Chicken supremes stuffed with provoleta and pear, with roasted tomato criolla sauce and baby potatoes with mild chimichurri

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry, cut a pocket into each one, and season inside and out with 3 g salt, 1 g black pepper, and half of the sweet paprika.

2. 2

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pear, 2 chopped garlic cloves, and the fresh thyme. Sauté for 2 minutes, just until fragrant and slightly softened. Remove from the heat and let cool slightly.

3. 3

   Stuff each chicken breast with some of the sautéed pear and strips of provoleta cheese. Secure with toothpicks if needed so the cheese stays inside during cooking.

4. 4

   Place the stuffed chicken in an oiled baking dish, drizzle with 1 tablespoon olive oil, and roast for 22 to 25 minutes at 220 °C / 425 °F, until cooked through and lightly golden.

5. 5

   Meanwhile, toss the baby potatoes with 2 tablespoons olive oil, 2 g salt, 1 g black pepper, and the remaining sweet paprika. Spread on a tray and roast alongside the chicken at 220 °C / 425 °F for 30 to 35 minutes, turning halfway through, until golden and crisp.

6. 6

   For the criolla sauce, place the plum tomatoes, onion, red bell pepper, and 1 garlic clove in another baking dish. Add 1 tablespoon olive oil, 2 g salt, the sugar, and a pinch of black pepper. Roast at 220 °C / 425 °F for 25 minutes, until the tomatoes collapse and the pepper is tender.

7. 7

   Transfer the roasted vegetables to a small skillet or saucepan, add the chicken stock or water, and cook over medium heat for 5 minutes. Mash roughly with a spoon or potato masher to create a rustic sauce. Adjust salt and pepper to taste.

8. 8

   Make the mild chimichurri by mixing the parsley, the remaining finely chopped garlic clove, dried oregano, mild crushed chili, red wine vinegar, and 2 tablespoons olive oil. Stir and let it rest for 5 minutes.

9. 9

   Remove the toothpicks from the chicken. Serve each portion with the roasted tomato criolla sauce underneath or on the side, add the hot baby potatoes, and finish with the mild chimichurri and a few extra fresh thyme leaves.