Stuffed Chicken Breast With Paprika Chips and Salad

Stuffed Chicken Breast With Paprika Chips and Salad

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, June 4, 2017.

Simple and delicious.


Ingredients

PAPRIKA CHIPS

  • 400g potatoes, scrubbed and cut into 1cm-thick chips
  • ¼ teaspoon salt
  • ¾ teaspoon paprika garlic spice mix

STUFFED CHICKEN BREAST

  • 300g chicken breast
  • ½ teaspoon paprika garlic spice mix
  • 1½ teaspoons olive oil
  • ¼ bag baby spinach leaves
  • 25g sundried tomato pesto
  • 50g feta cheese, crumbled

SALAD

  • ½ cup frozen peas
  • 1 tomato, diced 1cm
  • ¼-½ icerberg lettuce, thinly sliced
  • ¼ bag baby spinach leaves
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Set aside a medium baking dish.
  2. Toss potatoes, salt and first measure of paprika garlic spice mix on first prepared tray with a drizzle of olive oil. Season with pepper and roast for 30-35 minutes, until golden brown and crispy. Turn once during cooking.
  3. Pat chicken dry, remove any tenderloins and set tenderloins aside. Cut a pocket into the side of the chicken breast. To do this, place your hand flat on top of the chicken breast and use a knife to make a slice horizontally, about ¾ of the way through, careful not to cut all the way through.
  4. Place chicken in a medium bowl with second measure of paprika garlic spice mix and oil and season. Set aside to marinate while you prepare the filling. Finely chop first measure of spinach and place in a medium bowl with pesto and feta. Mix to combine, breaking up the feta and season to taste with pepper.
  5. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Divide filling between chicken breast pockets, pressing down lightly to seal. Cook chicken for 1-2 minutes each side, until browned. Transfer to a baking dish, with any tenderloins and bake for 10-12 minutes, until cooked through. Pat
  6. When chicken is cooked, set aside, covered, to rest for 5 minutes before slicing thickly. Cook peas in pot of boiling water for 1 minute, drain and refresh under cold water. Place all salad ingredients in a medium bowl, toss to combine and season to taste.
  7. divide slices of stuffed chicken breast between plates and spoon over any stuffing that is left in baking dish. Serve paprika chips and salad on the side.

Nutritional Information

Energy 1940 kj
464 kcal
Protein 36.7g
Carbohydrate 30.1g
Fat 20.8g