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CHICKEN POLONAISE

CHICKEN POLONAISE

10 oz.  Cheddar
4 eggs hard boiled and grated
4 chicken breasts
3/4 cup dry seasoned bread crumbs
1tbsp butter
1 tsp. salt for the blanching water
1/4 tsp. pepper
2 head cauliflower cut in to florets
1 cup chicken jus
Cavolo Nero

Cook chicken breast and rest in a  hot place
While the chicken cooks
Blanch cauliflower and place in a casserole
Cook Cavolo Nero in a pan with some butter and a touch of water
Now place the cooked Cavolo Nero over the cauliflower
Slice the chicken and lay on top of the vegetables
Top with grated cheese, breadcrumbs and grated eggs
Drizzle with chicken jus
Serve and enjoy