3 whole large chicken breasts (about 3 pounds), boned, halved, and skinned
¾ pound cauliflower
¼ pound broccoli
Chicken Stock
½ cup finely chopped celery
2 shallots, minced
½ teaspoon salt
Cauliflower Sauce (do not add cheese or parsley)
3 ounces Swiss cheese, shredded
Snipped parsley
1. Rinse chicken breasts; pat dry. Pound with mallet until even in thickness; set aside.
2. Remove leaves and tough stalks from cauliflower and broccoli; separate into flowerets. Simmer covered in 1 inch of stock until tender (about 8 minutes). Coarsely chop the cauliflower and broccoli; mix with the celery, shallots, and salt.
3. Spoon mixture onto chicken breasts; roll up carefully and place seam side down in a lightly oiled shallow baking pan. Spoon Cauliflower Sauce over breasts.
4. Bake covered at 350°F 40 minutes. Uncover and bake 15 minutes. Sprinkle cheese over breasts; bake until cheese is melted (about 5 minutes). Arrange chicken on platter; sprinkle with parsley.
6 SERVINGS