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.
Aged Care
Poultry
Roasts
Main Meals
Local Favourites
Other European
Ingredients per serve
Grilled Chicken Breast, Cauliflower Puree
−
+
€0.0
Method
Oil
/ml
20.0 ml
0%
Chicken breast fillets, skin on
/x
10.0 x
0%
Hot water
/ml
600.0 ml
0%
CONTINENTAL Professional Gluten Free Cream of Cauliflower Soup Mix 1.8kg
/g
40.0 g
0%
Quick and Easy To Use
Bain Marie Stable
CONTINENTAL Professional Instant Mashed Potato 7 kg
/g
50.0 g
0%
Butter
/g
20.0 g
0%
Cream
/ml
40.0 ml
0%
/
Method
-
Oil 20.0 ml
-
Chicken breast fillets, skin on 10.0 x
-
Hot water 600.0 ml
-
Butter 20.0 g
-
Cream 40.0 ml
Preparation
-
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.
-
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.
