Chicken stuffed with tomato and almond
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Time to make:
$4.43 per serve
(at time of publication)
Full ingredients list:
olive oil spray
1 bunch fresh coriander
2 tablespoons raw almonds
2 tablespoons chopped 97% fat-free semi-dried tomatoes
1 small red chilli, chopped
2 tablespoons lime juice
4 skinless chicken breast fillets
500g potatoes, washed, sliced
1 large tomato, finely chopped
pepper, to season
1/2 bunch watercress, chopped
1 avocado, diced
125g can corn kernels, drained
1/4 cup low-fat salad dressing
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Spray a large baking dish with oil. Process 1/2 bunch coriander, almonds, tomatoes, chilli and lime juice in a food processor until thick.
Step 2Spoon sauce into pocket cut in side of each chicken breast. Place chicken in baking dish and spray with oil. Bake for 20-25 minutes or until chicken is cooked through.
Step 3Microwave potatoes with 2 tablespoons of water on HIGH/100% for 4 minutes or until just tender. Drain and cool. Spray a non-stick frying pan with oil. Cook potatoes over a medium-low heat until golden brown. Add tomato and cook for 1 more minute. Season with pepper.
Step 4To make side salad, toss watercress, corn and avocado in a bowl. Add dressing just before serving.
Step 5Divide potatoes among 4 plates and top with a chicken fillet. Dress salad and serve.
Make it gluten free: Use gluten-free salad dressing
About this recipe
First published: November 2008