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Roast Chicken Breast with Thyme, Lemon & St Agur |
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| Serves 4 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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Ingredients |
4 boneless, skinless chicken breasts
25g butter
2 tbsp sunflower oil
50g fresh white breadcrumbs
1 tbsp of thyme leaves, chopped
1 lemon, zested & juiced
75g St Agur, finely crumbled
150g mixture of punnet of cress and baby spinach leaves,
dressed
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Heat the oven to 190C/ Fan
170C/ Gas 5.
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Cut a slit into the thickest
part of each chicken breast to make a pocket.
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Heat the butter and oil in a
shallow frying pan, and the chicken breasts and cook until
browned.
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Remove from the pan and cool a
little.
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Mix together the breadcrumbs,
thyme, lemon juice, zest and St Agur.
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Stuff a quarter of the mixture
into each chicken breast and put in a shallow baking dish.
Transfer to the oven.
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Roast covered with foil for 20
mins. Remove the foil and cook for a further 5 - 10 mins.
Serve with the dressed cress and spinach leaves
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DAILY
DINNERS 
