The Internet can be a seemingly endless
sauce source of recipes which can make the best ones hard to find. Here’s one of our favourites. This succulent chicken dish is a delicious, healthy alternative to Chicken Kiev.
Spinach with Feta Chicken & Sweet Potato Mash
- Prep time: 10 mins
- Cook time: 25 mins
- Total time: 35 mins
Ingredients (Serves 4. Recipe also works well if halving the ingredients for 2 people.):
- 4 fillets free range chicken breast
- 1 bag baby spinach leaves (washed)
- 200g feta cheese, crumbled (*just use as much of the feta as will fit into the chicken breasts with the spinach)
- 2 cloves garlic (peeled & crushed)
- 1 tbs olive oil
- 800g sweet potato (peeled & cut into 2 cm pieces)
- 2 tbs butter
- 1 cup of tasty cheese (optional)
- 1 tbs extra virgin olive oil
- Preheat the oven to 200°C/180°C fan-forced.
- Cut a deep horizontal slit into the side of each chicken breast fillet (avoid slicing all the way though). Stuff with a small handful of baby spinach leaves (the rest of the leaves will be used as a side salad) and the crumbled feta cheese. Secure each fillet with two toothpicks (if you don’t have these, just take care when flipping the chicken in the pan).
- Combine the garlic and olive oil. Rub all over the chicken breasts. Season with salt and pepper. Set aside while you prepare the sweet potato.
- Fill a large saucepan with cold water. Add the sweet potato. Bring to the boil and cook for 10 minutes, or until tender. Drain and return to the saucepan. Add the butter and season with salt and pepper to taste. Add the tasty cheese (optional) and mash until smooth.
- Meanwhile, heat a frying pan over medium-high heat. Add the chicken and cook for 2 minutes each side, or until lightly browned. Transfer to the oven. Tip: You can leave the chicken in the pan if the pan is ovenproof. Otherwise, just transfer the chicken to a tray lined with foil after pan-frying as instructed above. Cook for 10 minutes in the oven, or until cooked through. Remove from the oven and cover with foil for 5 minutes.
- Toss the remaining spinach with the extra virgin olive oil. Use a little oil at a time; enough just to coat the leaves. Season with salt and pepper to taste.
- Serving: Remove the toothpicks (if any) from the chicken. Serve next to the sweet potato mash and the baby spinach leaf salad.