Stuffed Chicken with Cauliflower Tater-Tots

Cream cheese and spinach stuffed chicken surrounded by cauli-tots! I could literally eat every single tatertots they were so good!!! The chicken was perfect as well! And the total meal was 7g carbs per serving. Both he chicken recipe and tots make 4 servings. Enjoy!

A serving of tots and chicken comes to:
7g carbs
9g fats
13.5g protein

Stuffed Chicken Breast

2 boneless, skinless chicken breasts
6 oz cream cheese, softened
2 cups chopped spinach (raw)
1 tsp minced garlic
1/3 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
1/4 tsp ground black pepper
1/2 tsp ground nutmeg
1 tsp kosher salt
For the breading:

1/3 cup superfine almond flour
1/3 cup grated parmesan cheese
1/2 tsp dried parsley
1/2 tsp kosher salt
1/8 tsp onion powder
1/2 tsp garlic powder
2 eggs
olive oil or peanut oil for frying
Combine the cream cheese, spinach, garlic, parmesan, mozzarella, pepper, nutmeg, and salt in a medium bowl and mix well.
Trim your chicken of any visible fat or membranes. Cut them in half lengthwise.
Pound the chicken flat with a meat mallet (starting on one edge and working around and then the center) until it’s about twice the size of when you started, being careful not to pound so thin that it breaks.
Repeat with the remaining pieces of chicken.
Spoon 1/4 of the filling mixture into the middle of a chicken cutlet and roll(like sushi).
Place seam side down on a cookie sheet and repeat with the other 3 pieces of chicken.
Chill the stuffed chicken for 30 minutes.
Beat the eggs in a medium bowl.
Combine the other breading ingredients (except for the oil) in a different bowl and stir.
Heat the oil in a medium sized nonstick saute pan.
Preheat the oven to 375 degrees (F)
Dip the stuffed chicken into the egg first, then the breading mix and cook in the saute pan until golden brown on all sides.
Transfer the browned chicken to a baking pan.
Bake in the oven at 375 degrees for 18 – 22 minutes or until a thermometer in the center reads 165 degrees (F).
Serve with optional marinara or alfredo sauce.

Cauli-tots
2 cups finely chopped cauliflower
1 tablespoon finely minced onion
1/2 cup grated Parmesan I used Kraft
1 egg
1/2 cup shredded pepper-jack cheese
Salt and pepper to taste

Grate the raw cauliflower on a cheese grater until it looks like crumbs.
Use a thin clean drying dish towel and add the cauliflower.
Gently twist and press to remove as much liquid as possible.
Mix in the onion, Parmesan, and pepper-jack.
Taste and add salt and pepper as needed.
Mix in the egg.
Let stand for at least 30 minutes.
Preheat the oil in the fryer to 360F
Form the dough into cylinders.
Blunt the ends.
Add to the preheated oil and fry until golden.
Drain on paper towel. The
Add salt and serve.