Coconut Cilantro Stuffed Chicken


I use the cleanest, freshest and mainly all organic ingredients in my meals.  If any of this is what you would like then do the same, if your concern is none of that, then use your normal shopping habits and follow the recipe with the choices the suits your lifestyle & plate!

 Cilantro Coconut Stuffed Chicken with Sauvignon Buerre Blanc

What you need:


3-4 chicken breasts filleted (meaning cut into 2 thinner versions

½ C broth of your choice I use beef for more flavor

Bunch of fresh cilantro minced (no stems) You can also sub with parsley

½ C coconut

1 stick butter (I use sweet salted)

Preheat oven to 350 degrees

Take chicken and fillet, then pound thin (keeping intact, use flat pound not tenderizer) into cutlets

Place on cookie sheet & sprinkle both sides with salt, pepper, onion & garlic powder


On stove, melt 4tbs of butter in pan then saute coconut & cilantro stirring constantly on low heat so not to burn (about 4 min)

Remove and cool for a few minutes so you can soon touch

Once cooled, spread this mixture on each breast (be sparingly so each has some of the mixture, you can always add any leftover)


Once pan is empty, melt remaining 2 tbsp. of butter

While its melting take the breasts and roll (LONG WISE) as tightly as possible. If you would like to use a couple toothpicks to keep in place this is fine


Lightly grease a shallow baking dish with coconut oil, place rolled chicken in dish and pour 1/2C broth on bottom of dish. Take your newly melted butter and brush the top of each roll with some.

Cover with foil and bake 45 minutes.

While it is cooking make your sauce.






Buerre blanc sauce

Melt 3 tbs of butter, then add your flour, on LOW stirring constantly so no lumps

Once this is formed, slowly add your heavy cream, still stirring then your broth and wine.

I made this with rice however I will be making in the future with pasta as this sauce would be an amazing accompaniment.

Toss your pasta in the sauce you can also Toss your pasta with some fresh spinach or asparagus, any would be amazing!


Ingredients for sauce

3 Tables spoons flour

3 tablespoons butter

¼ c white wine (I use sauvignon blanc)

¼ c beef broth

¼ c heavy whipping cream