Orange and tarragon chicken traybake

Orange and tarragon chicken traybake
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 30 min

We’ve transformed chicken breasts with a pack of cream cheese, some chopped tarragon and a few slices of parma ham, in the form of an easy chicken tray bake recipe.

Nutrition: per serving

Calories
356kcals
Fat
13.7g (7.6g saturated)
Protein
43.2g
Carbohydrates
12.9g (11.8g sugars)
Fibre
4.2g
Salt
1.3g
Calories
356kcals
Fat
13.7g (7.6g saturated)
Protein
43.2g
Carbohydrates
12.9g (11.8g sugars)
Fibre
4.2g
Salt
1.3g

Ingredients

  • 180g pack of full-fat cream cheese
  • 2 tbsp chopped fresh tarragon
  • Zest of ½ orange
  • 4 free-range chicken breasts
  • 4 slices of parma ham
  • 300g baby carrots
  •  200g baby leeks
  • Juice of 1 orange
  • 1 tbsp sherry vinegar
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard
  • A little olive oil
  • New potatoes, to serve (optional)

Method

  1. Heat the oven to 190°C/170°C fan/gas 5. Mix the cream cheese in a bowl with the chopped fresh tarragon, the orange zest and a pinch of salt. Slice the chicken breasts lengthways horizontally (don’t go all the way through), then open out like a book.
  2. Divide the cream cheese mix among the breasts, then fold over to seal. Take 4 slices of parma ham and wrap one around each stuffed breast.
  3. Toss the baby carrots and baby leeks with the orange juice, sherry vinegar, honey, wholegrain mustard and seasoning in a roasting tray. Put the chicken on top, brush with a little olive oil and roast for 30 minutes until the chicken is cooked through. Serve with new potatoes, if you like.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
September Cover

Rate & review

Rate

3.9 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.9 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

September 2019