Flavors of Buffalo Bleu Cheese Chicken Breast

Ingredients

• 1 Cauliflower Head
• 1 Celery Stalk
• 1 Lemon
• 1 oz Butter
• 2 oz Frank’s Red Hot Sauce
• 2 Boneless Skinless Chicken Breasts
• 1 ½ oz Bleu Cheese
• 1 Tbsp. Honey
• ¾ oz Walnut Halves
• 2 oz Baby Arugula
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Placing celery ribbons in ice cold water helps to make them crunchy, as well as curl. Use a heat resistant spatula for stirring walnuts while they cook, as honey mixture will stick more to metal and wooden utensils.

2. 2

   Make quick work of cutting cauliflower: head into florets by quartering head through its stem, then cutting cores out of each quarter. Florets will easily

3. 3

   Remove leaves from cauliflower head, core, and: cut into 1” pieces. Using a peeler, shave celery into long, thin ribbons across its length. Place ribbons in a medium bowl of ice water. Halve and juice lemon. Make Buffalo sauce by melting butter in a small pan over medium heat and whisking in hot sauce with 1 tsp. lemon juice. Alternatively, melt butter in a small bowl in microwave. Rinse chicken breasts, pat dry, and season with ½ tsp. salt and a pinch of pepper.

4. 4

   Make the Candied Walnuts: In pan used to sear chicken, combine honey, 1 Tbsp. water, and walnuts. Stir to combine and place over medium heat. Bring to a simmer and cook 3-4 minutes, or until water has mostly evaporated and walnuts are sticky and coated with honey.

5. 5

   Roast the Cauliflower: leaving enough room to add chicken later. Drizzle with 1 tsp. olive oil and season with ¼ tsp. salt. Toss to coat evenly. Roast 18 minutes and remove from oven. Cauliflower should be almost fully tender, slightly caramelized, and will finish cooking with chicken breasts.

6. 6

   Drain celery in colander and pat dry. Wipe bowl: clean and whisk together 1 Tbsp. lemon juice, 2 Tbsp. olive oil, and a pinch of salt and pepper. Toss with celery and arugula.

7. 7

   Cook the Chicken: While cauliflower roasts, heat 1 tsp. olive oil in a chicken breasts to hot pan and sear 4-5 minutes per side, or until well-browned. After cauliflower roasts 18 minutes, remove from oven and add chicken breasts.

8. 8

   Top chicken with bleu cheese crumbles (to taste): and brush cauliflower with Buffalo sauce (reserve 1 roast 6-8 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Wipe pan clean.

9. 9

   Plate the Dish: Place a serving of arugula salad on a plate and top with candied walnuts. Place chicken and cauli- flower florets next to salad. Brush cauliflower with reserved Buffalo sauce (to taste) and serve. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. 1 tsp. goes into Buffalo sauce and 1 Tbsp. is used for vinaigrette. is used twice. Most will be brushed on cauliflower while it roasts, but 1 Tbsp. will be reserved to brush on cauliflower during plating. • Adding butter to make Buffalo sauce not only makes it silky and rich, but also tempers its spiciness. Feel free to use less if you walk on the mild side. • Bleu cheese can be an intense flavor. Use to taste when topping chicken breast. the recipe before you start–we promise it will be time • Place a colander in the sink

10. 10

    Remove leaves from cauliflower head, core, and