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Rosemary-Garlic Chicken with Mashed Cauliflower

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5.0 by 1 people

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  • Makes: 4 servings
  • Makes: About 3 ounces chicken and 3/4 cup cauliflower mixture each
  • Start to Finish: 30 mins

Rosemary-Garlic Chicken with Mashed Cauliflower

Ratings

5.0 by 1 people

Rate This!

Directions

  1. In a small bowl combine rosemary, butter, garlic, snipped thyme, and 1/2 teaspoon salt; set aside.
  2. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Cut each chicken piece in half crosswise; set aside.
  3. Place cauliflower in a steamer basket. Place basket in a Dutch oven over 1 inch of boiling water. Steam, covered, for 10 to 15 minutes or until tender. In a food processor combine cauliflower, cream cheese, and 1/4 teaspoon salt. Cover and process until smooth.
  4. Meanwhile, in a large skillet heat oil over medium-high heat. Add chicken; cook for 3 minutes. Turn chicken; top with herb mixture and sprinkle with Parmesan cheese. Add the water to skillet. Simmer, covered, for 4 to 5 minutes more or until chicken is no longer pink (170 degrees F).
  5. To serve, spoon cauliflower mixture onto serving plates. Top with chicken. If desired, garnish with thyme sprigs.

Nutrition Facts (Rosemary-Garlic Chicken with Mashed Cauliflower)

  • Per serving:
  • 289 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 97 mg chol.,
  • 731 mg sodium,
  • 10 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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