Cheese Stuffed Chicken Breast with Tarragon Fried Potatoes
This cheese stuffed chicken dish is the perfect chicken fix for summery weather – or a good way to get summery vibes going when the weather doesn’t feel too warm.
This recipe is based upon one I first cooked 11 years ago in my now husband’s student kitchen. Roasts shouldn’t just be for the winter – so we came up with a Mediterranean inspired meal suitable for warmer weather. The original featured lashings of pesto – whereas this cheese stuffed chicken variant, cooked during our recent holiday to Brittany, used yummy French cheese. Any hard cheese that melts well, like cheddar or Swiss cheese, would be suitable.
We were frying in margarine during our holiday as we hadn’t brought cooking oil, but I found this meant the garlic didn’t burn easily, so it was a great addition to the recipe. The other thing that helped give the potatoes their full-on flavour was the fresh tarragon – something I was delighted to find.
In British supermarkets it’s always the same fresh herbs available – coriander (cilantro), parsley, basil, chives. To taste a herb I’d never cooked with fresh before was wonderful. I’m sure your favourite fresh herb would be just as good though – I’d recommed basil or chives. I loved the tarragon so much I’ve planted some tarragon seeds – fingers crossed! Serve with a tomato salad.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 chicken breasts
- 100g (4oz) approx thick slices of hard, melty cheese
- Small, evenly sized new potatoes, according to appetite
- 2 onions
- 2 garlic cloves
- Butter or margarine for frying
- Cut a pocket in the side of each chicken breast with scissors and stuff with cheese cubes.
- Cook the chicken at 180 C for 30 minutes or until cooked through. Halfway through cooking, spoon any esacaping cheese over the top of the chicken.
- While the chicken cooks:
- Cook the potatoes in the microwave for five minutes, turn or stir them, and cook them for another five minutes.
- Peel and dice the onion and garlic and fry them in butter or margarine.
- When they are starting to cook cut the potatoes into quarters and add them to the pan. Add another wodge of marge on the top and fry them until the chicken is cooked, stirring occasionally. Turn them down when they turn brown, and add a little water or marge if they stick to the pan.
- Cube any remaining cheese and stir it into the potatoes with a handful of fresh tarragon leaves and a sprinkling of black pepper.