Steps

(click each step as you go to keep track of your progress)

• Roasted garlic

• 1

  Heat a skillet over medium heat. Once hot, add the unpeeled garlic cloves. Cook for about 10 minutes, flipping/rotating/moving the garlic cloves at least once a minute to prevent them from burning.

• 2

  Remove garlic cloves from heat and allow to cool. Once cooled, peel and mince roasted garlic. Set aside.

• Roasted onion bulbs

• 3

  Remove the white bulbs from the spring onions. Slice bulbs into 1cm (~ 1/2 inch) wide rounds.

• 4

  Heat same skillet used for garlic cloves over medium-high heat. Add 30 mL (2 Tbsp) olive oil. Once hot, add onion bulb slices and fry for 6-7 minutes until golden and beginning to caramelize. Try not to move the onion slices too much so that the surfaces really start to caramelize.

• 5

  Remove from heat and let cool. Once cool, chop and set aside. Slice the remaining uncooked green onion stalks.

• Stuffed chicken

• 6

  First step, hammer out that chicken. Put one of the chicken breasts in a plastic freezer bag. Remove the air and seal. Use a kitchen hammer, a rolling pin, a wine bottle, or whatever you prefer to hammer with to repeatedly smack the chicken. Do so until you've obtained an overall even thickness of 1.5 cm (~ 0.75 in). Repeat with second chicken breast.

• 7

  Using a sharp knife, slice into each chicken breast horizontally, being careful to not slice completely through. You basically want each chicken breast to open up like a book. Generously salt and pepper all sides of the chicken, inside and out.

• 8

  Open both butterflied chicken breasts and choose one side to begin layering the ingredients.

• 9

  Divide evenly and layer the ingredients in the following order: - lemon zest - half of the parmesan cheese - tomato slices - roasted garlic - fried onions - basil - olives - uncooked green onion slices - second half of the parmesan cheese - mozzarella slices

• 10

  Carefully fold over the free side of the chicken to envelope the layered ingredients. Try to stretch and stuff as much as possible to prevent the inner layers from falling out.

• 11

  Heat over medium-high heat a large skillet (preferably cast iron). Choose one that you will be able to cover with a lid. Once hot, add 45 mL (3 Tbsp) olive oil and the 30 g (2 Tbsp) butter. Once hot and shimmery, add the two stuffed chicken breasts. Cook uncovered for 4-5 minutes. Then flip and cook the other side for another 4-5 minutes. Finally, cover the skillet and reduce the heat to low-medium. Cook for another 8 minutes, or until chicken temperature reaches 75° C (165° F).

• 12

  Remove from heat and serve over pasta and alongside a salad of greens.