Feta-and-Dill-Stuffed Chicken
with Asparagus Fusilli Salad- Wheat
- Almonds
- Milk
- Mustard
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Crustaceans
- Wheat
- Fish
Hearty feta-and-dill-stuffed chicken pairs perfectly with asparagus and almond pasta salad in this delicious summer meal. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chicken breast • Asparagus • Fusilli pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Almonds • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Dill • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
170 g
Fusilli
(Contains: Wheat)
227 g
Asparagus
1 unit(s)
Lemon
7 g
Dill
1 unit(s)
Garlic, cloves
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
Not included in your delivery
1 tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, roughly chop dill.
- Peel, then mince or grate garlic.
- Trim and discard bottom 1-inch from asparagus. Cut asparagus into 1-inch pieces.
- Zest, then juice lemon.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Pat chicken dry with paper towels.
- On another cutting board, slice into the centre of each chicken breast, parallel to the board, leaving 1-inch intact on the other end.
- Open up chicken like a book. Season both sides with salt and pepper.
- In a small bowl, add half the dill, half the mustard and half the feta. Mash together with a fork. Season with salt.
- Top one side of each chicken breast with filling, then fold other side over filling to close.
- Cover chicken breast with plastic wrap.
- Using a heavy-bottomed pan, pound chicken breast until 1/2-inch thick.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Sear for 2-3 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Carefully rinse and wipe the pan clean.
- Meanwhile, to the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Strain fusilli, rinse with cold water, then return to the pot, off heat.
- While the pasta cooks, reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then asparagus. Cook for 4-5 min, stirring occasionally, until tender-crisp.
- Add half the garlic. Cook for 30 sec, stirring occasionally, until fragrant. Season with salt and pepper.
- In a large bowl, whisk together remaining garlic, remaining mustard, remaining dill, lemon juice, 1 tsp (2 tsp) lemon zest, 1 tsp (2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. (TIP: We love using olive oil here!) Season with 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
- Add fusilli, asparagus, almonds and remaining feta, then toss to combine.
- Divide chicken and asparagus fusilli salad between plates.
