Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs


First published in 2015
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Stuffed chicken breasts

Cauliflower cheesy breadcrumbs

Make a small incision in the thickest part of each chicken breast, being careful not to cut all the way through but allowing enough room for the stuffing
Divide the cranberries into 4 equal portions and stuff into the incision of each breast. Season the chicken with a pinch of salt and pepper and arrange 2-3 basil leaves on top of each breast
Wrap a slice of Parma ham around each breast, ensuring you cover the basil and the opening of the incision. Wrap each breast tightly in cling film and place in the fridge
Preheat the oven to 190˚C/gas mark 5
Remove the stem from the cauliflower and cut into quarters. Using a small sharp knife or your hands, break the cauliflower up into small florets
In a large bowl, combine the vegetable oil, salt, garlic and cauliflower. Toss to coat the florets and spread out on a baking tray
Place into the oven for 20-25 minutes until tender and browned at the edges
Meanwhile, add the breadcrumbs, parsley, thyme, oregano, olive oil and Parmesan to a bowl and mix well
Once tender, remove the cauliflower from the oven and toss with the crumb mixture. Place back on the baking tray and set aside. Increase the oven temperature to 220˚C/gas mark 7
Place a heavy-based pan over a high heat and add olive oil. Once hot, add the chicken breasts and cook until golden, approximately 2-3 minutes. Turn and repeat to cook the opposite sides
  • 1 tbsp of olive oil
Transfer the breasts to an oven dish and bake for 10–12 minutes, or until the chicken is cooked through. 5 minutes before the chicken is ready, return the cauliflower to the oven
Remove the breasts and cauliflower from the oven and divide onto 4 plates. Serve immediately
First published in 2015
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