Keto Stuffed Chicken with Mashed Cauliflower and Sauteed Chard
Serving for 1
1 120g Chicken Breast Butterflied (so sliced on one side leaving the other side closed)
(This might mean you need to cut one in half. The average serving size for a chicken breast is 100g-150g however the ones they sell are approximately 280g-300g which are approximately 75g protein)
8 Mushrooms sliced
1 tsp butter
1 tsp Italian Seasoning
1 handful Spinach
1/4 Cup Mozzarella
1 tbsp Olive Oil
1 cup cauliflower florets
1 tbsp Butter
Salt and Pepper
1 cup Rainbow Chard
1 tbsp Coconut Oil (available at Low Carb Emporium)
Half a lemon both Juice and Zest
Firstly heat your oven to 180 degrees. Now in a fry pan cook your mushrooms with the tsp of butter and the Italian seasoning until well cooked. Now on a fresh chopping board as your are handling raw chicken we are going to assemble the chicken. Open it out so it is butterflied, and you have the two sides joined together season it with salt and pepper. Next add the cooked mushrooms, then add the mozzarella cheese and spinach. Now close it and use toothpicks to close it so it wont leak while cooking, you can wind these through the edges or a skewer if you have one.
Now in a fry pan heat the olive oil and seal the chicken both sides and then place in the oven for about 20 minutes or until your chicken comes out 75 degrees cooked.
In the meantime boil some hot water and add your cauliflower and cook for 5-7 minutes until tender, then drain and transfer to a food processor and season with salt and pepper then add the tbsp of butter and blend until you have mashed cauliflower.
Now heat your olive oil in a fry pan and add your rainbow chard, saute this around the pan, once nearly cooked add the lemon juice and zest, with some salt and pepper.
Lets plate your dinner take your chicken out and remove the toothpicks, and let rest for 5 minutes. In the meantime place the cauliflower mash and rainbow chard on your plate, Then add your chicken and Enjoy. X