Chicken stuffed with ricotta, sage and walnut with roasted cabbage and lemon butter

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a bowl, mix the ricotta with the chopped sage, walnuts, 1 minced garlic clove, half of the lemon zest, 1 tablespoon (15 ml) lemon juice, a pinch of salt, and black pepper.

3. 3

   Butterfly the chicken breasts. Divide the ricotta filling among the centers of the breasts, fold to close, and secure with toothpicks if needed. Season the outside with salt, pepper, and smoked paprika.

4. 4

   Place the cabbage wedges on the tray. Toss them with 1 tablespoon (15 ml) olive oil, the remaining grated or finely chopped garlic clove, salt, and pepper. Roast at 200 °C / 400 °F for 25 to 30 minutes, turning once halfway through, until browned on the edges and tender.

5. 5

   While the cabbage roasts, heat an oven-safe skillet over medium-high heat with the remaining 1 tablespoon (15 ml) olive oil. Sear the stuffed chicken breasts for 2 to 3 minutes per side until lightly golden.

6. 6

   Transfer the skillet to the oven and cook the chicken at 200 °C / 400 °F for 10 to 12 minutes, or until the center is cooked through and the chicken reaches a safe internal temperature.

7. 7

   In a small saucepan or in the same skillet off the heat, melt the butter over low heat. Add the remaining lemon zest and the remaining 1 tablespoon (15 ml) lemon juice. Stir for 30 seconds without letting it boil vigorously.

8. 8

   Serve one stuffed chicken breast per plate with roasted cabbage on the side. Spoon the lemon butter over both the chicken and the cabbage before serving.