Rosemary Cloud Bread Cajun Chicken Burgers

After five months of dieting, you kind of accept your fate that “bread” is no longer a part of your life. So, there is this mythical “cloud bread” recipe that is passed around some of the groups I am a member of on Facebook and I have yet to find out who came up with it or where it came from (please comment if this recipe was yours or you know who the creator was!).

So far I had resisted making it as it wasn’t really on my radar. One night, I thought I’d give it a bash. I had been suitably prepared to not expect it to magically taste of bread regardless of the name, and also that it may need a pinch of seasoning.

Below is my take on cloud bread and I served with pan fried chicken and courgette discs.


Rosemary cloud bread:

  1. Separate one egg. Keep whites in a clean bowl and put egg yolk in a mixing bowl and add 30g cottage cheese. Season with a level teaspoon of Rosemary.
  2. Place yolk and cheese mix into a food processor and whizz until smooth. Tip back into mixing bowl.
  3. Meanwhile whisk the egg white until stiff.
  4. Gently fold the egg whites into the yolk and cheese mixture. I did it in three goes.
  5. Spoon half and half side by side on a greaseproof lined baking tray and bake at 150 for 30-35mins.

The Cajun style chicken breast:


  1. Spread cling film put and season one half as shown. I used garlic, smoked paprika, black pepper and a pinch of cumin.
  2. Place 100g (if following Step 2) chicken breast onto the cling film and repeat seasoning on top.
  3. Fold over the cling film and then bash flat with a rolling pin!
  4. Keep wrapped until time to pan fry.
  5. When buns are almost done, start cooking the chicken. When one side is done, add in 70g chopped courgettes to fry and add some lemon juice onto the chicken.
  6. Turn the chicken and cook off the courgettes.
  7. Serve on the bread with 10g salad leaves and a garlic and herb yoghurt dip (taken from dairy allowance- just a tablespoon of natural yoghurt with garlic and mixed herbs- I used some parsley and dill).

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