Keto Parmesan-Rosemary Chicken over Cauliflower Cream with Garlic Spinach

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry with paper towels and season both sides with half of the salt and the black pepper.

2. 2

   2. In a bowl, combine the grated Parmesan, almond flour, and half of the chopped rosemary. Lightly brush the top of each chicken breast with Dijon mustard and press the Parmesan mixture on top to create an even crust.

3. 3

   3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 minutes on the non-crusted side and 1 minute on the crusted side, being careful not to burn the crust.

4. 4

   4. Transfer the skillet to the oven and bake the chicken at 220°C / 425°F for 10 to 14 minutes, or until fully cooked. Remove and let rest for 5 minutes.

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   5. Meanwhile, place the cauliflower and 2 garlic cloves in a saucepan with the chicken broth. Cover and cook over medium heat for 10 to 12 minutes, until the cauliflower is very tender.

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   6. Transfer the cooked cauliflower and garlic to a blender or food processor. Add the heavy cream, 1 tablespoon butter, nutmeg, and the remaining salt, then blend until completely smooth. If desired, keep warm over very low heat for 1 to 2 minutes without boiling.

7. 7

   7. In another skillet, heat the remaining 1 tablespoon olive oil with the remaining 1 tablespoon butter over medium heat. Add the 2 chopped garlic cloves and cook for 30 seconds. Add the fresh spinach and the rest of the rosemary, and sauté for 2 to 3 minutes until wilted.

8. 8

   8. To serve, spread a layer of cauliflower cream on each plate, place a Parmesan-crusted chicken breast on top, and add the garlic spinach on the side. Finish with lemon zest if using.

9. 9

   9. Serve hot. If reheating is needed, warm gently in the oven at 160°C / 325°F for 8 to 10 minutes to preserve the crust.