Criollo-Style Stuffed Chicken Supreme with Cauliflower Mash and Toasted Corn

Instructions

1. 1

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

2. 2

   Cut a pocket into each chicken breast without slicing all the way through. Season inside and out with 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the oregano.

3. 3

   In a small bowl, mix the chopped parsley with 1 minced garlic clove, the ground chili flakes, lemon juice, and 1 tablespoon olive oil. Divide this mixture inside the chicken breasts and stuff each one with sticks of queso criollo and strips of roasted red bell pepper. Press the edges closed.

4. 4

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until lightly browned.

5. 5

   Transfer the skillet to the oven and cook the chicken for 12 to 15 minutes at 200 °C / 400 °F, or until cooked through in the center. Remove and let rest for 5 minutes.

6. 6

   Meanwhile, cook the cauliflower in boiling water with a pinch of salt for 10 to 12 minutes, until very tender. Drain well.

7. 7

   Mash or blend the hot cauliflower with the butter, milk, 1 grated garlic clove, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until creamy.

8. 8

   In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 4 minutes. Stir in the corn kernels, sweet paprika, the remaining oregano, 1/4 teaspoon salt, and a little black pepper. Sauté for 5 to 6 minutes until the corn is lightly toasted in spots.

9. 9

   Serve a bed of cauliflower mash, place a stuffed chicken breast on top or alongside, and finish with the toasted corn and onion sauté. If desired, spoon a little of the pan juices over the chicken.