Parma ham, chicken and creamy potato traybake
This one-pan wonder is an easy dish that will impress guests, with succulent chicken wrapped in Parma ham, tender potatoes, and an indulgent, creamy sauce. Recipe and image courtesy of Asda, asda.com
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Serves: 6
Ingredients
- 1kg baby potatoes, halved (or quartered, if large)
- salt and pepper
- 4 tbsp extra virgin olive oil
- 6 chicken breasts (150g-200g each)
- 6 x slices Parma ham
- 2 bunches spring onions, trimmed, halved lengthways into long strips and washed
- 1 Asda chicken stock pot (or cube)
- 1 tbsp wholegrain mustard
- 200ml Asda crème fraîche
- ½ x 25g pack Asda flat leaf parsley, roughly chopped
- ½ lemon
- seasonal greens, to serve
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. Add the potatoes to a large-rimmed baking tray, season, toss with 2 tbsp oil and spread in an even layer. Roast for 15 mins.
Step 2
Meanwhile, season the chicken breasts and wrap each with a slice of Parma ham – do this on the diagonal with the ends of the slice tucked under the bottom of each chicken breast.
Step 3
Spread the spring onions over the part-roasted potatoes and place the chicken on top. Drizzle with 2 tbsp oil and roast for 20 mins, until the chicken is golden, crisp and cooked through.
Step 4
Meanwhile, combine the stock pot (or cube) in a jug with 350ml of just-boiled water. Whisk in the mustards, crème fraîche and most of the parsley. Remove tray from oven and pour this mixture over the veg, avoiding the chicken. Roast for 5 mins until the sauce is just bubbling.
Step 5
Squeeze lemon over the dish and scatter with parsley. Serve with greens.
