1 1/2 lbs. ROSIE® Organic Thin Sliced Boneless Skinless Chicken Breast
1 head cauliflower, cut into florets
2 large eggs, lightly beaten
1/2 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan
  Kosher salt and freshly ground black pepper
3/4 cup homemade basil pesto, divided
2 tbsp. extra-virgin olive oil, plus more for serving
2 tsp. lemon zest plus 1 tablespoon fresh lemon juice
  Pinch of crushed red pepper flakes
2 cups baby arugula
2 tbsp. toasted pine nuts
8 oz. burrata cheese


1 Preheat oven to 425°F. Line baking sheet with parchment paper. Add cauliflower florets to bowl of food processor and pulse until finely ground (similar to texture of rice). Transfer cauliflower to microwave-safe bowl, cover and microwave for 5 minutes, until tender (Alternatively, steam cauliflower in steamer basket on stove). When cool enough to handle, turn cauliflower out onto clean dish towel, wrap tightly and squeeze out excess moisture.
2 In large bowl, combine cooked and drained cauliflower with eggs, mozzarella and Parmesan. Season with salt and pepper and stir to combine. Turn mixture out onto prepared baking sheet and press into rectangular crust about 1/4” thick. Bake 15 to 20 minutes, until golden.
3 While crust bakes, preheat grill pan over medium-high heat. Pat chicken dry with paper towels. Rub 1/4 cup pesto over chicken and season with salt and pepper. Grill chicken 4-5 minutes per side, until cooked through to internal temperature of 170°F. Transfer chicken to cutting board and cut each strip into thirds.
4 In large bowl, whisk together olive oil, lemon zest and juice and red pepper flakes until combined. Toss with arugula.
5 Remove cauliflower crust from oven. Spread remaining pesto over crust, leaving 1/2” border around edge. Scatter chicken over pesto and top with burrata, arugula and pine nuts. Drizzle with olive oil and top with black pepper.


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