Festive Stuffed Chicken

• chicken↗4

  breasts

• Boursin cheese↗4 tbsp tbsp
• cranberry jelly2 tbsp tbsp
• Parma ham↗8 slices slices
• frozen baked potatoes↗500g g
• stuffing85g pack of g

  prepared according to package instructions

• olive oil↗2 tbsp tbsp
• lemon↗½

  juiced

• arugula↗100g bag g

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Toss the potatoes with the stuffing mixture, place in a baking dish, drizzle with olive oil, season and bake for 30 minutes.

2. 2

   Slice the chicken breasts horizontally in half, carefully cutting to the middle, and open them like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry jelly on each breast. Close the breasts, then wrap each with a slice of Parma ham. Line a tray with foil and arrange the chicken breasts on it. When the potatoes have been cooking for 10 minutes, add the tray with the chicken and continue cooking for another 20 minutes.

3. 3

   Remove the chicken and potatoes, toss the potatoes with lemon juice and arugula. Serve the juicy chicken breasts alongside the potatoes.