I am proud to share one of my absolute favorite recipes from my new cookbook. To me, this recipe is the heart and soul of food, love and life. I may be a little biased as New Orleans is like a second home to me. Muffuletta is a staple in New Orleans cuisine and that city holds an extremely special place in my heart! I’m excited for you to see the rest of the recipes in my book! The Primal Low Carb Kitchen Cookbook is now available wherever books are sold. Read more about the book and order it –Here. It has been receiving some amazing praise.
What can you expect from The Primal Low Carb Kitchen?
- 85+ Low Carb, Primal and Gluten Free Recipes
- All easy to find, whole food ingredients
- Full page color photo for every recipe
- Nutritional analysis for each recipe
- Simple swaps for your favorite snacks
- Creative ways to maximize your grocery budget
- My kitchen must haves
- Seasoning and spice blends
- and much more…
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I love muffuletta. Like I want to marry it and make beautiful sandwich babies with it. It is my all-time favorite New Orleans classic. Jon and I make our way to the “The Big Easy” once every year or two, and getting a muffuletta is always close to the top of our list! So close to the top in fact, that stopping by Franks and getting a muffuletta is usually the first thing we do once we get into the city. This muffuletta chicken is a way for me to get a taste of New Orleans from home. By skipping the bread and turning it into a chicken dish, I can indulge in the rich, deliciousness of muffuletta anytime I want, in a version that fits my primal low-carb lifestyle. I love being able to enjoy all my cajun favorites in a gluten free version and without all the carbs.
- 1 1/2 lb chicken breasts (4 breasts total)
- 1/4 cup butter (1/2 stick)
- 4 oz gluten-free salami, thinly sliced
- 4 oz provolone cheese, sliced
- 4 oz mortadella, thinly sliced
- 4 oz mozzarella cheese, sliced
- 4 oz capocollo, thinly sliced
- 2 cups Olive Salad (Recipe Below)
- In a large skillet over medium-high heat, pan-sear the chicken breasts in the butter until they are golden brown and slightly crispy, about 8 minutes each side.
- Preheat the oven to 350°F
- Place the chicken breasts on a rimmed baking sheet. Layer each breast with the salami, provolone, mortadella, mozzarella and capocollo. Bake on the middle rack for 10 minutes.
- Remove the chicken breasts from the oven and top with a heaping portion of Olive Salad.
- In a food processor, combine the giardiniera, green olives, Kalamata olives, pepperoncini, red wine vinegar, roasted red peppers, olive oil and garlic. Pulse until all the ingredients are roughly chopped.
- Pulse in the oregano, basil and black pepper until incorporated.
- Stir in the capers. Cover and refrigerate for at least 1 hour before serving.
MUFFULETTA CHICKEN PER SERVING: (This includes the olive salad) 846 Calories; 64g Fat (69.5% calories from fat); 57g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carb
OLIVE SALAD PER SERVING: (The olive salad makes 20 servings) 56 Calories; 5g Fat (84.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 2 Net Carbs
TIP FOR THE OLIVE SALAD: This salad tastes better, the longer it has time to sit and let the flavors come together. You can store it in the fridge in an airtight container for up to 3 weeks.