30 Min
pretty easy
4 People
Rating starstarstarstarstar
Cheesy tarragon chicken with wedges and salad - Oven-baked chicken breast stuffed with cream cheese and tarragon. Served with potato wedges, baby carrots and salad.
1. Set oven to 220ÂșC. Cut potatoes into wedges, trim carrots. Toss vegetables on a lined baking tray with 1 tbsp oil, salt and pepper to taste. Cook for 25 minutes, or until tender.

2. Slice white ends of spring onions (reserve remaining), mix with cream cheese and 1 tsp tarragon.

3. Cut chicken breasts part-way through in 4-5 places. Press in cheese mix, drizzle with 1/2 tbsp oil, salt and pepper. Place in a lined baking dish and bake for 20 minutes.

4. Rinse and tear lettuce. Dice avocado and tomatoes. Slice remaining spring onions. Arrange in a bowl.

5. Whisk to combine 1 tsp tarragon, 1 tsp dijon mustard, 2 tbsp olive oil, 1 tbsp red wine vinegar and 1 tsp honey. Season with salt and pepper to taste.

6. Slice and serve chicken with roast vegetables and side salad. Drizzle with dressing to serve.

Add 2 tbsp of mayonnaise or yoghurt to the dressing for a creamy alternative. Also good to dunk wedges into!
potatoes 700g
baby carrots 1 bunch

spring onions 1/4 bunch
philadelphia cheese 1/3 block
tarragon 1 tsp

chicken breast fillets 600g

festival lettuce 1/2
avocado 1
tomatoes 2

tarragon 1 tsp
dijon mustard 1 tsp
red wine vinegar 1 tbsp
honey 1 tsp

From your pantry: oil, salt & pepper