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Cheesy Stuffed Chicken Thighs and Sweet Potato Mash
with Crunchy Spring Salad
Stuffing chicken thighs with anything can add a je-ne-sais-quoi to meals on any night of the week. This cheesy stuffed chicken is just that! Paired with a bright salad and creamy sweet potato mash, it's a winner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
2 unit(s)
Sweet Potato
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
56 g
Spring Mix
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 unit(s)
Cream Cheese
(Contains Milk)
½ tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. 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 thighs dry with paper towels. Season with salt and pepper. Carefully slice into the centre of each thigh, parallel to cutting board, leaving 1-inch intact on the other end. Open up each thigh like a book, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Divide cheese filling between each thigh, 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.
