|Sat Fat 1.0g||5%|
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.
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
2 cooked chicken breasts, finely torn
3 tbsp fresh parsley, finely chopped
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
Spiralizing a potato makes is quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!
Creamy Cider Pork Chops with Sautéed Rosemary Potatoes
Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sauteed rosemary potatoes for a fabulous mid-week meal.