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Fetta & Sundried Tomato Stuffed Chicken
Fetta & Sundried Tomato Stuffed Chicken

Fetta & Sundried Tomato Stuffed Chicken

with Rocket

4.0
(241)

Chicken can tend to become dry and a little bland, which is why level 1 one of favourite tricks is to stuff it with flavoursome ingredients. The combination of fetta and sundried tomatoes here never fails to impress.

Tags:
Egg Free
Naturally Gluten-Free
High Protein
Nut Free
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 fillet

free range chicken breast

1 tub

sundried tomatoes

1 block

fetta cheese

(Contains: Milk;)

400 g

sweet potato

½ bag

rocket leaves

Not included in your delivery

2 tbs

olive oil

Nutritional Values

per serving
Calories2720 kcal
Fat31.9 g
of which saturates9.1 g
Carbohydrate37.6 g
of which sugars19.9 g
Protein49.4 g
Sodium418 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Paper Towel
Pan

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, dice the sweet potato into 1 cm cubes (unpeeled), roughly chop the sundried tomatoes, and crumble the fetta cheese.

Bake the sweet potato
2

Place the sweet potato on a lined oven tray. Drizzle with half the olive oil and season with salt and pepper. Place in the oven and cook for 25-30 minutes, or until cooked through.

Cut a slit into each chicken breast
3

Meanwhile, pat the chicken breast dry using paper towel. Use a sharp knife to cut a deep horizontal slit into the side of each chicken breast (don’t slice all the way through). Stuff the chicken with a spoonful of the sundried tomato and crumbled fetta cheese. Secure it shut using two toothpicks (if you don’t have toothpicks just be careful when you flip the chicken in the pan).

Cook the chicken on each side
4

Heat the remaining olive oil in a large ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until lightly browned. Transfer the pan to the oven and cook for a further 10-15 minutes, or until cooked through. Remove from the oven and pull out the tooth picks. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.

5

To serve, dress the rocket leaves in a dash of olive oil. Divide the rocket, sweet potato and chicken between plates and spoon any leftover pan juices over the chicken. Enjoy!

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