Recipe Instructions:
Ingredients
1 lb. (450g) boneless skinless chicken breast , cut into bite-size pieces
4 tablespoons (30g) all-purpose flour
1 tablespoon (15ml) olive oil
1 tablespoon (15g) unsalted butter
7 oz. (200g) butternut squash , peeled and cut into cubes
1 leek , white and light green parts only, halved and chopped
1 ¼ cups (300ml) heavy cream
3.5 oz. (100g) blue cheese , crumbled
5 oz. (140g) grated mozzarella cheese
1 medium head of cauliflower , about 1 lb. (450g)
salt and black pepper , to taste
Instructions
Preheat the oven to 400°F (200°C).
In a medium bowl, toss chicken pieces with all-purpose flour until covered and shake of any excess.
In a large pan, heat the olive oil and butter over medium-high heat. Add the chicken pieces and brown them on all sides, around 5 minutes.
Add in the butternut squash and leek to the pan and fry for 5 minutes more, stirring occasionally.
Pour in the heavy cream, add the crumbled blue cheese and half of the grated mozzarella cheese. Season with salt and black pepper, to taste, and mix everything together.
Transfer the mixture into the large baking dish.
Remove the hard stem of the cauliflower. Using your sharpest chef’s knife, cut cauliflower into 1/2-inch slices (florets will likely fall apart, no worries). Layer the cauliflower slices on top of the chicken mixture. Sprinkle the rest of the grated mozzarella cheese on top.
Bake for 30 minutes, until golden brown.
