I’m sorry I’ve neglected you! It’s been a busy start to 2016, and it doesn’t look like letting up any time soon, but I’ve still managed a little time in the kitchen!
This particular recipe is an old favourite from my pre-fatclub days, but I tweaked it a little to be healthier. It’s still not goody-two-shoes, but it certainly works within Slimming World limits! It tastes like it shouldn’t!
Anyway, it’s taken long enough to get this far, let’s not wait any longer. Get stuck in!
2 large chicken breasts
6 slices of parma ham
6 Laughing Cow Light with Blue Cheese Triangles
2 or 3 chestnut mushrooms, finely chopped
This serves two quite comfortably, with some actifried potatoes and roasted asparagus.
- Pre-heat your oven to about 180ºc fancy (200ºc normal) or Gas Mark 6.
- Slice the chicken breasts length-ways, not quite all the way through, to create a pocket
- Stuff each chicken breast with 3 of the cheese triangles, and as much of the chopped mushrooms as you can fit in. I won’t lie – it’s messy work!
- Wrap each chicken breast in three slices of the parma ham. I have a favourite technique:
- Lay the parma ham, slightly overlapping, on a lightly oiled baking tray
- Lay the chicken breast at right angles across the middle of the ham, and bring the ends up to meet on top
- (If I’m honest, I think I used a fourth slice, which I’d laid across the length of the chicken breast before bringing up the ends of the other three, but this wasn’t entirely necessary)
- Pop in the oven for about half an hour, and that should do it!
It’s a stonking win for Tesco this week, with their prices on Chicken and Parma Ham bringing them in at a measly £5.24.
Morrisons just pipped ASDA to second place, with a price of £6.44 vs £6.58
Sainsbury’s were disqualified because their website was down all afternoon, and quite frankly, I couldn’t be bothered waiting for it to come back up!
The blue cheese flavour wasn’t as strong as I’d have liked, so I tried it again with a mix of cheddar and stilton – which did taste amazing, but leaked out all over the baking tray. It may be possible to create the pocket by slicing along the top of the chicken breast rather than the side, to avoid this from happening. The taste is definitely better, but you can’t serve anybody an un-stuffed chicken breast alongside a baking tray with baked-on stilton. Unless that person is me. I’d thank you profusely!
The mushrooms didn’t really seem to add much – I didn’t use them previously, but thought I’d give them a bash this time. I think this would maybe be better with either mushrooms or cheese, rather than both. Cheese always wins, for me, but I fully accept that not everybody is as sane as me.
This could be lovely stuffed with onions and garlic, mint and feta, chilli and lime, or maybe my all-time favourite chorizo. For a slightly different feel you could bake some humous in there. The world is your oyster!
I first encountered this with streaky bacon rather than parma ham. It’s also nice, but takes a bit more to cook the bacon through and get the right level of crispiness!
I also experimented in the past with using min-fillets with cheese layered in between, rather than stuffing a whole chicken breast.This did work well with bacon, but not sure how parma ham would hold up when it comes to preventing leakage!