4 chicken breasts
Pkt frozen spinach, defrosted, drained and thoroughly dried
2 rounds of feta cheese
2 Tblsp ghee (or butter)
1 Tblsp olive oil
1 onion processed in a blender
2 cloves of garlic crushed
1 cup of cream
1 cup of parmesan cheese
1 tsp lemon pepper
1 tsp garlic and herb
1 tsp chicken spice
Salt and black pepper
2 eggs beaten
Almond flour
Parmesan cheese
¼ cup melted ghee
Method
Butterfly chicken breasts.
Cover with cling film and pound slightly to flatten.
Season with spices.
Heat ghee,/butter and olive oil in a pan.
Sautẻ onion and garlic till soft, add spinach and cook for 5 minutes.
Add cream and parmesan cheese and sprinkle of nutmeg.
When cool, crumble in feta cheese and combine. Fill chicken and fold over.
Wrap tightly in cling film and refrigerate for 30 minutes.
Mix enough almond flour and parmesan cheese to coat the stuffed chicken.Dip chicken in beaten egg and coat in the almond flour coating.
Place in baking dish. Pour melted ghee over and bake in preheated oven at 180 degrees for 1 hour.
PUMPKIN
Cut pumpkin into cubes. Steam with 2 pieces of cinnamon stick, 2 Tblsp ghee and 2 Tblsp xylatol till tender.
Fried ‘Cauli’ Rice
1 head of cauliflower
3 large brown mushrooms sliced
1 Tblsp olive oil
1 yellow pepper
4 spring onions sliced
1 egg, beaten
Salt and pepper
Splash of light soya sauce
Place cauliflower florets in processor and process till crumbly.
Heat oil in a pan and add mushrooms and fry one minute.
Add pepper and fry till tender.
Add cauli rice and fry for 5 minutes. Season with salt and pepper.
Make a well in the centre and add beaten egg and stir
As it starts to cook stir right through. Add spring onion and mix through.
Add splash of soya sauce and mix through.
Prepared, tried and tested by: Melanie Kramar
