Description
Crispy almond-flour coated chicken breasts hide a tasty ham and veggie filling. A creamy cauliflower sauce tops it off!
Ingredients
Units
Scale
- 2 cups (473 ml) Water
- 1.5 cups (355 ml) Cauliflower
- 1 lbs (454 g) Chicken breasts
- Salt
- Pepper
- 8 slices Thin-sliced deli ham
- 1 Large egg
- 0.5 cups (118 ml) Almond flour
- 1 tsp Olive oil
- 0.25 cups (59 ml) Onion
- 1 Tbsp Dry white wine
- 1.5 tsp Dijon mustard
- 1 tsp Gluten free Worcestershire sauce
Instructions
- Preheat oven to 425°F (204°C). Bring water to a boil in a medium pot.
- Add cauliflower, cover, and cook until tender, about 10 minutes.
- Slice each chicken breast almost all the way through, about 3/4 of the way, but do not cut it in half.
- Open and flatten each chicken breast with a rolling pin.
- Place two slices of ham at the edge of each breast and roll tightly.
- Pat chicken dry with a paper towel and season with salt and pepper.
- Whisk egg in a medium bowl.
- Place almond flour in a large, shallow plate.
- Dip each chicken breast in the egg, then coat with almond flour, pressing to adhere.
- Generously spray a cooling rack with cooking spray and place the chicken breasts on top.
- Place the cooling rack on a baking sheet and spray the tops of the chicken generously with cooking spray.
- Bake until the internal temperature reaches 165°F (74°C), about 15 minutes, or until no longer pink inside. Broil for an additional 2-3 minutes if desired, watching carefully to prevent burning.
- While chicken cooks, heat olive oil in a small saucepan over medium-high heat.
- Add onion and cook until golden brown, about 5-6 minutes.
- Add the onion and drained cauliflower to a small food processor.
- Add wine, Dijon mustard, Worcestershire sauce, and salt and pepper to the food processor.
- Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
- Spoon sauce over each chicken breast and serve immediately.
Notes
- For a richer flavor, use Gruyère or Swiss cheese instead of ham.
- To ensure even cooking, use a meat thermometer to check the internal temperature of the chicken.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 5
- Protein: 35
- Cholesterol: 150