May 21 2018 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Bacon-wrapped chicken breast with cauliflower purée
Chicken breast, dressed for success! The bacon wrap adds flavor and luxury—pair it with our cauli purée and accessorize with butter-fried spinach and roasted garlic. Put it all together, and it's quite a look! 100% flavor... 100% keto!
USMetric
servingservings
Ingredients
Cauliflower purée
- 4 4 garlic clove, pressedgarlic cloves, pressed
- 2 oz. 55 g butter
- ¾ lb 325 g cauliflower
- 1⁄3 cup 80 ml heavy whipping cream
- salt and pepper to taste
Chicken
- 1 lb 450 g chicken breastchicken breasts
- 10 oz. 280 g bacon
- 2 tbsp 2 tbsp butter or olive oil
- salt and pepper to taste
- 1 lb (15 cups) 450 g (3.5 liters) fresh spinach
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www.dietdoctor.com
Making low carb simple
Instructions
- Press the garlic cloves hard with the handle of a knife so they get slightly mashed. Peel off the skin. Butter-fry over medium heat until golden. Watch out—it can go from golden to burned in a flash, and burned garlic is bitter. Remove from heat and leave the garlic in the pan while you do the rest.
- Rinse and trim the cauliflower and divide it into smaller florets. Cook in lightly salted water until tender (5–10 minutes). Remove the florets with a strainer ladle and reserve some of the water.
- Put the cauliflower in a blender or food processor together with the garlic cloves and the pan juices. The pan juices add additional flavor!
- Add the cream and purée until smooth. If needed you can add some of the reserved cooking water to the purée to make it thinner. Start with a few tablespoons of cooking water and add more if needed, until you reach the desired consistency. Season with salt and pepper to taste.
- Wrap one or two slices of bacon around each chicken breast. Fry in oil or butter until the bacon turns a nice color. Keep frying in the pan over low heat or place in a hot oven 400°F (200°C) for 15 minutes. Use a meat thermometer if you're unsure; at 165°F (74°C) the chicken breast is ready.
- Remove the chicken from the pan and keep warm for a few minutes while you use the same pan to fry the spinach. Serve immediately with the purée.
Serving Suggestions
The purée is an excellent side dish for red meats such as pork, lamb, and beef. If you're thinking about making it 100% vegetarian, you can also serve it with freshly cooked vegetables. The purée is also super delicious in casseroles with grated cheese.
Storage
The purée can be prepared ahead and stored in the refrigerator for 2-3 days or in the freezer for up to one month.
Recommended special equipment
Blender or food processor
My chicken breast was a bit bigger than the grammes stated- we have well-fed hand reared free-range chickens in the north of England! 🤣 Next time I have have friends round for dinner, on the menu it will be, so here we go!
I used single cream as it was what I had than buy even more stuff. Worked well. And I pan fried the chicken than put an oven on for so little. I made two.portions of chicken and three of the cauliflower- again using what I had and not wasting cauliflower- or gas in the cooker!
I didn't have spinach but had thin asparagus spears so panfried those with the chicken in the butter. Good luck to everyone.
Net carbs = Total carbs - Fiber
That depends on how big the chicken breasts are. That is a 4oz serving of chicken per serving, which is standard. This also includes bacon. If you had more chicken than the called for amount, it would be a lot of protein. This is already 38g protein per serving.
That may depend on what kind you get, whether it's been cooked or not. Some come frozen. Steaming may work better than boiling.