Essential Sundried Tomato Pesto works its magic in the middle of these juicy baked chicken thighs. (There’s sundried tomatoes, Pecorino Romano, Grana Padano, extra virgin oil and cashew nuts packed in under that lid). One tray, one saucepan and a lot of flavour.
HealthyHigh protein3 of your 5 a day
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 2 medium Essential Courgettes, cut into 1cm slices
- 1 Essential Red Onion, cut into wedges
- 3 clove/s garlic, 2 sliced, 1 crushed
- 50g Essential 50% Reduced Fat Soft Cheese
- 40g Essential Sun-Dried Tomato Pesto
- 4 Essential British Chicken Thigh Fillets
- ½ tbsp Essential Olive Oil
- 300g Essential Sweet Potato, peeled and cut into 2cm chunks
- ½ x 20g pack tarragon, leaves only, roughly chopped (optional)
Method
Preheat the oven to 220°C, gas mark 7. Putthe courgette, onion and sliced garlic in a bakingtray. Mix all but 1 tsp of the cream cheesetogether in a bowl with the pesto and season.
Open out the chicken fillets and put ¼ ofthe pesto mixture inside each one. Roll upand place in the baking tray. Drizzle with theoil and season. Bake for 25 minutes, or untilthoroughly cooked, the juices run clear andthere is no pink meat.
Meanwhile, cook the sweet potatoes inboiling water for 15 minutes, or until tender.Drain, then mash with the reserved creamcheese, crushed garlic and seasoning. Dividebetween warm plates. Stir the tarragon throughthe roasted vegetables, if using, then serve withthe chicken and mash, spooning any cookingjuices over the top.
Cook’s tip
This is easily doubled to serve 4. What’s left of the tarragon can be easily stored for another day. Put the sprigs into a lidded container lined with a little damp kitchen paper, or chop it and add to a dash of water in ice cube trays, and freeze.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,044kJ/ 726kcals |
|---|---|
Fat | 30g |
Saturated Fat | 7.9g |
Carbohydrates | 47g |
Sugars | 19g |
Fibre | 8.9g |
Protein | 63g |
Salt | 0.6g |
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