Argentinian Chicken Supremes Stuffed with Provoleta and Spinach with Warm Criolla Sauce

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Stuff each breast with the sautéed spinach and provoleta sticks. Press to close; if needed, secure with toothpicks.

5. 5

   Place the beaten egg in a shallow bowl. In another plate, mix the breadcrumbs with the sweet paprika, the remaining oregano, and 1 tablespoon parsley. Dip each breast into the egg and then coat with the breadcrumb mixture, pressing so it sticks.

6. 6

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Brown the chicken breasts for 2 to 3 minutes per side until the coating is golden.

7. 7

   Transfer the skillet to the oven and bake for 16 to 18 minutes at 200 °C / 400 °F, or until the chicken is cooked through and the center reaches 74 °C / 165 °F.

8. 8

   Meanwhile, make the warm criolla sauce: in a small skillet heat the remaining tablespoon of olive oil over medium heat. Add the onion, red bell pepper, and 1 minced garlic clove. Cook for 4 minutes, stirring.

9. 9

   Add the tomato, red wine vinegar, the remaining parsley, a pinch of salt, and a pinch of black pepper. Cook 3 to 4 minutes more so the sauce stays juicy but still fresh.

10. 10

    Remove the toothpicks from the chicken breasts, serve one per portion, and spoon the warm criolla sauce over the top or on the side.