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!
