Criollo Stuffed Chicken Supreme with Cheese and Herbs, Garlic Cauliflower Mash, and Warm Tomato Olive Salad

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry and, using a small sharp knife, cut a side pocket into each one without slicing all the way through.

2. 2

   2. In a bowl, combine the parsley, lemon zest, 2 minced garlic cloves, half of the oregano, the ground chili flakes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stuff each chicken breast with this mixture and the criollo cheese sticks. Press the edges closed and secure with toothpicks if needed.

3. 3

   3. Season the outside of the chicken with the remaining salt and some of the pepper. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat and sear the chicken breasts for 2 to 3 minutes per side.

4. 4

   4. Transfer the skillet to the oven and bake the chicken for 14 to 18 minutes at 200 °C / 400 °F, or until cooked through and still juicy. Remove and let rest for 5 minutes before serving.

5. 5

   5. While the chicken cooks, place the cauliflower in a pot of boiling water with a pinch of salt. Cook for 10 to 12 minutes until very tender. Drain thoroughly.

6. 6

   6. In the same pot, melt the butter with 1 tablespoon olive oil over medium heat. Add the remaining 3 minced garlic cloves and cook for 30 seconds without browning. Add the cauliflower, milk, grated cheese, 1/4 teaspoon pepper, and a pinch of salt. Mash or blend until smooth yet rustic. Keep warm.

7. 7

   7. For the warm salad, heat the remaining 1 tablespoon olive oil in a skillet. Add the red onion and cook for 2 minutes. Add the tomatoes, green olives, remaining oregano, and red wine vinegar. Cook over medium heat for 3 to 4 minutes, just until the tomatoes are warmed and release a little juice. Adjust with a pinch of salt and the remaining pepper.

8. 8

   8. Serve a bed of garlic cauliflower mash, place one stuffed chicken breast sliced into thick halves on top or alongside, and finish with the warm tomato, onion, and olive salad. Remove the toothpicks before serving.