Paprika Chicken Stack with Edamame Cream and Crunchy Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a small baking tray or oven-safe dish with parchment paper or a light coating of oil.

2. 2

   In a bowl, mix 1 tablespoon olive oil, Dijon mustard, smoked paprika, 1 grated garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Add the chicken breast cutlets and coat them well with the marinade.

3. 3

   Heat a large skillet over medium-high heat. Sear the chicken for 2 minutes per side with the marinade clinging to it, just until lightly browned. Transfer it to the prepared tray or dish.

4. 4

   Bake the chicken for 10 to 12 minutes at 220 °C / 425 °F, or until fully cooked through. Let it rest for 5 minutes out of the oven.

5. 5

   While the chicken bakes, make the cream. Place the cooked edamame, Greek yogurt, 2 garlic cloves, ground cumin, the remaining tablespoon of lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and the water in a food processor or blender. Blend until thick and smooth.

6. 6

   In a small bowl, combine the diced cucumber with the red onion, parsley, mint, and a pinch of salt. Toss well to create a fresh, crunchy topping.

7. 7

   To assemble, spoon a generous layer of edamame cream onto each plate. Stack 2 chicken cutlets per serving on top to form a low tower.

8. 8

   Finish each serving with the cucumber-herb mixture over the chicken. Serve immediately to keep the contrast between the smooth cream, warm chicken, and crunchy cucumber.