Spinach and Ricotta Stuffed Chicken Breast with Cauliflower Mushroom Lemon Pilaf

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry and cut a pocket into each one without slicing all the way through.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes. Stir in 1 minced garlic clove and the fresh spinach; cook for 2 to 3 minutes until the spinach wilts. Remove from the heat and let it cool for 5 minutes.

3. 3

   In a bowl, combine the cooked spinach mixture with the ricotta, Parmesan, half of the lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   Stuff each chicken breast with one-quarter of the ricotta and spinach mixture. Press to close; secure with toothpicks if needed.

5. 5

   Season the outside of the chicken with the remaining salt, black pepper, sweet paprika, the remaining dried oregano, and the remaining grated or finely minced garlic clove.

6. 6

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side.

7. 7

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

8. 8

   While the chicken bakes, heat the remaining 1 tablespoon olive oil in another large skillet over medium heat. Add the mushrooms and cook for 5 minutes until they release their moisture and lightly brown.

9. 9

   Add the riced cauliflower, chicken broth, remaining lemon zest, remaining lemon juice, the remaining tablespoon of parsley, and an extra pinch of salt and pepper if desired. Cook for 5 to 6 minutes, stirring, until the cauliflower is tender but not soft.

10. 10

    Stir the sliced almonds into the pilaf. Remove any toothpicks from the chicken if used. Serve each stuffed chicken breast over the hot cauliflower mushroom pilaf.