The grilled cheese is usually everyone’s favourite part of a dish, from Italian classics like pizza to lasagne. With this meal, that will be the case too, Chef! A golden dome of grilled cheddar cheese covers an earthy spinach & cream cheese coating over NOMU Italian Rub-spiced chicken breast. Served with oven-roasted butternut and a zesty baby tomato, fresh greens & pumpkin seed salad. Garnished with delicate chives.
Bubbling Cheese & Spinach Chicken
Bubbling Cheese & Spinach Chicken
with roasted butternut
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Butternut
- Cheddar Cheese
- Chicken
- Cream Cheese
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chives
- Lemon Juice
- NOMU Italian Rub
- Pumpkin Seeds
- Salad Leaves
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Blender (optional)
- Cling Wrap
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Spinach
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the Spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, and seasoning.
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in oil, the NOMU rub and season.
CHEESY Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken until golden, 1-2 minutes per side. Remove from the pan, place on the oven tray with the Butternut. Spoon the spinach mixture on top of the chicken, and scatter the cheese over. Return the tray to the oven, and grill until the cheese has melted and lightly golden, 3-5 minutes.
NUTTY SALAD
In a salad bowl, combine the lemon juice, olive oil, sweetener (to taste), and seasoning. Toss with the baby tomatoes, salad leaves, and ½ toasted pumpkin seeds.
ADMIRE YOUR WORK
Plate up the cheesy Chicken and side with the Butternut and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the chives. Enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Spinach
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the Spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, and seasoning.
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in oil, the NOMU rub and season.
CHEESY Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken until golden, 1-2 minutes per side. Remove from the pan, place on the oven tray with the Butternut. Spoon the spinach mixture on top of the chicken, and scatter the cheese over. Return the tray to the oven, and grill until the cheese has melted and lightly golden, 3-5 minutes.
NUTTY SALAD
In a salad bowl, combine the lemon juice, olive oil, sweetener (to taste), and seasoning. Toss with the baby tomatoes, salad leaves, and ½ toasted pumpkin seeds.
ADMIRE YOUR WORK
Plate up the cheesy Chicken and side with the Butternut and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the chives. Enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Spinach
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the Spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, and seasoning.
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in oil, the NOMU rub and season.
CHEESY Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken until golden, 1-2 minutes per side. Remove from the pan, place on the oven tray with the Butternut. Spoon the spinach mixture on top of the chicken, and scatter the cheese over. Return the tray to the oven, and grill until the cheese has melted and lightly golden, 3-5 minutes.
NUTTY SALAD
In a salad bowl, combine the lemon juice, olive oil, sweetener (to taste), and seasoning. Toss with the baby tomatoes, salad leaves, and ½ toasted pumpkin seeds.
ADMIRE YOUR WORK
Plate up the cheesy Chicken and side with the Butternut and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the chives. Enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CREAMY Spinach
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the Spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, and seasoning.
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in oil, the NOMU rub and season.
CHEESY Chicken
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken until golden, 1-2 minutes per side. Remove from the pan, place on the oven tray with the Butternut. Spoon the spinach mixture on top of the chicken, and scatter the cheese over. Return the tray to the oven, and grill until the cheese has melted and lightly golden, 3-5 minutes.
NUTTY SALAD
In a salad bowl, combine the lemon juice, olive oil, sweetener (to taste), and seasoning. Toss with the baby tomatoes, salad leaves, and ½ toasted pumpkin seeds.
ADMIRE YOUR WORK
Plate up the cheesy Chicken and side with the Butternut and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the chives. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Bubbling Cheese & Spinach Chicken?
The preparation time for Bubbling Cheese & Spinach Chicken with roasted butternut is between 25 and 45 minutes.
What is the total time required to make Bubbling Cheese & Spinach Chicken with roasted butternut?
The total time required to make Bubbling Cheese & Spinach Chicken with roasted butternut is between 40 and 60 minutes.
How many servings does Bubbling Cheese & Spinach Chicken provide?
4 servings
What are the main ingredients in Bubbling Cheese & Spinach Chicken?
Baby Tomatoes, Butternut, Cheddar Cheese, Chicken, Cream Cheese, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Lemon Juice, NOMU Italian Rub, Pumpkin Seeds, Salad Leaves, Spinach
What is the nutritional information of Bubbling Cheese & Spinach Chicken?
Calories: 629, Carbs: 38 grams, Fat: grams, Protein: 54 grams, Sugar: 10.7 grams, Salt: 790 grams
How do I prepare Bubbling Cheese & Spinach Chicken?
ADMIRE YOUR WORK: Plate up the cheesy chicken and side with the butternut and the dressed salad. Sprinkle over the remaining pumpkin seeds, and garnish with the chives. Enjoy, Chef! NUTTY SALAD: In a salad bowl, combine the lemon juice, olive oil, sweetener (to taste), and seasoning. Toss with the baby tomatoes, salad leaves, and ½ toasted pumpkin seeds. CHEESY CHICKEN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken until golden, 1-2 minutes per side. Remove from the pan, place on the oven tray with the butternut. Spoon the spinach mixture on top of the chicken, and scatter the cheese over. Return the tray to the oven, and grill until the cheese has melted and lightly golden, 3-5 minutes. BUTTERFLY CHICKEN: Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat in oil, the NOMU rub and season. CREAMY SPINACH: Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the spinach until wilted, 1-2 minutes. Remove from the pan and stir through the cream cheese, and seasoning. TOASTED SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Bubbling Cheese & Spinach Chicken?
Baby Tomatoes, Butternut, Cheddar Cheese, Chicken, Cream Cheese, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Lemon Juice, NOMU Italian Rub, Pumpkin Seeds, Salad Leaves, Spinach
How many calories does Bubbling Cheese & Spinach Chicken have?
629 calories
How much fat content does Bubbling Cheese & Spinach Chicken have?
grams
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