Creamy Mustard Chicken Traybake
Creamy Mustard Chicken Traybake
Serves 4
Takes 30 mins
Ingredients
650g chicken breast fillets, halved
567g tin new potatoes, drained and halved if large
2 tbsp olive oil
150g soft cheese
2 tbsp Dijon mustard
1/2 a reduced-salt chicken stock cube, made up to 100ml
250g spring greens, shredded, thick stalks discarded
200g frozen peas
3 slices wholemeal bread, cut into 1cm cubes
1 lemon, zested
1 garlic clove, crushed
10g fresh parsley, finely chopped
Method
Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken pieces and new potatoes in a roasting tin about 20 x 30cm and 7cm deep. Drizzle over 1 tbsp oil, toss well, season and roast for 15 mins.
Meanwhile, whisk the soft cheese, mustard and stock in a jug until smooth. Blanch the greens and peas in a large pan of boiling salted water for 2-3 mins until just tender; drain well.
Toss the bread cubes in a bowl with 1 tbsp oil, the lemon zest, garlic and half the parsley. Spread them out over a baking tray in a single layer.
After 15 mins, stir the greens into the chicken and potatoes, and pour over the cheese sauce, tossing to coat. Roast for another 10 mins until the chicken is cooked through and the sauce coats everything. Toast the bread in the oven for 8-10 mins, tossing halfway through, until crisp.
Scatter the crunchy lemon and garlic croutons over the chicken and sprinkle with the remaining parsley to serve.