|Energy (Kcal) 614||31%|
|Energy (KJ) 2571|
|Saturated Fat 9.1g||45%|
|Total Sugars 3.2g||3%|
Preheat the oven according to the instructions on the packet. Put a baking tray in the oven to heat up for 5 minutes. Tip the frozen potatoes onto the tray and roast for 30-40 minutes until golden or according to the timings on the packet.
Mix the mushrooms, tomatoes, parsley and cheese together in a bowl and season well. Put the chicken breasts on a board and slice about two-thirds through the middle horizontally. Open each out and spoon half of the mushroom mixture onto each. Flip the chicken over onto the top and drizzle over the oil and season well. Transfer to the tray and roast for 20-25 minutes.
Bring a small pan of cold salted water to the boil and add the green beans. Cover and cook for 3-4 minutes until tender. Drain well, return to the pan and add the butter. Season well.
Crush the potatoes lightly, then divide between the two plates, along with the green beans then place a stuffed chicken breast onto each, too, and serve.
300g Frozen Roast Potatoes
4 chestnut mushrooms, sliced
4 sundried tomatoes, marinated in oil, chopped
1 tbsp freshly chopped parsley, plus extra to serve
30g cheddar or gruyère cheese
Salt and freshly ground black pepper
2 chicken breasts
1 tsp olive oil
150g green beans
A knob of butter
Korean Kimchi potato slaw on sourdough toast, topped with a fried egg
Enjoy a taste of Korea with this healthy Kimchi potato slaw. Paired with toasted sourdough and a runny fried egg, this dish is perfect for any occasion!
Tuscan potatoes and chicken recipe
A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
Source of FIBRE
Source of POTASSIUM
A hearty stew, coming in at under 350 calories, with garlic, paprika and olives.
This campaign was originally produced in the framework of a programme co-financed by the European Union