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    You are in: Home / Recipes / Roast Chicken Breasts With Herbed Cheese Recipe
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    Roast Chicken Breasts With Herbed Cheese

    Roast Chicken Breasts With Herbed Cheese. Photo by Kymmarie

    1/4 Photos of Roast Chicken Breasts With Herbed Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    bluemoon downunder's Note:

    As the chicken cooks, the cream cheese just under the skin melts - making the skin beautifully browned and crisp - and forms a sauce over the vegetables. A great dish for dinner parties including, of course, intimate dinners for two. Adapted from a recipe in English chef Lulu Grimes' 'Food, Cook Eat: buy it fresh, cook it simply, eat it now'.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 200ºC (400ºF).
    2. 2
      Mix the cream cheese with the garlic and the lemon zest.
    3. 3
      Loosen the skin on the chicken breasts and spread 2 tablespoons of the cream cheese between the skin and the flesh on each. Press the skin back in place and season it with salt and freshly ground black pepper, oregano and thyme, or herbs of your choice.
    4. 4
      Bring a saucepan of water to the boil and cook the leek and parsnip for 4 minutes.
    5. 5
      Drain them well, pat dry them with paper kitchen towelling, and place them in a lightly oiled baking dish. Drizzle with oil and season to taste with salt and freshly ground black pepper, oregano and thyme.
    6. 6
      Place the chicken on top of the vegetables and put the baking dish in the oven.
    7. 7
      Roast for 40 minutes, by which time the skin should be browned and the cream cheese should have melted so that it forms a sauce over the vegetables.
    8. 8
      Check that the vegetables are fully cooked and tender by piercing thenm with a skewer. If they need a little longer, cover the dish with aluminium foil and cook for a further 5 minutes. If the chicken is fully cooked, remove it from the baking dish before returning the vegetables to the oven and put it on a serving plate covered with aluminium foil.
    9. 9
      Serve with your favourite potato side dish or a simple mash potato dish, and with green vegetables.

    Ratings & Reviews:

    • on March 13, 2011

      55

      The performance of the oven is also an important factor In order to get the best results for this kind of a dish. You may want to read latest oven reviews at www.ovenreviewer.com if you are considering to buy a new oven.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2009

      55

      Made this for lunch today an I got tosay, that it was good. I cut it down to 2 cloves garlic, but other than that this was one great for us. Made for 1-2-3 hit wonders.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2005

      55

      Had this for a family dinner and they LOVED it. I used both breasts and thighs because some of us like dark meat and it was perfect!! The turnips get really sweet and delicious. Great meal and totally deserves attention!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Chicken Breasts With Herbed Cheese

    Serving Size: 1 (227 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 406.0
     
    Calories from Fat 232
    57%
    Total Fat 25.8 g
    39%
    Saturated Fat 9.8 g
    49%
    Cholesterol 124.7 mg
    41%
    Sodium 194.7 mg
    8%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.7 g
    11%
    Protein 33.0 g
    66%

    The following items or measurements are not included:

    parsnips

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