Cheese & Sage Stuffed Chicken
750g chat potatoes
Olive oil cooking spray
4 chicken breast fillets
4 large bocconcini cheese, thinly sliced
1/2 cup baby spinach
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1/4 cup fresh sage leaves
20g butter, diced
Salad leaves, to serve
Preparation time: 25 mins prep, 40 mins cook
Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray. Place potatoes in a saucepan and cover with cold water. Bring to the boil. Cook for 10 minutes or until potatoes are tender. Drain. Place on prepared tray. Using a potato masher, partially squash potatoes. Spray with oil. Bake for 25 minutes or until golden.
Meanwhile, using a small, sharp knife, cut a slit in the side of each fillet to form a pocket. Divide cheese and spinach between pockets. Secure with toothpicks. Season with salt and pepper.
Heat oil in a large frying pan over medium heat. Add garlic. Cook for 1 minute or until fragrant. Add sage. Cook for 1 minute or until sage is crisp and garlic golden. Using a slotted spoon, transfer mixture to a plate lined with paper towel. Increase heat to high. Add chicken to pan. Reduce heat to medium. Cook for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover. Set aside for 5 minutes.
Drain excess oil from pan. Heat over medium-high heat. Add 1/3 cup cold water or white wine. Bring to the boil. Cook, scraping pan, for 1 to 2 minutes or until reduced by half. Add butter. Cook, swirling pan, for 1 to 2 minutes or until butter has melted. Stir in garlic and sage.
Place chicken on plates. Remove and discard toothpicks. Top with sauce. Serve with potatoes and salad leaves.