cooking with love
This cheesy chicken, rice and green veggie bake is such a comforting dish that the children can’t get enough of. This recipe is a must have in your emergency cookbook for those rush-rush days.
I usually make this with only broccoli but I had some green beans and just couldn’t resist putting them in as well.
The Mediterranean Diet prescribes plenty of fish and less meat. This baby kingklip recipe is gluten free, sugar free, super low carb and super high in nutrition.
It also tastes divine, especially made with baby kingklip, takes only 30 minutes to make and it’s so very easy!
Browsing around my local Food Lover’s Market for fish, I wanted something other than Hake. I noticed that 500g Hake fillets were R70 and 500g Kingklip portions were R140. Then I spotted the Baby Kingklip at R89 for 800 grams and thought this was quite a good deal. Something different and for a great price relative to their fully grown kin.
Anyway, on to the recipe!
Even the little spinach critics in our house loved this! Creamy spinach in juicy chicken breast, served with fluffy sautéed potatoes and broccoli (just because I felt like lots of green stuff).
Switch oven on to bake at 230 degrees C.
Peel and dice 6 potatoes, place into a large pan with a pinch or two of salt, cover with water and boil for 5 minutes. Drain, shake them onto a tray lined with kitchen paper and leave to cool.
Cook 2 cups of frozen spinach in the microwave as per packet instructions (or boil in a pot – with microwave cooking there is just less water to squeeze out of the cooked spinach). Empty cooked spinach into a bowl and mix in 1 cup feta cheese and 1 cup cream cheese, 2 teaspoons crushed garlic, salt and pepper.
Lay 4-6 large chicken breasts flat on a glass cutting board. Cut a pocket into the thick side of the breast. Try not to cut right through to the other side.
Use a spoon to divide the filling and stuff into the chicken breast pocket. Season with some more salt and pepper.
Heat some olive oil in an oven proof pan over medium-high temp, then add stuffed chicken breasts, on the flat side and fry for 5 minutes then turn over. Next, place the pan into the oven and bake for 10 minutes. Once in the oven, steam broccoli florets.
Heat another glug of olive oil in a large non-stick pan, on medium high heat. Add potatoes in a single layer and let them sizzle but don’t stir until they start to brown underneath. Turn 2-3 times in a total of 8 minutes cooking time, so that they are nicely browned all over. I didn’t use a non-stick pan and mine became delicious fluffy potato squares. Still good but not quite what I was going for! Drain on kitchen paper and season with ground salt.
Check chicken – add an extra 2-5 minutes cooking time if your chicken breasts are super thick. If you poke the chicken with a fork and juices run clear, it is cooked.