Friday 03 July, 2015 0 Comments

As I have mentioned on my Facebook page, Tim's metabolic type is protein, meaning he needs a protein rich diet to stablise his blood sugar levels and keep him fuller for longer.

The BePure Programme caters for all metabolic types (protein, mixed and carb), and the Chicken Cordon Bleu recipe below has been especially developed for protein types, with protein filled chicken breast and free range bacon - and of course, a healthy serving of green salad!



Chicken Cordon Bleu and Green Salad
GF, SF

Ingredients (Serves 2)

For the chicken:
2 large chicken breasts (skins removed)
1/2 cup grated cheese

4-6 strips of free-range bacon
1⁄2 cup fresh parsley

Zest of 1/2 lemon (optional)
Salt and Pepper

1 egg lightly beaten

1 Tbsp coconut oil

For the coating:
1 cup ground almonds or
 1 cup of whole almonds ground in a spice grinder
1/2 tsp smoked paprika (optional)
Zest of 1/2 lemon (optional)

Salt and Pepper

Green Salad
3-4 cups of salad greens
1 spring onion (white and green part), sliced
1/4 cucumber, finely sliced

1/2 avocado, sliced

1/2 cup fresh herbs e.g. parsley or mint 1/4 cup pumpkin seeds lightly toasted
Serve with a dressing of your choice.

Directions

Heat oven to 200 degrees.

Halve chicken breast length ways with a sharp knife (not cutting all the way through so you can open out like a book).

Combine grated cheese, chopped parsley lemon zest salt and pepper (we whizzed them together in a small bullet blender)
and divide evenly onto one side of each open chicken breast.
Fold chicken back over and wrap each breast with 2-3 slices of streaky bacon.

Combine all the coating ingredients on one plate and the beaten egg on another plate.
Dip each chicken parcel first in the lightly beaten egg and then coat well in coating mix.

Put coconut oil in a large oven proof dish (something with sides, big enough to fit both chicken breasts) and heat the dish for a few minutes in the oven to melt and heat up coconut oil.

Take dish out of the oven and put prepared chicken breasts in the hot coconut oil. Cook on fan bake for 25-30 minutes depending on the size of the breasts (turning once).

While the chicken is cooking prepare a green salad by tossing all ingredients together with the dressing of our choice.
Slice chicken in half to make sure it is cooked through, serve and enjoy.



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