Chicken with cauliflower gratin and potatoes

Ingredients

For 1 serving

• Chicken breast140 g
• Cauliflower200 g
• Breadcrumbs10 g
• Grana Padano10 g
• Potatoes150 g
• Rosemaryto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: October – March

Method

1. Preheat a conventional oven to 200 °C and put a small pan of water on to boil. Break the cauliflower into florets; when the water boils salt it and blanch them for 5 minutes, until just tender, then drain well.
2. Arrange the florets in an ovenproof dish and sprinkle with the breadcrumbs, grated Grana Padano, a grind of pepper and half the oil.
3. Peel the potatoes, cut them into roughly 2 cm cubes and toss them in a baking dish with the remaining oil, the rosemary and a pinch of salt.
4. Roast the cauliflower and potatoes for 25 minutes. After 7 minutes season the chicken breast with salt and pepper, nestle it among the potatoes and cook it for the remaining 18 minutes, turning halfway, until white inside, the gratin is golden and crisp and the potatoes are golden.
5. Slice the chicken and serve hot with the cauliflower gratin and potatoes.