Community cookbook with Nadia Lim
Try this simple, family-friendly recipe with an Italian twist to get dinnertime sorted.
This tasty chicken recipe will please the whole family’s taste buds. Stuffing chicken breasts with a combination of sundried tomato pesto and feta cheese is a delicious and easy way to prepare chicken. If you’d prefer, it would be just as delicious with basil pesto.
You could stuff the chicken and chop the roast vegetables ahead of time to make for a speedy weeknight meal. Simply store each component, covered, in the fridge until you are ready to cook.
ITALIAN STUFFED CHICKEN ROAST VEGETABLE SALAD Serves: 4-5 Prep time: 20 min Cooking time: 25 min Roast vegetable salad 600g agria potatoes, peeled, diced 2-3cm 500g pumpkin, peeled, diced 2-3cm 1 red onion, thinly sliced 1 Red capsicum, core and seeds removed, diced 2cm 1 tablespoon olive oil 150g baby spinach leaves Chicken 600gchicken breasts 3 tablespoons sundried tomato pesto 60g feta cheese, crumbled 6-8 toothpicks 1 tablespoon butter 1 tablespoon olive oil 1-2 tablespoons chopped parsley Dressing 1 tablespoons balsamic vinegar 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons sundried tomato pesto Preheat oven to 180°C. Line two oven trays with baking paper.
Toss potatoes, pumpkin, onion, capsicum and olive oil together on prepared trays and season with salt and pepper. Roast for 20–25 minutes until tender. Turn once and swap trays halfway to ensure even cooking.
Pat chicken dry with paper towels and cut part way through horizontally, leaving a hinge. To do this, put your hand flat on top of the chicken breast and use a knife to slice almost through.
Spread sundried tomato pesto evenly over one open side of each chicken breast and sprinkle over feta. Fold the other side over to encase the filling, secure with 2 toothpicks per breast to hold filling in. Season both sides.
Heat butter and oil in amedium frypan (preferably non-stick) on high heat. Fry chicken for 2minutes each side until golden brown, but not cooked through.
Transfer to higher oven tray with vegetables (push vegetables aside) and roast for 10–15 minutes or until cooked through. Remove from oven and cover with foil to rest for 5 minutes.
In a small bowl whisk all dressing ingredients together and season. Remove roasted vegetables from oven and toss through spinach leaves. Remove toothpicks from chicken and sprinkle over parsley. Cut into thick slices. To serve: Divide roast vegetable salad between plates and top with chicken. Drizzle over dressing.
This tasty chicken recipe will please the whole family’s taste buds.
IN ASSOCIATION WITH MY FOOD BAG