Grilled Chicken Breast, Cauliflower Puree
Cauliflower puree has become very popular over the years. Here is a very simple way to make it for your residents without all the bother of boiling cauliflower and peeling potatoes.
Ingredients
Method
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Oil 20 ml
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Chicken breast fillets, skin on 10 x
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Hot water 600 ml
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Butter 20 g
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Cream 40 ml
Preparation
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Method
- Heat the oil and pan fry chicken breasts, finish cooking in the oven at 170 degree Celsius until cooked through.
- Combine water and CONTINENTAL Professional Gluten Free Cream of Cauliflower Soup Mix and simmer for 5 minutes, stirring continuously.
- Whisk in CONTINENTAL Professional Gluten Free Instant Mashed Potato Mix until thickened then add cream and butter, and continue whisking until fully combined.
- Serve chicken breasts with cauliflower puree.
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Serving Suggestion
- Sauteed red cabbage.
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Tip
- Skin on chicken adds extra flavour and looks great on the plate but you can use skinless breast as a healthier alternative.
