Parmesan Crusted Sanibel Chicken

Ingredients:

Directions:

1. Prepare your ingredients. Chop the parsley, onion, and cauliflower. Mince the garlic. Drain and chop the red peppers. Peel and chop the potatoes. Set all aside.
2. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
3. In a small mixing bowl, combine the Boursin cheese, mozzarella, and parsley. Set aside.
4. Butterfly each chicken breast, being careful to not slice all the way through. Evenly divide the cheese mixture between the chicken breasts, stuffing inside, and folding closed. Set aside.
5. Prepare a dredging station. Add flour to the first bowl. Whisk the eggs in the second bowl. Combine the panko, parmesan, and Italian seasoning in the third bowl, and season with salt and pepper.
6. Dredge each chicken breast in flour, then egg, and finally the breadcrumb mixture, pressing slightly to adhere to the chicken. Set aside and repeat until all 4 chicken breasts are coated.
7. Heat oil and butter in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side. The coating should be golden brown and toasted but the chicken will not be cooked through. Transfer the chicken to the prepared baking sheet and bake for 18-20 minutes, or until the internal temperature reaches 165 degrees F.
8. Using the same skillet, heat oil over medium heat. Add the onion and saute until translucent, about 2 minutes. Add the garlic and cook until fragrant.
9. Add the roasted red peppers and chicken broth. Bring to a boil then reduce the heat to simmer for 5 minutes. Remove from the heat and let cool slightly.
10. Transfer to a blender and blend until smooth. Return to the pan and turn the heat to low. Add the heavy cream, paprika, and parmesan and stir to combine. Season with salt and pepper. Let simmer for 5-7 minutes.
11. While the chicken is cooking, add the potatoes and cauliflower to a large pot. Cover with water and season with salt. Bring to a boil and cook until tender and easily pierced with a fork, about 10-12 minutes. Drain and mash. Add butter and milk until the desired consistency is reached. Season with salt and pepper.
12. Add the broccoli to a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake with the chicken at 375 degrees for 20 minutes.
13. To serve, spoon a generous layer of potatoes on the bottom of each plate. Top with a chicken breast and spoon the red pepper sauce over the top. Add broccoli on the side and additional sauce for dipping. Enjoy!