Chicken breast stuffed with chard, ricotta and walnut with light lemon cauliflower cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Season the chicken breasts on both sides with 1/2 teaspoon salt, black pepper, sweet paprika, and 1/2 teaspoon dried thyme.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds.

3. 3

   Add the chopped chard to the skillet and sauté for 2 to 3 minutes until wilted and any excess moisture has evaporated. Remove from the heat and let it cool for 5 minutes.

4. 4

   In a bowl, combine the sautéed chard with the ricotta, chopped walnuts, lemon zest, and a pinch of salt. Divide the filling among the opened chicken breasts, close them, and secure with toothpicks if needed.

5. 5

   In the same oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Brown the stuffed chicken breasts for 2 minutes per side.

6. 6

   Transfer the skillet to the oven and bake the chicken at 200 °C / 400 °F for 14 to 16 minutes, or until cooked through in the center. Remove from the oven and let rest for 5 minutes.

7. 7

   While the chicken bakes, place the cauliflower, the whole garlic clove, the chicken broth, 1/2 teaspoon salt, and the remaining 1/2 teaspoon dried thyme in a medium saucepan. Cover and cook over medium heat for 12 to 15 minutes, until the cauliflower is very tender.

8. 8

   Blend the cooked cauliflower with its cooking liquid, the lemon juice, and 1 tablespoon of the chopped parsley until smooth and creamy. Adjust salt if needed.

9. 9

   Serve a layer of the light lemon cauliflower cream on each plate. Place one stuffed chicken breast on top, remove the toothpicks, and finish with the remaining chopped fresh parsley.