Spinach & Fetta Chicken
with Sweet Potato Mash
Moist, succulent chicken is the perfect vessel for this creamy spinach & fetta mixture. Akin to a Chicken Kiev, only far less processed & far more delicious. Friends & 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.
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.
Ingredients
2 fillet
free range chicken breast
½ bag
baby spinach leaves
1 block
fetta cheese
(Contains Milk;)
1 clove
garlic
400 g
sweet potato
Not included in your delivery
2 tsp
olive oil
1 tbs
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, wash the baby spinach leaves and crumble the fetta cheese. Peel and crush the garlic, and peel and cut the sweet potato into 2 cm pieces.
Use a sharp knife to cut a deep horizontal slit into the side of each of the chicken breast fillets (don’t slice all the way through). Stuff with a small handful of the baby spinach leaves (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).
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.
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.
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 for 5 minutes. Tip: If you don’t have an ovenproof frying pan simply transfer the chicken to a lined oven tray after pan-frying as instructed.
To serve, remove the toothpicks from the chicken and serve alongside the sweet potato mash and the remaining baby spinach leaves.