Cheesy Stuffed Chicken and Sweet Potato Mash
with Crunchy Spring Salad
Stuffing chicken breast with anything adds a special je-ne-sais-quoi to meals on any night of the week. This cheese-stuffed chicken is just that! Paired with a bright salad and creamy sweet potato mash, it's a winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Sweet Potato
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
56 g
Spring Mix
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Crispy Shallots
(Contains Wheat)
1 unit(s)
Cream Cheese
(Contains Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
¼ tsp
Salt*
½ tsp
Sugar*
¼ tsp
Pepper*
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return sweet potatoes to the same pot, off heat.
- Meanwhile, mix together cheddar cheese, half the cream cheese and half the crispy shallots in a small bowl.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Carefully slice into the centre of each breast, parallel to cutting board, leaving 1-inch intact on the other end.
- Open up each breast like a book, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Divide cheese filling between each breast, then fold closed.
- Season outside of chicken with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook until golden, 1-2 min per side.
- Transfer chicken to a parchment-lined baking sheet.
- Bake in the middle of the oven until cooked through, 14-16 min.**
- Meanwhile, whisk together vinegar, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl.
- Season with salt and pepper, then set side.
- Mash 2 tbsp (4 tbsp) butter and remaining cream cheese into sweet potatoes until smooth.
- Season with salt and pepper, to taste.
- When chicken is done, transfer to a plate to rest, 3-5 min.
- Add spring mix to the bowl with dressing.
- Toss to combine.
- Divide sweet potato mash, chicken and salad between plates.
- Drizzle any juices left on the baking sheet over chicken.
- Sprinkle remaining crispy shallots over salad.