Chicken Caprese and Cheddar Mashed Cauliflower // Gluten Free

The combination of tomato, mozzarella, and basil is one of my favorites!  I decided to come up with a version of this for dinner, and keep it all gluten free.  Mashed cauliflower has become a well-liked side dish at our house, and I knew it would be a great accompaniment to the chicken.

Chicken Caprese

• 1 Tbsp honey
• 1 Tbsp mustard
• 1/8 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tsp salt
• pinch black pepper
• 2 boneless chicken breasts, sliced in half to make thinner pieces

• 1/2 cup balsamic vinegar
• 1 tomato, sliced thin, seeds removed
• 8 thin slices of fresh mozzarella
• 8 basil leaves

Mix the first 6 ingredients together.  Marinate the chicken in this mixture for at least an hour.

Add the 1/2 cup of balsamic to a small sauce pan and heat to medium low.  Bring to a simmer and reduce until thickened.  It should reduce down to a glaze consistency.

Once the chicken has marinated, sauté or grill the chicken until nearly done.  (Grill is optimal, but I used a sauté pan because of poor weather).  If the chicken is sautéed, heat the oven to Broil while it is cooking.  Remove the chicken from the heat, and layer on the mozzarella, then basil, then tomato.  Place the chicken back on the grill or under the broiler and cook for a couple more minutes.

Drizzle some of the balsamic glaze on the chicken and it will be ready to serve!

Mashed Cauliflower 

• 1 head cauliflower, stem removed, cut into 1/2 inch pieces
• 1 clove garlic, peeled and smashed
• 1 quart chicken stock (organic and gluten free)
• 3 Tbsp unsalted butter
• 1/3 cup Greek yogurt, plain, full fat
• 2 cups grated white cheddar cheese
• Salt and pepper to taste

Bring cauliflower, garlic, and stock to a boil in a large pot.  Lower to a simmer and cook until the cauliflower is tender.

Once cooked, drain the cauliflower thoroughly.  Place the pot with the drained cauliflower back on the stove for another minute to allow the last of the liquid to cook out.

Place the cauliflower, garlic, and butter in a food processor (or you can use a hand-held electric mixer – if so, mix it in the pot).  Blend or mix until the cauliflower is very fine.  Add the yogurt and blend again.  Add the cheese and blend.  Taste and season with salt and pepper.

You can serve it as it is.  Or, I put the servings of mashed cauliflower in ramekins, topped with a little more cheddar, and placed it under the broiler until the cheese began to brown.