5th, 2011
    • The moment I read this recipe I thought, “no imagine adding a bit of blue cheese…”

      Drooling at the the thought of it…

      RobbieC wrote on February 9th, 2011
  29. can’t wait to try this!

    fritzy wrote on February 5th, 2011
  30. looks like sushi

    Wyatt wrote on February 5th, 2011
  31. Looks awesome. Cannot wait to get started. Thats my evening dinner project for tomorrow I feel. Thanks Mark!

    Ian wrote on February 6th, 2011
  32. Tried this and I can confirm that it’s everything it promises to be. Leftovers for breakfast…

    John wrote on February 6th, 2011
  33. 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!

    Greg wrote on February 6th, 2011
  34. 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!

    Carmella wrote on February 6th, 2011
  35. 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.

    Mark wrote on February 6th, 2011

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