Thyme Stuffed Chicken 2

THYME-STUFFED CHICKEN, BUTTERNUT AND SPINACH WITH MUSHROOM SAUCE

SERVES 4-5
READY IN: 40 MINUTES
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES

CHICKEN
4 boneless chicken breasts (skin on)
3 cloves garlic, minced
2 tablespoons chopped
fresh thyme leaves
30g softened butter

BUTTERNUT AND SPINACH
800-900g butternut (skin on), cut in half lengthways and cut into 1 cm-thick slices
1 ½ tablespoons maple syrup or runny honey
1 tablespoon olive oil
4-5 cups baby spinach leaves or chopped spinach

MUSHROOM SAUCE
¼ cup white wine
1 tablespoon olive oil
1 onion, diced
250g button mushrooms, stalks removed and quartered
1 tablespoon soy sauce
½ cup cream
juice of ½ lemon

PREHEAT oven to 200°C. Line an oven tray with baking paper.

1 Pat chicken dry with paper towels. Mix garlic, thyme and
butter together. Divide flavoured butter into four and push
under the skin of each chicken breast, distributing the butter
evenly by squishing it around with your fingers.

2 Season chicken breasts with salt. Heat a drizzle of oil in
a large fry-pan on medium heat. Add chicken, skin-side down,
and cook for 3 minutes or until skin is golden brown.
Flip breasts over and transfer to a roasting dish (but don't
wash the pan).

3 Lay butternut pieces on prepared oven tray and drizzle
over maple syrup or honey and olive oil. Season with salt
and pepper. Roast chicken and butternut in oven for about
25 minutes or until chicken is cooked through (when the
juices from the chicken run clear when pierced with a knife)
and butternut is soft and slightly caramelised. Remove
chicken from oven and leave to rest in roasting dish while
you make the sauce.

4 Place the same fry-pan you cooked the chicken in back on
medium heat. Add wine to hot pan and use a wooden spoon
to rub the bottom of the pan to release pan brownings into
the liquid while the wine bubbles away. Add olive oil and cook
onion until soft, 3-4 minutes. Add mushrooms and cook for
a further 2-3 minutes. Add soy sauce, cream and lemon juice.
Simmer sauce for 2-3 minutes until slightly thickened
(it will thicken more as it cools).

5 Wash spinach and shake off excess water. Scatter spinach
on top of butternut and return to oven until spinach has
wilted, 2-3 minutes.

TO SERVE divide butternut and spinach between plates,
top with a chicken breast and spoon over sauce.

ENERGY 2241kJ (534kcal)
CARBOHYDRATE 27.1g
PROTEIN 41.8g
FAT	 26.6g

Medium Time | Gluten Free – use gluten free soy sauce

THYME-STUFFED CHICKEN, BUTTERNUT AND SPINACH WITH MUSHROOM SAUCE

SERVES 4-5
READY IN: 40 MINUTES
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES

CHICKEN
4 boneless chicken breasts (skin on)
3 cloves garlic, minced
2 tablespoons chopped
fresh thyme leaves
30g softened butter

BUTTERNUT AND SPINACH
800-900g butternut (skin on), cut in half lengthways and cut into 1 cm-thick slices
1 ½ tablespoons maple syrup or runny honey
1 tablespoon olive oil
4-5 cups baby spinach leaves or chopped spinach

MUSHROOM SAUCE
¼ cup white wine
1 tablespoon olive oil
1 onion, diced
250g button mushrooms, stalks removed and quartered
1 tablespoon soy sauce
½ cup cream
juice of ½ lemon

PREHEAT oven to 200°C. Line an oven tray with baking paper.

1 Pat chicken dry with paper towels. Mix garlic, thyme and
butter together. Divide flavoured butter into four and push
under the skin of each chicken breast, distributing the butter
evenly by squishing it around with your fingers.

2 Season chicken breasts with salt. Heat a drizzle of oil in
a large fry-pan on medium heat. Add chicken, skin-side down,
and cook for 3 minutes or until skin is golden brown.
Flip breasts over and transfer to a roasting dish (but don’t
wash the pan).

3 Lay butternut pieces on prepared oven tray and drizzle
over maple syrup or honey and olive oil. Season with salt
and pepper. Roast chicken and butternut in oven for about
25 minutes or until chicken is cooked through (when the
juices from the chicken run clear when pierced with a knife)
and butternut is soft and slightly caramelised. Remove
chicken from oven and leave to rest in roasting dish while
you make the sauce.

4 Place the same fry-pan you cooked the chicken in back on
medium heat. Add wine to hot pan and use a wooden spoon
to rub the bottom of the pan to release pan brownings into
the liquid while the wine bubbles away. Add olive oil and cook
onion until soft, 3-4 minutes. Add mushrooms and cook for
a further 2-3 minutes. Add soy sauce, cream and lemon juice.
Simmer sauce for 2-3 minutes until slightly thickened
(it will thicken more as it cools).

5 Wash spinach and shake off excess water. Scatter spinach
on top of butternut and return to oven until spinach has
wilted, 2-3 minutes.

TO SERVE divide butternut and spinach between plates,
top with a chicken breast and spoon over sauce.

ENERGY 2241kJ (534kcal)
CARBOHYDRATE 27.1g
PROTEIN 41.8g
FAT 26.6g

Medium Time | Gluten Free – use gluten free soy sauce

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