Margherita Chicken Breast

Ingredients

• 10 oz Cauliflower Florets
• 1 ½ oz Grated Parmesan Cheese
• 1 ½ oz Liquid Egg
• 2 tsp. Cornstarch
• 2 tsp. Italian Seasoning Blend
• 1 Garlic Clove
• 1 Roma Tomatoes
• 4 oz Ovolini Mozzarella
• 2 Boneless Skinless Chicken Breasts
• 4 oz Spinach
• 1 Tbsp. Balsamic Glaze
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Form the cauliflower fritters: with wet hands for easier fritter The iconic pizza “Margherita” was created by a Neapolitan pizza maker in 1889 to honor Queen Margherita of Savoy. The tomato, fresh mozzarella, and basil were meant to mimic the National colors Blanch Cauliflower and Make Cut cauliflower florets into 1” pieces. Add cauliflower to boiling water and cook 7-9 minutes, or until tender. Drain in colander, rinse with cold water, shake off excess water, and let cool for 5 minutes. Wrap cooled cauliflower in a clean kitchen towel and squeeze out excess water over sink. Return to pot. Mash cauliflower until mostly smooth (consistency of lumpy mashed potatoes). Add Parmesan cheese, liquid egg, cornstarch, and half the Italian sea- soning. Season with a pinch of salt and pepper.

2. 2

   Sear the Chicken: Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper. Heat 1 tsp. olive oil in pan used for fritters. Add chicken breasts and sear 3-5 minutes per side, or until well-browned. Remove to Marinate Tomatoes and Mozzarella: Mince garlic. Slice Roma tomato into six ¼” rounds. Slice mozzarella into six ¼” rounds. Place tomato, olive oil, remaining Italian seasoning, and a pinch of salt and pepper. Toss to combine.

3. 3

   Top chicken breasts with alternating rounds of: tomato and mozzarella. Bake 8 minutes, or until cheese is slightly melted and chicken reaches a minimum internal temperature of 165 degrees. While chicken bakes, heat 1 tsp. olive oil in pan used in previous step. Add spinach and cook 3 minutes, or until slightly wilted. Season with a pinch of salt

4. 4

   Form and Cook Cauliflower Fritters: medium heat. Form cauliflower mixture into 6 pucks, about 2 ½” in diameter and ½” thick. Add to pan and cook 5-7 minutes per side, or until well- browned. Transfer to a plate, wipe pan clean, and return to medium-high heat.

5. 5

   Plate the Dish: Serve 3 fritters on a plate along with wilted spinach and Margherita chicken breast. Garnish chicken with a drizzle of balsamic glaze. seasoning is used in cauliflower fritter batter and the rest is used to marinate tomatoes • Don’t have a large non-stick pan for cooking the cauliflower fritters? Work in two batches adding 1 Tbsp. olive oil in between batches. the recipe before you start–we promise it will be time • Place a colander in the sink • Bring a medium pot of lightly salted water to a boil