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Chicken Stuffed with Tarragon & Cheese

Chicken Stuffed with Tarragon & Cheese

A deliciously low-calorie Chicken Stuffed with Tarragon & Cheese recipe from A Zest For Life Cookbook.






Chicken Stuffed with Tarragon & Cheese

Ingredients

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

Instructions

1

Preheat the oven to 220°C/200°fan/Gas 7.

2

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.

3

Place the chicken in a roasting tin with the potatoes. Drizzle with oil and roast for 25 minutes.

4

Add the courgettes, tomatoes and olives and bake for a further 15 minutes.

5

Put the chicken and vegetables onto four warm plates and keep warm.

6

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.

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