Chicken, spinach and mushroom jacket potato

Preparation time : 10 mins Cooking time : 40 mins Servings : 4
Ingredients
  • 4 medium potatoes - cooked
  • 22 ml olive oil
  • salt and freshly grounded black pepper - to taste
  • 1 large onion - finely chopped
  • 2 cloves garlic - finely chopped
  • 250 g portabellini mushrooms - sliced
  • 200 g spinach - chopped
  • 2 chicken breasts - cooked and finely torn
  • 45 ml fresh flat-leaf parsley - chopped
Method

Preheat the oven to 200°C. Line a baking tray with baking paper.

Put the potatoes on the prepared tray and brush with 5ml (1tsp) of the oil. Season and bake until the skin is crisp and the flesh is soft, about 30 mins.

Heat the remaining oil in a large non-stick frying pan and over medium heat sauté the onion until soft for about 2 mins. 

Stir in the garlic and mushrooms and cook for until soft and golden, for a further 5 mins.

Add the spinach, chicken, 30ml (2tbsp) of the parsley and cook until the spinach has wilted and the chicken has heated through, for about 4 mins. 

Remove the potatoes from the oven, make a cross and split open slightly. Spoon the chicken mixture over the potato and serve while still hot. 


ALSO TRY:  

Tuna and courgette sweet potato pocket

00:05 Wash the sweet potato and then prick the skin all over with a fork, microwave on High for 5 minutes, turning halfway. Check to see if cooked through by piercing it with a fork. Drain the tin of tuna and decant into a mixing bowl, roughly grate the courgette/baby marrow and add to the tuna.