Orange and tarragon chicken traybake

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Mix the cream cheese in a bowl with the chopped fresh tarragon, the orange zest and a pinch of salt. Slice the chicken breasts lengthways horizontally (don’t go all the way through), then open out like a book.
2. Divide the cream cheese mix among the breasts, then fold over to seal. Take 4 slices of parma ham and wrap one around each stuffed breast.
3. Toss the baby carrots and baby leeks with the orange juice, sherry vinegar, honey, wholegrain mustard and seasoning in a roasting tray. Put the chicken on top, brush with a little olive oil and roast for 30 minutes until the chicken is cooked through. Serve with new potatoes, if you like.