Chicken Breast Stuffed with Ricotta, Spinach and Lemon with Creamy Herbed Millet and Sautéed Zucchini

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Cut a side pocket into each chicken breast, being careful not to slice all the way through.

2. 2

   In a bowl, mix the ricotta, chopped spinach, 2 minced garlic cloves, lemon zest, Parmesan, 1 tbsp parsley, half of the chives, 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined.

3. 3

   Stuff each chicken breast with the ricotta mixture and press gently to close. Secure with toothpicks if needed.

4. 4

   Season the outside of the chicken with the sweet paprika, dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper.

5. 5

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

6. 6

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

7. 7

   Meanwhile, in a medium saucepan, heat 1/2 tbsp olive oil with the butter over medium heat. Add the shallot and sliced garlic, and cook for 2 minutes until fragrant.

8. 8

   Add the millet and stir for 1 minute to lightly toast it. Pour in the chicken broth, milk, 1/4 tsp salt, and a little black pepper. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the millet is tender and creamy.

9. 9

   Turn off the heat and stir the lemon juice, remaining parsley, and remaining chives into the millet. Taste and adjust salt and pepper if needed.

10. 10

    In another skillet, heat 1 1/2 tbsp olive oil over medium-high heat. Add the zucchini with a pinch of salt and pepper, and sauté for 5 to 6 minutes until tender and browned at the edges.

11. 11

    Serve a bed of creamy millet on each plate, top with a stuffed chicken breast sliced on the diagonal, and finish with the sautéed zucchini on the side.