Mary Berry's chicken traybake is described as "super easy" and can be made in under an hour, making it ideal for families on busy midweek evenings. The dish, which features in her Mary Makes it Easy cookbook, can be prepared up to two hours before cooking, according to the Express.
A Take on a Classic Alpine Dish
Happy Foodie said: "Mary Berry turns the classic Alpine dish of tartiflette into a super easy chicken traybake featuring chicken breasts topped with Parma ham, mushrooms and potato in a creamy Reblochon and white wine sauce."
Mary's own description reads: "A take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps. Choose a smoked, cured ham of your choice. If you can't find Reblochon, use Brie or Camembert instead."
Reviewers Call It a Weekly Staple
The recipe has garnered glowing reviews from those who have already tried it at home. One reviewer commented: "It's become a weekly staple. Recipe is as stated timewise. Love it!"
Another wrote: "Adore this recipe. One of my regulars. Thanks, Mary x." A further reviewer commented: "My god, was this absolutely delicious. I am not the best of cooks, but this recipe was so easy, the flavour was perfect, and the chicken was moist and very tasty. Thank you ever so much, Mary Berry. I will be doing this recipe again and again."
Ingredients and Method
To make the dish, you will need eight slices of Parma or Black Forest ham, two finely sliced onions, 500g of thickly sliced new potatoes, two tablespoons of olive oil, two finely grated garlic cloves, six small skinless boneless chicken breasts, 200g of button mushrooms, 200ml of white wine, 150ml of pouring double cream, 115g of Reblochon cheese (rind removed and diced), one tablespoon of grainy mustard, the juice of half a lemon, one tablespoon of freshly chopped thyme and two tablespoons of freshly chopped parsley.
Heat the oven to 200C/180C Fan/Gas 6. Chop two slices of Parma ham into small chunks. Add the sliced Parma ham, onions, potatoes, oil and garlic to a large roasting tin. Season generously with salt and pepper and toss all the ingredients together. Place in the oven and roast for approximately 25 minutes, until the potatoes are almost cooked through.
Lay the remaining slices of Parma ham flat on a chopping board. Position the chicken breasts on top and wrap the ham firmly around each one. Season with salt and pepper. Take the roasting tin out of the oven. Fold in the mushrooms, wine, cream and cheese. Arrange the ham-wrapped chicken breasts on top of the vegetables and return the tin to the oven for approximately 20 to 22 minutes, or until both the chicken and vegetables are fully cooked.
Lift the chicken from the tin and transfer to a warmed plate to rest. Mix the mustard, lemon juice and herbs into the tin, stirring until well combined. Slice each chicken breast into three portions, then spoon the vegetables and sauce generously over the top. Serve alongside a green vegetable of your choice.
