Roasted Chicken Stacks

Print Pin
4.50 from 102 votes

Roasted Chicken Stacks

1 hour 5 minutes
Calories 330kcal


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


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


Calories: 330kcal

Originally posted 2019-02-20 18:25:57.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating