Chicken and Bacon Kiev

Serves: 4

Time: 50 minutes

Extra Easy: 4 syns per serving

Original: 4 syns per serving

Ingredients

3 slices wholemeal bread, from a 400g loaf

2 eggs, whisked

2 tsp dijon mustard

3 Laughing Cow Light triangles 17.5g

3 tbsp fat free natural yoghurt

2 cloves of garlic, crushed

4 skinless chicken breasts

8 bacon medallions

4 red onions, cut into wedges

Fry Light (or equivalent)

250g cherry tomatoes

1 tbsp balsamic vinegar

200g sugar snap peas

Method

• Preheat oven to 200C/400F/Gas 6.
• Food process bread to breadcrumbs and place in shallow bowl.
• Mix eggs and mustard in second shallow bowl.
• Mix Laughing Cow, yoghurt and garlic to make filling.
• Slice chicken lengthways to make pocket, and fill with cheesy garlic mix.
• Wrap chicken in 2 bacon medallions.
• Dip chicken in egg mix and then breadcrumbs.
• Place chicken on non stick roasting tin and surround with onion wedges.
• Spray with Fry Light and bake for 30 minutes, until breadcrumbs slightly crisp.
• Remove chicken to serving plates, add tomatoes to roasting tin and drizzle with balsamic vinegar, bake for a further 5 minutes.
• Whilst tomatoes are roasting, steam the sugar snap peas or other green vegetables of your choice.
• Divide roast vegetables and sugar-snap peas and serve, enjoy!

This was adapted from a recipe in Slimming World magazine, as I was unable to source all the ingredients locally, and determined by what I had in the larder.  This was a really sucessful recipe and I would quite happily serve it to guests as it looked great too.  The kids enjoyed the chicken and green veg, but I couldn't get them to try the roasted veggies!