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Healthy Baked Chicken Cordon Bleu with Cauliflower Alfredo

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Level: Easy

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Description

This gluten-free, healthy baked chicken cordon bleu has a creamy cauliflower Alfredo sauce instead of cheese! It’s an easy, kid-friendly weeknight meal!

Ingredients

  • 2 cups Water
  • 1-½ cup Cauliflower, Cut Into Florets
  • 1 pound Chicken Breasts (4 Small Breasts)
  • 8 slices Thin Sliced Deli Ham
  • Salt And Pepper
  • 1  Large Egg
  • ½ cups Almond Flour
  • 1 teaspoon Olive Oil
  • ¼ cups Onion, Roughly Chopped
  • 1 Tablespoon Dry White Wine
  • 1-½ teaspoon Dijon Mustard
  • 1 teaspoon Gluten Free Worcestershire Sauce

Preparation

Heat oven to 425ºF and bring water to a boil in a medium pot. Once boiling, add cauliflower, cover and cook until tender, about 10 minutes.

While cauliflower cooks, slice each chicken breast down the middle, almost to the end, about 3/4 way through the breast (do not slice the chicken in half.) Open one up and lay flat on a cutting board. Use a rolling pin to flatten the chicken as much as you can without splitting it in 2. Repeat with all the chicken breasts.

Place 2 rolled slices of ham at the edge of each breast and roll each breast tightly. Lightly pat off any excess juices from the outside of the chicken with a paper towel, and then sprinkle with salt and pepper.

Place the egg into a medium bowl and use a fork to whisk it. Place the almond flour in a large, shallow plate with sides.

Place once chicken breast into the egg, shaking off any excess. You want a very thin egg coating so that the chicken gets crispy. Use the same hand to place it into the almond flour, rolling it around and pressing the flour to the egg until evenly coated. Repeat with all breasts.

Generously spray a cooling rack with cooking spray and place the breasts on top. Place the cooling rack on a large baking sheet and spray the tops of the chicken generously with cooking spray. Bake until no longer pink inside, or the internal temperature reads 165ºF, about 15 minutes. If you want the chicken a little darker, broil for an additional 2–3 minutes—just keep an eye on it as the almond flour burns quickly!

While the chicken cooks, heat the olive oil in a small sauce pan over medium-high heat. Add onion and cook until golden brown, about 5–6 minutes.

Transfer onion to a small food processor (mine is 3 cups). Drain cauliflower and use a slotted spoon to transfer it into the food processor as well. Add wine, mustard, Worcestershire sauce and a generous pinch of salt and pepper. Blend, stopping to scrape down the sides until smooth and creamy. Adjust the salt and pepper to taste.

Spoon the sauce over each chicken breast and devour immediately!

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