Marry Me Chicken & Spinach Jacket Potato
Directions
- 1Heat oven to 180°C.
- 2Pierce potatoes all over.
- 3Brush potatoes with olive oil and sprinkle with sea salt.
- 4Wrap potatoes in foil and bake for 50–60 minutes.
- 5Remove foil for the last 15 minutes so the skins crisp.
- 6Season chicken with adobo, Italian herbs and garlic.
- 7Heat butter in a pan and sear chicken 3–4 minutes per side until golden.
- 8Transfer chicken to oven for 5–7 minutes until cooked through.
- 9Rest chicken, then slice.
- 10Using the same pan, melt remaining butter.
- 11Add shallot and sauté 2–3 minutes until soft.
- 12Stir in pesto, tomato purée, sun-dried tomatoes, Cajun seasoning, salt, pepper and Parmesan.
- 13Pour in cream and simmer gently until thick and glossy.
- 14Fold through spinach until wilted.
- 15Slice open potatoes, fluff the inside and mash with garlic butter.
- 16Top with sliced chicken.
- 17Spoon over the creamy sauce.
- 18Finish with extra Parmesan and parsley.
- 19Serve hot.
Ingredients
- 2 large red baking potatoes
- 2 tsp olive oil
- 0.5 tsp sea salt
- 2 tbsp garlic butter
- 2 chicken breasts
- 1 tbsp adobo seasoning
- 1 tbsp Italian herbs
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tbsp butter
- 1 shallot (or ½ white onion), finely chopped
- 1 tsp sun-dried tomato pesto
- 1 tsp tomato purée
- 0.25 cup sun-dried tomatoes, chopped
- 0.5 tsp Cajun seasoning
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.25 cup grated Parmesan
- 1 cup double cream
- 1 cup spinach
- 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.
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