Your new go-to Sun­day roast

This cheesy chicken de­light is a tasty way to eat your greens

Diabetic Living - - Front Page -

CHICKEN BREAST STUFFED WITH KALE AND THYME

PREPARATION TIME: 10 MINS COOK­ING TIME: 25 MINS SERVES 2 (AS A MAIN)

2 tsp ex­tra vir­gin olive oil

100g kale, in­ner core re­moved,

finely chopped

2 gar­lic cloves, crushed

1 Tbsp thyme leaves

60g egg, lightly whisked

40g re­duced-fat grated

moz­zarella, chopped

1 bunch Dutch (baby)

car­rots, scrubbed

Olive oil cook­ing spray

2 x 125g skin­less chicken breast

fil­lets, trimmed of fat

120g green beans, trimmed,

steamed, to serve

250g small Carisma pota­toes, cut

into wedges, steamed, to serve 1 Tbsp chopped flat-leaf pars­ley Zest of half a lemon

Freshly ground black pep­per

1 Heat half the oil in a medium non-stick fry­ing pan over medium-high heat. Add the kale, gar­lic and thyme. Cook, stir­ring, for 4-5 min­utes or un­til the kale soft­ens. Trans­fer to a bowl and set aside to cool slightly. Stir in the egg and cheese.

2 Pre­heat oven to 190°C (fan-forced). Line a medium oven­proof dish with bak­ing pa­per. Place the car­rots in the pan and spray with cook­ing spray. Roast for 10 min­utes.

3 Mean­while, us­ing a small sharp knife, make a pocket in the mid­dle of the chicken, not cut­ting all the way through. Stuff the kale mix­ture into the mid­dle of the pocket. Use tooth­picks to se­cure the pocket. Heat the re­main­ing oil in the non-stick fry­ing pan over medium-high heat. Add chicken breasts and cook for 2 min­utes each side or un­til browned.

4 Add the chicken to the roast­ing pan with the car­rots and con­tinue to roast for 8-10 min­utes or un­til the chicken is cooked through and the car­rots are ten­der.

5 Re­move the tooth­picks from the chicken and cut each chicken breast into two pieces. Place on serv­ing plates along with the roast car­rots. Toss the beans and pota­toes in a bowl with the pars­ley, lemon zest and pep­per. Di­vide veg­eta­bles between serv­ing plates. Serve.

COOK’S TIPS

Re­place the kale with 2 cups baby spinach leaves, the thyme with shred­ded sage leaves and the green beans with as­para­gus or broc­coli.

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