For the chicken
- 4 chicken breasts
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 4 tbsp Boursin cheese
- 2 tbsp cranberry jelly
- 8 slices Parma ham
For the festive potatoes
- 500g frozen roast potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 85g pack of stuffing (we used Paxo sage & onion stuffing for chicken), cooked following pack instructions
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.