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Spinach & Fetta Stuffed Chicken

Spinach & Fetta Stuffed Chicken

with Sweet Potato Mash

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Moist, succulent chicken is the perfect shell for this fetta and spinach mixture. Akin to a Chicken Kiev… Only far less processed and far more delicious. Friends and family alike will love this dish if only for the sweet potato mash! This dish is classic comfort food, enjoyed from the comfort of your own home.

Tags:Kid FriendlyEat Me FirstNaturally Gluten-FreeHigh ProteinLow Sodium
Allergens:Milk

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 Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 fillet

chicken breast

1 bag

baby spinach leaves

½ block

fetta cheese

(ContainsMilk)

1 clove

garlic

400 g

sweet potato

Not included in your delivery

2 tsp

olive oil

2 tsp

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2160 kJ
Fat22.4 g
of which saturates9.4 g
Carbohydrate29 g
of which sugars11.5 g
Dietary Fibre0 g
Protein47 g
Cholesterol0 mg
Sodium428 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Brush
Potato Masher
Saucepan
Strainer
Aluminum Foil
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, wash the baby spinach, crumble the fetta, peel and crush the garlic and peel the sweet potato then cut into 2 cm pieces.

2

Use a sharp knife to cut a deep horizontal slit into the side of each chicken breast fillets (don’t slice all the way through). Stuff with a small handful of the baby spinach (the remaining spinach will be used as a side salad) and the crumbled fetta cheese. Secure each breast with two toothpicks if you have them (if you don’t have toothpicks just be careful when you’re flipping the chicken in the pan).

3

Combine the olive oil and garlic and rub all over the chicken breasts. Season with salt and pepper and set aside while you get the sweet potato ready.

4

Place the sweet potato in a large saucepan of cold water, bring to the boil and cook for 10 minutes or until tender. Drain and return back to the saucepan. Add the butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth.

5

Meanwhile, heat a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until lightly browned. Transfer to the oven and cook for a further 10 minutes or until cooked through. Remove from the oven and cover with foil to keep warm. Set aside on a plate for 5 minutes.

6

Remove the tooth picks from the chicken and serve alongside the sweet potato and the remaining baby spinach leaves.