Fetta & Almond Stuffed Chicken
with Sweet Potato Fries
It only takes a few tricks to transform this chicken breast into a little parcel of joy stuffed with fetta, slivered almonds and baby spinach. Once you’ve mastered it, you can kiss dry and bland chicken goodbye forever!
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.
Ingredients
400 g
sweet potato
2 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 block
fetta cheese
(Contains Milk;)
2 fillet
free range chicken breast
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Slice the sweet potato (unpeeled) into 1 cm fries.
Place the sweet potato fries on the oven tray lined with baking paper. Toss with a drizzle of olive oil and season with a pinch of salt and pepper. Bake in the oven for 20-25 minutes, or until tender and golden.
While the sweet potato is cooking, crumble the fetta cheese into a small bowl and stir through the slivered almonds. Pat the free-range chicken breast dry with paper towel and, using a sharp knife, cut a deep horizontal slit into the side of each chicken breast (don’t slice all the way through). Stuff the chicken breast with a spoonful of the fetta mixture and a small handful of baby spinach leaves. Secure the chicken breast shut using two toothpicks. TIP: If you don’t have toothpicks on hand, don’t worry, just be careful when flipping the chicken in step 4.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until lightly browned.
Transfer the chicken to the second oven tray lined with baking paper and cook in the oven for a further 10-15 minutes, or until cooked through. Remove from the oven and pull out the toothpicks.
Dress the remaining baby spinach leaves with a drizzle of olive oil and balsamic vinegar. Divide the fetta and almond stuffed chicken, the sweet potato fries and the dressed baby spinach leaves between plates. Spoon any leftover tray juices over the chicken.