Chicken breast stuffed with provoleta and spinach, served with toasted tomato rice and warm zucchini salsa

Instructions

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

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   2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the chopped garlic and the fresh spinach with a pinch of salt and pepper. Cook for 2 to 3 minutes until the spinach wilts. Remove from the heat, drain if needed, and let cool slightly.

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   3. Butterfly the chicken breasts. Season them inside and out with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sweet paprika, and the lemon juice.

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   4. Divide the sautéed spinach and provoleta cheese sticks among the chicken breasts. Close each one and secure with toothpicks.

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   5. In an oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Brown the stuffed chicken breasts for 2 minutes per side. Transfer the skillet to the oven and cook for 14 to 18 minutes at 200 °C / 400 °F, until the chicken is cooked through and the cheese is just melted. Remove and rest for 5 minutes.

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   6. Meanwhile, make the rice. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the long-grain rice and toast for 2 minutes, stirring. Add half of the red onion, the remaining garlic, 1 teaspoon sweet paprika, and the dried oregano. Cook 2 minutes more.

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   7. Add the crushed tomato and the hot chicken broth or water. Season with 1/4 teaspoon salt and a little black pepper. When it comes to a boil, lower the heat, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let rest, covered, for 5 minutes.

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   8. For the warm salsa, heat the remaining tablespoon of olive oil in another skillet over medium heat. Add the rest of the red onion and the zucchini. Cook for 4 to 5 minutes until tender but still slightly firm.

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   9. Stir in the white wine, mild crushed chili, a pinch of salt, and black pepper. Cook for 2 minutes until partially reduced. Turn off the heat and mix in the chopped fresh parsley.

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    10. Serve a base of toasted tomato rice, place a stuffed chicken breast on top or alongside, remove the toothpicks, and finish with the warm zucchini salsa over the top or on the side.