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Plated meal

Emmental Stuffed Chicken with Roasted Potatoes and Spinach Salad

  • Gluten Free
  • Low Calorie
  • Meat
  • Contains Dairy
  • Chicken

Emmenthal and sun-dried tomato stuffed roasted chicken is served alongside a summery potato salad with fresh spinach and shaved Parmesan.

Nutrition Per Portion

  • Calories

    692

  • Carbs

    38.7g

  • Fat

    52.5g

  • Fibre

    7.5g

  • Protein

    20.4g

  • Sugar

    11.1g

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Slice the emmenthal cheese and finely grate the parmesan.

  • 2.0 min

    Cut the potatoes into wedges and peel and finely chop the garlic.

  • 4.5 min

    Halve and juice the lemon, reserving the correct amount of juice.

  • 6.0 min

    Place the potato and half of the garlic on a baking tray and drizzle with olive oil. Season with salt, pepper and dried thyme.

  • 8.0 min

    Roast the potato until softened and easily pierced with a fork.

  • 9.0 min

    In a bowl, mix together the mayonnaise, the remaining garlic and lemon juice. Season with salt and pepper.

  • 10.5 min

    Slice a pocket in the thickest part of the chicken breast.

  • 12.0 min

    Stuff the emmenthal cheese and sundried tomato into the chicken breast.

  • 13.5 min

    Heat the remaining olive oil in a frying pan. Add the chicken breast and sear until golden brown.

  • 17.0 min

    Turn the chicken and sear the other side until golden brown.

  • 19.0 min

    Transfer the chicken to the oven to roast until cooked through completely.

  • 25.0 min

    Remove the potato from the oven and place in a mixing bowl.

  • 27.0 min

    Toss the potato and spinach to combine. Stir through the mayonnaise mixture, to taste.

  • 28.0 min

    Distribute the spinach and potato salad among serving plates.

  • 30.0 min

    Remove the chicken from the oven and serve atop the spinach and potato wedges, sprinkle with the parmesan.

  • Ingredients

    Chicken Breast

    Emmental Cheese

    sliced

    Sun-Dried Tomatoes

    New Potatoes

    wedges

    Mayonnaise

    Baby Spinach

    Lemon

    juiced 1/4 lemon per person

    Garlic

    finely chopped

    Parmesan Cheese

    finely grated

    Dried Thyme

    Olive Oil

    1 tablespoon per person

  • 2 of 11 failed / iids:,62,42/ rid: 620

Reviews (3)

5 out of 5 stars
Taste
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Ease of cooking

Very easy to make. And full of flavor

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4 out of 5 stars
Taste
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Ease of cooking

A nice and easy one. I'd say that 1/4 of a lemon per person makes a very tangy potato salad.

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5 out of 5 stars
Taste
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Ease of cooking

One of my favourites! My husband loves it too! Simple and full of flavour

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