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

You may also like

Spanish Style Potato, Prawn and Chorizo Salad Recipe

Potato, Prawn and Chorizo Salad Recipe

Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!

  • Prep in: 20 mins
  • Cook in: 15 mins
Potato, griddled asparagus and egg salad recipe

Potato, Griddled Asparagus and Egg Salad

Serve hits delicious recipe hot or cold, ideal to share with friends

  • Prep in: 15 mins
  • Cook in: 10 mins
Bombay Potato Frittata with Tomato Chutney

Bombay Potato Frittata with Tomato Chutney

Bombay Potato Frittata with Tomato Chutney

Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch. 

  • Prep in: 10 mins
  • Cook in: 20 mins
New Season Potato and Beetroot Salad Recipe

New Potato and Beetroot Salad Recipe

Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.

  • Prep in: 15 mins
  • Cook in: 10 mins