When cooked to crispy perfection, nothing quite beats potato skins. Top them with shredded chicken and a herbed Greek yoghurt for a winning meal.

SERVES 4 // COOK TIME ± 40 mins

INGREDIENTS
3 potatoes, baked
½ cup vegetable oil
Salt and pepper
400g chicken breasts
1 tbsp butter
1 tsp ground cumin
2 tbsp lemon juice
2 onions, peeled and finely sliced
Flour, for dusting
75 ml Greek yoghurt
1 spring onion, sliced, plus extra to garnish
1 tsp chopped parsley

METHOD
1. Preheat oven to 100°C.
2. Slice open the baked potatoes and spoon out the flesh, leaving only a shell. Cut into wedges, brush with 1 tablespoon of the oil and season. Bake for 15 minutes, or until golden and crispy.
3. Heat 2 tablespoons of the oil in a large pot over medium heat and fry the chicken breasts for 5 minutes, until golden. Add the butter, cumin and half the lemon juice, and toss to coat. Season. Remove from the pan and shred with two forks.
4. Heat the remaining oil in a pot over high heat. Dust the onion slices in flour, and season. Shallow-fry in the hot oil until golden and crispy. Remove and drain on paper towel.
5. For the tangy dip, mix together the yoghurt, spring onion, parsley and the rest of the lemon juice in a bowl, and season.
6. Garnish the chicken with spring onion and serve with potato skins, crispy onions and dip.

Quick tip: Use the leftover potato for mash!

Our Chicken carnitas and cauli-rice burrito bowl is not for the faint hearted, but all the prep effort will be more than worth it. Trust us.

The post Potato skins with chicken, crispy onions and tangy dip appeared first on MyKitchen.

Introducing the Love Birds from Timamoon Lodge. Featuring stuffed chicken breasts with cheese, strawberries and red pepper, this recipe by chef Kelly Hammond is the ideal date night treat.

SERVES 2 // COOKING TIME 40 min

INGREDIENTS
For the stuffed chicken breasts
3 tbsp finely chopped basil
3 tbsp crumbled feta
2 tbsp finely chopped red pepper
2 tbsp plain cream cheese
¼ cup chopped strawberries
2 skinless chicken breasts
For the basil sauce
½ cup cream
2 tbsp basil pesto
For the salsa
¼ tomato
¼ cup chopped strawberries
2 tbsp finely chopped red onion
¼ jalapeño, seeded and chopped
¼ avocado, chopped
1 tbsp olive oil
¼ tsp lemon juice

METHOD
For the stuffed chicken breasts
1. Mix together all the ingredients, except the chicken, and season well with salt and pepper to taste.
2. Cut a horizontal slit through the thickest part of each chicken breast to make a pocket. Use the stuffing mixture to stuff the chicken breasts. Press closed and secure with toothpicks.
3. Sprinkle the chicken with salt and pepper and refrigerate.
For the basil sauce
1. Add the cream and pesto to a pot over medium heat. Stir continuously until thickened.
For the salsa
1. Toss the tomato, strawberries, red onion, jalapeño and avo together. Add the olive oil, lemon juice and then season to taste.
To assemble
1. Preheat oven to 200°C.
2. Heat some oil in an oven-proof pan over medium-high heat. Add the chicken and cook for 4 minutes on one side.
3. Flip the chicken breasts and transfer to the oven for about 8 minutes, until cooked. Allow to rest for 5 minutes.
4. Remove the toothpicks and slice the chicken breasts. Drizzle with the pan juices and serve with the pesto sauce and strawberry salsa.

Recipe, styling & photography: Kelly Hammond

Serve your Love Birds with these traditional Peruvian grapefruit cocktails.

The post Strawberry stuffed chicken breasts for date night at home appeared first on MyKitchen.

Have you always wanted to learn to make your own restaurant-style rainbow-stuffed chicken breasts? We’re making it easy for you by keeping it simple and using seasonal, budget-friendly ingredients only.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
Olive oil
1 red onion, peeled and sliced
4 chicken breast fillets
Salt and black pepper
4 spinach leaves
1 carrot, cut into shavings
2 tomatoes, roughly chopped
2 tbsp chopped basil
1 tbsp white balsamic vinegar

METHOD
1. Preheat oven to 180°C.
2. Heat a splash of oil and fry the onion for 2 minutes, without letting it brown.
3. Cut open each chicken breast by running a knife along the side, but without cutting all the way through (you want to create a little pocket in it). Season well with salt and pepper.
4. Layer the onion, spinach and carrot inside each breast. Pin it closed with a toothpick.
5. Fry the chicken breasts in a non-stick pan for 6 minutes on each side. Then bake in the oven for 10 minutes.
6. Toss the tomatoes with 1 tbsp oil, the basil, balsamic vinegar, and salt and pepper.
7. Serve the dressed tomatoes with the sliced, stuffed chicken breast fillets.

The post Rainbow-stuffed chicken breasts appeared first on MyKitchen.