Low Carb Stuffed Chicken Cordon Blue With Creamy Cauliflower Puree (Lean & Green)

A Very Delicious Low Carb meal!
(Adapted from an Optavia Lean & Green recipe.)

Ingredients:

5 1/2 cups cooked riced cauliflower

4 garlic & herb laughing cow triangles

1/2 teaspoon black pepper

1/4 teaspoon sea salt

four (4 - 4.5 ounce) boneless, skinless chicken breasts

1/2 teaspoon salt 

1/2 teaspoon pepper

2 tablespoons + 2 teaspoons ultrafine almond flour, sifted

1/2 teaspoon butter

1 1/2 teaspoons olive oil

2/3 cups low or no sodium chicken broth

1 tablespoon lemon juice

1 1/2 teaspoons Dijon mustard

1 teaspoon almond flour, sifted

4 ounces 98% fat free thin sliced ham

4 ounces thin sliced low fat Swiss or Havarti cheese

1/2 cup fresh baby spinach leaves, stems removed

1/2 cup quartered grape tomatoes

Method:

Preheat oven to 250*. Place the cooked cauliflower rice, laughing cow cheese wedges, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium ovenproof bowl. Puree with an immersion blender or blend in a food processor until the ingredients are creamy.** Return the cauliflower puree to the bowl, cover with a lid, or foil, and place in the preheated oven to keep warm.

Remove any fat from the chicken. Butterfly the chicken breasts by carefully cutting in half, horizontally, with a sharp knife. Cut from one side to the other, but not all of the way through the opposite side of the breast. Open and lay flat on the cutting board or a plate. 

Butterflied chicken breasts

Place a half ounce of ham on one half of each of  the butterflied chicken breasts. Divide the spinach evenly between the 4 breasts and layer on top of the ham slices. Place a half ounce of cheese on top of the spinach leaves. Fold the other half of the breast over the filling ingredients. Season the outside of both sides of the stuffed chicken breasts with the 1/2 teaspoons of salt and pepper. Sprinkle the 2 tablespoons + 2 teaspoons flour in a shallow dish. Gently coat the outsides of the chicken breasts with the flour and set aside. 

In a small bowl, whisk together the broth, lemon juice, Dijon and teaspoon of flour in a small bowl and set aside. Heat the butter and olive oil in a nonstick skillet over medium heat. Add the chicken breasts to the skillet. Cook each side for 4 to 6 minutes or until  golden brown. Transfer to a plate and then pour the broth mixture into the skillet. Reduce the heat to medium-low. Stir and simmer for 3 minutes to slightly reduce the liquid. Return the chicken to the skillet, cover with a lid and cook for 10 minutes. Remove the lid. Place a half ounce of ham on top of each piece of chicken and top with a half ounce of cheese. Cover and continue cooking for an additional 5 minutes , or until the chicken is fully cooked and no longer pink. 

Place 1 1/4 cups plus 2 tablespoons of the cauliflower puree on each plate. Top with 1 chicken breast. Spoon 1/4 of the sauce over the top and garnish each serving with 1/8 of a cup of the tomatoes. Makes 4 servings. Enjoy! 

**If you do not have an immersion blender or food processor, you may use an electric hand mixer.

Each serving equals: 1 lean, 3 green, 1 3/4 condiments & 1.5 fats

Nutritional info per serving, approximately:  430.75 calories ~ 5 grams fat ~ 4.5 grams carbs ~ 4.3 net carbs ~ 58.25 grams protein

Note: My husband and I both were impressed with this delicious meal. Even though it is simple to make, it tastes gourmet and my husband thought that it was restaurant quality.