Tag: tarragon

from “Mary Berry cooks”

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 200^oC / 180^oC 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