Chicken-Cauliflower Gratin with Kale and Blue Cheese
In collaboration with Les Fromages d’Europe, this comforting recipe features chicken breast halves stuffed with cauliflower and chopped hazelnuts as well as grated AOP comté cheese, a beautiful creamy-yellow French cheese with an intense taste. Serve the chicken with grilled kale leaves and sprinkle the dish with AOP Bleu d’Auvergne blue cheese for a salty, […]
Ingredients
- 1 1/2 cups (150 g) cauliflower florets
- 1 1/2 lb (675 g) boneless, skinless chicken breasts (about 4 small breasts)
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) water
- 1 garlic clove, chopped
- 1/4 cup (35 g) roasted blanched hazelnuts, chopped
- 1 cup (100 g) Comté cheese, grated
- 6 cups (180 g) kale, stems removed, leaves torn
- 1/3 cup (40 g) Bleu d’Auvergne cheese, crumbled
- Balsamic vinegar glaze, to taste (see note)
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- On a work surface, finely chop the cauliflower. Set aside.
- In a large skillet over high heat, brown the chicken in 1 tbsp (15 ml) of the oil for 2 minutes on the first side and 1 minute on the second side. Season with salt and pepper. Place the chicken at the centre of the baking sheet.
- In the same skillet over medium-high heat, cook the cauliflower with the water until tender and the water has evaporated, about 4 minutes. Add the garlic and cook for 1 minute while stirring. Add half of the hazelnuts. Season with salt and pepper. Mix well. Spread the cauliflower mixture over the chicken. Top with the Comté cheese. Bake for 15 minutes.
- Meanwhile, in a bowl, combine the kale with the remaining oil. Season with salt and pepper.
- Remove the baking sheet from the oven. Arrange the kale around the chicken. Continue to bake for 7 minutes or until the kale is slightly browned.
- Diving the chicken and kale among four plates. Sprinkle with the blue cheese and remaining hazelnuts. Drizzle with balsamic glaze. Serve immediately.
In collaboration with Les Fromages d’Europe, this comforting recipe features chicken breast halves stuffed with cauliflower and chopped hazelnuts as well as grated AOP comté cheese, a beautiful creamy-yellow French cheese with an intense taste. Serve the chicken with grilled kale leaves and sprinkle the dish with AOP Bleu d’Auvergne blue cheese for a salty, slightly spicy note that gives some oomph to the dish.