baked
Baked Fontina & Tomato Chicken
Baked chicken topped with fontina and gouda, served with garlic bread and roasted Romanesco cauliflower.
Prep
10 min
Cook
35 min
Total
45 min
Ingredients
Serves4
Baked Fontina & Tomato Chicken
- 4 count Boneless, Skinless Chicken Breasts
- 1 head Romanesco Cauliflower
- 1 clove Garlic
- 2 count Sandwich Rolls
- 2 oz Sliced Roasted Red Peppers
- 2 oz Fontina Cheese
- 2 oz Smoked Gouda Cheese
- 0.25 cup Grated Parmesan cheese
- 2 oz salted butter
- 1.5 tsp Calabrian Chile Paste
- 8 oz Tomato Sauce
- 1 tbsp Italian Seasoning
- 0 count Salt (to taste)
- 0 count Black Pepper (to taste)
- 2 tbsp Olive Oil
Cooking Instructions
- 1
Prepare the Ingredients
Preheat the oven to 450°F. Wash and dry the cauliflower. Cut into small florets. Grate the fontina and gouda cheeses. Halve the sandwich rolls. Peel and grate the garlic into a paste. - 2
Start the Chicken
In a bowl, mix the tomato sauce, Italian seasoning, and Calabrian chile paste. Pat the chicken dry and season with salt and pepper. Place in a baking dish and top with roasted peppers and the tomato sauce mixture. Bake for 16 minutes. - 3
Start the Cauliflower
Drizzle the cauliflower florets with olive oil, season with salt and pepper, and spread on a sheet pan. Roast in the oven for 17 minutes. Leave the oven on. - 4
Finish the Cauliflower & Make the Garlic Bread
Melt the butter and stir in garlic paste, salt, and pepper. Push cauliflower to one side of the sheet pan. Arrange rolls cut-side up on the other side. Spread garlic butter and sprinkle half the Parmesan over rolls. Roast for 5–7 minutes until cauliflower is tender and rolls are golden. - 5
Finish the Chicken & Serve
Top the chicken with fontina and gouda. Bake for 4–6 minutes until cheese is melted, or broil 2–4 minutes until golden. Let rest 2 minutes before serving. Serve with cauliflower (topped with remaining Parmesan) and garlic bread.Tip: Watch closely while broiling to prevent burning.
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