You wouldn’t normally think to throw in a little “culture” with your chicken, would you?

I’m a cultured girl, that’s for sure. I throw that part of my personality into just about everything.

But I’m also a girl who loves the taste, texture, and health benefits of fermented foods.

Oh yes, that kind of culture.

Mediterranean Cultured Chicken-001

Being that I don’t digest dairy as well as others – you’d never know from my consumption of cheese – would you? (Actually, I typically have no problem with cultured dairy, as long as it’s full fat or just pure fat…aka Kerrygold, Organic Valley Cream, or various hard cheeses…oh cheese, I love you).

And, I recently discovered a NEW grass-fed cottage cheese, filled to the brim with SAVORY herbs and spices.

It’s cottage cheese, but better.

Oh, yes, cheese and savory herbs. I’m in heaven, for sure.

Now, let’s take a trip to the Mediterranean to really make this worthwhile.

Mediterranean Cultured Chicken

1 lb. boneless, skinless chicken breast
1/2 fresh lemon
sea salt and pepper

1 1/2 cup shredded cauliflower
1 Tbs. butter or ghee
sea salt and pepper
1 1/2 cup Good Culture Sundried Tomato Organic Grass Fed Cottage Cheese (2 little containers)

1/2 cup Candied Tomatoes (or 1/4 cup oil-packed sundried tomatoes)
2 Tbs. oil-cured kalamata olives, pitted and chopped
2 Tbs. Preserved Lemons, rinsed and sliced

Preheat oven to 425 degrees. Squeeze lemon juice over the chicken and season with salt and pepper. Bake, covered, for about 40 minutes, until completely DONE.

Meanwhile, shred the cauliflower to create “rice.” Heat the butter in a large skillet over medium heat. Add the cauliflower rice and salt and pepper. Sauté until tender. Remove from heat and stir in the cottage cheese.

To serve, thinly slice the chicken and serve over the cottage cheese and rice mixture, topping with Candied Tomatoes, olives, and Preserved Lemons.

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