Baked Fontina & Tomato Chicken with Garlic Bread & Romanesco Cauliflower
Fast & Easy

Baked Fontina & Tomato Chicken

with Garlic Bread & Romanesco Cauliflower

40 MIN
4 Servings
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From the Test Kitchen

For this decadent dish, you'll smother chicken breasts in melty cheese and a savory tomato sauce, then roast romanesco cauliflower and garlic bread in the oven simultaneously for easy cleanup.
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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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ingredients
Baked Fontina & Tomato Chicken with Garlic Bread & Romanesco Cauliflower
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Sandwich Rolls
  • 1 head Romanesco Cauliflower
  • 1 8-Oz Can Tomato Sauce
  • 2 oz Salted Butter
  • 1 clove Garlic
  • 2 oz Fontina Cheese
  • 2 oz Smoked Gouda Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
  • 2 oz Sliced Roasted Red Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

Baked Fontina & Tomato Chicken

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the cauliflower; cut out and discard the core, then cut into small florets. Grate the fontina and gouda on the large side of a box grater. Halve the rolls. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

2 Start the chicken

In a bowl, combine the tomato sauce, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to a baking dish. Evenly top with the peppers (tearing into bite-sized pieces before adding) and seasoned tomato sauce. Bake 16 minutes. Leaving the oven on, remove from the oven.

Start the chicken
Start the cauliflower
3 Start the cauliflower

Meanwhile, place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 minutes. Leaving the oven on, remove from the oven.

4 Finish the cauliflower & make the garlic bread

Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Add the garlic paste; season with salt and pepper. Stir to combine. Carefully move the partially roasted cauliflower to one side of the sheet pan, then place the halved rolls on the other side, cut side up. Evenly top the rolls with the garlic butter and half the parmesan. Return to the oven and roast 5 to 7 minutes, or until the rolls are lightly browned and crispy and the cauliflower is tender when pierced with a fork. Remove from the oven. Carefully transfer the garlic bread to a cutting board; halve on an angle.

Finish the cauliflower & make the garlic bread
Finish the chicken & serve your dish
5 Finish the chicken & serve your dish
  • Evenly top the partially baked chicken with the grated fontina and gouda. Bake 4 to 6 minutes, or until the cheese is melted and the chicken is cooked through.* If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished chicken with the roasted cauliflower and garlic bread. Top the cauliflower with the remaining parmesan. Enjoy!

  • *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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