You can’t help feeling a bit cheffy when you make stuffed chicken breast, especially with a cream cheese & nut filling like this one, Chef! Complemented by earthy oven-roasted beetroots, blue cheese dressing, a dressed cucumber & greens salad, and toasted almonds.
Stuffed Chicken & Blue Cheese Dressing
Stuffed Chicken & Blue Cheese Dressing
with roast beetroot & a fresh green salad
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Beetroot
- Blue Cheese Dressing
- Chicken
- Cream Cheese
- Cucumber
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Cling Wrap
- Paper Towel
- Seasoning (salt & pepper)
BEGIN WITH BEETS
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
CHOP-CHOP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY GOODNESS
In a small bowl, combine the cream cheese with ½ the lemon juice (to taste), the garlic, ½ the nuts, and ½ the parsley. Season and set aside.
STUFFED Chicken
Pat the Chicken breast dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Smear the cream cheese mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up.
INTO THE OVEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken breast on a separate roasting tray and roast in the hot oven until cooked through, 12-15 minutes. In the final 8-10 minutes, turn the oven to grill or the highest setting, and grill until golden brown.
FOR SOME FRESHNESS
In a bowl, combine the remaining lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the leaves, the Cucumber, seasoning and toss to combine.
YOUR LAST STEP? TO ENJOY!
Plate up the stuffed Chicken breast and serve the beets alongside. Side with the green salad. Garnish with the remaining nuts and the remaining parsley. Drizzle over the blue cheese dressing and enjoy, Chef!
BEGIN WITH BEETS
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
CHOP-CHOP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY GOODNESS
In a small bowl, combine the cream cheese with ½ the lemon juice (to taste), the garlic, ½ the nuts, and ½ the parsley. Season and set aside.
STUFFED Chicken
Pat the Chicken breast dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Smear the cream cheese mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up.
INTO THE OVEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken breast on a separate roasting tray and roast in the hot oven until cooked through, 12-15 minutes. In the final 8-10 minutes, turn the oven to grill or the highest setting, and grill until golden brown.
FOR SOME FRESHNESS
In a bowl, combine the remaining lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the leaves, the Cucumber, seasoning and toss to combine.
YOUR LAST STEP? TO ENJOY!
Plate up the stuffed Chicken breast and serve the beets alongside. Side with the green salad. Garnish with the remaining nuts and the remaining parsley. Drizzle over the blue cheese dressing and enjoy, Chef!
BEGIN WITH BEETS
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHOP-CHOP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY GOODNESS
In a small bowl, combine the cream cheese with ½ the lemon juice (to taste), the garlic, ½ the nuts, and ½ the parsley. Season and set aside.
STUFFED Chicken
Pat the Chicken breast dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Smear the cream cheese mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up.
INTO THE OVEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through, 12-15 minutes. In the final 8-10 minutes, turn the oven to grill or the highest setting, and grill until golden brown.
FOR SOME FRESHNESS
In a bowl, combine the remaining lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the leaves, the Cucumber, seasoning and toss to combine.
YOUR LAST STEP? TO ENJOY!
Plate up the stuffed Chicken breast and serve the beets alongside. Side with the green salad. Garnish with the remaining nuts and the remaining parsley. Drizzle over the blue cheese dressing and enjoy, Chef!
BEGIN WITH BEETS
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CHOP-CHOP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY GOODNESS
In a small bowl, combine the cream cheese with ½ the lemon juice (to taste), the garlic, ½ the nuts, and ½ the parsley. Season and set aside.
STUFFED Chicken
Pat the Chicken breast dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Smear the cream cheese mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up.
INTO THE OVEN
Season the outside of the Chicken and drizzle with oil. Place the stuffed chicken breasts on a separate roasting tray and roast in the hot oven until cooked through, 12-15 minutes. In the final 8-10 minutes, turn the oven to grill or the highest setting, and grill until golden brown.
FOR SOME FRESHNESS
In a bowl, combine the remaining lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the leaves, the Cucumber, seasoning and toss to combine.
YOUR LAST STEP? TO ENJOY!
Plate up the stuffed Chicken breast and serve the beets alongside. Side with the green salad. Garnish with the remaining nuts and the remaining parsley. Drizzle over the blue cheese dressing and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Stuffed Chicken & Blue Cheese Dressing?
The preparation time for Stuffed Chicken & Blue Cheese Dressing with roast beetroot & a fresh green salad is between 30 and 45 minutes.
What is the total time required to make Stuffed Chicken & Blue Cheese Dressing with roast beetroot & a fresh green salad?
The total time required to make Stuffed Chicken & Blue Cheese Dressing with roast beetroot & a fresh green salad is between 40 and 55 minutes.
How many servings does Stuffed Chicken & Blue Cheese Dressing provide?
4 servings
What are the main ingredients in Stuffed Chicken & Blue Cheese Dressing?
Almonds, Beetroot, Blue Cheese Dressing, Chicken, Cream Cheese, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice
What is the nutritional information of Stuffed Chicken & Blue Cheese Dressing?
Calories: 757, Carbs: 25 grams, Fat: grams, Protein: 52.9 grams, Sugar: 8.8 grams, Salt: 770 grams
How do I prepare Stuffed Chicken & Blue Cheese Dressing?
INTO THE OVEN: Season the outside of the chicken and drizzle with oil. Place the stuffed chicken breast on a separate roasting tray and roast in the hot oven until cooked through, 12-15 minutes. In the final 8-10 minutes, turn the oven to grill or the highest setting, and grill until golden brown. CREAMY GOODNESS: In a small bowl, combine the cream cheese with ½ the lemon juice (to taste), the garlic, ½ the nuts, and ½ the parsley. Season and set aside. BEGIN WITH BEETS: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). CHOP-CHOP: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. STUFFED CHICKEN: Pat the chicken breast dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the breast, starting at the thicker end and ending at the thinner point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. Season the inside of the chicken. Smear the cream cheese mixture onto the one side of the breast. Fold the other side of the breast over the filling to close it back up. FOR SOME FRESHNESS: In a bowl, combine the remaining lemon juice, a drizzle of olive oil, and a sweetener (to taste). Add the leaves, the cucumber, seasoning and toss to combine. YOUR LAST STEP? TO ENJOY!: Plate up the stuffed chicken breast and serve the beets alongside. Side with the green salad. Garnish with the remaining nuts and the remaining parsley. Drizzle over the blue cheese dressing and enjoy, Chef!
What should be prepared from my kitchen to make Stuffed Chicken & Blue Cheese Dressing?
Almonds, Beetroot, Blue Cheese Dressing, Chicken, Cream Cheese, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice
How many calories does Stuffed Chicken & Blue Cheese Dressing have?
757 calories
How much fat content does Stuffed Chicken & Blue Cheese Dressing have?
grams
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