Oven-Baked Chicken with Sunflower Seed, Lemon and Dill Crust over Warm Cauliflower-Leek Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with a little of the olive oil.

2. 2

   Pat the chicken breasts dry with paper towels and place them on the tray. Season them with half of the salt, black pepper, 15 ml (1 tbsp) olive oil, half of the lemon zest, 15 ml (1 tbsp) lemon juice, and 1 grated garlic clove.

3. 3

   In a bowl, mix the sunflower seeds, gluten-free breadcrumbs, Parmesan cheese, fresh dill, the remaining lemon zest, and 15 ml (1 tbsp) olive oil until the mixture is lightly moist and crumbly.

4. 4

   Press the seed and Parmesan mixture onto the top of each chicken breast to create an even crust.

5. 5

   Bake the chicken for 22 to 26 minutes at 220 °C / 425 °F, or until fully cooked and the crust is golden. Let it rest for 5 minutes out of the oven before serving.

6. 6

   While the chicken bakes, heat the butter and the remaining olive oil in a large saucepan over medium heat. Add the leek and cook for 4 to 5 minutes until tender, stirring often.

7. 7

   Add the chopped garlic clove and cook for 30 seconds. Stir in the cauliflower, chicken broth, and the remaining salt. Cover and cook for 12 to 15 minutes, until the cauliflower is very tender.

8. 8

   Add the heavy cream and the remaining lemon juice. Blend until smooth and creamy. Taste and adjust the salt if needed.

9. 9

   To serve, spoon the warm cauliflower-leek cream onto plates. Place a crusted chicken breast on top and finish with chopped chives and a few extra dill leaves if desired.