Cheesy Chicken and Roast Root Veggies

Experimenting with whatever was in the fridge, leftover from Christmas – and chicken.


4 large chicken breasts
French soft cheese
Garlic pepper
Olive oil

New potatoes
1 parsnip
3 red onions
Salt & Pepper
Olive oil

Savoy cabbage
Salted butter

Preheat oven to 180°C (fan assisted).

Cut a slice in each chicken breast and place a slice of cheese in each.   I used this:


Sprinkle with garlic pepper, ground sea salt and drizzle with olive oil.


Pop in the pre-heated oven on the bottom shelf and cook for 35 mins. 15 mins before the end, spoon the cheesy juices over the chicken.

Parboil the potatoes. Drain when done. Pop on a baking tray with cubed parsnip, quartered red onions, cardamom, thyme, salt and pepper and olive oil.


Pop in the oven on the top shelf for 30 mins.

Melt butter in a pan, sauté the cabbage and sprouts for a few minutes. Add a little water, cover and steam until as tender as you desire.


Et voila!





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