Caprese-Stuffed Chicken Breasts with Mashed Cauliflower + Roasted Asparagus

Category, , , , DifficultyBeginner
Yields4 Servings
Prep Time12 minsCook Time35 minsTotal Time47 mins
For the mashed cauliflower
 1 head of cauliflower, cut into florets + steamed
 1 small yellow onion, sliced + caramelized
 1 tbsp clarified butter- for cooking the onion
 1 tbsp extra virgin olive oil- for cooking the onion
 4 garlic cloves
 ¼ cup unsweetened hemp or oat milk
 4 tbsp extra virgin olive oil
For the chicken
 4 skinless, boneless chicken breasts - pounded with a meat mallet until 1-inch thick + able to fold it over
 1 large ball of fresh mozzarella, sliced
 2 large handfuls of baby spinach
 4 tbsp basil, chopped
 8 slices of Prosciutto
 1 dash extra virgin olive oil/chicken breast
 4 slices of roasted red bell pepper
 12 pinches salt + pepper/chicken breast
 1 bunch of asparagus, ends cut + pan-roasted
 4 water-soaked toothpicks, to hold the chicken together when cooking
Nutrition Facts

Serving Size 1 chicken breast, 3/4 cup cauliflower, 5 asparagus spears

Servings 4

1

Preheat the oven to 350 degrees F. Set a baking sheet aside lined with parchment paper.

2

Steam the cauliflower (trick: I place the florets into a glass Tupperware with 1/2 cup of water and microwave steam them for 6 minutes to speed up the process.) Meanwhile, cut the onion + caramelize over medium-low heat with the oil + butter-roughly 15 minutes. Blend the onion, garlic, hemp milk, olive oil, + cauliflower together in a blender until combined. I like to keep it a bit chunky, so I use the pulse feature.

3

Beat that meat! The chicken should be 1-inch thick, then drizzled with olive oil, topped with a dash of salt + pepper, then a handful of spinach, 2 large slices of mozzarella, 1 red bell pepper, 2 slices of prosciutto, + a pinch of basil. Seal each with 2 toothpicks, place on the baking sheet, + bake for 25 minutes.

4

Place the asparagus on a baking sheet + drizzle with a bit of olive oil. Put in the oven halfway through the chicken being baked + roast for 15 minutes or until lightly browned + soft when forked.

Ingredients

For the mashed cauliflower
 1 head of cauliflower, cut into florets + steamed
 1 small yellow onion, sliced + caramelized
 1 tbsp clarified butter- for cooking the onion
 1 tbsp extra virgin olive oil- for cooking the onion
 4 garlic cloves
 ¼ cup unsweetened hemp or oat milk
 4 tbsp extra virgin olive oil
For the chicken
 4 skinless, boneless chicken breasts - pounded with a meat mallet until 1-inch thick + able to fold it over
 1 large ball of fresh mozzarella, sliced
 2 large handfuls of baby spinach
 4 tbsp basil, chopped
 8 slices of Prosciutto
 1 dash extra virgin olive oil/chicken breast
 4 slices of roasted red bell pepper
 12 pinches salt + pepper/chicken breast
 1 bunch of asparagus, ends cut + pan-roasted
 4 water-soaked toothpicks, to hold the chicken together when cooking

Directions

1

Preheat the oven to 350 degrees F. Set a baking sheet aside lined with parchment paper.

2

Steam the cauliflower (trick: I place the florets into a glass Tupperware with 1/2 cup of water and microwave steam them for 6 minutes to speed up the process.) Meanwhile, cut the onion + caramelize over medium-low heat with the oil + butter-roughly 15 minutes. Blend the onion, garlic, hemp milk, olive oil, + cauliflower together in a blender until combined. I like to keep it a bit chunky, so I use the pulse feature.

3

Beat that meat! The chicken should be 1-inch thick, then drizzled with olive oil, topped with a dash of salt + pepper, then a handful of spinach, 2 large slices of mozzarella, 1 red bell pepper, 2 slices of prosciutto, + a pinch of basil. Seal each with 2 toothpicks, place on the baking sheet, + bake for 25 minutes.

4

Place the asparagus on a baking sheet + drizzle with a bit of olive oil. Put in the oven halfway through the chicken being baked + roast for 15 minutes or until lightly browned + soft when forked.

Caprese-Stuffed Chicken Breasts with Mashed Cauliflower + Roasted Asparagus
IngredientsDirections