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Figgy Jam Stuffed Chicken
with Pecan Dusted Green Beans
Sweet sticky figgy goodness all wrapped up in a juicy and tender chicken breast. It's the classy weeknight dinner you've been waiting for, all that's missing is a bow!
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
2 unit
Chicken Breasts
3 tbsp
Fig Jam
¼ cup
Dried Cranberries
170 g
Green Beans
28 g
Pecans
(Contains Peanuts)
300 g
Yellow Potato
3 tbsp
Sour Cream
(Contains Milk)
50 g
Shallot
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
1.5 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Pat chicken dry with paper towels. Carefully slice into centre of each breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up each breast like a book and season with salt and pepper. Add fig jam and cranberries in a small bowl. Mash together with a fork to combine. Divide cranberry-fig filling between each breast, then fold closed. Set aside.
Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (NOTE: 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.
While potatoes cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to a foil-lined baking sheet. Bake in middle of oven, until cooked through, 12-14 min.**
While chicken cooks, wipe the pan clean. Peel, then thinly slice shallots. Finely chop pecans. Trim beans, then halve. Heat the same pan over medium-high heat. When hot, add pecans to dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer pecans to a plate and set aside.
Using the same pan, reduce heat to medium. Add 1/2 tbsp butter (dbl for 4 ppl), then beans, shallots and 1 tbsp water (dbl for 4 ppl). Cover and cook, stirring occasionally, until tender, 4-5 min. Meanwhile, drain and return potatoes to the same pot off heat. Using a masher, mash sour cream, 2 tbsp milk and 1 tbsp butter (dbl both for 4 ppl) into potatoes until smooth. Season with salt and pepper.
Add pecans to the pan with beans. Season with salt and pepper. Stir together. Divide stuffed chicken, mashed potatoes and green beans between plates. Drizzle any liquid from the baking sheet over chicken.
