Name: Lemon and herb stuffed chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup fresh breadcrumbs; 1/4 cup finely grated parmesan; 1 tablespoon chopped basil; 1 tablespoon chopped parsley; 2 tablespoon oil; 1 teaspoon dijon mustard; 1 lemon, finely grated zest; 4 chicken breasts, skin on; basil leaves, to serve; Potatoes with pancetta; 1 tablespoon oil; 400 gram small potatoes, washed, sliced; 4 slices pancetta, roughly chopped; 2 shallots, diced; 1 lemon, zest of

Ingredients

1/2 cup fresh breadcrumbs

1/4 cup finely grated parmesan

1 tablespoon chopped basil

1 tablespoon chopped parsley

2 tablespoon oil

1 teaspoon dijon mustard

1 lemon, finely grated zest

4 chicken breasts, skin on

basil leaves, to serve

Potatoes with pancetta

1 tablespoon oil

400 gram small potatoes, washed, sliced

4 slices pancetta, roughly chopped

2 shallots, diced

1 lemon, zest of

Method

1.Preheat oven to hot, 200°C. Line a baking tray with baking paper.

2.Place breadcrumbs, parmesan basil, parsley, half the oil, mustard and zest in a food processor or blender. Process until well combined.

3.Press mixture under skin of chicken breasts, using a teaspoon.

4.Heat remaining oil in a large flying pan on high. Cook chicken, skin-side down, for 2-3 minutes until golden. Place on prepared tray and bake for 10-12 minutes until cooked through.

5.Meanwhile make the potatoes with pancetta; heat oil in a flying pan on medium. Cook potatoes for 4-5 minutes each side until golden and tender. Add pancetta and shallots and cook for 2-3 minutes until pancetta is crisp. Stir zest through.

6.Serve sliced chicken over potato mixture. Gamish with basil leaves.

If you can’t find breasts with skin, use chicken cutlets. If liked, add some frozen peas to the potato mixture with the pancetta.
Note

Woman's Weekly Food

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Ingredients

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