Spinach and tomato chicken with pumpkin mash
SmartPoints® value per serving
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.