Recipe courtesy of Rocky Mountain Flatbread Co. Image courtesy of Aydin Odyakmaz.
ingredients
directions
Add peeled garlic cloves to pan and cover with olive oil, bring temperature up slowly until oil stirs to simmer. Allow garlic to simmer slowly until golden brown.
Once browned, remove from oil with slotted spoon. Set aside (the oil can still be used but now has a roasted garlic taste to it. Will go great on a fresh baguette!).
Remove the skin from the Oka, get rid of all the orange rind. Cut the Oka into cubes.
Combine the 1/2 cup (500 mL) of heavy cream, roasted garlic and cubed Oka to a heavy bottomed pot. Bring heat up to medium, stirring constantly to avoid cheese sticking and browning on the bottom.
Once cheese has melted completely, pass through a fine-meshed strainer. You have your sauce! Add salt and pepper to your liking, and fresh chopped parsley to garnish.
Preheat oven to 425ºF.
In a mixing bowl add all the chicken, smoked paprika, a splash of olive oil and a pinch of salt and pepper. Mix with your hands to season the chicken all over.
In a hot non-stick pan add chicken breasts, skin side down. Only flip over once the skin has turned golden and become crispy, about 4 minutes, depending on heat and your pan.
Once flipped allow the chicken to sear for another 3-4 minutes, then on a baking sheet or oven capable pan place into the oven for 8-10 minutes.
To serve spread sauce on the bottom of the plate and place your chicken in the middle to create the most contrast. Enjoy!