Chicken Breast Stuffed with Ricotta, Sage and Walnut with Roasted Cabbage and Lemon Butter

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a sheet pan with parchment paper or lightly grease it.

2. 2

   In a small bowl, mix the ricotta with the chopped walnuts, chopped sage, 1 grated garlic clove, half of the lemon zest, 1/4 teaspoon salt, and a pinch of black pepper.

3. 3

   Cut a side pocket into each chicken breast without slicing all the way through. Stuff each breast with the ricotta mixture and secure with toothpicks if needed.

4. 4

   Place the cabbage wedges on the sheet pan. Add the sliced garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and some black pepper. Toss well to coat.

5. 5

   Rub the stuffed chicken breasts with the remaining 1 tablespoon olive oil. Season with the sweet paprika, the rest of the salt, black pepper, and the remaining lemon zest.

6. 6

   Arrange the chicken on the same pan or on a second pan, leaving space so the cabbage can brown. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning the cabbage halfway through, until the chicken is fully cooked and the cabbage is browned at the edges.

7. 7

   Meanwhile, melt the butter in a small skillet over low heat. Add the lemon juice and a few extra sage leaves; cook for 1 minute without letting it boil aggressively.

8. 8

   Remove the toothpicks from the chicken if used. Serve each stuffed breast with roasted cabbage and finish with the lemon-sage butter over the top.