What are the main ingredients in Spinach-stuffed Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional), Toothpicks (optional), Milk (optional)

What is the nutritional information of Spinach-stuffed Chicken?

Calories: 532, Carbs: 36 grams, Fat: grams, Protein: 49.6 grams, Sugar: 9.3 grams, Salt: 372 grams

How do I prepare Spinach-stuffed Chicken?

SERVICE PLEASE: Plate up the spinach-stuffed chicken and side with the butternut mash and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the remaining coriander. Enjoy, Chef! ADD SOME CRUNCH: Place the pumpkin seeds in a pan (that has a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN WITH THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Add ½ the chopped coriander, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover. A FULFILLING FILLING: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the shredded spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, the grated mozzarella, and seasoning. GREAT STUFF!: Pat the chicken breast dry with paper towel and place on a chopping board. Using a knife, slice a pocket into one side of the chicken (be careful not to cut all the way through to the other side.) Season the inside of the pocket and fill with the cheesy spinach mixture. Press the edges together to firmly seal. You may need to secure each breast closed with a few toothpicks. TIME TO GET CHEESY: Return the pan to medium-high heat with a drizzle of oil. When hot, add the stuffed chicken and cover with the lid. Fry until golden, cooked through, and the cheese is melted, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season. FOR SOME FRESHNESS: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the halved baby tomatoes, the diced cucumber, the shredded salad leaves, and ½ the toasted pumpkin seeds.

What should be prepared from my kitchen to make Spinach-stuffed Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional), Toothpicks (optional), Milk (optional)

Spinach-stuffed Chicken

Melted mozzarella, cream cheese & wilted spinach form a delicious centre of our stuffed chicken breast, which is fried until golden. Add a side of smooth butternut mash, a nutty toasted pumpkin & tangy baby tomato salad with greens and you have a new recipe to add to your favourites, Chef!

Spinach-stuffed Chicken

with butternut mash & a baby tomato salad

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Butternut
Butternut Whole
Chicken
Cream Cheese
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Coriander
Grated Mozzarella Cheese
Lemon Juice
NOMU Provençal Rub
Pumpkin Seeds
Salad Leaves
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)
Toothpicks (optional)
Milk (optional)

Serves 1

BEGIN WITH THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Add ½ the chopped coriander, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
ADD SOME CRUNCH
Place the pumpkin seeds in a pan (that has a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
A FULFILLING FILLING
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the shredded spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, the grated mozzarella, and seasoning.
GREAT STUFF!
Pat the chicken breast dry with paper towel and place on a chopping board. Using a knife, slice a pocket into one side of the chicken (be careful not to cut all the way through to the other side.) Season the inside of the pocket and fill with the cheesy spinach mixture. Press the edges together to firmly seal. You may need to secure the breast closed with a few toothpicks.
TIME TO GET CHEESY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the stuffed chicken and cover with the lid. Fry until golden, cooked through, and the cheese is melted, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
FOR SOME FRESHNESS
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the halved baby tomatoes, the diced cucumber, the shredded salad leaves, and ½ the toasted pumpkin seeds.
SERVICE PLEASE
Plate up the spinach-stuffed chicken and side with the butternut mash and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the remaining coriander. Enjoy, Chef!

Butternut - 250g
Fresh Coriander - 3g
Pumpkin Seeds - 10g
Spinach - 20g
Cream Cheese - 20ml
Grated Mozzarella Cheese - 20g
Free-range Chicken Breast - 1
NOMU Provençal Rub - 7,5ml
Lemon Juice - 10ml
Baby Tomatoes - 80g
Cucumber - 50g
Salad Leaves - 20g

Download the Recipe

Serves 2

BEGIN WITH THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Add ½ the chopped coriander, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
ADD SOME CRUNCH
Place the pumpkin seeds in a pan (that has a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
A FULFILLING FILLING
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the shredded spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, the grated mozzarella, and seasoning.
GREAT STUFF!
Pat the chicken breast dry with paper towel and place on a chopping board. Using a knife, slice a pocket into one side of the chicken (be careful not to cut all the way through to the other side.) Season the inside of the pocket and fill with the cheesy spinach mixture. Press the edges together to firmly seal. You may need to secure each breast closed with a few toothpicks.
TIME TO GET CHEESY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the stuffed chicken and cover with the lid. Fry until golden, cooked through, and the cheese is melted, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
FOR SOME FRESHNESS
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the halved baby tomatoes, the diced cucumber, the shredded salad leaves, and ½ the toasted pumpkin seeds.
SERVICE PLEASE
Plate up the spinach-stuffed chicken and side with the butternut mash and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the remaining coriander. Enjoy, Chef!

Butternut - 500g
Fresh Coriander - 5g
Pumpkin Seeds - 20g
Spinach - 40g
Cream Cheese - 40ml
Grated Mozzarella Cheese - 40g
Free-range Chicken Breasts - 2
NOMU Provençal Rub - 15ml
Lemon Juice - 20ml
Baby Tomatoes - 160g
Cucumber - 100g
Salad Leaves - 40g

Download the Recipe

Serves 3

BEGIN WITH THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Add ½ the chopped coriander, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
ADD SOME CRUNCH
Place the pumpkin seeds in a pan (that has a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
A FULFILLING FILLING
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the shredded spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, the grated mozzarella, and seasoning.
GREAT STUFF!
Pat the chicken breast dry with paper towel and place on a chopping board. Using a knife, slice a pocket into one side of the chicken (be careful not to cut all the way through to the other side.) Season the inside of the pocket and fill with the cheesy spinach mixture. Press the edges together to firmly seal. You may need to secure each breast closed with a few toothpicks.
TIME TO GET CHEESY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the stuffed chicken and cover with the lid. Fry until golden, cooked through, and the cheese is melted, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
FOR SOME FRESHNESS
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the halved baby tomatoes, the diced cucumber, the shredded salad leaves, and ½ the toasted pumpkin seeds.
SERVICE PLEASE
Plate up the spinach-stuffed chicken and side with the butternut mash and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the remaining coriander. Enjoy, Chef!

Butternut - 750g
Fresh Coriander - 8g
Pumpkin Seeds - 30g
Spinach - 60g
Cream Cheese - 60ml
Grated Mozzarella Cheese - 60g
Free-range Chicken Breasts - 3
NOMU Provençal Rub - 22,5ml
Lemon Juice - 30ml
Baby Tomatoes - 240g
Cucumber - 150g
Salad Leaves - 60g

Download the Recipe

Serves 4

BEGIN WITH THE BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Add ½ the chopped coriander, a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, and cover.
ADD SOME CRUNCH
Place the pumpkin seeds in a pan (that has a lid) over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
A FULFILLING FILLING
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the shredded spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, the grated mozzarella, and seasoning.
GREAT STUFF!
Pat the chicken breast dry with paper towel and place on a chopping board. Using a knife, slice a pocket into one side of the chicken (be careful not to cut all the way through to the other side.) Season the inside of the pocket and fill with the cheesy spinach mixture. Press the edges together to firmly seal. You may need to secure each breast closed with a few toothpicks.
TIME TO GET CHEESY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the stuffed chicken and cover with the lid. Fry until golden, cooked through, and the cheese is melted, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
FOR SOME FRESHNESS
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the halved baby tomatoes, the diced cucumber, the shredded salad leaves, and ½ the toasted pumpkin seeds.
SERVICE PLEASE
Plate up the spinach-stuffed chicken and side with the butternut mash and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the remaining coriander. Enjoy, Chef!