Mushroom and Herb Stuffed Chicken Breast with Roasted Garlic Cauliflower Mash

Preheat oven to 400°F (200°C).

Cut cauliflower into florets and place on a baking sheet. Add 3 whole garlic cloves, drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss to coat and roast for 25 minutes until tender and edges begin to brown.

Meanwhile, finely chop 8 oz mushrooms, 1 shallot, and mince 3 garlic cloves.

Finely chop 1 tablespoon fresh thyme, 1 teaspoon rosemary, and 1 tablespoon parsley (reserve the remaining 1 tablespoon parsley for garnish).

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add the mushrooms and cook for 5 minutes until they release their moisture.

Add the chopped shallot and minced garlic to the mushrooms. Cook for 2 minutes until fragrant.

Add the chopped herbs (thyme, rosemary, and 1 tablespoon parsley) to the mushroom mixture. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 1 minute more, then remove from heat and let cool for 5 minutes.

Butterfly the chicken breasts by slicing horizontally through the middle, stopping just short of cutting all the way through. Open like a book and place between two sheets of plastic wrap. Pound to even 1/4-inch thickness.

Season the inside of each chicken breast with a pinch of salt and pepper. Divide the mushroom mixture between the two chicken breasts, spreading it evenly over one side.

Fold the chicken over the filling and secure with toothpicks. Season the outside with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3 minutes on each side until golden brown.

Transfer the skillet to the oven and bake for 15 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

Remove chicken from the skillet and let rest on a plate, covered loosely with foil.

Return the skillet to medium heat, add 1/4 cup white wine and deglaze the pan, scraping up any browned bits. Reduce by half, about 2 minutes.

Add 1/2 cup chicken broth and simmer for 3 minutes until slightly reduced.

While the sauce reduces, transfer the roasted cauliflower and garlic to a food processor. Add 2 tablespoons cream cheese, 1 tablespoon butter, and 1/4 teaspoon salt. Process until smooth and creamy.

Slice the chicken breasts crosswise to reveal the stuffing. Serve over the cauliflower mash, drizzle with the pan sauce, and garnish with the remaining 1 tablespoon fresh parsley.