Criollo Chicken Supreme Stuffed with Provoleta and Leek, with Toasted Tomato Parsley Rice

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry, butterfly them open, and season both sides with 1 teaspoon of the salt, the black pepper, 1 teaspoon of the sweet paprika, and the lemon zest.

2. 2

   2. Heat 1 tablespoon olive oil and the butter in a skillet over medium heat. Add the leek and cook for 4 to 5 minutes until tender. Add 1 chopped garlic clove and cook 30 seconds more. Remove from the heat, let cool slightly, and mix with half of the parsley.

3. 3

   3. Stuff each chicken breast with some of the sautéed leek and strips of provoleta cheese. Close by folding the chicken over the filling and secure with toothpicks if needed. Dust the outside lightly with the wheat flour to help browning.

4. 4

   4. In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the chicken 2 to 3 minutes per side until golden. Transfer the skillet to the oven and cook for 12 to 15 minutes at 200 °C / 400 °F, until the chicken is cooked through and the cheese is just melted. Remove and let rest for 5 minutes.

5. 5

   5. While the chicken bakes, make the rice. In a saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 4 minutes. Stir in 2 garlic cloves, the remaining sweet paprika, dried oregano, and mild crushed chili; cook for 30 seconds.

6. 6

   6. Add the long-grain rice and toast it for 2 minutes, stirring so it is well coated. Pour in the white wine and let it evaporate for 1 minute. Add the crushed tomato, the hot chicken broth or water, and the remaining salt.

7. 7

   7. Once it comes to a boil, lower the heat to very low, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat, add the lemon juice and the remaining parsley, fluff with a fork, and let rest covered for 3 minutes.

8. 8

   8. Serve a bed of toasted tomato rice on each plate. Place a stuffed chicken breast on top, spoon over the pan juices, and finish with a little extra parsley if desired.