Ingredients
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650g carrots, peeled, coarsely chopped
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2 teaspoons butter
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80g baby spinach leaves
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Olive oil spray
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75g (3/4 cup) dry stuffing mix
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4 small (about 180g each) single chicken breast fillets
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3 teaspoons honey
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2 teaspoons butter (extra)
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Baby spinach leaves, extra, to serve
Method
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1Cook the carrot in a saucepan of boiling water for 10 minutes or until soft.
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2Meanwhile, 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.
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3Place stuffing mix on a plate. Add the chicken and press to coat both sides. Season with salt and pepper.
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4Spray 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.
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5Drain 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.
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6Divide the carrot mixture among serving plates. Top with the chicken. Serve with spinach.
Source: taste.com.au
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