Spinach and Cheese Stuffed Chicken
with Basmati Rice
We love stuffed chicken here at HelloFresh! Mozzarella and spinach stuffed chicken breasts get an upgrade with a finishing drizzle of pesto sauce. This stuffed chicken dream is served over fluffy basmati rice.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
56 g
Baby Spinach
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk, Soy)
¾ cup
Basmati Rice
200 g
Zucchini
3 g
Garlic
½ tbsp
Italian Seasoning
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4ppl) from the fridge and set aside to come up to room temperature! Finely chop spinach. Cut zucchini into 1/2-inch thick half-moons. Peel, then mince or grate garlic. Toss zucchini, 1/2 tbsp Italian Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) on a baking sheet. Set aside. Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat.
While the broth comes to a boil, add cheese, spinach, garlic and 2 tbsp room temperature butter (dbl for 4ppl) to a small bowl. Mash together with a fork to combine. Season with salt and pepper. Set aside. Add rice to the pot of boiling broth. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, 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. Divide cheese filling equally between breasts, then fold closed.
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-brown, 2-3 min per side. Remove the pan from heat and allow to cool slightly before making sauce. Transfer chicken to the baking sheet with zucchini. Bake in the middle of the oven, until zucchini is tender and chicken is cooked through, 10-12 min.**
Once cooled, heat the same pan over medium heat. When hot, add pesto, sour cream and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until pesto is warmed through, 2-3 min. Fluff rice with a fork, then season with salt.
When chicken is done, transfer to a plate. Cover loosely with foil and set aside to cool, 4-5 min. Divide stuffed chicken, rice and zucchini between plates. Drizzle pesto sauce over rice and chicken.
