Ingredients

  • 1/4 cup buttermilk
  • 1 1/2 cups buttermilk
  • 2 heads of cauliflower
  • Cauliflower Mash
  • 1/2 teaspoon cayenne pepper
  • Chicken (Baked chicken recipe adapted from Epicurious.com)
  • 3 tablespoons Dijon mustard
  • 1 1/2 teaspoons dry mustard
  • 6 tablespoons flour
  • 2 garlic cloves, pressed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon peel
  • 1/4 cup low fat sour cream
  • 1 1/2 cups whole wheat panko
  • 1 teaspoon Paprika
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup low fat ricotta
  • Salt and pepper
  • 2 pounds boneless, skinless chicken breast
  • 1 tablespoon minced thyme

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • For marinade:Fillet chicken breast in half to make thinner pieces, and cut in half again to make smaller pieces.
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Step 2

  • Whisk all marinade ingredients (except for the chicken) in large bowl.
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Step 3

  • Add chicken and coat in marinade.Chill overnight for more intense flavor. But if you are short on time (which I usually am) it is ok to use right away as well.For breading:Preheat to 450F
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Step 4

  • Mix breading ingredients large bowl.
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Step 5

  • Place wire rack on baking sheets.
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Step 6

  • Remove chicken breast from bowl and place in coating mixture.
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Step 7

  • Transfer to rack. Repeat with remaining chicken breasts.-
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Step 8

  • Place chicken breasts on rack and spray with olive oil .
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Bake chicken 20 minutes or until coating is browned and instant-read thermometer registers 155F.For Cauliflower

Step 1

  • Cut up cauliflower in small pieces.
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Step 2

  • Place in large saut pan with about 1 cup of water (enough to cover the bottom of pan, plus a little extra to make sure it doesn't all evaporate)Cook until tender.
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Step 3

  • Combine cauliflower with buttermilk, sour cream, ricotta and salt and pepper.In batches, place in blender and puree until smooth. (if it is having a hard time blending, add either some chicken or vegetable stock, or even more buttermilk)
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