Stuffed Roast Chicken Breast with Lemon Glaze and Roasted Parsnips

⏱ 15m prep + 30m cook = 45 min 🍽 4 portions 📋 HF Card 20

chickenroastgluten-free

Ingredients (for 4)

chicken breasts — Large breasts, butterflied for stuffing 600 g

cream cheese 100 g

sun-dried tomatoes 50 g

parsnips — Peeled and cut into batons 400 g

hazelnuts — Roughly chopped 30 g

lemon 1 whole

honey 1 tbsp

balsamic glaze 1 tbsp

olive oil 2 tbsp

Instructions

1. Preheat oven to 200°C. Peel and cut parsnips into batons. Toss on a baking tray with olive oil, salt and pepper. Roast 25–30 mins.

2. Mix the soft cheese with sun-dried tomatoes (finely chopped), a pinch of herbs and seasoning.

3. Cut a deep pocket lengthways into each chicken breast. Fill with the cheese mixture and press closed. Season outside with salt and pepper.

4. Heat oil in an ovenproof frying pan over high heat. Sear the chicken 2 mins per side until golden, then transfer to oven for 18–20 mins until cooked through.

5. Meanwhile, mix honey (or balsamic glaze) with lemon juice and a splash of water in the same pan. Reduce 1–2 mins to make the glaze.

6. Rest the chicken 3 mins. Scatter roasted hazelnuts over the parsnips. Serve everything drizzled with the glaze.