Categories: Meals
Ingredients
- 4 fl. oz. Light Cream
- 12 oz. Cauliflower Florets
- 1 Jalapeño Pepper
- 12 oz. Boneless Skinless Chicken Breasts
- 1/4 cup Panko Breadcrumbs
- 4 fl. oz. Red Enchilada Sauce
- 2 oz. Shredded Cheddar Cheese
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into cauliflower. Spread into a single layer, and roast until tender and caramelized, 22-25 minutes. While cauliflower roasts, prepare ingredients.
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Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Heat 1 tsp. olive oil in a small non-stick pan over medium-high heat. Add panko and stir constantly until golden brown, 1-2 minutes. Remove panko to a plate. Reserve pan; no need to wipe clean.
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Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate. Raise heat to medium-high and add enchilada sauce and ¼ cup water. Stir to combine, then cook until heated, 1-2 minutes. Remove from burner.
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Return pan used to toast panko to medium-high heat. Add half the cream and bring to a boil. Remove from burner. Stir in cheese until fully incorporated. If sauce is too thick, stir in warm water 2 Tbsp. at a time until desired consistency is reached. Season with ¼ tsp. salt. Plate dish as pictured on front of card, garnishing chicken with jalapeño (to taste) and cauliflower with queso sauce and panko. Bon appétit!