Stuffed Chicken Breast
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Ingredients
3 chicken breasts cut in half (no bone, no skin, pounded thin)
1 cup almond flour
½ cup grated Parmesan Cheese
salt
pepper
garlic dry minced
oregano
pinch cayenne pepper
½ cup almond flour
½ cup chopped spinach (finely chopped/shredded)
½ cup grated sharp cheddar or pepper jack or swiss cheese
1 beaten egg
3 chicken breasts cut in half (no bone, no skin, pounded thin)
100 grams almond flour
45 grams grated Parmesan Cheese
salt
pepper
garlic dry minced
oregano
pinch cayenne pepper
50 grams almond flour
15 grams chopped spinach (finely chopped/shredded)
60 grams grated sharp cheddar or pepper jack or swiss cheese
1 beaten egg
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Instructions
- Breading mixture - Mix the 1 cup (100 grams) almond flour, parmesan, salt, pepper, garlic, oregano, and cayenne pepper in a bowl.
- Stuffing mixture - In another bowl mix the 1/2 cup (50 grams) almond flour, spinach and cheese with the egg.
- Dust one chicken breast with the breading mixture covering both sides of the chicken.
- Take about 2 heaping tablespoons of the stuffing mixture and roll it up in the breast.
- Secure the roll with about 3 toothpicks.
- Put a little olive oil in the bottom of a casserole dish and place the rolls in there.
- Cook at 350°F (177°C) for 30-35 minutes.
- Serve with salad and steamed broccoli.
Nutritional Info
Storage
Notes
The original recipe does not provide amounts for the seasonings in the breading. In the photo, I used the following amounts of seasonings: ½ tsp (2.5 ml) salt; ¼ tsp (1.25 ml) pepper; ½ tsp (2.5 ml) garlic powder; ½ tsp (2.5 ml) oregano; ⅛ tsp (.625 ml) cayenne
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