|Energy (Kcal) 389||19%|
|Saturated Fat 1.0g||5%|
|Total Sugars 5.9g||7%|
Heat oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 minutes. Turn the potatoes over and microwave for a further 4 minutes. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 30-40 minutes until the skin is crisp and the flesh is soft.
Heat the remaining oil in a large non-stick frying pan over a medium heat and fry the onion for 5 minutes until soft. Add the garlic and mushrooms and cook for a further 6-8 minutes until soft and golden.
Stir through the spinach, torn chicken and ¾ of the parsley and cook for 3-4 minutes until the spinach wilts and the chicken heats through.
Remove the potatoes from the oven. Make a cross in each potato and split open slightly. Spoon over the chicken, spinach and mushroom mixture and serve immediately.
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1 ½ tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
250g chestnut mushrooms, sliced
2 cooked chicken breasts, finely torn
3 tbsp fresh parsley, finely chopped
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
This dish is a great recipe for those looking for an easy and healthy dinner to make. The added lime helps give this dish a fresh kick!
This campaign was originally produced in the framework of a programme co-financed by the European Union