To Make This Stuffed Chicken Breast Recipe:
Low-calorie cooking spray
1 small onion, finely chopped
½ small leek, thinly sliced
1 small celery stick, finely chopped
1 tbsp chicken stock
4 thin slices lean smoked ham, visible fat removed, finely chopped
75g low-fat natural cottage cheese
30g wholemeal bread, crumbed
1 level tsp Dijon mustard
1 tsp chopped fresh thyme
1 tbsp beaten egg
4 large skinless and boneless chicken breasts
1 level tbsp maple syrup
Preheat the oven to 180°C, gas 6. Spray a non-stick saucepan with a little low-calorie cooking spray and place over a low heat. Add the onion, leek, celery and chicken stock and season lightly. Cover and cook for 10 minutes until the vegetables are soft but not browned then tip the mixture into a bowl and leave to cool slightly.
Stir the ham, cottage cheese, breadcrumbs, mustard, thyme and egg into the vegetable mixture and season to taste. Cut a long deep pocket into the thickest side of each breast. Fill each of the pockets with the stuffing mixture, press the chicken breasts back into shape and tie them in 3 places with kitchen string, just tightly enough to keep all that lovely stuffing in the right place.
Arrange the chicken breasts on a rack set over a roasting tin, season lightly then brush each one with a little of the maple syrup. Roast for 35-40 minutes or until the juices run clear, basting twice more with maple syrup. Serve straight away with your favourite vegetables.
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