Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs

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Ingredients

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Stuffed chicken breasts

Cauliflower cheesy breadcrumbs

1
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
2
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
3
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
4
Preheat the oven to 190˚C/gas mark 5
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
6
In a large bowl, combine the vegetable oil, salt, garlic and cauliflower. Toss to coat the florets and spread out on a baking tray
7
Place into the oven for 20-25 minutes until tender and browned at the edges
8
Meanwhile, add the breadcrumbs, parsley, thyme, oregano, olive oil and Parmesan to a bowl and mix well
9
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
10
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
11
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
12
Remove the breasts and cauliflower from the oven and divide onto 4 plates. Serve immediately
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