Stuffed chicken & vegetable bake

A satisfying supper that's sure to get the family thumbs-up.
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Serves:4

Ready time:60 minutes


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Prep time:
15 minutes

Cooking time:
45 minutes

1 serving provides

  • 9.2
  • 490
  • 12.6
  • 0.16
  • 2.7

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes, fennel and red onions in a baking dish, drizzle with the olive oil and cook in the oven for 25 minutes. 
  2. Meanwhile, using a sharp knife, make a horizontal slit in the side of each chicken breast fillet to form a pocket. Stuff each pocket with the soft cheese. 
  3. Reduce the oven temperature to 180°C, fan 160°C, gas 4. Arrange the chicken on top of the vegetables in the baking dish; top with lemon slices. Return to the oven and cook for a further 20 minutes until the chicken is cooked through with no pink colour remaining. 
  4. Meanwhile, combine the tomatoes, spring onions and chilli in a bowl. Whisk together the sugar and vinegar,season with black pepper and mix into the tomato mixture. Scatter over the top of the dish and serve.
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Ingredients

  • 1kg baby potatoes by Sainsbury's, halved or quartered depending on size
  • 4 British chicken breast fillets by Sainsbury's
  • 100g Sainsbury's light soft cheese with garlic & herbs
  • 1 unwaxed lemon, halved and thinly sliced
  • 200g plum tomatoes, chopped
  • ½ bunch spring onions, trimmed and finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon caster sugar
  • 1 teaspoon red wine vinegar