Prosciutto-wrapped chicken with spring veg recipe

Name: Prosciutto-wrapped chicken with spring veg
Yield: Serves 4
Ingredients: 1kg baby potatoes, scrubbed and halved or quartered if large; 4 garlic cloves, unpeeled; 2 courgettes, sliced on the diagonal; 3 tbsp olive oil; 4 slices prosciutto; 650g pack 4 chicken breasts; 10g fresh tarragon, finely chopped, 4 sprigs left whole; 1 lemon, ½ zested and juiced, ½ sliced into rounds; 2 leeks, trimmed and cut into 1.5cm rounds; 200g frozen petit pois; 150ml reduced-fat crème fraîche; 1 tsp Dijon mustard

Created by The Tesco Recipes team

This spring traybake is bursting with fresh, zingy flavours and vibrant veg. The prosciutto-wrapped chicken looks fancy, but it's a doddle to prepare and there's even leftover veg for a soup the next day; see tip, below. A fab midweek meal or alternative Sunday roast.

See method

Serves 4
Takes 1 hr
437 calories / serving

Healthy

Shop your ingredients

Tesco Finest Baby Potatoes 750G
1kg baby potatoes, scrubbed and halved or quartered if large
£1.30
£1.73/kg
Tesco Garlic 4 Pack
Aldi Price Match
4 garlic cloves, unpeeled
£0.87
£0.22/each
Tesco Courgettes Loose
Aldi Price Match
2 courgettes, sliced on the diagonal
£0.56
£2.78/kg
Tesco Olive Oil 250Ml
3 tbsp olive oil
£3.10
£12.40/litre
Tesco 6 Prosciutto Crudo Slices 84G
Aldi Price Match
4 slices prosciutto
£1.32
£15.71/kg
Tesco British Chicken Breast Fillets 650G
650g pack 4 chicken breasts
£4.90
£7.54/kg
Tesco Tarragon 20G
10g fresh tarragon, finely chopped, 4 sprigs left whole
£0.50
£25.00/kg
Tesco Lemons Each
1 lemon, ½ zested and juiced, ½ sliced into rounds
£0.37
£0.37/each
Tesco Leeks 500G
Aldi Price Match
2 leeks, trimmed and cut into 1.5cm rounds
£1.37
£2.74/kg
Grower's Harvest Garden Peas 900G
This product's currently out of stock
200g frozen petit pois
Tesco 50% Less Fat Creme Fraiche 300Ml
Aldi Price Match
150ml reduced-fat crème fraîche
£0.75
£2.50/litre
Tesco Dijon Mustard 185G
Aldi Price Match
1 tsp Dijon mustard
£0.45
£2.43/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a saucepan, cover with cold water, then bring to the boil. Simmer for 6-8 mins until just tender. Drain; set aside to steam-dry for 5 mins.
Divide the potatoes, garlic and courgettes between 2 baking trays, drizzle over 2 tbsp oil, season and stir to coat. Wrap a prosciutto slice around each chicken breast, tucking a tarragon sprig into each (don’t worry if the prosciutto tears a little). Season the chicken, then place 2 breasts in each tray, seal-side down. Scatter over the lemon slices, drizzle over the remaining oil, then bake for 10 mins. Stir in the leeks, then bake for 15-20 mins until tender, the potatoes are golden and the chicken is cooked through.
Meanwhile, boil the peas for 3 mins; drain and set aside. Squeeze the garlic cloves out of their skins and into a bowl; mash with a fork. Mix in the crème fraîche, lemon zest and 2 tsp juice (or to taste), the mustard and the chopped tarragon (thick stalks discarded); season.
Transfer the chicken breasts and lemon slices to a plate to rest for 5 mins, then stir the blanched peas through the potatoes and veg. Reserve 900g potato and vegetable mix for the soup (see tip, below), then serve the chicken with the remaining potatoes and veg with the tarragon sauce on the side.