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