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Cauli Crunch Parmesan Chicken Bake

recipe by:

Kristen Thibeault

  • 1 lb. chicken breast (sub Plant-based Faux Chicken)
  • 1 c mayonnaise
  • ¼ cup Dijon mustard
  • 1 T smoked paprika
  • 1 T garlic powder
  • 1 t black pepper
  • 1 t salt
  • 1 cup Cauli Crunch
  • ½ cup grated parmesan cheese (sub vegan parmesan for plant-based)
  • ½ cup fresh parsley, minced
  • avocado oil spray
  • Serve with Maple Dijon sauce
  1. Preheat oven to 300 F. (Cauli Crunch breading browns faster than normal
    breading so we reduce the temperature and increase the cook time.)
  2. Make Maple Dijon Sauce: Combine mayo and Dijon in a small bowl with dry
  3. Combine cauli crunch, parmesan cheese and minced parsley in a medium
  4. Coat chicken breasts with Dijon mixture then dredge each piece of chicken in
    dry ingredients, pressing down for a thorough coating.
  5. Place coated pieces on a greased cookie sheet.
  6. Lightly spray the top of each piece with avocado spray so that the breading
    is slightly moist and will brown evenly
  7. Bake 60-75 minutes until crispy or internal temperature reaches 170 degrees
  8. Finish with a squeeze of lemon
  9. Serve immediately with maple Dijon sauce
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