Sesame-Crusted Chicken Stuffed with Ricotta and Spinach with Garlic Cauliflower and Red Lentil Mash

Instructions

1. 1

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

2. 2

   In a bowl, mix the ricotta, chopped spinach, 1 minced garlic clove, lemon zest, dried oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and lemon juice until evenly combined.

3. 3

   Cut a pocket into each chicken breast and fill with the ricotta-spinach mixture. Press gently to close; secure with toothpicks if needed.

4. 4

   Season the outside of the chicken breasts with the remaining salt, remaining black pepper, and half of the sweet paprika. Sprinkle the sesame seeds over both sides, pressing lightly so they stick.

5. 5

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

6. 6

   Transfer the skillet to the oven and bake for 14 to 16 minutes at 200 °C / 400 °F, or until the chicken is fully cooked. Remove and let rest for 5 minutes.

7. 7

   While the chicken bakes, place the cauliflower, red lentils, the remaining 2 garlic cloves, chicken broth or water, the rest of the sweet paprika, and 1 tablespoon olive oil in a medium saucepan. Bring to a boil, reduce the heat, and cook covered for 15 to 18 minutes until the cauliflower is tender and the lentils have broken down.

8. 8

   Turn off the heat, add the Greek yogurt, and mash or blend partially until you get a rustic purée. Adjust salt and pepper to taste.

9. 9

   Spoon the cauliflower and red lentil mash onto each plate. Top with one stuffed chicken breast and finish with chopped fresh parsley.

10. 10

    If you used toothpicks, remove them before serving. Serve hot.