Cheesy Stuffed Chicken and Sweet Potato Mash

with Crunchy Spring Salad

Family Friendly 35 Minutes

Chicken Breasts Sweet Potato

Cheddar Cheese, Spring Mix

shredded

White Wine Vinegar Crispy Shallots

Cream Cheese Garlic Salt

Chives

HELLO CRISPY SHALLOTS

This crunchy topping adds savoury flavour and extra oomph to just about anything!
W17 • EN 1007
 Start here 1 2 3
• Before starting, preheat the oven to
425°F.
• Wash and dry all produce.

Bust out
Baking sheet, measuring spoons, strainer, potato masher, Cook sweet potatoes Prep chicken Cook chicken
large bowl, parchment paper, small bowl, whisk, large
pot, large non-stick pan, paper towels • Peel, then cut sweet potatoes into 1/2-inch • Meanwhile, thinly slice chives. • Heat a large non-stick pan over medium-high
pieces. • Mix together cheddar cheese, cream cheese, heat.
Ingredients • Add sweet potatoes, 1 tsp salt and enough half the crispy shallots and half the chives in • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then
2 Person 4 Person water to cover (by approx. 1-2 inches) to a large a small bowl. chicken. (NOTE: Don't overcrowd the pan;
Chicken Breasts s 2 4 pot (use same for 4 ppl). Cover and bring to a • Pat chicken dry with paper towels. cook chicken in 2 batches if needed.) Cook until
Sweet Potato 340 g 680 g boil over high heat. golden, 1-2 min per side.
• Carefully slice into centre of each breast,
Cheddar Cheese,
shredded
1/4 cup 1/2 cup • Once boiling, reduce heat to medium. Simmer parallel to cutting board, leaving 1-inch intact • Transfer chicken to a parchment-lined baking
Spring Mix 56 g 113 g uncovered until fork-tender, 10-12 min. on the other end. sheet.
White Wine Vinegar 1 tbsp 2 tbsp • Drain and return sweet potatoes to the same • Open up each breast like a book, then season • Bake in the middle of the oven until chicken is
Crispy Shallots 28 g 56 g pot, off heat. with 1/4 tsp garlic salt (dbl for 4 ppl) and cooked through, 14-16 min.**
Cream Cheese 1 tbsp 2 tbsp pepper.
Garlic Salt 1/2 tsp 1 tsp • Divide cheese filling between each breast,
Chives 7g 14 g
then fold closed. Season outside of chicken with
Unsalted Butter* 2 tbsp 4 tbsp
1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
Sugar* 1/2 tsp 1 tsp
Oil*
Salt and Pepper*
4 5 6
* Pantry items
** Cook to a minimum internal temperature of 74°C/165°F,
as size may vary.
s Vacuum-pack guarantees maximum freshness but can
lead to small colour changes and a stronger scent. Both will
disappear 3 minutes after opening.

Allergens
Hey home cooks! Please refer to the website or app for the
as-prepared recipe nutritional information.
Make salad dressing Mash sweet potatoes Finish and serve
Ingredients are packaged in a facility that also handles egg,
fish, crustacean, shellfish, milk, mustard, peanuts, sesame, • Meanwhile, whisk together vinegar, 1 tbsp oil • Mash 2 tbsp butter (dbl for 4 ppl) into sweet • When chicken is done, transfer to a plate to
soy, sulphites, tree nuts and wheat. and 1/2 tsp sugar (dbl both for 4 ppl) in a large potatoes until smooth. rest for 3-5 min.
bowl. • Stir in remaining chives. • Add spring mix to the bowl with dressing.
• Season with salt and pepper, then set side. • Season with salt and pepper, to taste. • Toss to combine.
• Divide sweet potato mash, chicken and salad
between plates.
• Drizzle any juices left on the baking sheet over
chicken.
Contact • Sprinkle remaining crispy shallots over
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