Baked Chicken with Rye-Sage Crust, Warm Roasted Cauliflower Cream and Balsamic Grapes

Name: Baked Chicken with Rye-Sage Crust, Warm Roasted Cauliflower Cream and Balsamic Grapes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless skinless chicken breasts; 21 oz cauliflower florets; 7 oz seedless red grapes; 4 oz red onion; 2.5 oz rye bread; 1.25 oz grated Parmesan cheese; 1/2 cup heavy cream; 3/4 cup chicken broth; 3 tbsp olive oil; 2 tbsp butter; 3 cloves garlic; 1/4 cup fresh sage; 1 tbsp fresh thyme; 1 tbsp Dijon mustard; 2 tbsp balsamic vinegar; 1/2 tbsp honey; 1 1/4 tsp salt; 1 tsp black pepper; 1 tsp lemon zest

An original baked chicken recipe with a crisp rye bread, sage, and garlic crust, served over a silky roasted cauliflower cream and finished with balsamic grapes and red onion. It balances savory, herbal, and subtly sweet notes in an elegant yet approachable dish.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 piezas (aprox. 680 g / 1.5 lb) 680 g boneless skinless chicken breasts (secadas with papel of cocina)
600 g 600 g cauliflower florets (for roasting and hacer the cream)
200 g 200 g seedless red grapes (whole)
120 g 120 g red onion (en pluma fina)
70 g 70 g rye bread (lightly dry, en trozos)
35 g 35 g grated Parmesan cheese (for the crust)
120 ml 120 ml heavy cream (for the cream of coliflor)
180 ml 180 ml chicken broth (low sodium if possible)
45 ml 45 ml olive oil (divided)
25 g 25 g butter (divided)
3 dientes 3 cloves garlic (2 for the crust and 1 for the cream)
8 g 8 g fresh sage (chopped finely)
4 g 4 g fresh thyme (solo the leaves)
15 g 15 g Dijon mustard (for adherir the crust)
30 ml 30 ml balsamic vinegar (for the uvas)
10 g 10 g honey (for equilibrar the balsámico)
8 g 8 g salt (or to taste)
3 g 3 g black pepper (freshly ground)
1 cucharadita 1 tsp lemon zest (without the parte blanca)

Nutrition facts

per serving

498 kcal

Calories

42 g

Protein

19 g

Carbs

28 g

Fat

4 g

Fiber

15 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyMustardSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the cauliflower and red onion on a sheet pan, add 1 1/2 tablespoons olive oil, salt, and half of the black pepper. Toss well and roast for 20 minutes.
2
Meanwhile, make the crust: in a food processor, pulse the rye bread with the Parmesan, 2 garlic cloves, sage, thyme, lemon zest, and 1 tablespoon olive oil until you have coarse, fragrant crumbs.
3
Pat the chicken breasts dry and season them with the remaining salt and pepper. Heat an ovenproof skillet over medium-high heat with 1/2 tablespoon olive oil. Sear the chicken for 2 minutes per side.
4
Remove the skillet from the heat. Brush the top of each chicken breast with Dijon mustard and press the rye-sage crumb mixture on top to form a crust.
5
Once the cauliflower and onion have roasted for 20 minutes, remove about two thirds of the roasted cauliflower and transfer it to a blender with 1 tablespoon butter, 1 garlic clove, the heavy cream, and chicken broth. Blend until smooth. Taste and adjust salt if needed.
6
Return the cauliflower cream to a small saucepan and keep it warm over very low heat. Reserve the remaining roasted cauliflower on the sheet pan.
7
Transfer the skillet with the chicken to the oven and bake at 220 °C / 425 °F for 14 to 16 minutes, or until the center reaches 74 °C / 165 °F.
8
While the chicken finishes cooking, heat a small skillet over medium heat with the remaining butter. Add the red grapes, balsamic vinegar, and honey. Cook for 3 to 4 minutes, stirring gently, until the grapes are glossy and the sauce is slightly reduced.
9
To serve, spread the warm cauliflower cream onto plates. Top with the rye-crusted chicken and serve with the reserved roasted cauliflower, roasted red onion, and balsamic grapes. Serve immediately.

Chef tips

For a crispier crust, let the rye bread air-dry for a few hours before processing. Do not overcook the grapes; they should stay whole.

Substitutions

You can use boneless chicken thighs instead of breasts, adjusting the cooking time. Grana Padano can replace Parmesan. If fresh sage is unavailable, use 1 teaspoon dried sage.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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