Stuffed Chicken Parmesan, With Home Made Potato Wed

Name: Stuffed Chicken Parmesan, With Home Made Potato Wedges And SautéEd Spinach And Capsicum With Feta.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken fillets natural; 2 large potatoes sliced into wedges; 1 red capsicum sliced and sauteed; spinach leaves sauteed; pine nuts toasted and sauteed; cheese Tasty, 2 cups; 2 spring onion stalks; 1 mushroom thinly sliced; herbs Mixed; feta cheese crumbled; paprika powder; sour cream to serve; sweet chilli sauce to serve; pasta sauce 2 cups; pesto 3 tablespoons; minced garlic 2 tablespoons

Servings: persons

2 chicken fillets natural
2 large potatoes sliced into wedges
1 red capsicum sliced and sauteed
spinach leaves sauteed
pine nuts toasted and sauteed
cheese Tasty, 2 cups
2 spring onion stalks
1 mushroom thinly sliced
herbs Mixed
feta cheese crumbled
paprika powder
sour cream to serve
sweet chilli sauce to serve
pasta sauce 2 cups
pesto 3 tablespoons
minced garlic 2 tablespoons

1
Preheat oven to 210 degrees Celsius
2
Mix together the pasta sauce, 3 tablespoons of pesto, two tablespoons of garlic, sliced mushroom and a decent sprinkle of mixed herbs. Stir in a saucepan over medium heat to thicken
3
Slice along the middle of the front of the chicken fillets, to form a pocket
4
Open the pockets of the fillets and stuff with the prepared sauce
5
Wrap the chicken fillets in foil to keep from drying out and put them in the preheated oven for 15 minutes
6
While the chicken is in the oven cut the potatoes into wedges (in half and then half each side again) each potato should make 8 wedges
7
In a bowl mix the potatoes around in 3 tablespoons of oil, then season with paprika powder
8
Spread the wedges across a baking tray and pop in the oven for 15 minutes, turn over, and cook for an extra 15 minutes
9
Remove from the chicken fillets from the oven and remove the foil. Coat the top of the chicken with the grated tasty cheese and sprinkle with herbs. Without the foil, cook for an extra 15 minutes
10
In a small pan, splash in some extra virgin olive oil and individually saute the capsicum, spinach leaves, pine nuts and spinach. (this is a very quick process so try not to leave the sauteing alone)
11
Remove the Chicken fillets and the potato wedges from the oven, and put them on a plate to serve, along with the sauteed items
12
Season with feta cheese
13
Serve with sour cream and sweet chilli sauce

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 chicken fillets natural, 2 large potatoes sliced into wedges, 1 red capsicum sliced and sauteed, spinach leaves sauteed, and more.

Yes, Stuffed Chicken Parmesan, With Home Made Potato Wedges And SautéEd Spinach And Capsicum With Feta. falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chicken Parmesan, With Home Made Potato Wedges And SautéEd Spinach And Capsicum With Feta.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions