A very stuffed chicken with creamy mashed cauliflower
4 chicken breasts
1 tablespoon olive oil or avocado oil
1 tesapoon paprika
1 teaspoon salt, divided
¼ teaspoon garlic powder
¼ teaspoon onion powder
4 ounces cream cheese, softened
¼ cup grated Parmesan
2 tablespoons mayonnaise
1 ½ cups chopped fresh spinach
1 teaspoon garlic, minced
½ teaspoon red pepper flakes
Preheat oven to 375 degrees.
Place the chicken breasts on a cutting board and drizzle with oil.
Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
Spoon the spinach mixture into each chicken breast evenly.
Place the chicken breasts in a 9×13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
1 head cauliflower or 16 oz bag frozen cauliflower
2 tablespoons unsalted butter or olive oil
3 cloves garlic minced
3 tablespoons cream cheese
1/4 cup parmesan cheese optional
salt & pepper to taste
Rinse and cut cauliflower into florets. Steam or blanch cauliflower for 10 minutes or until the fork-tender and soft. Remove from heat and drain well.
While the cauliflower is cooking, heat butter over medium-high heat in a small saucepan. Add the garlic and Sautee for 1-2 minutes or until the garlic fragrant and begins to turn golden.
Remove from heat and add to a large food processor along with cooked cauliflower, parmesan, and cream cheese. Season with a dash of salt and pepper, to taste.
Blend until the cauliflower is smooth and resembles the texture of mashed potatoes. Alternatively, mash with a masher until it looks like mashed potatoes.
Serve with pats of butter and herbs of choice.