Chicken Breast Stuffed with Cottage Cheese and Roasted Pepper with Pistachio Crust over Warm White Beans and Spinach

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a small baking tray or lightly grease it with some of the olive oil.

2. 2

   In a bowl, mix the cottage cheese with the chopped roasted red pepper, 1 grated garlic clove, the parsley, 1 teaspoon lemon juice, half of the oregano, a pinch of salt, and black pepper.

3. 3

   Cut a pocket into each chicken breast without slicing all the way through. Season inside and out with salt, black pepper, and sweet paprika.

4. 4

   Stuff the chicken breasts with the cottage cheese and pepper mixture. Press gently to help keep the filling inside.

5. 5

   In another bowl, combine the chopped pistachios with the grated Parmesan cheese. Brush the top of each chicken breast with the beaten egg, then press the pistachio-Parmesan mixture onto the surface to create a crust.

6. 6

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Sear the chicken breasts for 2 minutes on the crust side carefully and 1 minute on the other side to help set the coating.

7. 7

   Transfer the skillet to the oven, or place the chicken breasts on the prepared tray, and bake for 16 to 18 minutes at 200 °C / 400 °F, until the chicken is fully cooked.

8. 8

   Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the 2 chopped garlic cloves and cook for 30 seconds without browning.

9. 9

   Add the cooked white beans, Dijon mustard, the remaining oregano, the remaining lemon juice, a pinch of salt, and black pepper. Cook for 3 minutes, stirring gently.

10. 10

    Stir in the fresh spinach and cook for 2 to 3 minutes until wilted. Adjust salt and black pepper to taste.

11. 11

    Let the chicken rest for 3 minutes out of the oven. Serve each breast over a warm bed of white beans and spinach, spooning over any pan juices if desired.