Margherita Chicken Breast

with Parmesan-cauliflower fritters

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Juicy roasted chicken breast is topped "Margherita" style with fresh mozzarella, tomatoes, and Italian herbs. Unbelievably delicious cauliflower fritters and sautéed spinach round out this culinary treat.

In Your Box (serves 2)

  • 10 oz. Cauliflower Florets
  • Info
    1½ oz. Grated Parmesan Cheese
  • Info
    1½ fl. oz. Liquid Egg
  • 2 tsp. Cornstarch
  • 2 tsp. Italian Seasoning Blend
  • 1 Garlic Clove
  • 1 Roma Tomatoes
  • Info
    4 oz. Ovolini Mozzarella
  • 2 Boneless Skinless Chicken Breasts
  • 4 oz. Spinach
  • ⅓ fl. oz. Balsamic Glaze

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    548
  • Carbohydrates
    20g
  • Fat
    27g
  • Protein
    70g
  • Sodium
    1361mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Oven-Safe Non-Stick Pan

Before You Cook

  • 1

    Blanch Cauliflower and Make Fritter Mixture

    Cut cauliflower florets into 1" pieces. Add cauliflower to boiling water and cook 7-9 minutes, or until tender. Drain in colander, rinse with cold water, shake off excess water, and let cool for 5 minutes. Wrap cooled cauliflower in a clean kitchen towel and squeeze out excess water over sink. Return to pot. Mash cauliflower until mostly smooth (consistency of lumpy mashed potatoes). Add Parmesan cheese, liquid egg, cornstarch, and half the Italian seasoning. Season with a pinch of salt and pepper.

  • 2

    Marinate Tomatoes and Mozzarella

    Mince garlic. Slice Roma tomato into six ¼" rounds. Slice mozzarella into six ¼" rounds. Place tomato, garlic, and mozzarella in a mixing bowl with 2 tsp. olive oil, remaining Italian seasoning, and a pinch of salt and pepper. Toss to combine.

  • 3

    Form and Cook Cauliflower Fritters

    Heat 1 Tbsp. olive oil in a large non-stick pan over medium heat. Form cauliflower mixture into 6 pucks, about 2 ½" in diameter and ½" thick. Add to pan and cook 5-7 minutes per side, or until well-browned. Transfer to a plate, wipe pan clean, and return to medium-high heat.

  • 4

    Sear the Chicken

    Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper. Heat 1 tsp. olive oil in pan used for fritters. Add chicken breasts and sear 3-5 minutes per side, or until well-browned. Remove to baking sheet, wipe pan clean again, and return to medium heat.

  • 5

    Finish Chicken and Wilt Spinach

    Top chicken breasts with alternating rounds of tomato and mozzarella. Bake 8 minutes, or until cheese is slightly melted and chicken reaches a minimum internal temperature of 165 degrees. While chicken bakes, heat 1 tsp. olive oil in pan used in previous step. Add spinach and cook 3 minutes, or until slightly wilted. Season with a pinch of salt and pepper.

  • 6

    Plate the Dish

    Serve 3 fritters on a plate along with wilted spinach and Margherita chicken breast. Garnish chicken with a drizzle of balsamic glaze.

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