Almond Stuffed Chicken with Sweet Potato Mash

Serves: 4

Approximate time: 45 mins


4x Chicken breasts supremes with skin (and wing bone for display)

2x Large sweet potatoes evenly cubed

10x Almonds

2x Garlic cloves crushed

1x Shallot finely diced

3x Parlsey Stalks with leaves finely chopped

1x Slice of wholemeal bread wihtout crust

250ml Chicken Stock

12x Brocolli stalks

1/2 tsp Ground cloves

1/2 tbsp Olive oil

50ml white wine

Approximate Macronutrient Values per serving:

Calories: 576kcal

Protein: 46g

Carbohydrates: 36g

Fat: 26g


Add the parsely stalks, shallot, bread, garlic, almonds amd ground cloves to a blender and blend until a regular small consistency and season

Slide the false fillet of the chicken supreme to the side and cut a pocket into the breast and add the almond blended mixture

If you have the wing bone attached to the chicken, neatly cut away any skin.

Heat the oven to 160 degrees celsius (fan).

Heat olive oil in a sauce pan on a medium/low heat and add the chicken supremes, skin side down.

Leave to cook for 10 mins without moving the supreme until skin is golden brown.

Remove supremes, turn them over and place skin side up in a roasting tin.

Add the white wine to the saucepan and remove any chicken stuck to the pan and pour into the roasting tin

Add the chicken stock and place into the oven for 15-20 mins.

Add the sweet potato to boiling water ina a saucpan and cook for 20 mins or until soft.

Drain the sweet potato and push through a sieve with the back end of a metal spoon. Season.

Boil the brocolli in a saucepan of water for 5 mins.

Remove the chicken supremes from the oven and leave to rest for 5 mins.

Almond Stuffed chicken and sweet potato mash done!

#almondchicken #sweetpotato

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