Feta and Dill Stuffed Chicken

Name: Feta and Dill Stuffed Chicken with Asparagus Fusilli Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit(s) Chicken Breasts; 170 g Fusilli; 227 g Asparagus; 1 unit(s) Lemon; 7 g Dill; 1 unit(s) Garlic, cloves; 28 g Almonds, sliced; ¼ cup Feta Cheese, crumbled; 1 tbsp Whole Grain Mustard; 1 tsp Sugar*; 2.5 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*

with Asparagus Fusilli Salad

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Hearty feta and dill stuffed chicken pairs perfectly with asparagus and almond pasta salad in this delicious summer meal.

Allergens:

Wheat

•Almonds

•Milk

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time16 minutes

DifficultyEasy

Ingredients

serving amount

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: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

1 tbsp

Whole Grain Mustard

(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories840 kcal

Fat34 g

Saturated Fat6 g

Carbohydrate78 g

Sugar8 g

Dietary Fiber9 g

Protein58 g

Cholesterol135 mg

Sodium620 mg

Trans Fat0.1 g

Potassium1150 mg

Calcium175 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Large Pot

•Small Bowl

•Large Non-Stick Pan

•Rolling Pin

•Measuring Spoons

•Plastic Wrap

•Parchment Paper

•Baking Sheet

•Colander

•Large Bowl

•Whisk

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 until golden, 2-3 min per side.
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.