- 2 chicken breasts
- 1 ATLAS roast capsicum dip
- 1 parmesan piece
- 1 tomato
- 1 Dutch cream potatoes
- 1 zucchini
- 1 Tuscan kale bunch
- 1 brown onion
- 1 sage bunch*
Pantry staples: Cooking oil, salt, pepper
Allergens: Dairy, onion, tree nuts (pine nut)
Specialised equipment: Lined baking tray, grater, sieve
Chef's note: Originating from Tuscany in Italy, Tuscan kale is known as cavolo nero in Italian which means ‘black cabbage’. Other names it can be called include dinosaur kale due to its scaled bumpy appearance.
* Sage is to be split across other dishes so please read each recipe carefully.
1. Prepare the potatoes
Always read the recipe in full before you begin. Preheat the oven to 180C fan forced. Bring a saucepan of water to the boil. Wash the vegetables. Cut the potato into 3cm pieces. Add the potatoes to the boiling water and cook for 10 minutes or until the edges soften. Strain and return to the saucepan until required.
2. Prepare the remaining ingredients
Meanwhile, finely dice the tomato and onion. Cut the zucchini into 1cm thick pieces. Thinly slice 2 teaspoons of sage leaves* per person. Grate the parmesan cheese. Remove the tough stems of the kale and cut the leaves into small pieces.
3. Stuff the chicken
Combine the onion, tomato and sage leaves. Slice about a 5mm deep line beginning from the top part of the chicken breast, through the skin, and place on a lined baking tray. Stuff with the tomato, onion and sage mixture. Season with salt and pepper.
4. Cook the chicken
Lightly oil the parboiled potatoes and place them around the chicken on the lined baking tray. If this doesn’t fit all the potatoes, place them on a new lined baking tray. Cook the chicken and potatoes in the oven for 15 minutes.
5. Add the parmesan and zucchini
Remove the chicken from the oven and top with the parmesan cheese. Add the zucchini to the baking tray and continue cooking the chicken, potatoes and zucchini for 10 minutes or until the chicken is cooked through and the cheese has melted. Season the potatoes and zucchini to taste.
6. Cook the kale
Heat a splash of oil in a frying pan over high heat. Add the kale and cook for 2 minutes, stirring regularly, or until lightly browned.
7. To serve
Divide the stuffed chicken, potatoes, zucchini and kale between serving plates. Serve with the roast capsicum dip.