Margherita Chicken Breast with Parmesan-cauliflower fritters

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 10 oz Cauliflower florets
  • 1 Garlic clove
  • 1 Roma tomatoes
  • 4 oz Spinach

• Refrigerated

  • 1 1/2 fl oz Liquid egg

• Baking & Spices

  • 1/3 fl oz Balsamic glaze
  • 2 tsp Cornstarch
  • 2 tsp Italian seasoning blend

• Dairy

  • 4 oz Ovolini mozzarella
  • 1 1/2 oz Parmesan cheese, grated

Found on homechef.com

Description

Directions

• 1 Before Cooking Thoroughly rinse produce and pat dry Place a colander in the sink Prepare a baking sheet with foil and cooking spray Preheat oven to 375 degrees Bring a medium pot of lightly salted water to a boil Blanch Cauliflower and Make Fritter Mixture Cut cauliflower florets into 1" pieces. Add cauliflower to boiling water and cook 7-9 minutes, or until tender. Drain in colander, rinse with cold water, shake off excess water, and let cool for 5 minutes. Wrap cooled cauliflower in a clean kitchen towel and squeeze out excess water over sink. Return to pot. Mash cauliflower until mostly smooth (consistency of lumpy mashed potatoes). Add Parmesan cheese, liquid egg, cornstarch, and half the Italian seasoning. Season with a pinch of salt and pepper. 2 Marinate Tomatoes and Mozzarella Mince garlic. Slice Roma tomato into six ¼" rounds. Slice mozzarella into six ¼" rounds. Place tomato, garlic, and mozzarella in a mixing bowl with 2 tsp. olive oil, remaining Italian seasoning, and a pinch of salt and pepper. Toss to combine. 3 Form and Cook Cauliflower Fritters Heat 1 Tbsp. olive oil in a large non-stick pan over medium heat. Form cauliflower mixture into 6 pucks, about 2 ½" in diameter and ½" thick. Add to pan and cook 5-7 minutes per side, or until well-browned. Transfer to a plate, wipe pan clean, and return to medium-high heat. 4 Sear the Chicken Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper. Heat 1 tsp. olive oil in pan used for fritters. Add chicken breasts and sear 3-5 minutes per side, or until well-browned. Remove to baking sheet, wipe pan clean again, and return to medium heat. 5 Finish Chicken and Wilt Spinach Top chicken breasts with alternating rounds of tomato and mozzarella. Bake 8 minutes, or until cheese is slightly melted and chicken reaches a minimum internal temperature of 165 degrees. While chicken bakes, heat 1 tsp. olive oil in pan used in previous step. Add spinach and cook 3 minutes, or until slightly wilted. Season with a pinch of salt and pepper. 6 Plate the Dish Serve 3 fritters on a plate along with wilted spinach and Margherita chicken breast. Garnish chicken with a drizzle of balsamic glaze. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

Nutrition