This particular stuffing has been on my list to try for a while now and after rediscovering a jar of sundried tomatoes in my fridge, I thought it was about time I gave it a whirl. The ingredients that make up a tepenada are all so flavoursome that you really don’t need that much of them to make your mouth water!

I served this with a lemony green salad (salad leaves, peeled courgette, a little grated parmesan and lemon) and butternut squash chips. It was delicious and definitely something I will be rustling up again soon!

Tepenade Stuffed Chicken 

Serves 2 = 5sp each (Flex)

Ingredients

2 x 165g chicken breast, raw

40g sun dried tomatoes, finely chopped

10g anchovies, finely chopped

1/2 tbsp capers, finely chopped

5 stoneless black olives, finely chopped

1 x lemon

60g light mozzarella, sliced

4 x slices of prosciutto

Accompaniments

Lemony Courgette Salad  (salad leaves, peeled courgette, a little grated parmesan and lemon)

Butternut squash chips

Method

Preheat the oven to 180c. If you are having butternut squash chips, pop these in the oven whilst you are preparing the chicken. That way they will be ready at the same time as the chicken.

Place one chicken breast into a food bag and using a meat mallet, flatten until the chicken is around 1/2cm thick.  Repeat with the second chicken breast and then lay both flat on a plate.

Finely chop the sun dried tomatoes, capers, anchovies, and olives, mix together and squeeze over the juice of 1/4 lemon.

Cover a baking tray with tin foil and lay out two slices of prosciutto side by side lengthways. Repeat with the other two slices leaving a gap between the other two.

Spoon half the tepenade mixture horizontally across the chicken and top with the mozzarella.

Repeat with the other breast and the rest of the tepenade Roll the chicken so the stuffing is enclosed and then roll the chicken in the prosciutto.

Spray with low calorie spray, season and then place the stuffed chicken, seal side down on the baking tray and pop in the oven for 20-25 minutes until the chicken is cooked through.

Remove from the oven and serve with the BNS chips and courgette salad.

Enjoy!

The post Cheesy Tepenade Stuffed Chicken – 5sp first appeared on Slimming Kitchen Secrets.

The result was delicious. The mozzarella combines nicely with the spinach and coriander and the Cajun/Parmesan combo on top of the chicken gives it a lovely finish.

I served this with some Uncle Ben’s Spicy Mexican Rice and a side salad topped with balsamic glaze. That made the whole meal only 9sp. Treat!

Chorizo Stuffed Chicken Breast 

Ingredients

Serves 2 = 4sp each (Flex)

2 x 165g chicken breast, raw

1 tsp Cajun spice

6 slices of chorizo (the kind that comes sliced in a packet)

Small handful of spinach

1 tbsp fresh coriander, finely chopped

½ ball of half fat mozzarella (65g)

2 tsp fresh parmesan, finely grated

Serving Suggestions

1 pack of Uncle Ben’s Spicy Rice (or my spicy rice recipe found here is the same amount of smart points) – 5sp per person

Side salad (mixed leaves, tomato, red onion, cucumber, peeled courgette, a little white wine vinegar and balsamic glaze) – 0sp per person.

Method

Pre heat the oven to 180c. Take the chicken breast fillets and pop between two pieces of baking paper. Take a meat hammer (or rolling pin) and begin to bash the chicken breasts until they are nice and flat (just under a cm thick).

Season the chicken breast on the side facing up with a ¼ tsp of Cajun spice, salt and pepper, then lay three slices of chorizo down the centre. Top the chorizo with the spinach and coriander and then the mozzarella. Finish with another sprinkle of Cajun spice, salt and pepper.

Fold each side of the chicken breast in onto and over the filling and pin together using two cocktail sticks.

Place a sheet of tin foil on a baking tray, pop the chicken breasts in the middle and turn in the tin foil so that if forms a nice bowl around the chicken. This will keep all of the nice juices in.

Season the top of the chicken with salt, pepper and a pinch of Cajun and sprinkle over 1 tsp of parmesan per breast. Pop into the oven for 30-35 minutes until cooked through.

I served this with some Uncle Ben’s Spicy Mexican Rice and a side salad (ingredients included above) topped with balsamic glaze. If you are doing so, five minutes before the chicken is ready pop the rice in the microwave until cooked and then plate up with the side salad.

Pop the chicken on the plate (remember to remove the cocktail sticks!) and share the sauce from the foil between two, pouring over the chicken and onto the rice.

Enjoy!

The post Chorizo Stuffed Chicken Breast – 4sp first appeared on Slimming Kitchen Secrets.

Ingredients

For the chicken

Serves 2 = 4sp per serving (Flex)

2 x 165g chicken breast, raw

75g half fat mozzarella (1/2 a ball), sliced

50g sun dried tomatoes, drained and finely chopped

Handful of spinach leaves

Handful of fresh basil, roughly chopped

For the sauce (optional)

Serves 2 = 3sp  each

1 onion, finely sliced

3 cloves of garlic, peeled and finely chopped

125ml white wine

200ml chicken stock (made up with ½ stock cube)

1 bay leaf

2 tbsp reduced fat crème fraiche

½ tsp wholegrain mustard

Salt and pepper

Method

Pre heat the oven to 180c. Line a baking tray with tin foil. Take each chicken breast and using a sharp knife, cut a slash into the side of each breast (wiggle the knife to make enough space to pack in the stuffing). Stuff the chicken breast first by lining the spinach along the bottom of the cut. Top with the tomatoes and then the mozzarella, pushing the cheese right in. Pop the basil on top of the mozzarella. Season the chicken with salt and pepper and then pop in the oven for 25-30 mins (until cooked through, it will depend on the thickness of your chicken breast).

Whilst the chicken is cooking you can prepare the sauce. Spray a small sauce pan with low calorie cooking spray, heat the pan add the onions and season. Fry for 5-6 minutes until they start to soften and then add the garlic. Fry for another minute or two and then add the wine, stock and bay leaf. Simmer until reduced by half and then add the cream (or crème fraiche) and mustard. Season to your liking, turn the heat down and simmer until the sauce thickens a little. At this point you can either sieve the sauce to make completely smooth or leave and keep warm and have it chunky.

Pop the chicken onto a plate with whichever accompaniments you have gone for (I did mash and asparagus this time) and top with the sauce.

Enjoy!

The post Spinach, Mozzarella and Sun Dried Tomato Stuffed Chicken – 4sp first appeared on Slimming Kitchen Secrets.