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.
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
Instructions
• 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!