Roast Chicken Breasts With Herbed Cheese
"As the chicken cooks, the cream cheese just under the skin melts - making the skin beautifully browned and crisp - and forms a sauce over the vegetables. A great dish for dinner parties including, of course, intimate dinners for two. Adapted from a recipe in English chef Lulu Grimes' 'Food, Cook Eat: buy it fresh, cook it simply, eat it now'."
photo by kymgerberich
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 4 tablespoons herbed cream cheese
- 1 teaspoon lemon zest
- 2 chicken breasts, skin on
- 1 leek, carefully washed and cut into chunks
- 1 parsnip, cut into chunks
- 3 garlic cloves, finely chopped
- salt & freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
directions
- Preheat the oven to 200ºC (400ºF).
- Mix the cream cheese with the garlic and the lemon zest.
- Loosen the skin on the chicken breasts and spread 2 tablespoons of the cream cheese between the skin and the flesh on each. Press the skin back in place and season it with salt and freshly ground black pepper, oregano and thyme, or herbs of your choice.
- Bring a saucepan of water to the boil and cook the leek and parsnip for 4 minutes.
- Drain them well, pat dry them with paper kitchen towelling, and place them in a lightly oiled baking dish. Drizzle with oil and season to taste with salt and freshly ground black pepper, oregano and thyme.
- Place the chicken on top of the vegetables and put the baking dish in the oven.
- Roast for 40 minutes, by which time the skin should be browned and the cream cheese should have melted so that it forms a sauce over the vegetables.
- Check that the vegetables are fully cooked and tender by piercing thenm with a skewer. If they need a little longer, cover the dish with aluminium foil and cook for a further 5 minutes. If the chicken is fully cooked, remove it from the baking dish before returning the vegetables to the oven and put it on a serving plate covered with aluminium foil.
- Serve with your favourite potato side dish or a simple mash potato dish, and with green vegetables.
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Reviews
-
The performance of the oven is also an important factor In order to get the best results for this kind of a dish. You may want to read latest oven reviews at www.ovenreviewer.com if you are considering to buy a new oven. -
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Made this for lunch today an I got tosay, that it was good. I cut it down to 2 cloves garlic, but other than that this was one great for us. Made for 1-2-3 hit wonders. -
Had this for a family dinner and they LOVED it. I used both breasts and thighs because some of us like dark meat and it was perfect!! The turnips get really sweet and delicious. Great meal and totally deserves attention!!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
