Pancetta Stuffed Chicken Breast, served with Garlic Smashed Cauliflower and Sautéed Brussels Sprouts. Wow…delicious! This was my first attempt at the smashed cauliflower. Many people use it to substitute mashed potatoes and I’ll tell you what — they may be better than potatoes — that good!
Pancetta Stuffed Chicken Breast, Garlic Smashed Cauliflower and Sautéed Brussels Sprouts
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| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Allergy | Milk |
| Dietary | Diabetic, Gluten Free |
| Meal type | Dinner |
| Website | Primal Primos |
Pancetta stuffed chicken breast with Garlic Smashed Cauliflower and Sautéed Brussels Sprouts
Ingredients
- 1 Large large shallot (chopped)
- 2.5 cloves garlic (chopped)
- olive oil (or oil of choice)
- salt
- pepper
Stuffed Chicken
- 2 Large chicken breasts
- 4oz pancetta (diced in small cubes)
- 1 bag spinach (washed and dried)
- 1/2 Medium yellow/red bell pepper (fine dice)
- 6 brown mushrooms (fine dice)
Sautéed Brussels Sprouts
- 1lb brussels sprouts (cleaned and trimmed, quartered or halved depending on size)
Garlic Smashed Cauliflower
- 1 head cauliflower
- 2 tablespoons butter
Directions
| Step 1 | Preheat oven to 350 degrees |
| Stuffing | |
| Step 2 | Place a saute pan over medium heat, and add olive oil. |
| Step 3 | Once oil is heated, add pancetta and allow to slightly crisp. |
| Step 4 | Render away half of your drippings and save for the brussels sprouts. |
| Step 5 | Add bell peppers and mushrooms to pan and cook until mushrooms become tender. |
| Step 6 | Add your spinach and allow to wilt. |
| Chicken | |
| Step 7 | Using a sharp knife, carefully create a slit in your chicken breast so as to make a pocket for your stuffing. |
| Step 8 | Spoon your stuffing into the chicken and place breasts on a foil lined baking sheet. |
| Step 9 | Drizzle the chicken with olive oil, salt and pepper. |
| Step 10 | Place in oven for about 30 minutes or until chicken breasts are just white and no pink is visible. |
| Caramelized Brussels Sprouts | |
| Step 11 | While chicken is cooking, place a large sauté pan over medium heat, add your rendered pancetta drippings, rest of the shallot and 1 clove of garlic. |
| Step 12 | When the shallot is translucent, add your brussels sprouts, sautéing until they become slightly caramelized and fork tender. |
| Cauliflower Mash | |
| Step 13 | Break your cauliflower into manageable chunks and steam either in the microwave or a pot. |
| Step 14 | When the cauliflower is cooked through and tender, add to food processor with butter, 1/2 clove garlic, salt and pepper. |
| Step 15 | Run food processor until a smooth consistency forms. |
| Step 16 | Place a dollop of mash on a plate, lay your chicken breast on top and serve with a side of brussels sprouts. |