Coconut milk, sweetened
(full fat coconut milk. I use Aroy-D amazon; com)
1 tbsp minced
Ginger root
(fresh)
1 clove(s)
Garlic
(whole large)
6 mushroom(s)
Cremini (Italian) mushroom
(sliced)
1/2 large
Yellow onion
(diced)
1 tsp
Sea Salt
(I use Himalayan or Celtic sea salt: buy from amazon.com)
1/2 tsp
Turmeric, powder
1 tbsp
Coconut oil
(I use Nutiva or Kirkland: buy from amazon.com)
Instructions
Preheat the oven to 350 degrees F.
Over medium heat saute onions and mushrooms in coconut oil until the mushrooms are a golden brown and the onions are translucent.
Turn the heat down to low and add the garlic and ginger.
Saute but do not let the garlic brown.
Add the coconut milk, salt and turmeric and simmer to thicken slightly.
Steam broccoli until almost, but not quite, fork tender.
Meanwhile place a chicken breast in a zip lock bag or in between two sheets of cling wrap and pound to a thickness of about 1/4 inch.
Place a broccoli spear on the chicken so that the flower end lines up with one edge of the flattened chicken. Place a second spear so that the flower end lines up with the other edge (imagine putting shoes in a shoe box end to end).
Spoon 1-2 tablespoons of the coconut milk sauce over the broccoli.
Tuck one edge of the chicken over the length of the broccoli and roll up.
Pin with toothpicks if necessary.
Slice through the middle so that you have two even halves of rolled up chicken with a broccoli flower poking out of one end.
Place in a large baking dish with the cut edge down and spoon the remainder of the coconut milk sauce over the roll ups.
Bake at 350 degrees F for 30 minutes
Notes:
A rolling pin works well to pound the chicken breasts.
When I made this I combined 1/3 cup cassava flour and mixed it with 1/4 cup coconut flour and salt. I then pressed both sides of the flattened breasts into the flour mixture. I think that this is just another step and that it is not necessary. [br} This freezes well. Once thawed reheat in the microwave for 30-60 seconds.
