Chicken Stuffed with Goat Cheese and Spinach with Creamy Yellow Pepper Sauce and Roasted Cauliflower

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray and toss with 1 tablespoon olive oil, sweet paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.

2. 2

   Roast the cauliflower for 22 to 25 minutes at 220 °C / 425 °F, tossing halfway through, until tender and browned on the edges.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the spinach and 2 minced garlic cloves. Cook for 2 to 3 minutes until the spinach wilts and the garlic is fragrant. Remove from the heat, let cool slightly, and mix with the goat cheese.

4. 4

   Cut a pocket into each chicken breast. Season inside and out with the remaining salt, remaining black pepper, and 1/2 teaspoon dried oregano. Stuff with the spinach and goat cheese mixture, then secure with toothpicks if needed.

5. 5

   In a large oven-safe skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the stuffed chicken breasts for 2 to 3 minutes per side.

6. 6

   Transfer the skillet to the oven and bake the chicken at 200 °C / 400 °F for 10 to 12 minutes, or until fully cooked through. Remove the chicken and let it rest for 5 minutes.

7. 7

   For the sauce, return the skillet to medium heat. Add the yellow bell pepper strips and the remaining 2 minced garlic cloves. Cook for 4 minutes, stirring, until the pepper softens slightly.

8. 8

   Add the chicken broth, heavy cream, and Dijon mustard. Cook over medium heat for 3 to 4 minutes until the sauce thickens slightly.

9. 9

   Blend the sauce with an immersion blender or in a blender until smooth and creamy. Adjust salt and pepper if desired.

10. 10

    Serve each chicken breast with the creamy yellow pepper sauce. Add the roasted cauliflower on the side and finish with chopped fresh chives over the top.