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Plated meal

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.

Nutrition Per Portion

  • Calories

    510

  • Carbs

    49.4g

  • Fat

    29.3g

  • Fibre

    11g

  • Protein

    16.6g

  • Sugar

    8.3g

  • 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.

  • 1.5 min

    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.

  • 7.5 min

    Trim the green beans.

  • 8.5 min

    Chop the prunes, removing any seeds if there are any.

  • 9.5 min

    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.

  • 14.0 min

    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).

  • 21.0 min

    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 among the serving plates.

  • 29.5 min

    Distribute the green beans and mash among the serving plates.

  • 31.0 min

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

  • Ingredients

    Potatoes

    chopped

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person

    Shallots

    finely chopped

    Tomato Paste

    Green Beans

    trimmed

    Cream

    Butter

    Prunes

    chopped

    Blue Cheese

    Chicken Breast

    Garlic

    chopped

  • 2 of 11 failed / iids:,560,62/ rid: 441

Reviews (1)

Verified

4 out of 5 stars
Taste
Portion Size
Ease of cooking

Excellent discovery !!! Easy to prepare.

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