Stuffed Chicken Breast with Green Beans and Sweet Pumpkin

 When I wanted to spoil my mom, I used to prepare this dish for her, it was was her favourite! So, this is for her!

Ingredients: Serves 2-4, depends on apetite

4 Chicken fillets

2 Cloves of garlic, crushed

Half an onion, chopped

125g Mushrooms, chopped

Half of a red pepper, chopped

Olive oil

1 Sprig rosemary, finely chopped

250g Extra fine green beans

25g Roasted flaky almonds

75g Feta cheese

500g Diced pumpkin

1 Tablespoon treacle sugar

1 Tablespoon butter

1 Tablespoon boiling water

Salt and black pepper

                                                      

Method

Preheat oven to 180 degrees.

Step 1: Heat a teaspoon of olive oil in a frying pan. Add 1 clove of crushed garlic, fry for 1min, add the chopped onions. Cook for another 2-3min, add the red pepper and cook for 3 min. Add the mushrooms and rosemary, leave on the heat for 5-10min, until everything is cooked. Season with salt and pepper. Remove from heat.

If you are not going to cook the chicken immediately, let the filling cool down before you stuff the breasts.

Step 2: From the middle, slice the chicken breasts side ways to create a more open and flat piece. One at a time, place the breast on a peace of cling film, place another peace of cling film on top. (As shown in picture)

Step 3: With a meat tenderiser, flatten the breast to almost double its size.

Step 4: Remove the cling film, place  the breast on a chopping board. Place a hand full of the stuffing in the middle of the breast and roll. With toothpicks, close both ends to prevent the stuffing from falling out.

Step 5: Place the stuffed breasts in a baking dish, sprinkle the rest of the stuffing over. Drizzle with a little olive oil, season with salt and pepper. Cover with foil. This can be made in advanced and kept in fridge. If serving immediately, put in preheated oven for 30-45min, until cooked.



Step 6: While the breasts are in the oven; melt a table spoon of butter in a pot, add the pumkin, water and treacle suger. Cover with lid and cook for 20-30min, until cooked. Season with salt and pepper.

Step 7: While the pumpkin and chicken are cooking; heat a teaspoon of olive oil in a sauce pan, add 1 clove of crushed garlic, simmer for 1min, add the green beans. Leave on the heat for 15-20min, add the almonds and feta cheese. Season with salt and pepper.

Tip: I only give approx time frames, so it is extremely important to keep an eye on the food whilest cooking. Check occasionally whether the food is cooked.

Serve with Ina Paarman's mushroom sauce and a side salad.