with Crunchy Spring Salad
Stuffing chicken breasts add a certain je ne sais quoi to meals on any night of the week. This cheese-stuffed chicken does just that! Paired with a bright salad and creamy sweet potato mash, it's a real winner!
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Sweet Potato
2 unit(s)
Cheddar Cheese, shredded
0.25 cup
Spring Mix
56 g
White Wine Vinegar
1 tbsp
Crispy Shallots
28 g
Cream Cheese
1 unit(s)
Garlic Salt
1 tsp
Oil
1.5 tbsp
Unsalted Butter
2 tbsp
Salt
0.25 tsp
Sugar
0.5 tsp
Pepper
0.25 tsp
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return sweet potatoes to the same pot, off heat.
- Meanwhile, mix together cheddar cheese, half the cream cheese and half the crispy shallots in a small bowl.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Carefully slice into the centre of each breast, parallel to cutting board, leaving 1-inch intact on the other end.
- Open up each breast like a book, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Divide cheese filling between each breast, then fold closed.
- Season outside of chicken with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook until golden, 1-2 min per side.
- Transfer chicken to a parchment-lined baking sheet.
- Bake in the middle of the oven until cooked through, 14-16 min.**
- Meanwhile, whisk together vinegar, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl.
- Season with salt and pepper, then set side.
- Mash 2 tbsp (4 tbsp) butter and remaining cream cheese into sweet potatoes until smooth.
- Season with salt and pepper, to taste.
- When chicken is done, transfer to a plate to rest, 3-5 min.
- Add spring mix to the bowl with dressing.
- Toss to combine.
- Divide sweet potato mash, chicken and salad between plates.
- Drizzle any juices left on the baking sheet over chicken.
- Sprinkle remaining crispy shallots over salad.
680
kcal
Calories
37
g
Fat
17
g
Saturated Fat
41
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
46
g
Protein
175
mg
Cholesterol
1240
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
225
mg
Calcium
2.3
mg
Iron
