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Blue Cheese & Prune Stuffed Chicken Breasts with Mashed Potato & Green Beans

  • Gluten Free
  • Low Calorie
  • Meat
  • Contains Dairy
  • Chicken

Chicken breasts are stuffed with blue cheese and prunes for a salty-sweet flavor, in this dramatic, yet easy main dish.

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Nutrition Per Serving

  • Calories 531
  • Carbs 51.5g
  • Fat 30.5g
  • Fibre 11.9g
  • Protein 17.1g
  • Sugar 9g

Reviews

4.5
2 reviews

    Follow the recipe steps below or

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  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring two saucepans of water to the boil. Add salt to one and the stock to the other.Stir the stock cube until dissolved. When dissolved, remove from the heat and set aside.

  • 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)

  • 4.0 min

    Slice a pocket into the thickest part of the chicken breast(s).

  • 5.0 min

    Peel and finely chop the shallots and garlic and trim the green beans.

  • 8.5 min

    Chop the prunes, removing any seeds if there are any. In a bowl, mix together the blue cheese and prunes.

  • 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.

  • 13.0 min

    In a pan, heat the olive oil over medium-high heat. Add the chicken breasts and cook on both sides until seared and golden brown.

  • 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)

  • 19.0 min

    In the pan used to cook the chicken, add the shallots and garlic, cooking until softened and golden (2-3 minutes). Add the tomato paste and stir through.

  • 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.

  • 23.0 min

    Drain the potato and add back to the saucepan in which it was cooked.

  • 23.5 min

    In another frying pan, add the remaining butter and heat over medium-high heat.

  • 24.0 min

    Using a potato masher, mash the potato.

  • 25.0 min

    Add the green beans to the frying pan, season with salt and pepper and cook until tender crisp.

  • 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.

  • 26.5 min

    Cover the potato with aluminum foil and set aside to keep warm.

  • 28.0 min

    Distribute the sauce, green beans and mash among the serving plates.

  • 31.0 min

    Remove the chicken from the oven, and serve aside the beans and mash.

Potatoes
Potatoes
chopped
250.00 Grams
Vegetable Stock
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person
150.00 Millilitres
Shallots
Shallots
finely chopped
1.00 Whole
Tomato Paste
Tomato Paste
25.00 Grams
Green Beans
Green Beans
trimmed
80.00 Grams
Cream
Cream
15.00 Millilitres
Butter
Butter
20.00 Grams
Prunes
Prunes
chopped
3.00 Whole
Blue Cheese
Blue Cheese
25.00 Grams
Chicken Breast
Chicken Breast
1.00 Whole
Garlic
Garlic
chopped
1.00 Clove

Reviews

4.5
2 reviews

Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

Really good!

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Verified

4 out of 5 stars
Taste
Portion Size
Ease of cooking

Excellent discovery !!! Easy to prepare.

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