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Essential Courgettes600g
600gItem price
£1.75Price per unit
£2.92/kgEssential 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.
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Preheat the oven to 220°C, gas mark 7. Put the courgette, onion and sliced garlic in a baking tray. Mix all but 1 tsp of the cream cheese together in a bowl with the pesto and season.
Open out the chicken fillets and put ¼ of the pesto mixture inside each one. Roll up and place in the baking tray. Drizzle with the oil and season. Bake for 25 minutes, or until thoroughly cooked, the juices run clear and there is no pink meat.
Meanwhile, cook the sweet potatoes in boiling water for 15 minutes, or until tender. Drain, then mash with the reserved cream cheese, crushed garlic and seasoning. Divide between warm plates. Stir the tarragon through the roasted vegetables, if using, then serve with the chicken and mash, spooning any cooking juices over the top.
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.
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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£1.75Price per unit
£2.92/kg0kg added
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19p each est.Price per unit
£1.10/kg0 added
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70pPrice per unit
70p each0 added
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£1.25Price per unit
£5/kg0 added
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£1.50Price per unit
78.9p/100g0 added
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£4.76 each est.Price per unit
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£4.80Price per unit
96p/100ml0 added
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35p each est.Price per unit
£1.20/kg0 added
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80pPrice per unit
40p/10g