Stuffed Chicken with Potatoes and Roasted Tomatoes

Name: Stuffed Chicken with Potatoes and Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 large potatoes; 3 tbsp. olive oil; 4 chicken breasts with skin; 125 g (4oz) cream cheese with herbs; 300 g (11oz) cherry tomatoes on the vine

Roasted tomatoes add a sweet flavour to cream cheese-stuffed chicken

By The GH Kitchen TeamPublished: 03 March 2005

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Yields:

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Ingredients

3 large potatoes
3 Tbsp. olive oil
4 chicken breasts with skin
125 g (4oz) cream cheese with herbs
300 g (11oz) cherry tomatoes on the vine

Directions

1. Step 1
  Preheat the oven to 220°C (200°C fan) mark 7. Line a roasting tin with baking parchment. Peel and slice the potatoes, then spread over the parchment in the tin. Drizzle with 2tbsp oil, toss to coat, then roast for 20-25min.
2. Step 2
  Using a sharp knife, ease the skin away from each chicken breast, leaving it attached along one side. Spread the cream cheese across each breast, then smooth the skin back over it. Brush skin with remaining olive oil and season.
3. Step 3
  Heat a non-stick frying pan over a medium heat until hot, then fry the chicken, skin-side down, for 5min until browned. Carefully turn over, then fry for 5min on the other side.
4. Step 4
  Turn the oven down to 190°C (170°C fan) mark 5. Put the chicken on top of the potatoes, add the tomatoes and roast for 10-12min until chicken is cooked through, potatoes are crisp and tomatoes roasted.

Per Serving:

Calories: 660
Total carbs: 23 g
Total fat: 43 g
Saturated fat: 17 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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