Ingredients
buttermilk0.25 cup- buttermilk1.5 cups
cauliflower2 heads
cauliflower mash6 servings
cayenne pepper0.5 teaspoon
chicken6 servings
dijon mustard3 tablespoons
mustard1.5 teaspoons
flour6 tablespoons
garlic cloves2
lemon juice2 tablespoons
lemon peel2 teaspoons
cream0.25 cup
panko1.5 cups
paprika1 teaspoon
parmesan cheese0.5 cup
ricotta0.25 cup
salt and pepper6 servings
chicken breast2 pounds
thyme1 tablespoon
Instructions
For marinade:Fillet chicken breast in half to make thinner pieces, and cut in half again to make smaller pieces.Whisk all marinade ingredients (except for the chicken) in large bowl.Add chicken and coat in marinade.Chill overnight for more intense flavor.
But if you are short on time (which I usually am) it is ok to use right away as well.For breading:Preheat to 450FMix breading ingredients large bowl.
Place wire rack on baking sheets.
Remove chicken breast from bowl and place in coating mixture.
Transfer to rack.
Repeat with remaining chicken breasts.- Place chicken breasts on rack and spray with olive oil .Bake chicken 20 minutes or until coating is browned and instant-read thermometer registers 155F.For Cauliflower:Cut up cauliflower in small pieces.Place in large saut pan with about 1 cup of water (enough to cover the bottom of pan, plus a little extra to make sure it doesn't all evaporate)Cook until tender.Combine cauliflower with buttermilk, sour cream, ricotta and salt and pepper.In batches, place in blender and puree until smooth.
(if it is having a hard time blending, add either some chicken or vegetable stock, or even more buttermilk).
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