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Muffuletta Chicken from The Primal Low Carb Kitchen Cookbook

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Ingredients

Muffuletta Chicken

Olive Salad

Instructions

Muffuletta Chicken

  1. 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.
  2. Preheat the oven to 350°F
  3. 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.
  4. Remove the chicken breasts from the oven and top with a heaping portion of Olive Salad.

Olive Salad

  1. 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.
  2. Pulse in the oregano, basil and black pepper until incorporated.
  3. Stir in the capers. Cover and refrigerate for at least 1 hour before serving.

Notes

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.

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