Nut Crusted Curried Chicken Roll with Creamed Cashew Cauliflower ‘rice’

All I’m gonna say is, this dinner is a winner. The great thing about this recipe, is you can change the spice, nuts, and stuffing to whatever you’d like – this however, was pretty darn good. Here’s the recipe:

Nut Crusted Curried Chicken Roll 

Dietary Info: GF/DF/PA/SF/LC

Serves 2

2 boneless, skinless free range chicken breasts (185g-200g each)

2 oz. peanuts, roasted and salted

30g (5-6 Tbs.) ground flaxseed (I find this is a great substitute for flour in recipes that call for a small amount like this – flaxseed is also a great thickener for soups, smoothies or stock)

2 tsp. mild curry powder

1 Tbs. natural coconut cream, reserved (I use UHT Natural Coconut Cream, rich flavor and super creamy)

1 egg yolk + 1/2 white

salt and pepper

For the garnish: (optional)

fresh coriander leaves

1 Tbs. of coconut cream

Fresh coriander leaves

Instructions:

1. Preheat oven to 425 °.
2. Lie a sheet of wax paper  (about the size of a cookie sheet) on a larger surface, and place both breasts smooth side down. Cover with a large sheet of plastic wrap )this keeps your beating tool of choice from sticking to the meat) and then flatten each breast by pounding with your tool (I use my rolling pin) until about 1/4″ thick. Make sure each breast has enough room on your wax paper – you don’t want them getting pounded into one.
3. Place roasted peanuts (or nut of choice) in a mini food processor or blender and blitz until ‘breadcrumb’ texture. You don’t want to over blend. Transfer to a small mixing bowl and add 1/4 c. ground flaxseed along with the curry powder, 1/4 tsp. salt and pepper. Mix well and divide into two little bowls (one for each breast).
4. Separate egg yolk and put in small bowl along with 1/2 the egg white. Whisk with fork and then with a kitchen brush, spread evenly over top of each flattened chicken breast until all areas are covered.
5. Sprinkle half the nut mixture in one bowl on top of each breast, covering the entire surface. Place a few sprigs of fresh coriander on one end of each breast (this is where you will start rolling from). At this point you could also add mozzarella cheese, if not dairy free – that’s what I did for Cam’s roll, I left mine without.
6. Carefully pick up edge of chicken breast (you want to roll from the shorter length of breast so the roll is thicker, rather than longer). Tuck ends in and secure both ends with toothpicks.
7. Roll the chicken roll over so fold/seam is on top and brush the reserved coconut cream on top of each, reserving the other half cream for the other side.
8. Sprinkle half the remaining nut mixture on top of coconut cream, pressing nuts into roll firmly. Roll over and repeat, so all sides of chicken rolls have been covered with nut mixture.
9. Place sheet of wax paper on a roasting dish and carefully place both rolls on top. Bake, uncovered at 425° for 25-30 minutes or until meat is cooked through. Remove toothpicks, and slice roll into 4-5 pieces. Consume immediately 🙂
10. Enjoy! 

Nutrition information per serving: Calories 364, Fat 16g, Carb 3.9g, Protein 50g

Special Dietary Needs:

Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V (and VEGAN)
Low Carb = LC

The above codes for specific dietary requirements will be found under each recipe title.

For the creamed ‘rice’

Creamed Cashew Cauliflower ‘rice‘

Dietary Info: GF/DF/PA/SF/LC/V 

Serves 4 (1 cup serving size)

Ingredients:

1 medium head of cauliflower

2/3 cup (10.5 Tbs.) coconut cream (I use UHT Natural Coconut Cream…it tastes better than any others I’ve tried)

1/4 c. (20g.) cashews, raw and blitzed in blender to until small chunks (careful to not blend too fine, as chunks work best)

1 Tbs. coconut oil

1 Tbs. raw honey

salt

For the garnish: (optional)

fresh coriander

a few whole raw cashews for the top of each serving

Instructions: 

1. Wash head of cauliflower, and chop florets off. Place in food processor and pulse until rice like taking care not to over blend. Transfer to mixing bowl.
2. Heat coconut oil in a large non-stick fry pan. Add chopped cashews stirring constantly until nuts are beginning to brown.
3. Add cauliflower rice, and reduce heat to medium-low. Stir frequently for 1 minute, then slowly pour coconut cream over  rice and stir well. Continue to cook on low heat for 3-5 minutes, or until cauliflower is ‘al dente’ (almost cooked). Drizzle honey on top, stir well and add a generous serving of salt. Stir again, remove from heat and cover. Let sit for 2-3 more minutes, then serve!

Nutrition information per serving: Calories 255, Fat 20g, Carb 16g, Protein 7g

Instructions:

Special Dietary Needs:

Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V (and VEGAN)
Low Carb = LC

The above codes for specific dietary requirements will be found under each recipe title.