French Style - Cauliflower Layered Chicken Breast
French Style - Cauliflower Layered Chicken Breast

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, french style - cauliflower layered chicken breast. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

After the cauliflower cooked (avoid getting over cooked) stir into the golden brown breadcrumbs. Butter a deep rectangular baking dish surface, placing a layer of chicken breast as the first layer. A couple of spoons of garlic soured cream as a second layer and some breadcrumb cauliflowers as third layer.

French Style - Cauliflower Layered Chicken Breast is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. French Style - Cauliflower Layered Chicken Breast is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have french style - cauliflower layered chicken breast using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make French Style - Cauliflower Layered Chicken Breast:
  1. Get 1 mid-sized Cauliflower
  2. Make ready 500 g Chicken Breast Fillet
  3. Prepare 600 g Soured Cream
  4. Get 250 g Greated Cheddar
  5. Take to taste Salt
  6. Prepare 4 cloves garlic
  7. Take 1 tbs butter
  8. Make ready 4 tbs oil
  9. Make ready 8 tbs breadcrumbs
  10. Make ready 2.5 Liter water

Grilled Chicken Breast Masada, Chicken Breast With Honey And Sesame, Chicken Breast With Orange And Chorizo. If you aren't a fan of skin-on chicken breast, you can certainly use boneless skinless chicken breast. Make sure you season the breast well with salt and pepper. Add cauliflower to bowl; toss to coat.

Steps to make French Style - Cauliflower Layered Chicken Breast:
  1. Break the cauliflower in to several wee flowers, then boil them in water or steam in a sieve over boiling water covering with a lid.
  2. Slice the chicken breast in to lean strips and season them with salt.
  3. Stir the soured cream and the minced garlic with some salt & pepper.
  4. Brown the breadcrumb on oil till has golden brown colour.
  5. After the cauliflower cooked (avoid getting over cooked) stir into the golden brown breadcrumbs.
  6. Butter a deep rectangular baking dish surface, placing a layer of chicken breast as the first layer. A couple of spoons of garlic soured cream as a second layer and some breadcrumb cauliflowers as third layer.
  7. Repeating those layers again, finishing with grated cheddar on top of all. Chuck in a pre-heated oven on 180 Celsius for approximately 20 mins. (When the cheese baked to golden brown….then it’s ready)

Place cauliflower around chicken; lightly coat chicken and cauliflower with cooking spray. Add potatoes and cauliflower; toss to coat. Place cauliflower and potatoes (skin sides down) in single layer in pan. Use the spatula to transfer all the cauliflower and sauce to a large baking sheet, spreading the cauliflower around the outside of the pan. Cut the chicken breasts in half width-wise (to make more square plump pieces rather than long rectangles).

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