Onion Chicken With Cheesy Cauliflower Food

CHEESY CHICKEN CAULIFLOWER CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees then coat a 2-qt casserole dish with cooking spray. Season chicken breasts lightly with salt and pepper then place in prepared casserole dish. Spritz top of chicken with cooking spray then bake 20-25 minutes or until just cooked through. Remove from oven, cover loosely with foil then let rest. Increase oven temperature to 425 degrees.
• Fill a large saucepan halfway with water then bring to a boil over high heat. Add cauliflower and a few pinches of salt. Cook cauliflower approximately 3 minutes until fork tender but still slightly crunchy. Drain and set aside.
• Return pot to stove then reduce heat to medium. Melt butter then add diced onion. Cook 3-4 minutes until onion is translucent then add garlic and cook 1 additional minute.
• Sprinkle in flour, stirring until dissolved. Cook approximately 1 minute, stirring frequently, then slowly whisk in milk. Bring mixture to a boil then add paprika, dry mustard, salt and pepper and stir to combine. Add Parmesan cheese then stir until melted and incorporated. Remove from heat then fold in chicken and cauliflower to fully coat with sauce.
• Coat casserole dish with cooking spray then add the chicken and cauliflower mixture. Sprinkle top with cheddar cheese and breadcrumbs then drizzle with melted butter. Sprinkle top with garlic salt then bake uncovered 10-15 minutes until the top is golden brown and the filling is hot and bubbly.

CREAMY CAULIFLOWER CHICKEN

Steps:

• Place chicken breasts in between two sheets of parchment paper and gently thin out with a meat mallet or rolling pin.
• Drizzle with a little oil and season on both sides with salt and pepper.
• Heat a large, deep pan over medium-high heat. Add the chicken breasts then allow to cook for 2-3 minutes per side until golden brown. Remove and set aside.
• the same pan, add the bacon and cook until crisp and golden. Remove and set aside.
• Drain off the bacon fat, leaving 1-2 tablespoons behind.
• Add the onion and garlic to the pan and sauté until soft and fragrant.
• Add the cauliflower florets and thyme and cook for 5 minutes. Pour in the chicken stock, cream and lemon juice then season with salt and pepper.
• Allow to simmer until the cauliflower is almost tender.
• Add the chicken back to the pan along with any of its resting juices and allow to cook for another 5 minutes until the chicken is heated through and cooked throughout.
• Serve with side dishes of your choice.

CRISPY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions. , Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

ONION CHICKEN WITH CHEESY CAULIFLOWER

Steps:

• Preheat oven to 350F, and line a square baking dish with foil (I use release foil, but if you don't have it just grease your foil with butter).
• Cut the califlower into florets and place in the prepared pan.
• In a medium sauce pan, over medium-high heat, bring the heavy cream to a boil.
• Remove from the heat and stir in the cheeses, salt, pepper, curry powder, and paprika.
• Pour over the califlower and stir to coat.
• Place the crushed onions on a plate and beat the egg in a small bowl.
• Dip the chicken into the egg, and then press both sides into the onion.
• Place on top of the chicken, cover with foil, and bake for 20 minutes.
• Remove the foil and bake for another 10 minutes.

TASTY ONION CHICKEN

Steps:

• In a shallow bowl, combine butter, Worcestershire sauce and mustard. Place onions in another shallow bowl. Dip chicken in butter mixture, then coat with onions. , Place in a greased 11x7-in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.