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Meat
Medium
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Stuffed capons can actually be healthy and festive at the same time! The bread crumb option here is really just for fun. The glaze on its own gives enough bright color and moisture. But traditional rollups have a bread crumb topping, so if you want to replicate that look, go for it. Serve with Root Hash and Garlic Asparagus.)
6 chicken cutlets, butterflied
4 tablespoons Gefen Mayonnaise
2 tablespoons Haddar Dijon Mustard
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups cauliflower rice (recipe below)
1/3 cup Fiordifrutta apricot jam
2 tablespoons coconut aminos or Glicks Soy Sauce
1 cube Gefen Frozen Garlic or 1/2 teaspoon garlic powder
pinch pepper, or to taste
1/2 cup almond flour
1 tablespoon golden ground flax meal
1 teaspoon paprika
1 onion, diced
oil, for sautéing
2 cups prericed fresh or frozen cauliflower (see tip) or Beleaves Frozen Riced Cauliflower
salt, to taste
pepper, to taste
Sauté diced onion over low heat until golden brown. Remove onion from frying pan and set aside.
Heat one teaspoon of oil in the frying pan. Add riced cauliflower in batches. Cook each batch, covered, for four to five minutes, then uncover and cook until lightly browned, stirring every few minutes.
After all the batches are done, combine “rice” with onions. Season with salt and pepper to taste.
In a small bowl, combine mayonnaise, mustard, garlic, and pepper.
Rub one side of each cutlet with the mixture. Place about one-fourth cup of cauliflower rice in the center of the cutlet. Roll up each cutlet very tightly by placing one side over and then the other to close. Place roll seam side down in a nine- by nine-inch (23- by 23-centimeter) oven-to-table baking dish very close together to ensure that the rolls hold well.
Combine the apricot jam, coconut aminos, garlic, and pepper. Use a brush to baste the tops of the rollups.
To make the mock bread crumb topping, place the crumb ingredients into a plastic bag and shake until well combined, then sprinkle over the glazed cutlets.
Bake for 40 minutes.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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Hi I am not sure where to post a comment. On the califlower stuffed capons can u use Kinwah instead. Next question having hard time seeing difference between sweet sour stuff capons an caluflower stuffed capons. Both look gr. Is one easier to make?
You can use quinoa! Both capon recipes are great! Enjoy them no matter which you choose!
Stuffed cspons Hi can this b made with cutlets. The pic doesnt look like a capon as i thought that is a whole small ckn bones an all?
Yes, it can be made with cutlets just maybe secure it with toothpicks so it doesn’t unroll, the picture looks different because it was not real chicken(shhh!! dont tell) so we are able to keep it in whatever shape we want.
Freezer safe? Can the Capons be frozen once they are baked?
Yes, I don’t see why not.