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| Mustard Chicken and Pea Bake |
SERVES 6
PREP 20 minutes
COOK 25 minutes
COST $3.40 a serve
Ingredients:
- 1 cup grated colby cheese
- 150g fresh ricotta
- 2 tablespoons wholegrain mustard
- 6 x 120g single chicken breast fillets
- 6 middle rashers bacon, rind removed
- 1 tablespoon vegetable or olive oil
- 1½ cups thickened cream
- ⅔ cup boiling water, plus 1 tablespoon extra
- 1 large chicken stock cube
- 1 clove garlic, crushed
- 3 teaspoons cornflour
- 1⅓ cups frozen peas, thawed
- 1 tablespoon chopped tarragon
- Pinch of smoked paprika
Directions:
- Preheat oven to 200ºC/180ºC fan-forced. Combine cheese, ricotta and mustard in a bowl. Cut a deep slit into the thickest side of each chicken breast fillet to create a pocket. Fill each with cheese mixture. Wrap bacon around chicken; secure with toothpicks.
- Heat oil in a 2.5 litre (10-cup) rectangular flameproof ovenproof dish over moderate heat. Cook chicken for 3 minutes each side or until well browned.
- Whisk cream, boiling water, crumbled stock cube and garlic in a jug. Mix cornflour and extra water to create a paste; add to cream mixture. Pour over chicken in dish. Sprinkle with peas. Bake, covered, for 15 minutes or until chicken is cooked. Serve sprinkled with tarragon and paprika.
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