Pesto Stuffed Chicken

Name: Pesto Stuffed Chicken with sweet potato mash and chorizo green beans
Total time: 40m
Yield: 2
Ingredients: 320 grams Irish Chicken Breast; 30 grams Green Pesto; 50 grams Grated Cheese; 1 pack(s) Breadcrumbs; 150 grams Green Beans; 2 unit(s) Sweet Potato; 90 grams Chorizo; 1 unit(s) Garlic; 1 unit(s) Egg; to taste Salt; to taste Pepper; to taste Oil; to taste Butter; to taste Water; to taste Milk (Optional)

with sweet potato mash and chorizo green beans

4.5(131)

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Calories

857 kcal

Protein

67.7g protein

Difficulty

Easy

Egg(s) not included

Allergens:

Milk
Wheat

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 crumb. The perfect pairing for cheesy pesto stuffed chicken and creamy sweet potato mash.

Ingredients

Serving amount

320 grams

Irish Chicken Breast

30 grams

Green Pesto

50 grams

Grated Cheese

(Contains: Milk)

1 pack(s)

Breadcrumbs

(Contains: Wheat)

150 grams

Green Beans

2 unit(s)

Sweet Potato

90 grams

Chorizo

(Contains: Milk)

1 unit(s)

Garlic

Not included in your delivery

1 unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Water

to taste

Milk (Optional)

Nutrition Values

Energy (kJ)3586 kJ

Energy (kcal)857 kcal

Fat33.1 g

of which saturates12 g

Carbohydrate78.5 g

of which sugars14.5 g

Dietary Fiber3 g

Protein67.7 g

Salt2.8 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.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Potato Masher

•Pan with Lid

•Colander

•Pot with Lid

Cooking steps

PDF

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.

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.

Beat 1 egg (per 2P) 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).
Place a pan over medium heat (without oil).
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Remove from the pan and cover to keep warm.

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.