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Herb-crumbed chicken with crushed carrots

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 650g carrots, peeled, coarsely chopped
  • 2 teaspoons butter
  • 80g baby spinach leaves
  • Olive oil spray
  • 75g (3/4 cup) dry stuffing mix
  • 4 small (about 180g each) single chicken breast fillets
  • 3 teaspoons honey
  • 2 teaspoons butter (extra)
  • Baby spinach leaves, extra, to serve


  • 1
    Cook the carrot in a saucepan of boiling water for 10 minutes or until soft.
  • 2
    Meanwhile, melt the butter in a non-stick frying pan over medium heat. Add the spinach and cook, stirring, for 2 minutes or until the spinach wilts. Season with salt and pepper.
  • 3
    Place stuffing mix on a plate. Add the chicken and press to coat both sides. Season with salt and pepper.
  • 4
    Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until golden and cooked through. Thickly slice.
  • 5
    Drain the carrots and return to the pan. Place over medium heat and stir to remove excess moisture. Coarsely mash the carrots and add honey and extra butter.
  • 6
    Divide the carrot mixture among serving plates. Top with the chicken. Serve with spinach.

Source: taste.com.au


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