Chicken Caprese with Parmesan Cauliflower
Ingredients
- 500` grams chicken breast
- 1 tbsp butter
- 1 tbsp olive oil
- 4 tbsp basil pesto
- 100 grams bocconcini - sliced
- 200 grams baby tomatoes - sliced in half
- 120 grams baby spinach
Parmesan Baked Cauliflower
- 1 cauliflower - cut into small florets
- ½ cup panko breadcrumbs
- 4 tbsp parmesan
- 2 garlic cloves - crushed
Instructions
- Preheat oven to 200C.
- Place cauliflower, tossed in a little olive oil, on a tray and put in oven for 15 minutes or until slightly brown and crispy.
- Combine the panko crumbs, garlic and parmesan in a small bowl and set aside.
- Use a thin, sharp knife to slice the chicken breasts in half lengthwise. Season both sides with salt and freshly ground black pepper. Heat a large oven-proof pan over medium high heat with the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned about 2 minutes each side.
- Spread a tablespoon of basil pesto over the top of each breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Add the rest of the punnet of tomatoes to the pan, along with the spinach.
- Remove the cauliflower from the oven. Turn heat down to 180C. Top with crumb mix.
- Return the cauliflower to the oven, along with the chicken pan and cook for a further 10-12 minutes, or until the chicken is cooked through.
- Remove the chicken from the pan. Stir the spinach and tomatoes through the pan juices.
- To serve divide the chicken, spinach mix and cauliflower among plates.
Tips and Variations
VEGETARIAN - Par boil one potato per person. Slice in half and then cook as per chicken.
GLUTEN FREE - replace panko crumbs with GF breadcrumbs.
Nutrition
Calories: 441kcal | Carbohydrates: 21g | Protein: 36g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 523mg | Potassium: 745mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3530IU | Vitamin C: 21mg | Calcium: 216mg | Iron: 2mg
