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Colin McGurran's stuffed chicken breast with roasted cauliflower recipe

5 ratings

This easily prepared main from Colin McGurran is devilishly tasty; kids will love the alliterative combination of chicken, cranberries and cauliflower. See method

Serves 4
25 mins to prepare and 50 mins to cook
568 calories / serving

Ingredients

For the stuffed chicken breasts

4 skinless chicken breasts
100g dried cranberries
1 bunch basil
4 slices Parma ham
15ml (1tbsp) olive oil
1 pinch salt
1 pinch pepper

For the cauliflower cheesy breadcrumbs

1 cauliflower
1 garlic clove, crushed
120g (4oz) breadcrumbs
2 tbsp flat leaf parsley, chopped
1 tsp dried thyme
1 tsp dried oregano
30g (1oz) Parmesan, grated
1 pinch salt
15ml (1 tbsp) vegetable oil
45ml (3 tsbp) olive oil

Each serving contains

Energy
2390kj
568kcal 28%
Fat
19g 27%
Saturates
4g 22%
Sugars
21g 23%
Salt
2.5g 42%

of the reference intake
Carbohydrate 47.3g Protein 48.2g Fibre 7.3g

Method

Using a small sharp knife, make a cut along the side of each skinless chicken breast, deep enough to create a pocket but not so deep that it cuts all the way through the meat
Stuff the dried cranberries into each pocket, season, then lay 2 or 3 basil leaves on top of each breast. The kids should be able to help with this, given a little guidance.
Carefully wrap each breast with a slice of Parma ham, making sure you cover pocket opening and the basil leaves. Wrap cling film tightly around each breast then set aside in the fridge.
Preheat the oven to gas 5, 190˚C, fan 170˚C.
Cut the stem from the cauliflower head, then cut into quarters. Get the kids to break the cauliflower into small florets.
Mix the florets with the crushed garlic, salt and vegetable oil in large bowl until well coated. Place on a baking tray and bake in the oven for 20-25 minutes until tender and golden-brown.
While the cauliflower is roasting, add the breadcrumbs, parsley, dried thyme, dried oregano, olive oil and Parmesan to a bowl and encourage your little helpers to mix well with their hands.
After the 20-25 minutes, take the cauliflower out of the oven, tip into the bowl with the Parmesan crumb and toss to combine. Tip the mixture back onto the baking tray and set aside. Increase the oven temperature to gas 7, 220˚C, fan 200˚C.
Take the chicken breasts out of the fridge and discard the cling film. Heat the olive oil in a heavy-based pan over a high heat. When the oil is hot, add the chicken breasts and cook until golden-brown on the outside. Turn and cook on the other side so that the colouring is the same all over.
Place the breasts in a suitably sized oven dish and cook in the oven for 10-12 minutes, or until the breasts are completely cooked through with no pink showing. After 5 minutes of cooking, place the cauliflower in the oven to crisp up.
Remove from the oven and divide the cauliflower between plates. Top with the chicken breasts and serve immediately.