Your new go-to Sunday roast
This cheesy chicken delight is a tasty way to eat your greens
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.