Ingredients
350 g pkg. Marcangelo Chicken Breasts with Spinach and Feta
Roasted Garlic Aioli
3 cloves garlic, peeled
¼ cup mayonnaise
1 tsp. freshly squeezed lemon juice
¼ tsp. kosher salt
1 Tbsp. fresh thyme leaves or chives, chopped
2 medium Yukon Gold potatoes
3 Tbsp. clarified butter or ghee, melted
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 cups green beans, trimmed
Cooking Instructions
Preheat the oven to 425°F.
Remove the Chicken Breasts with Spinach and Feta from packaging and place on a small foil-lined baking sheet. Lightly brush the top of the chicken with olive oil. Pop the 3 cloves of garlic (for the roasted garlic aioli) onto a small piece of foil, drizzle with a little bit of olive oil and then fold together the edges to create a sealed pouch with the garlic inside. Place it on the baking sheet with the chicken and bake for 25 to 30 minutes or until the internal temperature of the chicken reaches 165°F. The garlic will probably be ready at the 22 to 25 minute mark.
Carefully remove the garlic from the foil and place on a cutting board. It should be very tender and pale golden. Spread it into a paste with the back of a knife and allow to cool for a few minutes. In a small bowl, stir it into the mayonnaise along with the lemon juice, kosher salt and thyme or chives.
To prepare the rosti, peel the Yukon Gold potatoes and using the large holes on a box grater coarsely grate into a bowl. Using your hands (or a clean tea towel if you prefer) squeeze out as much water from the potatoes as you can. Two or three good squeezes and the grated potatoes should feel lighter and dryer. Transfer the grated potatoes to a clean bowl and stir in 1 Tbsp. of the clarified butter, salt and pepper.
Heat a large non-stick skillet over medium heat (depending on the size of your skillet you may need to use two skillets or do in batches). When hot, add 1 Tbsp. of the clarified butter and make 4 mounds with the grated potato about ½“ thick. Don’t pat them down or worry about stray edges - just let them cook for 5 or 6 minutes until the undersides and edges are crispy and golden. Flip them over with a large spatula, adding remaining butter to the skillet as required and cook for another 5 minutes, adjusting the heat as necessary so the potatoes continue to cook but do not burn.
Drop the green beans into a pot of boiling salted water and cook until bright green and tender crisp, about 2 minutes. Drain and keep warm.
When the chicken is ready remove string and slice into thick slices. To serve, place two rosti on each plate, top with slices of Spinach and Feta Stuffed Chicken, divide up the green beans and dollop with roasted garlic aioli.