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
Spinach-stuffed Chicken
with butternut mash & a baby tomato salad
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Spinach-stuffed Chicken?
The preparation time for Spinach-stuffed Chicken with butternut mash & a baby tomato salad is between 25 and 40 minutes.
What is the total time required to make Spinach-stuffed Chicken with butternut mash & a baby tomato salad?
The total time required to make Spinach-stuffed Chicken with butternut mash & a baby tomato salad is between 35 and 50 minutes.
How many servings does Spinach-stuffed Chicken provide?
4 servings
What are the main ingredients in Spinach-stuffed Chicken?
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
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?
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
How many calories does Spinach-stuffed Chicken have?
532 calories
How much fat content does Spinach-stuffed Chicken have?
grams
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