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Composition of French Style - Cauliflower Layered Chicken Breast:

1. Take 1 - mid-sized Cauliflower
2. Require 500 g of Chicken Breast Fillet
3. Take 600 g - Soured Cream
4. Get 250 g - Greated Cheddar
5. Prepare to taste Salt
6. Take 4 cloves for garlic
7. Provide 1 tbs for butter
8. Require 4 tbs oil
9. Provide 8 tbs for breadcrumbs
10. Provide 2.5 Liter - water

French Style - Cauliflower Layered Chicken Breast how to cook:

1. Break the cauliflower in to several wee flowers, then boil them in water or steam in a sieve over boiling water covering with a lid.
2. Slice the chicken breast in to lean strips and season them with salt.
3. Stir the soured cream and the minced garlic with some salt & pepper.
4. Brown the breadcrumb on oil till has golden brown colour.
5. After the cauliflower cooked (avoid getting over cooked) stir into the golden brown breadcrumbs.
6. Butter a deep rectangular baking dish surface, placing a layer of chicken breast as the first layer. A couple of spoons of garlic soured cream as a second layer and some breadcrumb cauliflowers as third layer.
7. Repeating those layers again, finishing with grated cheddar on top of all. Chuck in a pre-heated oven on 180 Celsius for approximately 20 mins. (When the cheese baked to golden brown….then it’s ready)

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