Delectable Gluten-Free Irish Lunch: Stuffed Chicken Rolls with Creamy Colcannon and Roasted Vegetables

Allergens

None

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, roughly chopped
• 1 cup mushrooms, sliced
• 1/2 cup sun
• dried tomatoes, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 6 medium russet potatoes, peeled and quartered
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup milk
• 4 cups mixed vegetables (carrots, broccoli, cauliflower)
• Olive oil, for brushing
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add spinach, mushrooms, and sun dried tomatoes cook until softened, about 4 minutes. Season with salt and pepper, then remove from heat and let cool slightly.
3. With a sharp knife, cut a pocket into each chicken breast. Stuff the pockets with the spinach mixture and secure with toothpicks if needed.
4. In a large pot, bring water to a boil. Add potatoes and cook until fork tender, about 20 minutes. Drain and return to the pot.
5. In a separate pan, heat olive oil over medium heat. Add onions and garlic, cooking until softened and fragrant, about 3 minutes. Stir into the cooked potatoes along with milk and mash until smooth. Season with salt and pepper to taste.
6. In a large bowl, toss mixed vegetables in olive oil, seasoning with salt and pepper. Spread on a baking sheet and roast in the preheated oven for 20 25 minutes or until tender.
7. Bake the stuffed chicken breasts in the oven for 20 25 minutes or until cooked through. Remove toothpicks before serving.
8. Plate the Stuffed Chicken Rolls alongside the Creamy Colcannon and Roasted Vegetables. Garnish with fresh parsley.

Chef’s Insight

Feel free to experiment with different herbs and spices to suit your taste preferences.

Notes

Be sure to let the chicken rest for a few minutes before cutting into it.