Chicken Supremes Stuffed with Provolone and Spinach with Roasted Red Pepper Cream Sauce and Toasted Parsley Rice

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 the chopped garlic and fresh spinach with a pinch of salt. Cook for 2 to 3 minutes until the spinach wilts and reduces in volume. Remove from the heat, drain off any liquid if needed, and let it cool slightly.

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   3. Butterfly the chicken breasts and gently flatten them. Season both sides with 1 teaspoon salt, the black pepper, 1 teaspoon sweet paprika, and 1/2 teaspoon dried oregano.

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   4. Divide the sautéed spinach and provolone sticks among the chicken breasts. Close them into compact bundles and secure with kitchen twine or toothpicks so the filling stays inside.

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   5. In an oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the stuffed chicken breasts for 2 minutes per side, until lightly browned.

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   6. Transfer the skillet to the oven and cook the chicken for 14 to 18 minutes at 200 °C / 400 °F, or until the chicken is cooked through and the cheese is just melted. Remove and let rest for 5 minutes.

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   7. Meanwhile, make the sauce. In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until tender. Stir in the roasted red bell pepper, the remaining sweet paprika, the remaining dried oregano, and a pinch of salt. Cook 2 minutes more.

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   8. Add the chicken broth and simmer over medium heat for 5 minutes to blend the flavors. Blend until smooth. Return the sauce to the skillet, add the heavy cream, and cook over low heat for 3 to 4 minutes, without boiling hard, until creamy. Adjust with the remaining salt to taste.

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   9. For the rice, melt the butter in a medium saucepan over medium heat. Add the long-grain rice and toast it for 2 minutes, stirring so it is well coated.

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    10. Add the hot water and a pinch of salt. Once it boils, reduce the heat to low, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and toss with the chopped fresh parsley.

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    11. Remove the kitchen twine or toothpicks from the chicken breasts. Serve each portion with toasted parsley rice and spoon over the roasted red pepper cream sauce.