Chicken supreme stuffed with provoleta and spinach with warm roasted tomato sauce and crispy oregano rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the plum tomatoes in a baking dish with the 2 whole garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon oregano, a pinch of salt, and black pepper. Roast for 20 minutes, until the tomatoes are tender and lightly browned at the edges.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until translucent. Stir in the 2 minced garlic cloves and cook for 30 seconds more. Add the spinach and sauté for 2 minutes, just until wilted. Remove from the heat, mix in half of the parsley, and let it cool slightly.

3. 3

   Open the chicken breasts like a book if needed. Season with salt, black pepper, sweet paprika, and the lemon zest. Fill each breast with a portion of the sautéed spinach and strips of provoleta cheese. Close firmly, pressing the edges together.

4. 4

   Spread the cooked rice in a baking dish or oven-safe skillet. Mix it with the breadcrumbs, 1 tablespoon olive oil, the remaining oregano, a pinch of salt, black pepper, and 1 tablespoon lemon juice. Toss well so the rice is evenly seasoned.

5. 5

   Place the stuffed chicken breasts next to the rice on a lightly oiled baking tray or large dish. Bake at 220 °C / 425 °F for 18 to 20 minutes, until the chicken is fully cooked and the rice is golden and crisp around the edges. Halfway through cooking, gently stir the rice so it browns evenly.

6. 6

   Remove the tomato dish from the oven. Transfer the roasted tomatoes and garlic to a small skillet or saucepan and crush them with a spoon or masher to make a rustic sauce. Add the remaining parsley and adjust with salt and black pepper. Warm it over low heat for 2 minutes.

7. 7

   Let the chicken rest for 3 minutes. Serve each portion with the crispy oregano rice and a generous spoonful of warm roasted tomato sauce on top or on the side.