One Pan Roasted Chicken, with Sun Dried Tomato Stuffing and Butterbean Casserole
By Morrisons
Published on 14 May 2021
This is a delicious one pot dish that works perfectly as an easy mid-week supper.Time and servings
1 hr 15 minsTotal time
2Servings
30 minsPrep time
45 minsCooking time
Ingredients
- 100 g of sun-dried tomatoes
- 75 g of kerrygold salted butter, (25g for stuffing and 50g for casserole)
- 1 tin of butterbeans, not drained
- 2 red peppers, sliced
- 50 g of breadcrumbs
- 1 dash of rapeseed oil
- 1 onion, finely sliced
- 1 tin of chopped tomatoes
- 1 egg
- 2 chicken breast
- 1 bunch of asparagus
- 2 clove of garlic, chopped (1 clove for stuffing and 1 for casserole)
Method
Step 1
Pre heat the oven to 180c.Step 2
Firstly, lay the chicken breasts on a chopping board upside down to expose the underside. Using a sharp knife, carefully make a slit ready for the stuffing.Step 3
In a blender or food processor, add all the stuffing ingredients and blend until just smooth. Spoon this into the slits in the chicken and fold the meat over neatly underneath. The stuffing will set as it cooks, so it doesn’t have to be really tight. Now, allow the chicken to sit on the chopping board whilst you prepare the broth.Step 4
In an oven proof pan, add the rapeseed oil and Kerrygold butter. Then, add the onion and soften.Step 5
Next, add the garlic, chopped tomatoes, butter beans, asparagus and the peppers. Stir well.Step 6
Sit the chicken breast on top of the broth and push them into the sauce gently.Step 7
Pop this into the oven for 45 minutes, until the chicken is cooked and the sauce is bubbling. Serve with some wilted greens and crusty bread.