Sun-dried Tomato and Goat Cheese Stuffed Chicken
with Roasted Potatoes and Broccoli
Tangy goat cheese and sweet sun-dried tomatoes make for a delicious, melty filling in this chicken roulade. This dish is classic comfort food, best enjoyed at home.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Thighs
20 g
Sun-Dried Tomatoes
28 g
Goat Cheese
(Contains Milk)
1 tbsp
Italian Seasoning
(Contains Sulphites)
300 g
Yellow Potato
6 g
Garlic
1 tsp
Chili Flakes
227 g
Broccoli, florets
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 5: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Cut the potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl), and half the Italian seasoning on a baking sheet. Season with salt and pepper. Roast in top of the oven, until golden-brown, 25-28 min.
While the potatoes roast, cut the broccoli into bite-sized pieces. Peel, then mince or grate the garlic. Roughly chop the sun-dried tomatoes. Mix together the sun-dried tomatoes and goat cheese in a small bowl. Set aside.
Pat the chicken dry with paper towel. Season all over with salt, pepper and the remaining Italian seasoning. Lay the chicken flat, smooth-side down. Dollop the sun-dried tomato mixture in the middle of each chicken thigh.
Roll the thighs from left to right over the filling. Place seam-side down on a foil-lined baking sheet. Brush the tops of the chicken with 2 tsp oil (dbl for 4 ppl). Bake, in middle of oven, until chicken is cooked through, 13-15 min.**
While the chicken bakes, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the broccoli and 2 tbsp water (dbl for 4 ppl). Cover and cook, until tender, 3-4 min. Add the garlic and 1/4 tsp chili flakes. (NOTE: Reference Heat Guide.) Cook, stirring frequently until fragrant, 1 min. Season with salt and pepper.
When chicken is almost cooked through and potatoes are out of the oven, turn oven broiler to high. Broil chicken in middle of oven, until the tops are golden, 4-5 min. Divide the herby potatoes, chili-garlic broccoli and sun-dried tomato stuffed chicken between plates.
