Ingredients
4 breast meat (pound it)
4 tbsp Greek yogurt (heap)
2 lemon zest Mozzarella cheese (shredded)
2 scallions
5 basil leaves
12 stalks of asparagus
Almond flour
Salt
Pepper
Garlic powder
Method
Preheat oven 190 degree celsius
1. Pound your chicken to 1/4" thick
2. Season the meat with salt, pepper and garlic powder. Be generous
3. Lay the cheese on top.
4. Place the asparagus on top of cheese.
5. Scatter some scallions and basil leaves on top.
6. Roll it up to close. Use a toothpick to seal.
7. Zest the lemon into the Greek yogurt (only the yellow skin of the lemon)
8. Dip the chicken into the yogurt sauce.
9. Then coat the chicken in almond flour.
10. Brush the asparagus ends with olive oil.
11. Drizzle some olive oil on the baking try. Transfer the breast meat to the baking tray. That way the meat won't stick while it's baking.
12. Cover the tray with aluminim foil, into the oven for 10mins.
13. After 10mins, take out the tray and remove the foil and top with more cheese if desired. Then back into oven for 30mins or till chicken is cooked.
