Sherri's StoryThis dish is soooo goood!!! This is my take on a Jacque Pepin recipe I saw on a cook show about 7 years ago. I never write down recipes but I remembered the main ingredients. I've made the dish several times. I wanted to share this with my JAP, family. Happy Cooking! sw:)
chicken breast, skinless and boneless
1 1/2 c
1 1/2 c
dry white wine
kosher salt and pepper, sprinkle
head cauliflower, florets
half and half
rotel, drained ( i used fresh chopped vine ripe)
garlic cloves, minced
fresh cilantro, chopped
shallot , chopped
lime juice and zest
salt and pepper to taste
1In a large pot, poach chicken in chicken broth, wine, salt and pepper for 15-20 minutes, until done.
2Boil cauliflower florets until soft, This should take about 12-15 minutes. Drain well. Mash cauliflower. Add the remaining ingredients for the smashed caulifler , mix well.
3Mix all salsa ingredients and chill for at least 15 minutes.
4On a large plate add smashed cauliflower, chicken breasts and top with salsa. Enjoy!