2020-03-01 The Australian Womens Weekly Food

CHEESY-STUFFEDCHICKEN

WITHCRANBERRY

PREP+ COOKTIME 30 MINUTESSERVES 4

4 x 150gchickenbreastfillets

90gbriecheese,thinlysliced

300gbabyspinachleaves

⅓cup(100g)cranberrysauce

1 Cuta 2cmslitinthethickendofeach

ofthechickenbreastfillets.Carefully

pushtheknifethroughthemiddleofthe

Test

Kitchen

Notes

If you havetime,
freezethe stuffed
chickenfor 30 minutes
beforecooking.

SALMONPESTOPATTIES

PREP+ COOKTIME 20 MINUTES

(+REFRIGERATION)MAKES 12

2 cups(185g)driedinstant

mashedpotato

150grocket,cashewandparmesan

pestodip

415gcannedflakedsalmon,drained

1½cup(35g)Japanesebreadcrumbs

1 Combinemashedpotatowith2 cups

(500ml)boilingwaterina largebowl.

2 Reserve2 tablespoonspestodip.Stir

salmon,remainingpestodipand½cup

breadcrumbs;seasonto taste.Shapeinto

12 patties;refrigeratefor 30 minutes.

3 Placeremainingbreadcrumbsina

shallowdish.Addpatties;turntocoatin

breadcrumbs.Heatanoiledlargefrying

panovermediumheat;cookpatties

for3 minuteseachsideuntilbrowned

alloverandheatedthrough.

4 Servewithreserveddip.

fillet to make a pocket, without

cutting all the way through.

2 Push brie slices into pockets; secure

with toothpicks. Cook spinach in a

heated oiled frying pan, over medium−

high heat, stirring, until wilted; season.

Remove from pan; cover to keep warm.

3 Cook chicken in same heated pan

for about 5 minutes each side until

cooked through; remove from heat.

Cover chicken; stand for 5 minutes.

Serve with spinach and cranberry sauce.

“Add a few tablespoons

of olive oil to the

reserved pesto dip if you

prefer a drizzlier version

of the dip for serving

with the patties.”

Fran Abdallaoui, Editor, AWW Food

76 #THEWEEKLYEATS