Chicken supreme stuffed with provoleta and spinach with roasted tomato salsa criolla and paprika potatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the potatoes with 2 tablespoons olive oil, sweet paprika, 1 teaspoon dried oregano, 4 g salt, and a pinch of black pepper. Spread on a tray and roast for 35 to 40 minutes at 220 °C / 425 °F, turning halfway through.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 minced garlic cloves and the fresh spinach. Cook for 2 to 3 minutes until the spinach wilts and loses volume. Remove from the heat, add a pinch of salt, and let it cool slightly.

3. 3

   Cut a pocket into each chicken breast without slicing all the way through. Season inside and out with the remaining salt, black pepper, 1 teaspoon dried oregano, and the grated garlic clove.

4. 4

   Stuff each chicken breast with the sautéed spinach and provoleta cheese batons. Press to close the edges and lightly coat the outside with breadcrumbs to create a thin crust.

5. 5

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2 minutes per side until lightly golden. Transfer the skillet to the oven and cook for 14 to 18 minutes at 200 °C / 400 °F, or until cooked through.

6. 6

   On another tray or on a free section of the oven, place the plum tomatoes with 1 tablespoon olive oil and a pinch of salt. Roast for 15 minutes at 200 °C / 400 °F until tender and lightly browned.

7. 7

   Combine the roasted tomatoes, red onion, red wine vinegar, fresh parsley, crushed chili flakes if using, and 1 tablespoon olive oil in a bowl. Toss gently to make a warm salsa criolla.

8. 8

   Let the chicken rest for 3 minutes out of the oven. Serve each portion with the paprika potatoes and a generous spoonful of roasted tomato salsa criolla on top or on the side.