Hasslebaching (not a word) a chicken breast is a great way to keep it lovely and juicy, trapping in flavour. It also looks really cool and makes a standard old chicken breast look dead fancy.
This works great with jacket potatoes for a veggie option too.
Cooking time: 15 mins prep, 30 mins cooking (45 mins total).
To wash up: 1 baking tray, 1 board and knife, 2 pans, 1 colander, 1 potato masher
- 1 glug of oil
- 1 onion, diced
- 2 cloves of garlic, crushed
- 500g bag of spinach
- 200g of goats cheese, crumbled
- 4 chicken breasts
- Salt & Pepper to taste
- Knob of butter
- 2 large sweet potatoes, diced
- 200g green beans, roughly chopped
- Pre-heat the oven to gas mark 6 (200’C).
- Fry the onion in a pan with a glug of oil for 5 mins until soft.
- Add in the garlic and spinach and cook for a further 5 mins or until wilted.
- Stir in the goats cheese until evenly coated and set aside.
- Slice several slits across the back of each chicken breast, about halfway through the meat and fill each with as much of the spinach mix as it can take.
- Cover with foil and pop into the oven for an initial 10 mins.
- While the chicken is cooking, boil the potatoes in the pan covered in boiling, salted water.
- After 10 mins, check on the chicken, if it’s started to crisp up, turn the oven down to gas mark 4, cover each with foil and cook for another 20 mins.
- Once the potatoes are cooked, strain and mash well with lots of butter.
- In the pan you used for the spinach, add a little butter and the chopped beans frying on high for 5 mins or until crispy and cooked through.