Herb Cottage Cheese Stuffed Chicken Breast over Lemon Cauliflower Edamame Mash

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry with paper towels and butterfly them if needed to create space for the filling.

2. 2

   In a bowl, mix the cottage cheese, chopped spinach, Parmesan, half of the minced garlic, chives, 1 teaspoon lemon zest, 1 tablespoon parsley, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Stuff each chicken breast with one quarter of the cottage cheese mixture. Close the breasts by pressing the edges together and place them in a lightly greased baking dish or tray.

4. 4

   In a small bowl, mix the Dijon mustard with 1 tablespoon olive oil, the remaining smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture over the chicken breasts.

5. 5

   Bake for 22 to 26 minutes at 200 °C / 400 °F, or until the chicken is fully cooked. For extra color, broil for 2 to 3 more minutes, watching closely. Let rest for 5 minutes before slicing.

6. 6

   While the chicken bakes, steam or boil the cauliflower for 10 to 12 minutes until very tender. During the last 4 minutes, add the edamame to warm and soften it. Drain very well.

7. 7

   Transfer the cauliflower and edamame to a food processor or mash by hand. Add the Greek yogurt, 1 tablespoon olive oil, the remaining garlic, lemon juice, remaining lemon zest, remaining parsley, 1/4 teaspoon salt, and the rest of the black pepper. Blend or mash into a creamy rustic mash.

8. 8

   Taste and adjust salt if needed. Spoon the cauliflower edamame mash onto each plate, place a stuffed chicken breast on top, and slice slightly to show the filling. Finish with the pan juices over the top.

9. 9

   Serve hot.

10. 10