Buffalo Chicken Sandwich with Parmesan Cauliflower Poppers

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From Garnish & Gather
Yields 2 servings

Ingredients:
2, 6 Ounce(wt) chicken breasts, boneless, skinless
1/2 Cup yogurt, Greek
1 tsp cumin, ground
1/8 tsp pepper, cayenne
2 tsp garlic powder
2 tsp onion powder
1/2 Cup breadcrumbs, panko
1/4 Cup hot sauce, Frank’s Red Hot
4 slices pickles (recommended Doux South Angry Cukes)
2 Each buns, onion (recommended Holeman & Finch)
3 cups (1 small head) cauliflower
2 tsp garlic powder
2 Tbls cheese, Parmesan, grated
2 Tbls mayonnasie
4 leaves lettuce, iceberg
3 Tbls oil, olive, divided
4 Tbls butter
1 to taste salt & pepper

Tools Needed:
Nordic Ware Natural Aluminum Commercial Baker’s Quarter Sheet
Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch
Simply Calphalon Nonstick 1-Quart Sauce Pan

Directions:
Preheat oven to 425 degrees.

Cut cauliflower into small florets.

On a baking sheet lined with foil, toss cauliflower with 1 tablespoon of oil, 2 teaspoons garlic powder, salt and pepper.

In a ziploc bag, combine Greek yogurt, cumin, cayenne, remaining garlic powder and onion powder, salt and pepper. Mix well. Add chicken to the bag, seal and toss or massage well to coat. Let marinate for 10 to 20 minutes.

Roast cauliflower for 15 to 18 minutes, until it begins to brown, tossing halfway through cooking time.

Put panko into a small, shallow dish.

In an ovenproof pan, heat 2 tablespoons of oil over medium high heat.

Remove chicken from yogurt, allowing excess to drip off. Dredge chicken in panko, then add to the hot pan and cook 3 to 4 minutes per side. Transfer pan to the oven and cook 8 to 10 minutes, until cooked through.

Sprinkle cauliflower with Parmesan, toss well, then roast another 5 minutes.

Place buns in the oven to warm.

In a small saucepan, melt the butter over medium-low. Add in the hot sauce and whisk to combine.

Remove chicken from the oven and toss with the buffalo sauce.

To plate, spread mayonnaise on the buns, top with chicken, pickles, lettuce. Serve with the cauliflower on the side.

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