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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
57 g
Archived
28 g
Dried Cranberries
170 g
Green Beans, trimmed
28 g
Pecans
(Contains Pecans)
5 unit(s)
Yellow Potato
1 unit(s)
Sour Cream
1 unit(s)
Shallot
Not included in your delivery
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* 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. In a small bowl, add fig jam, cranberries and 1/2 tbsp room temp. butter (dbl for 4 ppl). 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. In a large pot, combine potatoes, 2 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, 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. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, wipe the pan clean. Peel, then cut shallots into 1/4-inch slices. Finely chop pecans. Cut stems off 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 beans are tender, 4-5 min. Meanwhile, drain and return potatoes to the same pot off heat. Using a potato masher, mash sour cream, 2 tbsp milk (dbl for 4 ppl) and 1 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper.
To beans, add pecans. 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.