Breast Fillets Farm assured

Serving Size1 serving (125 g)
per serve
Energy548 kj
131 kcal
Fat0.80g
Saturated Fat0.300g
Carbohydrates1.30g
Sugar1.00g
Fibre0.1g
Protein29.70g
Salt0.10g

Ingredients

• 1 chicken breast, boneless, skin removed (around 150g/5½oz)
• 20g/½oz garlic and herb cream cheese
• 2 rashers rindless streaky bacon, preferably dry-cured
• 150g/5½oz small new potatoes, quartered
• 2 tsp sunflower oil, plus extra for greasing
• pinch dried thyme or rosemary
• salt and freshly ground black pepper
• colourful mixed salad, to serve.

Method

1. Put the chicken breast on a board. Using a small sharp knife, carefully cut 5cm/2in into the thickest part of one side to make a pocket, taking care not to cut all the way through.
2. Push the cheese into the hole and press the opening to close again. Wrap the bacon around the chicken, especially where the opening of the pocket is to prevent the cheese from oozing out. Place on a small sheet of oiled kitchen foil and bring up the sides a little to make a shallow bowl to catch the cooking juices.
3. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature.
4. Toss the potatoes in a bowl with the sunflower oil, herbs, a good pinch of salt and plenty of black pepper.
5. Put the potatoes in a single layer on one side of the crisper plate, taking care not to overcrowd. Place the chicken breast in its foil on the other side and cook for 7 minutes at 190C.
6. Turn the chicken and potatoes and cook for a further 6–7 minutes, or until the chicken is cooked through and the potatoes are tender, crisp and golden. Leave the drawer open a little to allow the steam to escape. Rest the chicken for 5 minutes.
7. Serve the chicken with the roast new potatoes and a mixed salad, drizzled with any resting juices.