Apricot chicken with pumpkin pesto mash Recipe

 Apricot chicken with pumpkin pesto mash Recipe

 

    Ingredients

    40g dried apricots, finely chopped
    550g Kent pumpkin, peeled, deseeded, cut in 1cm-thick slices
    1 large coliban potato, peeled, cut into 1cm-thick slices
    2 teaspoons butter
    2 shallots, ends trimmed, thinly sliced
    80g baby spinach leaves
    Olive oil spray
    4 small (about 180g each) single chicken breast fillets
    1 1/2 tablespoons bought basil pesto
    Baby spinach leaves, extra, to serve
Apricot chicken with pumpkin pesto mash Recipe

    Method
    Notes

    Step 1

    Place the apricot in a small heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain.
    Step 2

    Cook the pumpkin and potato in a saucepan of boiling water for 10 minutes or until soft.
    Step 3

    Meanwhile, melt the butter in a non-stick frying pan over medium heat. Add the shallot and cook, stirring, for 1 minute or until soft. Add the spinach and cook, stirring, for 2 minutes or until the spinach wilts. Add the apricot to the spinach mixture and stir to combine. Season with salt and pepper.
    Step 4

    Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide the apricot mixture evenly among pockets. Season with salt and pepper.
    Step 5

    Spray a large non-stick frying pan with olive oil spray to grease. Heat over medium-high heat. Add the chicken and cook for 3 minutes each side or until cooked through. Thickly slice.
    Step 6

    Drain the pumpkin mixture and return to the pan. Place over medium heat and stir to remove excess moisture. Mash until smooth. Stir in the pesto. Season with salt and pepper.
    Step 7

    Divide the mash among serving plates. Top with the chicken. Serve with spinach.

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11/01/2015 09:58:00 PM