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A amazing recipe that tastes amazing and allows so much choice of sides that can be added to suit your eating plan.
DOWNLOAD EASY PRINT RECIPE CARD HERE
Italian stuffed chicken
60g soft cheese (use dairy free if preferred) 2 sprigs fresh basil, chopped 20g green or black olives, sliced (or substitute with chopped sun-dried tomatoes) pinch of salt and pepper 2 fresh chicken breasts 2 rashers unsmoked back bacon 1 large ripe tomato, sliced
Serves 2
Per serving: 450 calories 22g fat 3g carbs 60g protein Preheat oven to 200˚C/ 400˚F. Line a tray with foil. Mix the soft cheese, basil, olives and salt and pepper in a bowl. Cut a pocket into each chicken breast - large enough to add the stuffing. Divide the soft cheese mixture between the two chicken breasts. Place on the tray. Wrap a bacon rasher around each chicken breast and top with the sliced tomato. Bake for 20-25 minutes or until chicken is thoroughly cooked. Store any leftover chicken in an airtight container and refrigerate for up to 2 days.