Keto Polish Dinner: Mushroom Stuffed Chicken Breast with Cauliflower Gratin and Garlic Roasted Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 boneless, skinless chicken breasts 1 cup cremini mushrooms, finely chopped 2 cups cauliflower florets 2 cups heavy cream 1 cup grated Gruyere cheese 1/4 cup Parmesan cheese, grated 2 cloves garlic, minced 1 lb asparagus, trimmed Salt and pepper to taste Olive oil Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Make a horizontal cut in each chicken breast, making a pocket for the mushroom stuffing. Season the chicken with salt and pepper on both sides. In a pan over medium heat, cook the chopped mushrooms until they release their juices. Remove from heat and season with salt and pepper. Fill each chicken breast with the cooked mushrooms and secure with toothpicks if needed. Heat 2 tbsp of olive oil in a pan and sear the stuffed chicken breasts on both sides until browned. Transfer to a baking dish and bake for 30 35 minutes or until cooked through. In a separate bowl, mix together heavy cream, grated Gruyere cheese, Parmesan cheese, and minced garlic. Season with salt and pepper. Toss the cauliflower florets in olive oil and season with salt and pepper. Arrange them in a greased baking dish and pour the cheese sauce over them. Bake for 25 30 minutes or until the cauliflower is tender and the sauce is bubbly. Toss the trimmed asparagus in olive oil, season with salt and pepper, and roast in the oven for 12 15 minutes or until tender. Once everything is cooked, plate the chicken breasts on top of the cauliflower gratin, place garlic roasted asparagus next to it, and garnish with fresh parsley.