Chicken supreme stuffed with provoleta and spinach with rustic corn cream and wine-braised onions

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Cut a deep pocket into the side of each chicken breast without slicing all the way through.

2. 2

   2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the spinach, 1 minced garlic clove, a pinch of salt, and a pinch of black pepper. Cook for 2 to 3 minutes until wilted. Remove from the heat and let cool slightly.

3. 3

   3. Stuff each chicken breast with the sautéed spinach and strips of provoleta cheese. Press gently to close. Secure with toothpicks if needed.

4. 4

   4. Mix the all-purpose flour with 1 teaspoon sweet paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Lightly coat the stuffed chicken breasts in this mixture.

5. 5

   5. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side until lightly golden. Transfer the skillet to the oven and bake for 14 to 16 minutes at 200 °C / 400 °F, until the chicken is fully cooked. Remove and let rest for 5 minutes.

6. 6

   6. Meanwhile, make the rustic corn cream. In a saucepan, melt the butter with 1 tablespoon olive oil over medium heat. Add the chopped onion and 1 minced garlic clove. Cook for 4 minutes until the onion turns translucent.

7. 7

   7. Add the corn kernels, vegetable broth, heavy cream, 1 teaspoon sweet paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and a pinch of black pepper. Cook over medium heat for 8 to 10 minutes, until the corn is tender and the liquid reduces slightly. Blend only half of the mixture, then stir it back into the pan for a rustic texture.

8. 8

   8. In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced onion and the remaining garlic. Cook for 3 minutes, stirring. Add the white wine, a pinch of salt, and a pinch of black pepper, and cook for 8 to 10 minutes until the onion is soft and the wine has reduced.

9. 9

   9. Spoon the rustic corn cream onto each plate. Place one stuffed chicken breast on top, finish with the wine-braised onions, and remove any toothpicks before serving.