Chicken stuffed with artichoke, herbs and parmesan with garlic zucchini ribbons and lemon butter

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a bowl, mix the chopped artichoke hearts, cream cheese, 35 g (about 1/3 cup) of the parmesan, parsley, chives, 2 minced garlic cloves, 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined.

3. 3

   Butterfly the chicken breasts and season them on both sides with the remaining salt, remaining black pepper, sweet paprika, and the rest of the lemon zest.

4. 4

   Fill each chicken breast with one fourth of the artichoke mixture. Close each piece well and secure with toothpicks if needed.

5. 5

   Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side, until lightly golden.

6. 6

   Sprinkle the remaining parmesan over the chicken and transfer the skillet to the oven. Bake for 12 to 15 minutes at 200 °C / 400 °F, or until the chicken is fully cooked.

7. 7

   While the chicken bakes, use a peeler or mandoline to make thin zucchini ribbons. Heat the remaining 1 tbsp olive oil in another large skillet over medium heat.

8. 8

   Add the 2 sliced garlic cloves and cook for 30 seconds. Add the zucchini, dried oregano, and a pinch of salt. Sauté for 2 to 4 minutes, just until tender but still slightly firm.

9. 9

   Remove the chicken from the oven and transfer it to a plate to rest for 3 minutes. In the same hot skillet, add the butter and the remaining 1 tbsp lemon juice. Stir for 30 to 60 seconds to create a light pan sauce with the cooking juices.

10. 10

    Serve a bed of zucchini ribbons, place a stuffed chicken breast on top or alongside, and finish with the lemon butter from the pan.