Figgy Jam Stuffed Chicken
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Figgy Jam Stuffed Chicken

Figgy Jam Stuffed Chicken

with Pecan Dusted Green Beans

Sweet sticky figgy goodness all wrapped up in a juicy and tender chicken breast. It's the classy weeknight dinner you've been waiting for, all that's missing is a bow!

Allergens:
Pecans

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

4 tbsp

Fig Spread

28 g

Dried Cranberries

(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)

170 g

Green Beans

28 g

Pecans

(Contains Pecans May contain Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)

5 unit(s)

Yellow Potato

1 unit(s)

Sour Cream

1 unit(s)

Shallot

Not included in your delivery

1.5 tbsp

Unsalted Butter*

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Nutrition Values

Calories440 kcal
Fat14 g
Saturated Fat7 g
Carbohydrate14 g
Sugar10 g
Dietary Fiber2 g
Protein40 g
Cholesterol145 mg
Sodium80 mg
Trans Fat0.5 g
Potassium600 mg
Calcium20 mg
Iron1 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

•Large Pot
•Strainer
•Potato Masher

Instructions

PREP CHICKEN
1

Pat chicken dry with paper towels. Carefully slice into centre of each breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up each breast like a book and season with salt and pepper. Add fig jam and cranberries in a small bowl. Mash together with a fork to combine. Divide cranberry-fig filling between each breast, then fold closed. Set aside.

COOK POTATOES
2

Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (NOTE: 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.

COOK CHICKEN
3

While potatoes cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to a foil-lined baking sheet. Bake in middle of oven, until cooked through, 12-14 min.**

FINISH PREP & TOAST PECANS
4

While chicken cooks, wipe the pan clean. Peel, then thinly slice shallots. Finely chop pecans. Trim beans, then halve. Heat the same pan over medium-high heat. When hot, add pecans to dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer pecans to a plate and set aside.

COOK BEANS & MASH POTATOES
5

Using the same pan, reduce heat to medium. Add 1/2 tbsp butter (dbl for 4 ppl), then beans, shallots and 1 tbsp water (dbl for 4 ppl). Cover and cook, stirring occasionally, until tender, 4-5 min. Meanwhile, drain and return potatoes to the same pot off heat. Using a masher, mash sour cream, 2 tbsp milk and 1 tbsp butter (dbl both for 4 ppl) into potatoes until smooth. Season with salt and pepper.

FINISH AND SERVE
6

Add pecans to the pan with beans. Season with salt and pepper. Stir together. Divide stuffed chicken, mashed potatoes and green beans between plates. Drizzle any liquid from the baking sheet over chicken.