Stuffed Chicken Breast (Scd) |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 6 |
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a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn's, colitis, diverticulitis, SIBO, autism, and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall's book Breaking the Vicious Cycle. Ingredients:
6 half chicken breasts (no bone, no skin, pounded thin) |
1 cup almond flour |
1/2 cup grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 clove garlic, minced |
1/2 teaspoon oregano |
1 pinch cayenne pepper |
1/2 cup almond flour |
1/2 cup chopped spinach (finely chopped or shredded) |
1/2 cup grated cheese (sharp cheddar, pepper jack or swiss) |
1 egg |
toothpick |
Directions:
1. Breading mixture - Mix the Breading ingredients in a bowl.
2. Stuffing mixture- In another bowl mix the 1/2 cup almond flour, spinach and cheese with the egg.
3. Dust one chicken breast with the breading mixture covering both sides of the chicken. Take about 2 heaping tablespoons of the stuffing mixture and roll it up in the breast. Secure the roll with about 3 toothpicks. Put a little olive oil in the bottom of a casserole dish and place the rolls in there.
4. Cook at 350 degrees for 30-35 minutes.
5. Serve with salad and steamed broccoli.
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