Traybake Roast Chicken with Pesto Stuffing, Parma Ham and Greens
The traybake is an absolute classic when it comes to midweek meals. Minimal washing up and effort, but maximum pleasure and flavour!
This particular recipe is the perfect autumnal dish, with seasonal veg such as squash, leeks and kale roasting in the juices of succulent chicken breasts wrapped in salty, crisp Parma ham. The stuffing is a simple but delicious combination of cream cheese and fresh green pesto, not only packing a real flavour punch but also adding a creamy texture to the dish.
1 large red onion, cut into wedges
Heat the oven to 200°C/180°C fan/gas 6. Put the onion wedges, leek and squash in a medium roasting tray and drizzle with oil. Season, then roast for 10 minutes.
Meanwhile, in a small bowl, mix the cream cheese and pesto with a little seasoning. Cut a slit along the side of each chicken breast, then spoon in the filling. Don’t worry if a bit comes out – it helps to make the sauce in the pan. Wrap each stuffed breast in two slices of Parma ham.
Remove the roasting tray from the oven, then add the wine and chicken. Roast for 15 minutes or until the chicken is nearly cooked.
Remove the tray from the oven and scatter the kale over and around the chicken. Squeeze over the juice of the lemon and a drizzle of oil, then return to the oven for 5-8 minutes until the kale is crisp and the chicken is cooked. Set aside to rest for 5 minutes, then serve with the pan juices drizzled over.
This particular recipe is the perfect autumnal dish, with seasonal veg such as squash, leeks and kale roasting in the juices of succulent chicken breasts wrapped in salty, crisp Parma ham. The stuffing is a simple but delicious combination of cream cheese and fresh green pesto, not only packing a real flavour punch but also adding a creamy texture to the dish.
Traybake Roast Chicken with Pesto Stuffing, Parma Ham and Greens
Serves 2
1 large red onion, cut into wedges
1 leek, roughly chopped
Small butternut squash, peeled, deseeded and roughly chopped
Olive oil for frying and drizzling
60g cream cheese
25g fresh green pesto
2 chicken breasts
4 slices of Parma ham
125ml dry white wine (I actually used Prosecco as I had a bit in the fridge)
50g kale, sliced
Juice 1 lemon
Heat the oven to 200°C/180°C fan/gas 6. Put the onion wedges, leek and squash in a medium roasting tray and drizzle with oil. Season, then roast for 10 minutes.
Meanwhile, in a small bowl, mix the cream cheese and pesto with a little seasoning. Cut a slit along the side of each chicken breast, then spoon in the filling. Don’t worry if a bit comes out – it helps to make the sauce in the pan. Wrap each stuffed breast in two slices of Parma ham.
Remove the roasting tray from the oven, then add the wine and chicken. Roast for 15 minutes or until the chicken is nearly cooked.
Remove the tray from the oven and scatter the kale over and around the chicken. Squeeze over the juice of the lemon and a drizzle of oil, then return to the oven for 5-8 minutes until the kale is crisp and the chicken is cooked. Set aside to rest for 5 minutes, then serve with the pan juices drizzled over.
Doesn't tell me what to do with the squash!
ReplyDeleteOops! Good spot! I have updated the recipe now
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