Chicken Stuffed with Tarragon & Cheese
A deliciously low-calorie Chicken Stuffed with Tarragon & Cheese recipe from A Zest For Life Cookbook.
Soft cheese 50g (2oz)
Grated Parmesan cheese 1 rounded tbsp
Dijon mustard 2 tsp
Chopped fresh tarragon 2 tbsp
Salt and freshly ground black pepper
Part-boned, skin-on chicken breasts 4 (250g/9oz each)
Baby new potatoes 500g (1lb 2oz), scrubbed
Olive oil 2 tbsp
Courgettes 2 small, sliced
Baby plum tomatoes 150g (5oz)
Small pitted black olives 50g (2oz)
Sherry 2 tbsp
Preheat the oven to 220°C/200°fan/Gas 7.
Mix the cheeses, mustard and tarragon and season with salt and pepper. Loosen the skin on the chicken breasts, spread the cheese mixture underneath then pull the skin back over.
Place the chicken in a roasting tin with the potatoes. Drizzle with oil and roast for 25 minutes.
Add the courgettes, tomatoes and olives and bake for a further 15 minutes.
Put the chicken and vegetables onto four warm plates and keep warm.
Add the sherry to the pan juices and place over a medium-high heat until reduced to about 4 tablespoons. Spoon over the chicken and serve.