Spinach and tomato chicken with pumpkin mash
This method of cooking chicken makes it softer and not dry as it becomes infused with the flavour of spinach and tomato. Serve with mashed pumpkin for a great change from traditional potato mash.
Baby spinach leaves
5 cup(s), (150g)
Skinless chicken breast
500 g, fat trimmed
⅓ cup(s), (20g)
800 g, chopped
2 tbs, finely chopped
- Place spinach and 1 tablespoon water in a large non-stick frying pan over high heat. Cook, tossing, for 2–3 minutes or until wilted. Set aside to cool. Using your hands, squeeze out as much liquid as possible. Finely chop.
- Using a large sharp knife, cut chicken fillets in half horizontally. Place a piece of chicken between 2 sheets of baking paper. Using a rolling pin, gently pound until chicken is 1cm thick. Repeat with remaining chicken. Spread one-quarter of the chopped spinach and tomatoes over each piece of chicken and roll lengthways to enclose filling. Tightly wrap each roll in plastic wrap. Twist and tie a knot at each end to seal.
- Bring a deep frying pan of water to a simmer over medium heat. Reduce heat to barely simmering and add chicken rolls. Poach, turning occasionally, for 10 minutes or until cooked through. Drain and set aside for 5 minutes to cool slightly. Remove plastic wrap from chicken and thickly slice.
- Meanwhile, boil, steam or microwave pumpkin and broccolini, separately, until tender. Mash pumpkin in a large bowl with buttermilk and chives. Season with salt and freshly ground black pepper.
- Top mash with chicken and serve with broccolini drizzled with oil.
TIP: Use a piece of paper towel to blot excess moisture from the tomatoes so the filling is not too wet and to remove any traces of oil.