TODAY’S RECIPE: Festive stuffed chicken

FESTIVE flavours in a simple package. SERVES 4

Ingredients

500g frozen roast potatoes 85g pack of stuffing (we used Paxo sage & onion for chicken), cooked following pack instructions 2 tbsp olive oil 4 chicken breasts 4 tbsp Boursin cheese 2 tbsp cranberry jelly

8 slices Parma ham ½ lemon, juiced 100g bag rocket

Method

1 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 minutes.

2 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 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 minutes, put the chicken tray in and cook for the remaining 20 minutes.

3 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.

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