Chicken Breast Stuffed with Cottage Cheese and Herbs with Cauliflower Polenta and Warm Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a few drops of the olive oil.

2. 2

   In a bowl, mix the drained cottage cheese with the egg white, parsley, chives, 1 grated garlic clove, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sweet paprika until evenly combined.

3. 3

   Butterfly each chicken breast if needed and fill it with one quarter of the cottage mixture. Close each piece by pressing the edges; secure with toothpicks if needed. Season the outside with the remaining salt, remaining pepper, remaining paprika, and 1 tablespoon olive oil.

4. 4

   Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the stuffed chicken breasts for 2 minutes per side.

5. 5

   Transfer the skillet to the oven, or move the chicken to the prepared baking dish, and bake for 14 to 16 minutes at 200 °C / 400 °F, until the chicken is cooked through and still juicy. Let rest for 5 minutes before slicing.

6. 6

   While the chicken bakes, cook the cauliflower in a saucepan of boiling water for 10 to 12 minutes, until very tender. Drain well.

7. 7

   Transfer the hot cauliflower to a processor or blender with the milk, Parmesan, 1/4 teaspoon salt, and a pinch of black pepper. Blend until smooth and creamy, like soft polenta. Keep warm.

8. 8

   For the sauce, heat a small skillet over medium heat with a splash of water or a few drops of oil if desired. Add the onion and cook for 4 minutes. Stir in the remaining chopped garlic clove, dried thyme, and roasted red pepper; cook 2 minutes more.

9. 9

   Add the chicken broth and simmer for 3 minutes over medium heat. Blend until smooth, return to the skillet over low heat, and stir in the Greek yogurt without letting it boil.

10. 10

    Serve a bed of cauliflower polenta on each plate, top with one stuffed chicken breast sliced into halves or thick pieces, and spoon over the warm roasted pepper sauce.