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.
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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
1/2 x 20g pack tarragon, leaves only, roughly chopped (optional)
Method
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.
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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