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Crumbed Chicken With Spinach, Ham And Cheese Filling And Roast Vegetables

by Naomi (follow)
For my recipes recipeyum.com.au/cookbook/108127/ and healthy options and tips on healthyhints.com.au/profile/108127/
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Crumbed Chicken Stuffed With Spinach, Ham and Cheese
The spinach, ham and cheese filling is delicious

This delicious chicken is filled with spinach, ham and cheese and baked in a cornflake crumb for extra flavour and crunch. It can be made lactose and gluten free or low FODMAP, if required. Serve with roast vegetables and your favourite salad.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4


For the Crumbed Chicken With Spinach, Ham And Cheese Filling

2 chicken breasts
1 1/2 cups cheese, grated (lactose free if required)
1 tbsp oil
1 clove of garlic, crushed (exclude for low FODMAP)
500g baby spinach
250g ham, sliced
2 eggs, beaten
1 cup flour (gluten free if required)
1 cup cornflake crumbs (gluten free if required)
400ml water, boiled

For the roast vegetables

1/4 kent pumpkin, cubed
4 potatoes, cubed
Olive oil
Seasoning All Purpose (Masterfood spice mix) or salt and cracked pepper
400ml water, boiled


Preheat oven to 220 degrees. Line two baking dishes with baking paper (one for the chicken and one for the vegetables). Boil 800ml of water.

Crumbed Chicken With Spinach, Ham And Cheese Filling

Place the flour, eggs and cornflake crumbs into 3 separate bowls.
Fry garlic in oil for one minute. Add ham and fry for 2-3 minutes or until slightly brown.

Frying ham
The ham and garlic smells delicious as it is cooking

Place the baby spinach in a bowl and cover it with boiling water for 1 minute to blanch it. Drain the spinach and roughly chop.

Blanching the baby spinach
The baby spinach will only need 1 minute to blanch

Add the spinach to the garlic and ham mixture and stir to combine for 1 minute. Remove from the heat.

Ham and spinach
Combining the ham, garlic and spinach in the frypan infuses the spinach with extra flavour

Add the cheese to the spinach and ham mixture. Stir to combine.
Using a sharp knife, cut a pocket into the thick side of the chicken breast.

Stuffing the chicken
Press the stuffing into the chicken gently so the breast does not tear

Fill each chicken breast with half of the stuffing.
Roll each stuffed chicken breast in the flour so it is evenly coated, holding the cut side with the stuffing gently together.

Stuffing the chicken
Hold the edge of the chicken as you roll to stop the stuffing falling out

Roll the chicken into the egg and then roll in the cornflake crumbs.
Secure the opening with toothpicks. Put in the refrigerator for 30 minutes.

Stuffing the chicken
Roll the chicken in the egg, holding the edge again

Place the crumbed chicken breasts on a baking dish and bake for 20 - 25 minutes, until the surface is browned. (Place the chicken in the oven 5 minutes after the roast vegetables so they are ready at the same time.)

Stuffing the chicken
Roll the chicken in the cornflake crumbs before inserting toothpicks

Roast vegetables

In the meantime, place the potato in a microwave safe bowl with enough boiling water to cover the surface, about 400ml. Heat for 6 minutes, or until the potatoes are just tender. Drain and pat dry with a paper towel.
Place the potatoes and pumpkin in a baking tray, coat with olive oil and evenly sprinkle Seasoning All Purpose over the top.

Coat the vegetables evenly
Evenly coat the vegetables for the best flavour

Bake in the oven for 25 - 30 minutes, or until golden brown. (Place in the oven 5 minutes before the chicken goes in and they will be ready at the same time).

Coat the vegetables evenly
Seasoning All Purpose makes moorish roast vegetables

To serve

Slice the chicken and serve with roast vegetables and your favourite salad.

Garlic mashed potato is a good alternative side dish to roast vegetables.
A lemon vinaigrette makes a nice salad dressing.

#Stuffed chicken
#Roast vegetables
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