Its all in the..
Chicken Stack with cauliflower puree
Little bit more of a tricky dish and more time consuming but its really tasty and healthy. Butterfly chicken with three layers of cauliflower which is rich and creamy. This seems time consuming but once you have the swing of cooking its pretty simple.
Prep Time:- 10 minutes
Cooking time:- 30 minutes
Chef Level:- Junior chef
The how to section..
1 x Large chicken breast
1 large cauliflower
50G Feta cheese
Fresh green chilli
1 Fresh garlic clove
Salt & pepper
1/2 Ripe avocado
Optional :- Balsamic glaze
Lets start this off by getting a pan on a high heat water boiling. You can either boil your cauliflower or steam it. I prefer to steam it as it is a better way of retaining vitamins within the vegetables. Get these on the boil/steam for about 20 minutes
Once these are cooking away, slice your chicken breast from the side and about 1cm towards the edge, so it flaps open like a butterfly; hence the name!
lightly rub olive oil, salt and pepper all over your chicken and place in a frying pan on a medium heat. Watch that you dont burn your chicken, turn occasionally keeping it light brown on either side. This will take about 15 minutes max to cook.
Once your cauliflower is cooked, drain off any excess water and pop into your food processor. Add your garlic, 30G feta cheese, salt and pepper and a dash of olive oil. Pulse this until its into a thick chunky puree.
Now get your grill on a medium heat.
Plate your puree and place your chicken on top, place more puree on the chicken and fold the butterfly chicken over and top with Emmental cheese.
Place this under your grill and keep an eye on it until the cheese melts. This will also help give the cauliflower a richer and nuttier taste.
Carefully remove your plate (its hot!) top with smashed avocado flesh, fresh chilli, remaining feta and spring onions.
i love to top this off with a tangy balsamic glaze.