Marry Me Chicken & Spinach Jacket Potato

75 mins
Serves 2
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Directions

  1. 1Heat oven to 180°C.
  2. 2Heat oven to 180°C.
  3. 3Heat oven to 180°C.
  4. 4Pierce potatoes all over.
  5. 5Pierce potatoes all over.
  6. 6Pierce potatoes all over.
  7. 7Brush potatoes with olive oil and sprinkle with sea salt.
  8. 8Brush potatoes with olive oil and sprinkle with sea salt.
  9. 9Brush potatoes with olive oil and sprinkle with sea salt.
  10. 10Wrap potatoes in foil and bake for 50–60 minutes.
  11. 11Wrap potatoes in foil and bake for 50–60 minutes.
  12. 12Wrap potatoes in foil and bake for 50–60 minutes.
  13. 13Remove foil for the last 15 minutes so the skins crisp.
  14. 14Remove foil for the last 15 minutes so the skins crisp.
  15. 15Remove foil for the last 15 minutes so the skins crisp.
  16. 16Season chicken with adobo, Italian herbs and garlic.
  17. 17Season chicken with adobo, Italian herbs and garlic.
  18. 18Season chicken with adobo, Italian herbs and garlic.
  19. 19Heat butter in a pan and sear chicken 3–4 minutes per side until golden.
  20. 20Heat butter in a pan and sear chicken 3–4 minutes per side until golden.
  21. 21Heat butter in a pan and sear chicken 3–4 minutes per side until golden.
  22. 22Transfer chicken to oven for 5–7 minutes until cooked through.
  23. 23Transfer chicken to oven for 5–7 minutes until cooked through.
  24. 24Transfer chicken to oven for 5–7 minutes until cooked through.
  25. 25Rest chicken, then slice.
  26. 26Rest chicken, then slice.
  27. 27Rest chicken, then slice.
  28. 28Using the same pan, melt remaining butter.
  29. 29Using the same pan, melt remaining butter.
  30. 30Using the same pan, melt remaining butter.
  31. 31Add shallot and sauté 2–3 minutes until soft.
  32. 32Add shallot and sauté 2–3 minutes until soft.
  33. 33Add shallot and sauté 2–3 minutes until soft.
  34. 34Stir in pesto, tomato purée, sun-dried tomatoes, Cajun seasoning, salt, pepper and Parmesan.
  35. 35Stir in pesto, tomato purée, sun-dried tomatoes, Cajun seasoning, salt, pepper and Parmesan.
  36. 36Stir in pesto, tomato purée, sun-dried tomatoes, Cajun seasoning, salt, pepper and Parmesan.
  37. 37Pour in cream and simmer gently until thick and glossy.
  38. 38Pour in cream and simmer gently until thick and glossy.
  39. 39Pour in cream and simmer gently until thick and glossy.
  40. 40Fold through spinach until wilted.
  41. 41Fold through spinach until wilted.
  42. 42Fold through spinach until wilted.
  43. 43Slice open potatoes, fluff the inside and mash with garlic butter.
  44. 44Slice open potatoes, fluff the inside and mash with garlic butter.
  45. 45Slice open potatoes, fluff the inside and mash with garlic butter.
  46. 46Top with sliced chicken.
  47. 47Top with sliced chicken.
  48. 48Top with sliced chicken.
  49. 49Spoon over the creamy sauce.
  50. 50Spoon over the creamy sauce.
  51. 51Spoon over the creamy sauce.
  52. 52Finish with extra Parmesan and parsley.
  53. 53Finish with extra Parmesan and parsley.
  54. 54Finish with extra Parmesan and parsley.
  55. 55Serve hot.
  56. 56Serve hot.
  57. 57Serve hot.

Ingredients

  • 2 large red baking potatoes
  • 2 large red baking potatoes
  • 2 large red baking potatoes
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 2 tbsp garlic butter
  • 2 tbsp garlic butter
  • 2 tbsp garlic butter
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 1 tbsp adobo seasoning
  • 1 tbsp adobo seasoning
  • 1 tbsp adobo seasoning
  • 1 tbsp Italian herbs
  • 1 tbsp Italian herbs
  • 1 tbsp Italian herbs
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 shallot (or ½ white onion), finely chopped
  • 1 shallot (or ½ white onion), finely chopped
  • 1 shallot (or ½ white onion), finely chopped
  • 1 tsp sun-dried tomato pesto
  • 1 tsp sun-dried tomato pesto
  • 1 tsp sun-dried tomato pesto
  • 1 tsp tomato purée
  • 1 tsp tomato purée
  • 1 tsp tomato purée
  • 0.25 cup sun-dried tomatoes, chopped
  • 0.25 cup sun-dried tomatoes, chopped
  • 0.25 cup sun-dried tomatoes, chopped
  • 0.5 tsp Cajun seasoning
  • 0.5 tsp Cajun seasoning
  • 0.5 tsp Cajun seasoning
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 cup grated Parmesan
  • 0.25 cup grated Parmesan
  • 0.25 cup grated Parmesan
  • 1 cup double cream
  • 1 cup double cream
  • 1 cup double cream
  • 1 cup spinach
  • 1 cup spinach
  • 1 cup spinach
  • Chopped parsley
  • Chopped parsley
  • Chopped parsley

Equipment

ovenfoilpan

Tips

  • Remove foil for the last 15 minutes so the skins crisp.
  • Rest chicken, then slice.
  • Simmer sauce gently until thick and glossy.
  • Fold through spinach until wilted.
  • Fluff the inside of potatoes and mash with garlic butter.