Flavors of Buffalo Bleu Cheese Chicken Breast with Buffalo cauliflower and arugula salad

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Cauliflower Head
  • 1 Celery Stalk
  • 1 Lemon
  • 0.9 oz. Butter
  • 2 fl. oz. Frank's Red Hot Sauce
  • 2 Boneless Skinless Chicken Breasts
  • 11/2 oz. Blue Cheese
  • 3/4 oz. Honey
  • 3/4 oz. Walnut Halves
  • 2 oz. Baby Arugula

Directions

  1. Place a colander in the sink. Thoroughly rinse produce and pat dry. Preheat oven to 450 degrees. Prepare a baking sheet with foil and cooking spray.

  2. 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.

  3. Spread cauliflower florets on prepared baking sheet, 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.

  4. While cauliflower roasts, heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add 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. Top chicken with bleu cheese crumbles (to taste) and brush cauliflower with Buffalo sauce (reserve 1 Tbsp. for plating). Return baking sheet to oven and roast 6-8 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Wipe pan clean.

  5. 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.

  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. Place a serving of arugula salad on a plate and top with candied walnuts. Place chicken and cauliflower florets next to salad. Brush cauliflower with reserved Buffalo sauce (to taste) and serve.

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