Chicken, Spinach and Mushroom Jacket

Chicken, spinach and mushroom jacket recipe
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 389 19%
Fat 6.7g 9%
Saturated Fat 1.0g 5%
Total Sugars 5.9g 7%
Salt 0.3g

Method

Treat yourself to a hot jacket potato - crispy skin on the outside and heartwarming fluffy potato inside topped with this tasty combination of chicken, spinach and mushroom.
  1. Heat oven to 220°C, 200°C Fan, Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on HIGH (900W) for 6 minutes. Turn the potatoes over and microwave on HIGH for a further 4 minutes.
  2. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 30-40 minutes until the skin is crisp and the flesh is soft.
  3. Heat the remaining oil in a large non-stick frying pan over a medium heat and fry the onion for 5 minutes until soft. Add the garlic and mushrooms. Cook for a further 6-8 minutes until soft and golden.
  4. Stir through the spinach, chicken and ¾ of the parsley.  Cook for 3-4 minutes until the spinach wilts and the chicken is hot.
  5. Remove the potatoes from the oven.  Make a sharp cross over each potato and split open slightly. Spoon over the chicken mixture and serve immediately.

Ingredients

4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1½ tablespoons olive oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
250g chestnut mushrooms, cleaned and sliced
200g fresh spinach leaves
2 cooked chicken breasts, finely shredded
3 tablespoons freshly chopped parsley

4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1½ tablespoons olive oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
250g chestnut mushrooms, cleaned and sliced
200g fresh spinach leaves
2 cooked chicken breasts, finely shredded
3 tablespoons freshly chopped parsley

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