Stuffed chicken breast

Young Parents (Singapore) - - Family Fun -

Serves 3 to 4


• Olive oil

• 4 cloves gar­lic, minced

• 1 large or 2 medium red onions, sliced

• 10 to 15 but­ton mush­rooms (white or crem­ini), sliced

• 2 cups fresh spinach

• Salt and pep­per to taste

• 1 but­ter­flied chicken breast with skin

• 1 large tomato or ½ cup cherry toma­toes

• 1 large sweet potato, peeled and cut into chunks

• 2 large pota­toes or 4 medium pota­toes, peeled and cut into chunks

• 1 large zuc­chini, cut into chunks

• Salt and freshly ground pep­per, to taste

Whole-grain gar­lic toast

• 6 to 8 cloves gar­lic

• 4 tbsp un­salted but­ter (room tem­per­a­ture)

• Salt and pep­per to taste

• Whole-grain bread, toasted


1 Heat up a saute pan on low fire and add 1 tbsp of olive oil. Once the oil is hot, add the gar­lic and onions. Cook un­til translu­cent and soft, about

5 to 8 min­utes.

2 Add the mush­rooms and cover the pan; cook on low heat un­til soft, about 5 to 8 min­utes.

3 Scoop out the mush­room mix­ture and set aside. Add the spinach to the pan, sea­son well with salt and pep­per, then cook un­til it wilts. Squeeze out the ex­tra liq­uid and chop roughly.

4 Spread the chopped spinach over the chicken breast, leav­ing a mar­gin of about 5cm on the side. Then, spread the mush­room mix­ture evenly over the spinach.

5 Gen­tly roll up the chicken breast (you may want to use bak­ing string to tie it up, too). Pan-sear the chicken un­til the skin is crisp.

6 Pre­heat the oven to 200 deg C.

7 Grease a bak­ing dish and place toma­toes, pota­toes, sweet pota­toes and zuc­chini in it. Driz­zle about 2 tbsp of olive oil over the veg­eta­bles. Sea­son well with salt and pep­per.

8 Place the stuffed chicken over the veg­eta­bles and bake in the oven for 35 min­utes.

9 Lower the heat to 180 deg C, cover the meat with alu­minum foil and con­tinue to bake for an­other 10 min­utes.

10 Let the meat rest for 10 to 15 min­utes be­fore slic­ing. Serve with gar­lic toast.

11 To make gar­lic toast, blend gar­lic with but­ter and sea­son with salt and pep­per to taste. Spread the gar­lic but­ter mix­ture gen­er­ously on the bread slices and toast un­til golden brown. You may also top the toast with roasted veg­eta­bles.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.