Roast Chicken with Leek, Feta and Apple Stuffing and Wilted Greens

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Cut leek in half lengthways and thinly slice; finely dice capsicum; grate apple; crumble feta cheese.
2. Heat a drizzle of oil medium fry-pan on medium heat. Cook butter, leek and capsicum for 3-4 minutes, until softened. Whisk egg in a medium bowl, add apple along with cooked leek mixture, breadcrumbs, chicken spice mix and salt. Mix to combine, season with pepper and set aside. Reserve pan.
3. Pat chicken dry and season. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for about 2 minutes each side, until browned but not cooked through. Reserve pan.
4. While chicken sears, dice carrot 1cm. After chicken has seared, brush with mustard and place on prepared tray, along with carrots. Drizzle with oil and season. Heap stuffing mixture on top of chicken breast and roast for 8-10 minutes, until chicken is cooked through and stuffing is golden.
5. Peel courgette into ribbons. Return pan to medium heat and cook butter and courgette for about 1 minute, until almost tender. Add spinach and cook for a further minute, until wilted. Remove from pan and set aside. Add chicken jus to pan and cook for about 1 minute, until heated through.
6. To serve, place wilted greens and carrots on a plate and top with chicken and stuffing. Drizzle over chicken jus.