eCook Meal
Creamy Artichoke Stuffed Chicken
with red pepper pesto & roasted beetroot
This recipe is stuffed full of scrumptious flavour – literally and figuratively, Chef! A tantalising medley of cottage cheese, spinach, artichokes, cheese & chilli flakes becomes the stuffing for oven-roasted chicken breast. Drizzled with a red pesto sauce and sided with a beetroot and sun-dried tomato salad.
Serving guide
Choose your portion size.
READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the spinach, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside.
DELISH CHICKEN
Pat the chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast.]|#7DA0D7
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 15-20 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving.
SUPERB SALAD
Once the beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
Beetroot - 200g
Low Fat Cottage Cheese - 40ml
Spinach - 20g
Artichoke Quarters - 40g
Grated Mozzarella Cheese - 30g
Dried Chilli Flakes - 5ml
Free-range Chicken Breast/s - 1
NOMU Italian Rub - 5ml
Pesto Princess Red Pepper Pesto - 15ml
Sun-dried Tomatoes - 20g
Salad Leaves - 20g
READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the spinach, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside.
DELISH CHICKEN
Pat the chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast.]|#7DA0D7
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 15-20 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving.
SUPERB SALAD
Once the beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
Beetroot - 400g
Low Fat Cottage Cheese - 80ml
Spinach - 40g
Artichoke Quarters - 80g
Grated Mozzarella Cheese - 60g
Dried Chilli Flakes - 10ml
Free-range Chicken Breast/s - 2
NOMU Italian Rub - 10ml
Pesto Princess Red Pepper Pesto - 30ml
Sun-dried Tomatoes - 40g
Salad Leaves - 40g
READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the spinach, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside.
DELISH CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. Repeat with the remaining breasts.
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 20-25 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving.
SUPERB SALAD
Once the beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
Beetroot - 600g
Low Fat Cottage Cheese - 125ml
Spinach - 60g
Artichoke Quarters - 120g
Grated Mozzarella Cheese - 90g
Dried Chilli Flakes - 15ml
Free-range Chicken Breasts - 3
NOMU Italian Rub - 15ml
Pesto Princess Red Pepper Pesto - 45ml
Sun-dried Tomatoes - 60g
Salad Leaves - 60g
READY THE ROAST
Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
START THE STUFFING
In a bowl, combine the cottage cheese, the spinach, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside.
DELISH CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. Repeat with the remaining breasts.
PESTO DRIZZLE
In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside.
INTO THE OVEN
Place the stuffed chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 20-25 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving.
SUPERB SALAD
Once the beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside.
GRAB THE PLATES!
Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice.
Beetroot - 800g
Low Fat Cottage Cheese - 160ml
Spinach - 80g
Artichoke Quarters - 160g
Grated Mozzarella Cheese - 120g
Dried Chilli Flakes - 20ml
Free-range Chicken Breasts - 4
NOMU Italian Rub - 20ml
Pesto Princess Red Pepper Pesto - 60ml
Sun-dried Tomatoes - 80g
Salad Leaves - 80g
Frequently Asked Questions
What is the preparation time for Creamy Artichoke Stuffed Chicken?
The preparation time for Creamy Artichoke Stuffed Chicken with red pepper pesto & roasted beetroot is between 30 and 45 minutes.
What is the total time required to make Creamy Artichoke Stuffed Chicken with red pepper pesto & roasted beetroot?
The total time required to make Creamy Artichoke Stuffed Chicken with red pepper pesto & roasted beetroot is between 45 and 60 minutes.
How many servings does Creamy Artichoke Stuffed Chicken provide?
4 servings
What are the main ingredients in Creamy Artichoke Stuffed Chicken?
What is the nutritional information of Creamy Artichoke Stuffed Chicken?
Calories: 488, Carbs: 29 grams, Fat: grams, Protein: 53.6 grams, Sugar: 12 grams, Salt: 1233 grams
How do I prepare Creamy Artichoke Stuffed Chicken?
GRAB THE PLATES!: Make a bed of any remaining filling and top with the stuffed chicken. Side with the pesto-tossed beetroot and the salad. Drizzle over the loosened red pesto and scatter with the remaining chilli flakes (to taste) for more spice. SUPERB SALAD: Once the beetroot is done, toss through the remaining pesto and set aside. Place the sun-dried tomatoes into a salad bowl and toss with the salad leaves. Set aside. INTO THE OVEN: Place the stuffed chicken on a separate, lightly greased roasting tray. Roast in the oven until cooked through, 15-20 minutes. Alternatively, air fry the chicken at 200°C for 15-20 minutes. Remove the toothpicks and discard before serving. PESTO DRIZZLE: In a small bowl, mix ½ the red pepper pesto with water in 5ml increments until drizzling consistency. Set aside. DELISH CHICKEN: Pat the chicken breast/s dry with paper towel and place on a chopping board. Using a sharp knife, slice into one side of the chicken, starting at the thicker end and ending at the thin side (do not cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Season the inside of the chicken. Spread the spinach filling onto one side of the chicken. Fold the other side over the filling and secure with toothpicks so it stays closed. Coat the breast in the NOMU rub and seasoning. [Repeat|#7DA0D7 with|#7DA0D7 the|#7DA0D7 remaining|#7DA0D7 breast.]|#7DA0D7 START THE STUFFING: In a bowl, combine the cottage cheese, the spinach, the artichokes, the cheese, ½ the chilli flakes (to taste), and seasoning. Set aside. READY THE ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly coat with cooking spray and season. Roast in the hot oven until crispy, 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 Creamy Artichoke Stuffed Chicken?
How many calories does Creamy Artichoke Stuffed Chicken have?
488 calories
How much fat content does Creamy Artichoke Stuffed Chicken have?
grams