Chicken, Spinach and Mushroom Jacket

Prep in:
10 mins
Cook in:
40 mins
Serves:
4
Per Serving %RI
KCAL 389 19%
Fat 6.7g 9%
Sat Fat 1.0g 5%
Sugar 5.9g 7%
Salt 0.3g

Heat oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 minutes. Turn the potatoes over and microwave for a further 4 minutes. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 30-40 minutes until the skin is crisp and the flesh is soft.

Heat the remaining oil in a large non-stick frying pan over a medium heat and fry the onion for 5 minutes until soft. Add the garlic and mushrooms and cook for a further 6-8 minutes until soft and golden.

Stir through the spinach, torn chicken and ¾ of the parsley and cook for 3-4 minutes until the spinach wilts and the chicken heats through.

Remove the potatoes from the oven. Make a cross in each potato and split open slightly. Spoon over the chicken, spinach and mushroom mixture and serve immediately.

Ingredients

4 medium Rooster potatoes (approx 350g)

1 ½ tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

250g chestnut mushrooms, sliced

200g spinach

2 cooked chicken breasts, finely torn

3 tbsp fresh parsley, finely chopped

4 medium Rooster potatoes (approx 350g) 1 ½ tbsp olive oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 250g chestnut mushrooms, sliced 200g spinach 2 cooked chicken breasts, finely torn 3 tbsp fresh parsley, finely chopped

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