Initially I was going to do a breaded chicken with a spicy green chili sauce. Then I realized I needed to cook up the Cauliflower and menu completely changed. The thought of spicy green chili sauce on the side of Cauliflower didn't appeal to me. So I came up with something better. OH BOY! Was this ever good!!Creamed Stuffed Chicken
with Cauliflower Mash
1 Head of Cauliflower, cleaned and chopped into chunks (not the greens)
4 Chicken Breast, butterflied open(we going to stuff it!)
4 Basil leaves, roll up tightly and slice into ribbons
4 slices of Mozzarella Cheese
1 can of Cream of Mushroom soup
6 Garlic cloves
1 sprig of Oregano chopped finely
1 medium Tomato seeded and chopped
1 dash of Balsamic Vinegar
Paprika to season
1/4 tsp. Red Pepper Flakes
3 oz of fresh Parmesan
Salt & Pepper
Extra Virgin Olive Oil
1. Start boiling a pot of water and add the cauliflower to it along with a 2 crushed garlic cloves. Bring to a boil again for another 15 min or so until tender.
2. Since we are stuffing this chick, you need to butterfly it. I usually just put my hand firm on the chicken and slowly length wise start cutting into the side of the chicken to make a pocket to stuff it.
3. Salt & Pepper both sides of chicken along with Paprika on the outer side. Lay in the Mozzarella cheese and the ribbons of Basil. Close the breast. You may use a tooth pick. I didn't this time.
4. Heat up a skillet and add about 1 Tbsp of Olive Oil. Add the chicken and brown on both sides. I then added 4 cloves of Garlic minced, Cream of Mushroom, and about 2 ladles of the cauliflower water to it along with the Balsamic vinegar and Red Pepper flakes. I covered it and let it cook for 10 minutes at a low simmer.
5. Last I added the Parmesan cheese, freshly grated, the Oregano (reserving a few pinches) and last the Tomato. I gave it another stir and covered for another 5 min. Topped it off with more cracked black pepper. (cook uncovered if you want to thicken up a bit more)
6. Last I drained the Cauliflower and added it in my Kitchen Aid mixer, or you can use a hand mixer in a separate bowl. I gave it a good mix until all broken down, then scraped it down a bit and whipped it up some more with the addition of the remaining Oregano, about another 2 Tbsp of Parmesan cheese, some salt and pepper to taste and a tsp of Olive oil. Continue mixing until it starts taking form like mashed potatoes but with a different texture.
I loved the sauce to this chicken. Was so bright and fresh tasting with the basil ribbons. The Cauliflower mash was perfect with the oregano and cheese. Gave it a new life and a new meaning. I would definitely serve this chicken and sauce with some pasta. Perhaps you can add some spinach to it and wilt it up a bit. Nice! It's all about your palette, texture. Think beyond salt and pepper!
1 Head of Cauliflower, cleaned and chopped into chunks (not the greens)
4 Chicken Breast, butterflied open(we going to stuff it!)
4 Basil leaves, roll up tightly and slice into ribbons
4 slices of Mozzarella Cheese
1 can of Cream of Mushroom soup
6 Garlic cloves
1 sprig of Oregano chopped finely
1 medium Tomato seeded and chopped
1 dash of Balsamic Vinegar
Paprika to season
1/4 tsp. Red Pepper Flakes
3 oz of fresh Parmesan
Salt & Pepper
Extra Virgin Olive Oil
1. Start boiling a pot of water and add the cauliflower to it along with a 2 crushed garlic cloves. Bring to a boil again for another 15 min or so until tender.
2. Since we are stuffing this chick, you need to butterfly it. I usually just put my hand firm on the chicken and slowly length wise start cutting into the side of the chicken to make a pocket to stuff it.
3. Salt & Pepper both sides of chicken along with Paprika on the outer side. Lay in the Mozzarella cheese and the ribbons of Basil. Close the breast. You may use a tooth pick. I didn't this time.
4. Heat up a skillet and add about 1 Tbsp of Olive Oil. Add the chicken and brown on both sides. I then added 4 cloves of Garlic minced, Cream of Mushroom, and about 2 ladles of the cauliflower water to it along with the Balsamic vinegar and Red Pepper flakes. I covered it and let it cook for 10 minutes at a low simmer.
5. Last I added the Parmesan cheese, freshly grated, the Oregano (reserving a few pinches) and last the Tomato. I gave it another stir and covered for another 5 min. Topped it off with more cracked black pepper. (cook uncovered if you want to thicken up a bit more)
6. Last I drained the Cauliflower and added it in my Kitchen Aid mixer, or you can use a hand mixer in a separate bowl. I gave it a good mix until all broken down, then scraped it down a bit and whipped it up some more with the addition of the remaining Oregano, about another 2 Tbsp of Parmesan cheese, some salt and pepper to taste and a tsp of Olive oil. Continue mixing until it starts taking form like mashed potatoes but with a different texture.
I loved the sauce to this chicken. Was so bright and fresh tasting with the basil ribbons. The Cauliflower mash was perfect with the oregano and cheese. Gave it a new life and a new meaning. I would definitely serve this chicken and sauce with some pasta. Perhaps you can add some spinach to it and wilt it up a bit. Nice! It's all about your palette, texture. Think beyond salt and pepper!
Fantastic dish here.....I am very impressed with how this blog is starting to take shape. Folks to note as I believe Massi will be impacting our food lives for years to come!
ReplyDeleteAnonymous again. You my #1 fan as of now. I'm impressed. Hopefully some day I can repay my gratitude to you. Muchas Gracias! Perhaps with some surprising dish I have coming up in this near future, it involves Sundried Tomato!
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