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Pesto Stuffed Chicken

with sweet potato mash and chorizo green beans

Perfectly tender yet crisp green beans are always a treat for the senses, but in this recipe, they're kicked up a notch with a chorizo and hazelnut crumb. The perfect pairing for cheesy pesto stuffed chicken and creamy sweet potato mash.

Egg(s) not included
Total Time40 minutes
Cooking Time30 minutes


Serving amount

320 grams

Chicken Breast

1 sachet(s)

Green Pesto

(Contains Milk)

50 grams

Grated Cheese

(Contains Milk)

1 pack(s)


(Contains Wheat)

150 grams

Green Beans

2 unit(s)

Sweet Potato

100 grams


(Contains Milk)

1 unit(s)


10 grams


(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste

Milk (Optional)




Nutrition Values

Energy (kJ)3963 kJ
Energy (kcal)947 kcal
Fat42 g
of which saturates13.3 g
Carbohydrate79.5 g
of which sugars15.4 g
Dietary Fiber0 g
Protein63.8 g
Cholesterol0 mg
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Potato Masher
Pan with Lid
Pot with Lid


Make the Mash
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water.
  • Peel and chop the sweet potatoes into 2cm chunks.
  • When water is boiling, cook until fork tender, 15-20 mins. Drain in a colander and return to the pot, off the heat.
  • Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

Stuff the Chicken
  • Meanwhile, mix the pesto and cheese together in a bowl.
  • Cut a horizontal pocket into the chicken. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Stuff the pocket with the pesto and cheese.
  • Season with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Bake the Chicken
  • Beat 1 egg (double for 4p) in a bowl.
  • Add the breadcrumbs to another bowl. Season with salt and pepper.
  • Holding the pocket together, carefully dip the chicken first into the egg then the breadcrumbs. Ensure it's completely coated.
  • Place the crumbed chicken breasts onto a lined baking tray. Drizzle a little oil over the tops of both breasts.
  • Bake until cooked through, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press). Roughly chop the hazelnuts.
  • Place a pan over medium heat (without oil).
  • Once hot, dry-fry the hazelnuts, stirring, until toasted, 2-3 mins. Remove from the pan and set aside.
  • Return the pan to medium-high heat.
  • Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Remove from the pan and cover to keep warm.
Cook the Green Beans
  • Return the pan to medium-high heat with a drizzle of oil, if required.
  • Once hot, add the green beans and fry until starting to char, 2-3 mins.
  • Stir in the garlic, lower the heat to medium and cook for 1 min.
  • Add a splash of water and immediately cover with a lid or some foil.
  • Cook until tender, 4-5 mins. Remove the pan from the heat. Season to taste with salt and pepper.
  • Divide the pesto stuffed chicken between plates.
  • Serve the sweet potato mash alongside. 
  • Plate up the tender green beans, scattering the hazelnuts and chorizo over the top.
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