Extra Cheesy Stuffed Chicken & Butter Crushed Potatoes
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Extra Cheesy Stuffed Chicken & Butter Crushed Potatoes

Extra 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!

Tags:
Over 30g protein
Allergens:
Milk

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

2

Potato

3 clove

Garlic

½

Onion

1

apple

1 packet

chicken breast

1 packet

baby leaves

2 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; )

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Nutrition Values

Energy (kJ)2861 kJ
Calories684 kcal
Fat32.9 g
of which saturates16.5 g
Carbohydrate47.6 g
of which sugars24.2 g
Dietary Fibre8 g
Protein55.2 g
Sodium1059 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• 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 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.

2
2

• Meanwhile, roughly chop brown 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 the spinach has slightly wilted, 1 minute. Transfer to a bowl, add shredded Cheddar cheese and season mixture with salt and pepper.

3
3

• In a small bowl, combine Aussie spice blend and a drizzle of olive oil. Place the chicken on a second oven tray lined with baking paper and rub with spice mixture. • Open up chicken breast and fill with the spinach and cheese mixture and secure with toothpicks or kitchen string/twine.

TIP: If you don't have toothpicks or twine, just be extra careful when you handle the chicken.

4
4

• Bake the chicken for 16-18 minutes, or until cooked through.

TIP: The chicken is cooked when it is no longer pink inside.

5
5

• Meanwhile, in a large bowl, combine apple, mixed salad leaves and balsamic & olive oil dressing. Season to taste.

6
6

• Divide cheesy stuffed chicken, butter crushed potatoes and apple salad between plates. Enjoy!