Golden Chicken, Ricotta and Spinach Roll with Creamy Mustard Sauce and Roasted Cauliflower

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper or lightly grease it.

2. 2

   In a bowl, combine the ricotta, Parmesan, 2 minced garlic cloves, lemon zest, half of the parsley, 1 tablespoon lemon juice, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the red pepper flakes if using.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the spinach and cook for 1 to 2 minutes until wilted. Remove from the heat, let it cool slightly, and mix it into the ricotta filling.

4. 4

   Place the butterflied chicken breasts on a board. Season both sides with the remaining salt, remaining black pepper, sweet paprika, and remaining dried thyme. Divide the ricotta-spinach filling over one side of each breast, roll tightly, and secure with toothpicks.

5. 5

   In a separate bowl, toss the cauliflower with 1 tablespoon olive oil, a pinch of salt, a pinch of black pepper, and a little of the sweet paprika. Spread it on the baking sheet around the chicken rolls.

6. 6

   Drizzle the chicken rolls with the remaining tablespoon of olive oil. Bake for 25 to 30 minutes at 220 °C / 425 °F, or until the chicken is cooked through and the cauliflower is browned at the edges.

7. 7

   Meanwhile, make the sauce by stirring together the Greek yogurt, Dijon mustard, the remaining grated garlic clove, 1 tablespoon lemon juice, and the rest of the parsley in a bowl. Season with a pinch of salt and black pepper.

8. 8

   Remove the tray from the oven and let the chicken rolls rest for 5 minutes. Remove the toothpicks, slice each roll into thick medallions, and serve over the roasted cauliflower with the creamy mustard sauce on top or on the side.