Chicken Stuffed with Mushrooms and Goat Cheese with Chive Cauliflower Cream

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry and cut a pocket into each one without slicing all the way through.

2. 2

   2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion, half of the garlic, and the mushrooms. Cook for 6 to 8 minutes until the mushrooms release and evaporate their liquid. Add the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 1 minute more and remove from the heat.

3. 3

   3. Mix the warm mushroom sauté with the crumbled goat cheese. Stuff the chicken breasts with this mixture and secure with toothpicks if needed.

4. 4

   4. Season the outside of the chicken with the sweet paprika, the remaining salt, and the remaining black pepper.

5. 5

   5. In an oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until nicely browned.

6. 6

   6. Transfer the skillet to the oven and bake the chicken for 12 to 15 minutes at 200 °C / 400 °F, until cooked through in the center. Remove and let rest for 5 minutes.

7. 7

   7. While the chicken bakes, cook the cauliflower in boiling water or steam it for 10 to 12 minutes until very tender. Drain well.

8. 8

   8. In a small saucepan, melt the butter over medium-low heat. Add the remaining garlic and cook for 30 seconds. Stir in the cooked cauliflower, heavy cream, and chicken broth. Cook for 2 minutes to blend the flavors.

9. 9

   9. Blend the cauliflower mixture until smooth. Return the cream to the saucepan, add the chives, and adjust with salt and pepper if needed. Keep warm over low heat.

10. 10

    10. Slice the stuffed chicken into halves or thick pieces. Serve over the chive cauliflower cream and finish with the lemon juice on top.