Chicken, spinach and mushroom jacket potato

4 servings Prep: 10 mins, Cooking: 40 mins
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By Food24 April 16 2018
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Ingredients (8)

4 medium potatoes — cooked
salt and freshly grounded black pepper - to taste
1 onion — large, finely chopped
2 garlic — cloves, 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
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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.



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.

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