[Cooking Techniques] Spinach & Fetta Stuffed Chicken
with Roasted Chat Potatoes, Salad, Tomato Relish & Aioli
- Eggs
- Milk
Ingredients
330 g
Chicken Breast
1
Pear
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Lemon Pepper Seasoning
2
Garlic
1 packet
Baby Spinach Leaves
1
Brown Onion
1 packet
Mixed Salad Leaves
2
Sweet Potato
1 packet
Tomato Relish
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Thinly slice brown onion (see ingredients). • Finely chop garlic. • Slice pear into thin wedges. • In a small bowl, combine lemon pepper seasoning, a drizzle of olive oil and a pinch of salt.
• Place sweet potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring until tender, 4-5 minutes. Add baby spinach leaves and garlic and cook, until wilted and fragrant, 1 minute. • Transfer to a bowl. Crumble in fetta cubes and mix to combine. Season to taste.
• Place your hand flat on top of each chicken breast and slice horizontally, without cutting all the way through. Rub chicken with lemon pepper mixture. • Open up chicken breast and fill with spinach and fetta mixture. Close chicken and secure with toothpicks or cooking twine. Transfer to a second lined oven tray. • Bake chicken for 16-18 minutes, or until cooked through.
TIP: If you don't have toothpicks or twine, just be extra careful when you handle the chicken. TIP: The chicken is cooked when it is no longer pink inside.
• In a medium bowl, combine pear, mixed salad leaves, a drizzle of olive oil and vinegar. Season to taste.
If you've added garlic aioli, serve aioli with the potatoes.
