Blue Cheese & Prune Stuffed Chicken Breasts
with Mashed Potato & Green Beans
Chicken breasts are stuffed with blue cheese and prunes for a salty-sweet flavor, in this dramatic, yet easy main dish.
Nutrition Per Portion
- 510 Calories |
- 49.4g Carbohydrates |
- 29.3g Fat |
- 11g Fibre |
- 16.6g Protein |
- 8.3g Sugar
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Potatoes
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Vegetable Stock
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Shallots
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Tomato Paste
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Green Beans
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Cream
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Butter
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Prunes
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Blue Cheese
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Chicken Breast
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Garlic
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0.0 min
Preheat the oven to 180C.
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0.5 min
Bring two saucepans of water to the boil. Add salt to one and the stock to the other.
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1.5 min
Stir the stock cube until dissolved. When dissolved, remove from the heat and set aside.
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2.0 min
Peel and chop the potatoes. Add the potatoes to the boiling salted water. Cook until easily pierced with a fork. (15-20min)
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4.0 min
Slice a pocket into the thickest part of the chicken breast(s).
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5.0 min
Peel and finely chop the shallots and garlic.
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7.5 min
Trim the green beans.
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8.5 min
Chop the prunes, removing any seeds if there are any.
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9.5 min
In a bowl, mix together the blue cheese and prunes.
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10.5 min
Stuff the blue cheese mixture into the pocket in the chicken breast. Season both sides of the chicken breast with salt and pepper.
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13.0 min
In a pan, heat the olive oil over medium-high heat.
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14.0 min
Add the chicken breasts and cook on both sides until seared and golden brown.
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18.0 min
Remove the chicken from the pan and place on a baking tray. Place the tray in the oven until cooked through. (around 10-15mins)
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19.0 min
In the pan used to cook the chicken, add the shallots and garlic, cooking until softened and golden (2-3 minutes).
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21.0 min
Add the tomato paste and stir through.
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21.5 min
Gradually pour in the correct amount of stock, lower the heat and allow the sauce to simmer. Season with salt and pepper.
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23.0 min
Drain the potato and add back to the saucepan in which it was cooked.
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23.5 min
In another frying pan, add the remaining butter and heat over medium-high heat.
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24.0 min
Using a potato masher, mash the potato.
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25.0 min
Add the green beans to the frying pan, season with salt and pepper and cook until tender crisp.
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25.5 min
Add the cream and half of the butter to the mash potato and stir through until creamy and smooth. Season with salt and pepper.
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26.5 min
Cover the potato with aluminum foil and set aside to keep warm.
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28.0 min
Distribute the sauce among the serving plates.
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29.5 min
Distribute the green beans and mash among the serving plates.
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31.0 min
Remove the chicken from the oven, and serve aside the beans and mash.
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Ingredients
Potatoes , chopped
Vegetable Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.
Shallots , finely chopped
Tomato Paste
Green Beans , trimmed
Cream
Butter
Prunes , chopped
Blue Cheese
Chicken Breast
Garlic , chopped
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Reviews (1)
Mustafa DAOUD Verified
Excellent discovery !!! Easy to prepare.