Makes two quick and tasty portions. 12 points per serving on Weight Watchers.

2 - 4 oz. boneless skinless chicken breasts
2 tbls. olive oil
1 small head cauliflower, florets separated and quartered
1/2 thinly sliced red onion
1 thinly sliced fresh jalapeno pepper
1 tbls. butter
3 tbls. dry bread crumbs
3 tbls. finely chopped fresh Italian parsley
3 tbls. freshly grated Parmesan Reggiano
Juice of one lemon

Pound out the chicken breast until they are about 1/2 inch thick. Sear in a hot skillet coated with a thin film of olive oil until slight browned. Put in 300 F oven for 10 minutes or until cooked through but still juicy.

Meanwhile, put the olive oil in large skillet and heat it until hot but not smoking. Add the cauliflower and toss to coat with the oil. Then let it sear in the pan, undisturbed, for 3-5 minutes until brown. Add the onions, and saute until translucent. Add the jalapeno and saute for an additinal minute. Add the butter, tossing to coat all ingredients when melted. Add the breadcrumbs. Add the parsley.

Put the chicken on the plates. Add the cheese to the skillet. Toss to coat. Pour skillet contents over the chicken. Squeeze the lemon over the plates and enjoy!