Sunday, December 29, 2013

Paleo Breaded Garlic Cheese Stuffed Chicken Breast

5-6 small chicken breast or 4 large chicken breast, beaten with a mallot and cut in half side to side widthwise
1 head cauliflower cut and steamed so it is very tender
1-2 cups vegan cheddar
Coconut milk as needed
3 garlic cloves peeled
a few dashes oregano, garlic powder, onion powder and pepper
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup milled flax seed
(additional dashes of the spices above)
Sunflower Cooking spray or spray of choice

Pre-heat oven to 400
Spray a 13x9 inch dish and you may need an additional dish so you can arrange the chicken so it does not touch

In a food processor or blender mix the cauliflower, garlic and milk as needed, do not add too much milk, make sure it is mashed potato consistency.  Add seasonings and cheese, mix again slightly.  Do not over mix or it will be too thin. 

In a small dish mix the flours and additional seasoning

Between plastic wrap, beat the chicken breast with a mallet until thin enough to fold over so it stays
Place a spoon full of the cauliflower mix into each chicken breast and fold over
Coat each chicken breast in the flour mixture and carefully lay in the baking dish
Repeat until all chicken breast are ready
Spray the tops of the chicken carefully so you do not lose breading
Bake for 30 minutes, check at 30 minutes, cut into the thickest breast to ensure it is cooked (breading should be slightly browning, if it is not done, cook an additional 10 minutes)  I had to cook for 40 minutes total
When the chicken is almost done cover and heat the cauliflower mix on medium low until bubbling, make sure it is bubbling since you were spooning mix out for the raw chicken.  Serve along side of the chicken

Tip- If the flour is not sticking you can carefully dip the stuffed chicken into egg or milk, do not get the stuffing wet

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