Chicken and Cottage Cheese Medallions with Chickpea Crust and Warm Herb Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F and line a baking tray or oven-safe dish with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a large bowl, combine the ground chicken, drained cottage cheese, beaten egg, half of the chickpea flour, Parmesan cheese, chopped garlic, lemon zest, dried oregano, black pepper, and 1/2 teaspoon salt until evenly mixed.

3. 3

   With lightly damp hands, divide the mixture into 8 portions and shape into thick medallions. Place the remaining chickpea flour on a plate and lightly coat each medallion on both sides.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the medallions for 2 to 3 minutes per side, until a light crust forms. Work in batches if needed.

5. 5

   Transfer the browned medallions to the prepared tray and bake for 8 to 10 minutes at 220°C / 425°F, or until cooked through and the internal temperature of the chicken reaches 74°C / 165°F.

6. 6

   While they bake, make the sauce. In a small saucepan, warm the chicken broth with the lemon juice over low heat. Add the Greek yogurt, parsley, chives, the remaining 1/2 teaspoon salt, and the remaining 1 tablespoon olive oil. Stir constantly for 1 to 2 minutes, without letting it boil, until smooth and warm.

7. 7

   Serve 2 medallions per portion and spoon the warm herb sauce over the top just before serving.