Cheesy Stuffed Chicken & Butter Crushed Potatoes
Take your cooking skills to the next level!
Time to unleash your inner chef! This chicken breast is hiding a delicious secret, can you guess what it is? Slice it open to reveal the gooey centre, a mouthwatering mix of spinach, onion and lots of molten Cheddar cheese. Paired with crushed potatoes drizzled in a decadent garlic butter, this meal ticks all the boxes!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Potato
3 clove
Garlic
½
Onion
1
apple
1 packet
chicken breast
1 packet
baby leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 sachet
Aussie Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Balsamic & Olive Oil Dressing
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C. • Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 18-20 minutes. • While the potatoes are roasting, finely chop garlic. In a small microwave-safe bowl, microwave the butter and half the garlic in 10 second bursts, until melted. Season with salt and pepper, then set aside. • Lightly crush the semi-roasted potatoes on the tray. Drizzle with melted garlic butter and return to oven to roast until golden, 8-10 minutes.
• Meanwhile, roughly chop onion (see ingredients). Thinly slice apple into wedges. • Place your hand flat on top of each chicken breast and slice horizontally, without cutting all the way through. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and cook until tender, 4-5 minutes. • Add remaining garlic and baby leaves and cook, until fragrant and leaves have slightly wilted, 1 minute. • Transfer to a bowl, add shredded Cheddar cheese and season with salt and pepper.
• In a small bowl, combine Nan's special seasoning and a drizzle of olive oil. Place the chicken on a second lined oven tray lined and rub with spice mixture. • Open up chicken breast and fill with the cheese mixture and secure with toothpicks or cooking string/twine.
TIP: If you don't have toothpicks or twine, just be extra careful when you handle the chicken.
• Bake the chicken for 16-18 minutes, or until cooked through.
TIP: Cicken is cooked through when it's no longer pink inside.
• Meanwhile, in a large bowl, combine apple, mixed salad leaves and balsamic & olive oil dressing. Season to taste.
• Divide cheesy stuffed chicken, butter crushed potatoes and apple salad between plates to serve. Enjoy!