Cheesy Leek-Topped Chicken
with Parsley Mash
Who doesn’t love a topped chicken breast? We love this trick of using leek and cheese to keep the chicken moist and tender. And with parsley stirred through the mash, this dinner is nothing but full of delightful surprises!
Unfortunately, this week's courgette was in short supply, so we've replaced it with leek. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
carrot
2 unit
potato
1 bunch
parsley
1 clove
garlic
1 unit
leek
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 pinch
chilli flakes
1 packet
chicken breast
1 sachet
lemon pepper spice blend
1 bag
baby spinach leaves
Not included in your delivery
unit
olive oil
½ tsp
honey
2.5 tbs
milk
(Contains: Milk; )
40 g
butter
(Contains: Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the carrot (unpeeled) into 1cm-thick discs. Place the carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast until tender, 25-30 minutes. Remove the tray from the oven, drizzle with the honey and roast until caramelised, a further 5 minutes.
TIP: Cut the carrot to the correct size so it cooks in the allocated time!
While the carrot is roasting, peel and cut the potato into 2cm chunks. Roughly chop the baby spinach leaves. Thinly slice the leek. Pick and finely chop the parsley leaves. Finely chop the garlic (or use a garlic press). Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the leek and cook until softened, 4-5 minutes. Add the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season with a pinch of salt. Set aside.
Add the potato to the saucepan of boiling water. Cook until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the milk, butter and the salt and mash with a potato masher or fork until smooth. Stir through the baby spinach and 1/2 the parsley. Cover with a lid to keep warm.
TIP: Leave the parsley out of the mash if you're not a fan!
While the potato is cooking, place your hand flat on top of each chicken breast and slice through horizontally, without slicing all the way through. Open up the chicken like a book. Place the chicken on a second oven tray lined with baking paper, rub with a drizzle of olive oil and the lemon pepper spice blend.
Top the chicken with the leek mixture and grated Parmesan cheese and press down lightly with the back of a spoon. Bake until the chicken is cooked through (depending on size), 8-12 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
Divide the cheesy leek-topped chicken breast, roasted carrot and parsley mash between plates. Garnish with the remaining parsley.
