(Notice I put Hot Sauce on my mock mashed potatoes!!) Love my food spicy!
Cheesy Stuffed Chicken Breast
1/4 cup low fat Monterrey Jack Cheese
1/2 cup diced tomatoes
1/2 teaspoon red chili flakes
2 Tablespoons chopped cilantro
1/2 teaspoon salt
4 (4 ounce) boneless chicken
3 Tablespoons whole wheat flour
1/4 teaspoon black pepper
2 teaspoons olive oil
In a small bowl combine with cheese, tomatoes, chili flakes, cilantro, and 1/4 teaspoon of the salt.
With your chicken, cut a horizontal pocket in the side of the breast making the pocket as large as you can without cutting through the other side. Spoon 1/4 of the cheese/tomato mixture into each pocket and close pocket with a toothpick.
In a shallow dish, combine the flour, pepper, and remaining salt. Dredge the stuffed chicken into the flour mixture, coating on all sides.
In a large skillet, heat oil over medium-high heat. Add the chick and cook just until tender, about 4 minutes per side. Remove the toothpicks and garnish with cilantro.
Protein 27 grams
Carbohydrates 7 grams
fat 7 grams
Mocked Mashed Potatoes (cauliflower)
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.