Really simple and utterly delicious! This dish could also be served with rice and mangetout, but I decided to go the more traditional route with some good old british new potatoes and asparagus! A real winner, the flavours were punchy and the chicken stayed succulent in the incinerator we like to call the aga!
have a go.....
SERVES 6 ~ PREP 15 MINS ~ COOK 40 MINS
- 6 skinless chicken breasts
- 150g mixed garden greens, such as spinach, chard, rocket, watercress - all coarsely chopped!
- 30g fresh tarragon - coarsely chopped!
- 2 garlic cloves - finely chopped!
- 350g cream cheese
- grated zest of 1 lemon
- salt and black pepper
- 200ml vegetable or chicken stock
1) Preheat oven to 180 degrees/gas mark 4.
2) Cut the chicken breast almost but not quite in half, slicing horizontally through their fattest part. Open the breasts out onto a few sheets of clingfilm, then bash them gently with a rolling pin. You want to flatten them to a thickness of about 2cm.
3) Put the greens, garlic,cream cheese, lemon zest, salt and pepper and 3/4 of the tarragon in a food processer or large bowl, and whizz until the mixture is smooth.
4) Spread the mixture evenly over the flattened chicken breast and using the clingfilm, roll them up. To stop the chicken breast from falling apart, use some wooden skewers to keep the chicken rolled, by sticking the skewers through both sides in a criss-cross pattern. Then pack the chicken into a baking tin thats deep enough for stock to be poured in.
5) Pour in enough of the stock to come about a quarter of the way up the chicken breasts.
6) Put in the middle of the oven for 30 mins or until the chicken is cooked completely through!
7) After the chicken has cooked, set it to one side and keep warm, add the remaining stock to the juices in the baking tin and simmer gently for 5 mins so the sauce reduces to at least half it's original volume.
8) Pour the sauce over the chicken and then serve with potatoes, salad, asparagus, rice etc etc etc!!!!
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