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Festive Stuffed Chicken |
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| Serves 4 |
Prep 25 mins |
Cooking 30 mins |
Easy |
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Ingredients |
For the chicken
4 chicken breasts
4 tbsp Boursin cheese
2 tbsp cranberry jelly
8 slices Parma ham
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For the stuffing potatoes
500g frozen roast potatoes
85g pack of stuffing (Paxo sage & onion)
2 tbsp olive oil
½ lemon, juiced
100g bag rocket or other leaves |
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Heat oven to 200C/180C fan/gas
6.
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Cook the stuffing following
packet instructions first.
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Toss the potatoes in the
stuffing mix, tip into a roasting tin, drizzle over the
olive oil, season and roast for 30 mins.
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Cut the chicken breasts in
half horizontally, carefully cutting halfway through, and
open them out like a book. Spread 1 tbsp Boursin cheese
and 1/z tbsp cranberry inside each chicken breast. Close
the breasts, then wrap each in a slice of Parma ham. Line
a baking tray with foil and put the chicken breasts on
top. Once the potatoes have been cooking for 10 mins, put
the chicken tray in and cook for the remaining 20 mins.
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Remove the chicken and
potatoes, and toss the potatoes with the lemon juice and
rocket. Serve the oozing chicken breasts with the potatoes
on the side.
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DAILY
DINNERS 
