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Spinach and Feta Stuffed Chicken

Spinach and Feta Stuffed Chicken

with Sweet Potato Mash and Spinach Salad

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Moist, succulent chicken is the perfect shell for this feta and spinach mixture. Akin to a Chicken Kiev… Only far less processed and far more delicious. This dish is classic comfort food, enjoyed from the comfort of your own home.

Allergens:Milk/LaitSulphites/SulfiteMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

113 g

Baby Spinach

56 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

¾ tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

½ tbsp

Honey

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories515 kcal
Fat16 g
Saturated Fat9 g
Carbohydrate43 g
Sugar14 g
Dietary Fiber6 g
Protein48 g
Cholesterol139 mg
Sodium745 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Small Bowl
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F. (To bake the chicken.) Start prepping when the oven comes up to temperature!

2

Boil the sweet potatoes: Wash and dry all produce. Combine the sweet potatoes with enough salted water to cover in a medium pot. Bring to a boil over high. Boil until a fork pierces the sweet potato easily, 12-15 min.

3

Prep: Meanwhile, finely chop half the spinach. (double for 4 people.) Combine the spinach and feta in a small bowl.

4

Prepare the chicken: Cut a small slit (about 3-cm long) into the side of each of the chicken breast with a knife. (TIP: Be careful to not slice all the way through - we're just creating a pocket!) Divide your filling into 2 equal portions (double for 4 people). Stuff each portion into one chicken breast. Seal the opening by closing the gap with a few toothpicks to enclose the filling. Season chicken with salt and pepper.

5

Cook the chicken: Heat a medium ovenproof pan over a medium-high heat. Add a drizzle of oil, then the chicken and cook until lightly browned, 3 min on each side. Transfer the pan to the oven and bake, until cooked through, 8-10 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

6

Mash the sweet potatoes: Meanwhile, drain and return the sweet potatoes to the pot. Use a fork or potato masher to mash the potatoes with the butter. Season with salt and pepper.

7

Make the spinach salad: In a medium bowl, whisk half pkg Dijon (1 pkg for 4 people), half pkg honey (1 pkg for 4 people), 1 tbsp vinegar, (1 bottle for 4 people) and a drizzle of oil. Toss in the remaining spinach.

8

Finish and serve: Remove the toothpicks from the chicken and serve alongside the mashed sweet potato and the spinach salad. Enjoy!