Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 500grams baby potatoes
- 4 skinless chicken breast fillets, about 125 g each
- 6tablespoons mixed herbs, such as parsley, chives, chervil and mint
- 1 clove garlic, crushed
- 6tablespoons low-fat crème fraîche
- 8 baby leeks
- 2 chicory heads, halved lengthways
- 2/3 cup chicken stock
- 1 pinch pepper
Nutrition per serving
2220kJ / 532Cal
2220 Kilojoules or 532 Calories
26% of daily energy intake*
Protein
31.5grams
Fat
25.5grams
Carbs
44.0grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook the potatoes in a saucepan of boiling water for 12-15 minutes until tender. Drain, then cut into bite-sized pieces.
Step 2 of 3
Make a slit lengthways down the side of each chicken breast to form a pocket, ensuring that you do not cut all the way through. Mix together the herbs, garlic and crème fraîche, season well with pepper, then spoon a little into each chicken pocket.
Step 3 of 3
Put the leeks, chicory and potatoes in an ovenproof dish. Pour over the stock, then lay the chicken breasts on top. Spoon over the remaining crème fraîche mixture, then bake in a preheated oven, 200°C for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
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