Roasted Chicken Stacks

Roasted Chicken Stacks

Ingredients

• 5 chicken breasts ((small, or chicken breast cutlets))
• 1 head savoy cabbage
• 5 slice prosciutto
• 3 tbsp coconut flour
• 2 tsp salt ((small, or chicken breast cutlets))
• 1 tsp black pepper
• 2 tsp herbs ((small, or chicken breast cutlets))
• 1/2 cup bone broth
• 1/4 cup avocado oil

Instructions

1. Pre-heat oven to 400F.
2. Combine the chicken breast, salt, pepper, herbs and coconut flour in a gallon sized plastic bag.
3. Shake to evenly coat the chicken, yes, like shake and bake!Drizzle a tbsp.
4. of the oil on the sheet pan.
5. Shred the savoy cabbage and make 5 little piles of shredded cabbage on the sheet pan.
6. Sprinkle with a little salt.
7. Drizzle a little oil on them.
8. Place a coated chicken breast over each one.
9. Lastly top each chicken piece with a slice of prosciutto.
10. Drizzle with remaining oil.
11. Roast at 400F for 30 minutesPour the broth in to the sheet pan.
12. Roast for another 10 minutes.
13. Remove from the oven and serve hot.
14. Use a spatula to scoop up one stack at a time.