Mushroom-Stuffed Chicken Breast & Roasted Brussel Sprout Pasta

Mushroom-Stuffed Chicken Breast

Ingredients

  • 2 chicken breasts 

  • 3/4 tsp salt

  • 2 tsp pepper

  • 2 tbsp unsalted butter

  • 10 oz mushrooms thinly sliced

  • 4 garlic cloves, minced

  • 1 tsp thyme leaves 

  • 2 cups baby spinach 

  • 7 oz mozzarella sliced

  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 200°C/390°F (180°F fan).

  2. Cut pockets into each chicken breast, being sure not to cut all the way through. Cut on the side with the fold in the meat, to keep the smooth side intact.

  3. Season the inside and outside of the chicken with half the salt and pepper.

  4. Mushroom filling: Melt butter in a skillet over high heat. Add mushrooms and cook for 4 minutes. Then add garlic, thyme, remaining salt and pepper and continue cooking for a further 3 minutes until mushrooms are golden.

  5. Add spinach: Add baby spinach and stir until wilted – about 30 seconds.

  6. Stuff mushroom mixture into the pocket of each chicken, then top with cheese.

  7. Seal with toothpicks as best you can. 

  8. Sear chicken: Give the pan a quick wipe with paper towels. Heat oil over medium high heat. Sear each side of the chicken breast for 1 1/2 minutes until golden.

  9. Bake 15 minutes: Transfer the skillet to the oven and bake for 20 minutes.

  10. Rest 5 minutes: Remove from tray onto a plate, and rest for 5 minutes before serving. 

*In flyer March 24 - 30, 2024
Recipe and photo credit: Recipe Tin Eats

Roasted Brussel Sprout Pasta

Ingredients

  • 3 tbs extra virgin olive oil, divided

  • 3 garlic cloves, minced

  • 9 oz brussels sprouts

  • salt and black pepper, to taste

  •  7 oz spaghetti 

  • a good pinch of chilli flakes,

  • 2 tbs breadcrumbs*

  • 1 tbs nutritional yeast (optional)

  • 1/3 cup table cream, optional

  • juice of ½ lemon, plus zest of whole unwaxed lemon

  • 1 tsp mild smoked paprika

  • chopped parsley, to garnish

  • 2 tbs chopped roasted walnuts, to garnish

Instructions

  1. Put 2 tbsp of olive oil and garlic in a small bowl. Set aside to infuse.

  2. Preheat oven to 200° C/390° F. Grease large baking tray with olive oil.

  3. Clean your brussels sprouts and slice each sprout into 4 equally thick slices.

  4. Coat sliced sprouts in 1 tbsp of olive oil, spread on the baking tray. Season with salt and pepper and roast for about 15-20 minutes, stir after 10 minutes.

  5. Cook the pasta al dente save ¼ cup of cooking water just before you drain your pasta.

  6. Heat up a heavy bottom frying pan on low heat. Once hot, add in the garlic-infused oil and a pinch of chilli flakes.

  7. Gently cook the garlic for about 3 minutes, stirring the whole time.

  8. Add breadcrumbs, nutritional yeast and a good pinch of salt and allow them to cook in with the garlic oil for another minute or so.

  9. At this point, add cream.

  10. Whisk enough of pasta cooking water to emulsify all the ingredients into a thick sauce. Season with lemon juice and then toss the drained pasta in the garlicky oil.

  11. Season with lemon zest, smoked paprika, salt and pepper and stir in the roasted sprouts.

  12. Sprinkle with chopped parsley and roasted walnuts.

*In flyer March 24 - 30, 2024
Recipe and photo credit: Lazy Cat Kitchen

Annah Kassen