My apologies for being so late today with the Tasty Tuesday post! Normally I schedule the post at least the night before but with yesterday being a bank holiday here in the UK things got turned upside down. Normally I schedule the posts beforehand because Tuesday is one of my busiest days of the week with nursery and school run, gym, housework, collections, lunches, swimming lessons etc. And that is all BEFORE Herself comes home from school and all the homework needs to be dealt with! So today I'm busy typing this at the dining table, having finished my lunch and while Weeself if finishing hers. Once she's done we'll be off for her swimming lesson and then back just in time to collect Herself from the bus stop. Phew! I really should have pulled my finger out yesterday and scheduled this post but ho-hum.
So, today I wanted to show you this beautiful dish. We seem to be on a roll with Chicken dishes at the moment... and this one was to die for.
2 x 150g skinless boneless chicken breasts
low fat cooking spray
1 red onion, cut into thin slices
150ml dry cider
freshly ground black pepper
For the stuffing:
50g wholemeal breadcrumbs
2 teaspoons capers in brine
4 fresh sage leaves, chopped
1 garlic clove, diced
15g low fat spread
- Place the chicken breasts between two sheets of cling film on a chopping board and bash gently with the end of a rolling pin to flatten slightly. Use a sharp knife to cut into the meat to form a pocket.
- Mix together the ingredients for the stuffing and season with some black pepper. Push the stuffing into the pocket, pulling the chicken over. Keep back about a tablespoon of the mixture.
- Preheat the oven to Gas Mark 4/180C/fan oven 160C. Spray a non stick frying pan with the cooking spray and heat until hot. Add the onion and cook, stirring occasionally for 5 minutes until softened. Spoon into an ovenproof dish which will hold the chicken snugly.
- Place the chicken on top of the onions and pour over the cider. Scatter over the remaining stuffing. Spray a sheet of foil with the cooking spray and cover the dish. Bake for 20 minutes, then remove the foil and cook for a further 10 minutes until the chicken is cooked through. Serve immediately.
White breadcrumbs work well in this recipe if you have them to hand, but wholemeal adds a good nutty flavour. Serve with 150g chopped carrots, 100g boiled peas, as well as 125g potatoes mashed with 30 ml skimmed milk each for an extra 5 ProPoints values per serving.
ProPoints Total: 14
Wow. This recipe is gorgeous!! The first time we made it just for Himself and Myself and we were completely blown away by it. Last night we made it again and this time we made enough for the kids too. Hmmm, to say that they were unimpressed would be an understatement. Although Herself did actually eat most of the chicken. However, Weeself decided that the chicken was a step too far for her. Oh well, we will carry on putting new foods in front of them in the hopes that they might oneday grow up to be less fussy children and eventually non-fussy adults!! We live in hope!!
Anyway, I'm off to the swimming pool now with Weeself. We will be a little late but hey at least we'll be there!
Thanks for dropping by and leaving me a comment. Please feel free to drop by FTLOB to see what other recipes have been shared today!