Spinach and Cheese Stuffed Chicken
with Basmati Rice and Roasted Broccoli
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)
¾ cup
Basmati Rice
227 g
Broccoli, florets
1 tbsp
Garlic Puree
½ tbsp
Italian Seasoning
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
56 g
Red Onion, sliced
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature! Finely chop spinach. Toss broccoli, onions, 1/2 tbsp Italian Seasoning and 1 tbsp oil (dbl both for 4 ppl) on one side of 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 broth comes to a boil, add cheese, spinach, garlic puree and 2 tbsp room temperature butter (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then mash together with a fork to combine. Set aside. Add rice to the 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 the centre of each chicken breast parallel to cutting board, leaving 1-inch intact on the other end. Open up chicken like a book and season with salt and pepper. Top one side of each chicken breast with filling, then fold other side over filling to close.
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 pan from heat and allow to cool slightly before making sauce. Transfer chicken to the other side of the baking sheet with broccoli. Bake in the middle of the oven until broccoli is tender and chicken is cooked through, 10-12 min.
Once cooled, heat the same pan over medium. When hot, add pesto, sour cream and 2 tbsp water (dbl for 4 ppl). Whisk, 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 and cover loosely with foil. Set aside to cool, 4-5 min. Divide chicken, rice and broccoli between plates. Drizzle pesto sauce over rice and chicken.
