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Herb-crumbed chicken with crushed carrots
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Herb-crumbed chicken with a modern twist ready in 20 minutes.
Ingredients:
  • 650g carrots, peeled, coarsely chopped
  • 10.00 gm butter
  • 80g baby spinach leaves
  • Olive oil spray
  • 75g (3/4 cup) dry stuffing mix
  • 4 small (about 180g each) single chicken breast fillets
  • 21.60 gm honey
  • 10.00 gm butter (extra)
  • Baby spinach leaves, extra, to serve
Instructions:
  • Simmer the carrot in boiling water until tender, about 10 minutes.
  • Melt butter in a non-stick pan over medium heat. Add spinach and cook for 2 minutes until wilted, then season with salt and pepper.
  • Spread stuffing mix on a plate. Coat both sides of the chicken with the mix, pressing gently. Season with salt and pepper.
  • Coat a large non-stick frying pan with olive oil spray. Heat over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden and cooked through. Slice the chicken thickly.
  • After draining, simmer the carrots in the pan to evaporate excess moisture. Mash them coarsely and mix in honey and extra butter for added flavor.
  • Spoon the carrot mixture onto serving plates, top with the chicken, and accompany with spinach.

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