Stuffed chicken breast fillet with spinach and feta cheese on cauliflower puree – low carb

Ingredients for 3 servings:

• 1 cauliflower
• 3 large chicken breast fillets
• 1 pack of leaf spinach
• 1 pack of sheep’s cheese
• 2 tbsp sour cream
• ½ cup cream
• 1 onion(s)
• 1 garlic clove(s)
• some fat for frying
• salt and pepper
• nutmeg
• possibly broth, instant

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 46 minutes

about 7 carbohydrates per serving, very large

For the filling, chop the onion and sauté with the garlic. Then add the spinach and season with salt, pepper, and nutmeg. Add a little water to the pan and put the lid on. Let it simmer for 5 minutes, then drain and mix with the feta cheese. Score the chicken fillets with a sharp knife and fill them. Then sear for about 3 minutes on each side, cover, and cook on low heat for 10 minutes. For the puree, divide the cauliflower into florets and add a little boiling water to a pot (fill about 1/4 full with water). If you like, add a little stock powder. Add the cauliflower, put the lid on, and cook for 12 minutes. Drain the water, season with nutmeg, salt, and pepper, add the sour cream and cream, and mix. 610 kcal per serving.