Cheesy creamy herbed stuffed chicken.
Serves 3
Ingredients
4 wedges of @thelaughingcowaunz – at room temp.
1 tbsp pine nuts - toasted
2 tbsp fresh thyme leaves
1/4 cup parsley - finely diced + extra for garnish
2 large garlic cloves – minced
Zest one lemon
2 large organic chicken breasts – skin on
Squeezy honey
Good pinch dried chilli flakes (optional)
800g potato - peeled
3 tbsp Kewpie mayonnaise
Salt and pepper
250g broccolini - blanch 2 mins
Instructions
Pre heat the oven to 210 fan bake.
Ready a large saucepan of salted water.
Mix the first 6 ingredients together in a bowl. Season with salt and pepper. Peel the potatoes and cut them into even chunks.
Using a sharp knife slice a large pocket into the thicker side of the chicken breasts. Place the chicken on to a lined baking tray.
Spoon the herby mixture into each chicken breast evenly. Season with chicken generously with salt and pepper and then drizzle the top of each breast with a generous amount of honey and a good pinch of chilli flakes.
Boil the potatoes for about 15 minutes or until they are very soft. Once cooked, drain the potatoes, and then mash them mixing in the kewpie mayo. Season with salt and pepper to taste.
Bake the chicken for 18-20 minutes or until perfectly cooked through.
Let the cooked chicken sit for a few minutes once cooked.
Blanch the broccolini for a minute or so.
Slice the chicken into roughly 2cm thick slices. Divide the mash potato and broccolini onto 3 plates, top with the sliced chicken.
Spoon over the juices from the baking tray and sprinkle over some extra parsley.
