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Brie-Stuffed Chicken with a Crunchy Sweet Potato Mash

Chicken breast stuffed with Brie and basil, served alongside a buttery cashew sweet potato mash and blanched mangetout.

ChickenDinnerHigh ProteinGluten FreeSweet PotatoBrie

Estimated Nutrition

Per Serving Total
Calories 785.4 kcals 785.4 kcals
Carbohydrates 29.6 grams 29.6 grams
Fat 54.8 grams 54.8 grams
Protein 45.2 grams 45.2 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Brie
Sliced
15
g
Butter
Meat
1
piece
Chicken Breast
Large
NutsSeeds
4
piece
Basil
Fresh leaves
1
pinch
Sea Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
25
g
Cashew Nuts
Unsalted, chopped
1
piece
Basil
Fresh leaves for garnish
OilsFats
5
ml
Olive Oil
For the chicken
15
ml
Olive Oil
For the mash
5
ml
Olive Oil
For dressing mangetout
Vegetables
0.5
piece
Sweet Potato
Boiled until cooked through
50
g
Mangetout
Blanched

Steps

  • Preheat the oven to 220°C.
  • Cut a pocket into the chicken breast and stuff with Brie and basil before seasoning.
  • Sear the chicken in a hot ovenproof pan for two minutes per side until golden.
  • Roast the chicken in the oven for 15 to 20 minutes until thoroughly cooked.
  • Mash the cooked sweet potato with oil and butter, then stir in the chopped cashews.
  • Toss the blanched mangetout in oil and plate with the chicken, mash, and basil garnish.