Hi, this recipe is from Tesco's January 2022 magazine, page 43 or find online here. Recently, I have been working my way through this issue of the magazine, so if you have a copy of it and are interested in doing a recipe from it, have a search on my blog as there's a chance I'll have some tips on it.
This chicken dish was really very easy to make and was a lot faster than I expected it to be as well. The chicken remained moist and even if it had gone a bit dry, there was a nice sauce to go along with it. I didn't add the soft cheese to the sauce, but just with the Dijon mustard and stock it was very nice.
I think this dish would work well with pretty much any vegetable, the greens certainly look nice though. But sweetcorn, carrots, cabbage would all be fine too, as would other green veg. Using tinned potatoes was good as we have had a tin in our cupboard for a while now that we needed to use, but if you don't have any tinned potatoes, normal potatoes would be fine, just make sure to dice them before cooking. Or serve with something else entirely like rice or cous cous or pasta or crusty bread (although if you do this, you may want to think about using a different type of bread to the croutons).
Also, in place of Dijon mustard, other mustards would work nicely or any other sauces you want to try: pesto's, harissa paste, sriracha would all put an interesting turn on this dish too.
Enjoy!
Hazel :)
Dietary Info:
-Main Meal
-Unsuitable for Vegans
{In place of chicken breasts, use vegan alternative 'meats' like plant based sausages, burgers, sausage rolls etc... Any of those would be fine. Or, serve with some pulses, like red/green lentils and chickpeas, make sure to season these well though and you will need to cook them separately if you are using dried ones. See below for dairy.}
-Unsuitable for Vegetarians
{See above.}
-Contains Dairy
{In place of the soft cheese, use a dairy-free alternative soft cheese, or use dairy-free crème fraiche, plain yogurt or cream.}
-Contains Gluten
{In place of the bread, use a gluten-free loaf, or sprinkle over some seeds for crunch, or use gluten-free crackers and break them over the top.}
-No Nuts
Serves: 4
Takes: 5 mins to prepare and 25 mins to cook
Ingredients:
-650g chicken breast fillets, halved {For me this was 3 chicken breasts, so everyone got 1 and 1/4 chicken breasts.}
-567g tin new potatoes, drained and halved if large
-2 tbsp olive oil
-150g soft cheese {I left this out as I don't like soft cheese.}
-2 tbsp Dijon mustard
-1/2 a reduced-salt chicken stock cube, made up to 100ml
-250g spring greens, shredded, thick stalks discarded
-200g frozen peas
-3 slices wholemeal bread, cut into 1cm cubes
-1 lemon, zested {I had no lemon, but you can drizzle some lemon juice on top if you have some in a bottle, if you like.}
-1 garlic clove, crushed
-10g fresh parsley, finely chopped {I used dried thyme, about 1tsp.}
IF YOU HAVEN'T GOT ANY NEW POTATOES, TRY DICING A LARGE WHITE POTATO INSTEAD
Method:
1: Preheat the oven to gas 7 / 220°C / fan 200°C / 430℉ . Put the chicken pieces and new potatoes in a roasting tin about 20 x 30cm and 7cm deep. Drizzle over 1 tbsp oil, toss well, season and roast for 15 mins.
2: Meanwhile, whisk the soft cheese, mustard and stock in a jug until smooth. Blanch the greens and peas in a large pan of boiling salted water for 2-3 mins until just tender; drain well.
3: Toss the bread cubes in a bowl with 1 tbsp oil, the lemon zest, garlic and half the parsley. Spread them out over a baking tray in a single layer.
4: After 15 mins, stir the greens into the chicken and potatoes, and pour over the cheese sauce, tossing to coat. Roast for another 10 mins until the chicken is cooked through and the sauce coats everything. Toast the bread in the oven for 8-10 mins, tossing halfway through, until crisp. {I would put the chicken on the middle/bottom shelf and the croutons on the shelf above so the chicken doesn't get most of the heat and dries out.}
5: Scatter the crunchy lemon and garlic croutons over the chicken and sprinkle with the remaining parsley to serve.
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/3Mnc6J3
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