Black olive and anchovy-stuffed chicken breast, sweet potato mash and wilted greens

Black olive and anchovy-stuffed chicken breast, sweet potato mash and wilted greens

By
From
Heart Disease
Serves
1

This is a lovely, strongly flavoured dish that is a dinner party favourite.

Ingredients

Quantity Ingredient
1 large skinless chicken breast
3 anchovy fillets
4 kalamata olives, sliced
1/2 sweet potato, peeled and chopped
1/2 tablespoon olive oil
low-sodium salt
freshly ground black pepper
handful curly kale
handful purple basil leaves, (optional)

Method

  1. Preheat the oven to 200°C.
  2. Slice a pocket into the chicken breast, cutting into the thickest part. Open up this pocket and add the anchovies and olives, then close and seal with cocktail sticks.
  3. Place on a baking sheet and bake at the top of the oven for 25 minutes.
  4. Meanwhile, place the sweet potato in a pan and cover with just-boiled water. Simmer for 15 minutes, until tender. Drain and mash with the oil, low-sodium salt and pepper. Keep warm until the chicken is ready.
  5. Five minutes before you’re ready to serve, cook the greens by lightly steaming them until they soften slightly and turn a brighter green. Serve with the chicken and sweet potato mash, sprinkled with purple basil (if using).

Note

  • Good source of beta carotene, magnesium and omega 3 fatty acids, as well as being low GI.
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