This might just be my new favorite kitchen dish. It is by no means clean eating, or anything remotely close, but it definitely is a fill-you-up type meal that leaves you wanting seconds!

Served on a bed of Parmesan risotto with brussel sprouts and asparagus!

You Will Need:
4 large chicken breasts
1 block of cream cheese
1 jalapeno, chopped
fresh crabmeat, finely shredded
half a block of cream cheese
1/2 bag of spinach
onion, chopped
garlic, chopped
salt, pepper
almond flour
*None of what I used was measured, so these are strictly guesses on my part. Sorry!

1. Thaw chicken breasts and pound flat using a meat tenderizer.
2. Saute onions, garlic, jalapeno and crabmeat until warm. Add cream cheese until mixture is soft. Pour into a bowl and set aside.
3. Spread thin layer of mixture onto each chicken breast.

4. I had kind of started this in the photo above, but add a layer of spinach on top of the creamy crabmeat mixture.

5. Roll chicken breast like a fruit roll-up.

6. Cover lightly in almond flour.

7. Brown in saute pan.

8. If your saute pan can go directly into the oven (I cook with All Clad, so I was able to just put it right into the oven), place in oven and bake at 350 degrees until golden brown.
If not, remove chicken and place into a glass baking dish. Bake at 350 degrees until golden brown.

This meal is so filling and delicious! Plus, it comes off as fancy when, in reality, it’s really easy. Enjoy!

December 18, 2013
December 21, 2013