Chef Smoke Special: Infused Truffle Parmesan Chicken with Roasted Garlic Cauliflower Purée

Chef Smoke Special: Infused Truffle Parmesan Chicken with Roasted Garlic Cauliflower Purée

A home-friendly gourmet dinner with crisp golden chicken, silky cauliflower purée, nutty parmesan, roasted garlic depth, and a glossy pan finish.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Chicken

• 4 boneless skinless chicken breasts or 6 smaller chicken cutlets
• salt and black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup finely grated parmesan
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 2 tablespoons regular butter

For the Roasted Garlic Cauliflower Purée

• 1 large head cauliflower, cut into florets
• 1 whole head garlic
• 2 tablespoons olive oil
• 1/3 cup heavy cream
• 2 tablespoons regular butter
• 1/3 cup grated parmesan
• salt and black pepper to taste

For the Finish

• 2 tablespoons infused butter
• 1 teaspoon truffle oil
• 1 tablespoon chopped parsley
• extra parmesan for garnish
• microgreens or chives, optional

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Roasted Garlic Cauliflower Purée Instructions

1. Preheat the oven to 425°F.
2. Place the cauliflower florets on a baking sheet.
3. Slice the top off the head of garlic, drizzle with a little olive oil, wrap in foil, and place on the same tray.
4. Drizzle the cauliflower with olive oil, season with salt and pepper, and roast for 30 to 35 minutes until tender and lightly golden.
5. Squeeze the roasted garlic cloves into a food processor.
6. Add the roasted cauliflower, heavy cream, regular butter, and parmesan.
7. Blend until very smooth.
8. Season to taste and keep warm.

Chicken Instructions

1. Pound the chicken lightly for even thickness.
2. Season both sides with salt and pepper.
3. Set up three bowls: flour in one, beaten eggs in one, and panko mixed with parmesan, garlic powder, and onion powder in the third.
4. Dredge each piece of chicken in flour, then egg, then breadcrumb mixture.
5. Heat olive oil and regular butter in a large skillet over medium heat.
6. Cook the chicken for 4 to 5 minutes per side, depending on thickness, until golden and cooked through.
7. Transfer to a rack or plate.

Finish

1. Melt the 2 tablespoons infused butter gently.
2. Stir in the truffle oil and parsley.
3. Spoon or lightly brush the infused truffle butter over the hot chicken just before serving.

Plate

1. Spoon a bed of roasted garlic cauliflower purée onto each plate.
2. Set the chicken on top or slightly to the side.
3. Finish with extra parmesan, parsley, and microgreens or chives if using.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 plated portion
• Potency per serving: approximately 35 mg THC

Storage Notes

• Store leftovers in the refrigerator for up to 3 days.
• Reheat gently in the oven or air fryer for the chicken.
• Reheat the purée on the stove with a splash of cream.