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Creamy kale & chicken traybake

Creamy kale & chicken traybake

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Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

A one-pan supper with bacon-wrapped, succulent chicken breasts and a garlicky, mascarpone stuffing. This everyday recipe is 3 of your 5-a-day and rich in fibre, folate and vitamin C

  • Freezable (unbaked chicken only)
Nutrition: per serving
NutrientUnit
kcal739
fat33g
saturates13g
carbs57g
sugars28g
fibre15g
protein47g
salt2.4g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil and cook the kale for 4 mins until tender. Rinse under cold water, squeeze dry with your hands, then whizz in a food processor with the lemon zest, mascarpone, garlic and seasoning.

  • STEP 2

    Cut a long slit in the side of each chicken breast, open it up and stuff with the creamy kale. Gently stretch each rasher of bacon and wrap three around each chicken breast.

  • STEP 3

    Toss the vegetables with the oil on a baking tray. Nestle the chicken on top, season and bake for 20-25 mins (depending on the size of the breasts), giving the veg a stir halfway through. Check the chicken is cooked, then place on a plate to rest, covered with foil. Cook the veg for 10 mins more, then serve with the chicken and lemon wedges.

Goes well with

Recipe from Good Food magazine, February 2016

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Overall rating

Rating: 4 out of 5.8 ratings
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