Creamy Dill Baked Chicken Breast
with Stir-Fried Courgette & Leeks and Herby Roast Potatoes
- Milk
- Egg
- May contain traces of allergens
- Celery
Chicken is perfect for pairing with creamy topping such as the one in this recipe that's flavoured with bright citrus and dill. A popular pairing in Scandinavian cuisine, we're serving this chicken and dill sauce with roast potatoes and green veg.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Mixed Herbs
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Leek
1 bunch(es)
Dill
2 unit(s)
Garlic Clove
50 grams
Cream Cheese
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
½ tbsp
Olive Oil
20 grams
Butter
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Roughly chop the dill (stalks and all). Peel and grate the garlic (or use a garlic press).
In a small bowl, combine the cream cheese, hard Italian style cheese, olive oil (see pantry for amount), half the dill and half the garlic. Season with salt and pepper and mix well.
Lay the chicken onto a baking tray. Spread the cream cheese mixture over the top of the chicken breasts with the back of a spoon. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
When the chicken has around 5-6 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the courgette and leeks. Season with salt and pepper. Stir-fry until browned on the outside and softened, 5-6 mins.
Once softened, stir in the remaining garlic and butter (see pantry for amount) until melted, 1 min more. Remove from the heat.
When everything's ready, share the chicken between your plates. Serve the herby potatoes and veg alongside.
Sprinkle the remaining dill over the chicken.
Dollop some mayo (see pantry for amount) on the side for dipping to finish.
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