This is a low fat, nutritious and simple chicken recipe that comes together in just over 30 minutes. The chicken pieces are covered with a thick layer of vegetable sauce, which seals the moisture in and as a result the chicken is juicy and tender. The vegetable sauce takes seconds to prepare as the ingredients are simply blended together and then spread over the chicken. Because the sauce is not precooked the crumbly mixture of cauliflower and parsley tastes fresh and slightly crunchy even after 35 minutes in the oven. Enjoy!
4 chicken breasts, cut in half lengthways
1/2 small cauliflower, roughly chopped
Small bunch of fresh parsley (about 30 g), roughly chopped
1/2 cup grated parmesan
2 tablespoons vegetable oil (plus more for drizzling)
4 tablespoons white wine
1/3 teaspoon fine sea salt (plus a little more for seasoning the chicken)
1/3 teaspoon white pepper
Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the chicken pieces in a baking dish. Sprinkle with salt.
Blend the cauliflower, parsley and oil to obtain a crumbly mixture. Add the parmesan, wine, salt and pepper and stir well. Spread the mixture evenly on top of the chicken. Drizzle with a little oil. Bake for 30-35 minutes.