Spinach and Goat Cheese Stuffed Chicken Fillets with Creamy Mushroom Barley and Thyme-Glazed Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry and open them fully like a book if needed.

2. 2

   In a bowl, combine the spinach, goat cheese, lemon zest, 1 minced garlic clove, 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Divide the filling among the chicken breasts, close each one, and secure with toothpicks if needed.

3. 3

   Rub the outside of the chicken with 1 tablespoon olive oil and season with the sweet paprika, remaining salt, and black pepper.

4. 4

   Place the carrots on a baking tray or baking dish. Add 1 tablespoon olive oil, the honey, water, half of the thyme, and a pinch of salt. Toss well and roast for 25 to 30 minutes at 220 °C / 425 °F, stirring once halfway through, until tender and caramelized.

5. 5

   Meanwhile, heat a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until lightly golden.

6. 6

   Transfer the skillet with the chicken to the oven and bake at 220 °C / 425 °F for 10 to 14 minutes, or until the center is cooked through. Remove the chicken, cover loosely, and let rest for 5 minutes.

7. 7

   While the chicken and carrots cook, make the barley. Heat 1 tablespoon olive oil and the butter in a saucepan over medium heat. Add the shallot, the smashed garlic clove, and the remaining minced garlic clove; cook for 1 to 2 minutes.

8. 8

   Add the mushrooms and cook for 6 to 8 minutes, stirring, until they release their moisture and brown. Stir in the pearl barley and cook for 1 minute to lightly toast it.

9. 9

   Pour in the hot chicken broth, bring to a gentle boil, reduce the heat, and cook partially covered for 25 to 30 minutes, stirring occasionally, until the barley is tender and creamy. Add a splash of extra hot water if needed.

10. 10

    Remove the smashed garlic clove. Stir in the grated Parmesan and the remaining thyme, then adjust with salt and black pepper.

11. 11

    Serve a bed of creamy mushroom barley, top or side it with the stuffed chicken sliced into thick halves, and add the glazed carrots. Finish with any resting juices from the chicken over the meat.