from “Mary Berry cooks”
Difficulty: Easy
Serves: 6
Prep time: 20 min
Cooking time: 35 min
Ingredients
- 6x skinless boneless chicken breasts
- 12x slices of Parma ham
- 150g of firm black-pepper full-fat cream cheese (e.g. “Boursin”)
- 200g of full-fat creme fraiche
- 1x large egg yolk
- 0.5x lemon
- 3x table spoons of chopped tarragon + extra tarragon leaves
- 1x table spoon of clear honey
Special Equipment
- Small roasting tin
Preparation
- Step 1 – Cream cheese
- In a bowl, mix the cream cheese with the egg yolk and two table spoons of tarragon. Season well.
- Step 2 – Miscellaneous
- Preheat oven to 200oC / 180oC fan / Gas 6
- Squeeze juice of 1/2 lemon
- Step 2 – Chicken breasts
- Grease the roasting tin with butter (or oil)
- Put the chicken breasts onto a board.
- Using a sharp knife, cut a pocket in the side of each breast, halfway up, making sure no to cut through to the other side
- Push the cream cheese mixture into each chicken breast pocket, dividing between each breast
- Wrap each breast in two slices of Parma ham, so that they are completely covered and the cream cheese cannot escape from the pocket
- Arrange each breast in the roasting tin
Cooking
- Step 1 – Chicken Breasts
- Drizzle a little honey over each breast laying in the roasting tin
- Put roasting tin in oven for about 30-35 minutes (chicken should no longer be pink in the centre)
- Remove the chicken breasts from the tin and leave to rest for 5 minutes in service dish while you make the sauce (covered in foil to keep warm)
- Step 2 – Sauce
- Add the creme fraiche and the lemon juice to the roasting tin
- Put the tin onto the hob and bring to boil, scraping the tin with a wooden spoon to release all of the chicken juices
- Add the remaining table spoon of chopped tarragon and season
Presentation
- Serve the chicken breasts in a dish with the sauce around them.
- Sprinkled a few tarragon leaves over the chicken
Deliciously moist chicken breasts
Serve with fluffy potatoes and green beans
