Sun-Dried Tomato Basil Glazed Chicken with Rustic Cauliflower Mash and Warm Olives

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry with paper towels and season both sides with 3 g (1/2 tsp) salt and 1 g (1/4 tsp) black pepper.

2. 2

   In a small bowl, mix the chopped sun-dried tomatoes, Dijon mustard, red wine vinegar, 10 ml (2 tsp) olive oil, 15 ml (1 tbsp) reserved oil from the sun-dried tomatoes, half of the chopped basil, and 2 chopped garlic cloves until a thick glaze forms.

3. 3

   Place the cauliflower in a pot of boiling water and cook for 10 to 12 minutes until very tender. Drain it very well.

4. 4

   While the cauliflower cooks, heat a large oven-safe skillet over medium-high heat with 20 ml (4 tsp) olive oil. Sear the chicken breasts for 2 to 3 minutes per side.

5. 5

   Spread the sun-dried tomato glaze over the top of the chicken and transfer the skillet to the oven. Roast at 220°C / 425°F for 10 to 14 minutes, or until the chicken is fully cooked.

6. 6

   In another skillet, melt 15 g (1 tbsp) butter over medium heat. Add the zucchini, green olives, 2 chopped garlic cloves, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Sauté for 4 to 5 minutes until the zucchini is tender but still firm. Stir in the remaining basil and turn off the heat.

7. 7

   Transfer the drained cauliflower to a food processor or mash it by hand for a rustic texture. Add the heavy cream, 30 g (about 1 oz) Parmesan, 15 g (1 tbsp) butter, the remaining salt, and, if needed, 60 ml (1/4 cup) water to adjust the texture. Blend or mash until creamy.

8. 8

   Remove the chicken from the oven and let it rest for 3 minutes. Serve a bed of cauliflower mash, top with the glazed chicken, and finish with the warm zucchini and olive sauté. Sprinkle the remaining 20 g (0.7 oz) Parmesan on top.