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| Chicken with spring herbs |
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| 20 minutes |
| You can use any mix of spring herbs for this and chives add an extra savoury bite, too.
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chervil leaves|a handful, finely chopped
parsley|½ a bunch, finely chopped
mint|2 tbsp leaves, chopped
mascarpone|250g carton
chicken breasts|4, skin on
leeks|6, (or 12 spring onions) sliced lengthways
white wine|1 glass
butter|25g
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Heat the oven to 180C/fan 160C/gas 4. Mix the herbs with the mascarpone and season well. Lift the skin carefully off the chicken breasts and spread a quarter of the mixture on each breast. Put the skin back down and smooth it carefully over the mascarpone.
Put the leeks or spring onion in a baking dish, cut-side up, and pour the white wine over. Season. Arrange the chicken and leeks and roast for 20 minutes until the chicken skin is golden and crisp and the leeks tender. |
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| Serves 4 |
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