Roasted Potatoes with Stuffed Chicken Recipe

Roasties with Stuffed Chicken Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
2
Per Serving %RI
Energy (Kcal) 614 31%
Energy (KJ) 2571
Fat 31.6g 45%
Saturated Fat 9.1g 45%
Total Sugars 3.2g 3%
Salt 1.5g 25%

Method

Preheat the oven according to the instructions on the packet. Put a baking tray in the oven to heat up for 5 minutes. Tip the frozen potatoes onto the tray and roast for 30-40 minutes until golden or according to the timings on the packet.

Mix the mushrooms, tomatoes, parsley and cheese together in a bowl and season well. Put the chicken breasts on a board and slice about two-thirds through the middle horizontally. Open each out and spoon half of the mushroom mixture onto each. Flip the chicken over onto the top and drizzle over the oil and season well. Transfer to the tray and roast for 20-25 minutes.

Bring a small pan of cold salted water to the boil and add the green beans. Cover and cook for 3-4 minutes until tender. Drain well, return to the pan and add the butter. Season well.

Crush the potatoes lightly, then divide between the two plates, along with the green beans then place a stuffed chicken breast onto each, too, and serve.

Ingredients

300g Frozen Roast Potatoes

4 chestnut mushrooms, sliced

4 sundried tomatoes, marinated in oil, chopped

1 tbsp freshly chopped parsley, plus extra to serve

30g cheddar or gruyère cheese

Salt and freshly ground black pepper

2 chicken breasts

1 tsp olive oil

To serve

150g green beans

A knob of butter

300g Frozen Roast Potatoes 4 chestnut mushrooms, sliced 4 sundried tomatoes, marinated in oil, chopped 1 tbsp freshly chopped parsley, plus extra to serve 30g cheddar or gruyère cheese Salt and freshly ground black pepper 2 chicken breasts 1 tsp olive oil To serve 150g green beans A knob of butter

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