Adapting

• Friday, February 18th, 2011
• by neil

Yesterday we talked about scaling workouts to maximize results.  Today, we're all about adapting, specifically recipes, to make them work for how we eat.  There are a lot of really good recipes out there, that with a little bit of "scaling", can be made to fit into our definition of clean.  Like Beef Stroganof?  Substitute coconut milk milk for the cream and away you go.  That's just the tip of the iceberg, don't be afraid to experiment.  Here's a recipe I made on Tuesday that required a little tweaking, a little' what do I have to work with?', and the results were great!

Sausage Stuffed Chicken
2 packs boneless, skinless chicken breasts - 6 in all
1 lb ground pork or sausage
1/2 cup chopped onion and celery.  Enough to mix with the pork
Seasoning.  I used ground pork and seasoned it with Penzy's Bavarian Seasoning.  Itallian would work as well.
1/2 cup white wine
1/2 cup chiken broth

Lay each breast out between layers plastic wrap or parchment paper.  Take out your favorite wood mallet, and pound them to @ 1/4 thick and set aside.
Cook pork, adding onions and celery part way through.  Add seasoning as needed.
When pork is cooked , add wine and simmer until liquisd is mostly absorbed.
Lay out one breast at a time, fill 1/2 with pork mixture to 1/2" from edge.  Fold over the other side and pin with tooth picks.  Repeat.
Heat lard in a cast iron skillet, and cook breasts 4 min per side.  Add chicken broth, cover and simmer for 10 minutes,
Remove breasts from skillet and scrape up the good bits on the bottom.
Enjoy!  We served it on top of roasted kale.