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Sherry-roasted tomatoes with chicken and whipped goats' cheese
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Most of the magic with this dish happens in the roasting tin, leaving you free to enjoy the sunshine.
400g new potatoes, sliced
2 garlic cloves, sliced
2 tbsp olive oil
400g cherry vine tomatoes
100ml dry sherry
about 400g chicken mini fillets
40g soft goats’ cheese
80g essential reduced fat crème fraîche
¼ x 25g pack mint, leaves torn
1. Preheat the oven to 220˚C, gas mark 7. Put the new potatoes and garlic in a roasting tin. Season, toss in 1 tbsp oil and roast for 10 minutes. Nestle in the tomatoes, pour over the sherry and bake for 15 minutes, until the potatoes are tender.
2. Meanwhile, heat a griddle pan over a medium-high heat. Coat the chicken in the remaining 1 tbsp oil, season and griddle for 4-5 minutes on each side, until cooked thoroughly, the juices run clear and no pink meat remains. Using a balloon whisk, whip the goats’ cheese and crème fraîche together; season. Serve the chicken, potatoes and tomatoes with a dollop of whipped goats’ cheese and the mint leaves scattered over.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.