Crumbed Chicken With Spinach Ham And Cheese Filling And Roast Vegetables

Posted 2017-02-22 by Naomi ⇒ follow

[Image1 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

Ingredients

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

Method

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.

[Image2 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.

[Image3 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.

[Image4 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.

[Image5 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.

[Image6 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.

[Image7 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.)

[Image8 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.

[Image9 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).

[Image10 Seasoning All Purpose makes moorish roast vegetables]

To serve

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

Tips

Garlic mashed potato is a good alternative side dish to roast vegetables.

A lemon vinaigrette makes a nice salad dressing.