Monday:

Pecan Chicken and Cauliflower with Blue Cheese Dip

This dinner of finger foods is as adult-friendly as it is kid-friendly.  This dip is really a fantastic blue cheese dressing recipe that is a staple in my fridge.  We will use it tonight and later in the week.
Serves: 4     Prep: 20     Cooking: 20

Ingredients

For the Chicken
4 boneless, skinless chicken breasts
1 cup buttermilk
1 cup chopped pecans
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon cayenne
½ teaspoon Kosher salt
½ cup breadcrumbs or panko
 
For the Cauliflower
3-4 cups cauliflower florets
1 tablespoon olive oil
1 teaspoon Kosher salt
¼-½ teaspoon pepper
For the Dip
1 cup good real mayo, not reduced fat
2 tbls fresh lemon juice
2 tsp coarsely ground pepper
1 tsp hot sauce
1 1/2 cup coarsely crumbled blue cheese, I like Gorgonzola
1 cup buttermilk

Cooking Instructions

Prep Opportunity
Make the dressing. Add all dip ingredients to a blender and puree. Store in the fridge until ready to use.
1
Preheat oven to 400º.
2
Prepare a baking sheet with a baking rack placed on top.
3
Place chicken breasts in a bowl or Ziploc bag with the buttermilk. Set aside.
4
Combine nuts, oregano, thyme, paprika, cayenne and salt in the food processor and process to a coarse meal. Transfer to a shallow bowl and stir in breadcrumbs.
5
One at a time, remove breasts from bag, dredge in nut mixture and place on rack.
6
Bake breasts for 20 minutes or until an internal temp of 160º is reached.
7
Meanwhile, place cauliflower florets on another baking sheet. Toss with olive oil, salt and pepper.
8
Roast for 18-20 minutes.
9
Serve chicken sliced with cauliflower and blue cheese dip.