chopped parsleyFor the chicken, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper.
the sausage meat into a bowl, add the herbs, lemon zest and Parmesan, season with salt and pepper and mix well to combine. Shape into 8 short sausages (no longer than the chicken thighs).
the chicken thighs skinned side down, on a plate or board and open them out. Season with salt and pepper, then place a sausage in the centre of each thigh (where the bone was) and fold the chicken around it.
the flat of a large knife, stretch the bacon rashers out on a board and wrap around the chicken thighs – 1 rasher per thigh with the seam under the chicken.
the chicken in the prepared tin, seam down, and drizzle over the honey. Roast for about 35 minutes or until cooked through, golden-brown and crispy. Set aside to rest for 10 minutes.
the chicken is roasting, make the lemon sauce. Melt the butter in a wide-based saucepan, add the onion and fry over a medium-high heat, stirring regularly, for about 10 minutes until soft and translucent. Sprinkle in the flour and stir for a minute. Pour in the hot stock, whisk until it comes to the boil, then simmer on a medium-high heat, stirring occasionally, until smooth and thickened and the sauce is clear.
in the cream and lemon juice with the cooking juices from the meat and season with salt and pepper. Add the chopped parsley and serve hot with the stuffed chicken thighs.
So it might come as no surprise to you that when I dreamt up a new recipe it would be something stuffed like chickenthighsstuffedwith mushrooms and goat cheese, then I decided to wrap them in bacon to keep that stuffing safe and secure like little swaddled babies and because…well it’s delicious
2 chicken breasts. 11 cup (240ml) of chicken stock. 11 tsp of paprikaPlace a chicken breast in between some plastic wrap and flatten with a rolling pin). 1Lay the chicken breast on plastic wrap, fill with half the feta cheese and using the cling film, roll up tightly), repeat with the other chicken breast. 1Spray a frying pan with spray oil over a medium heat. 1Remove the plastic wrap from the chicken, and season with salt and black pepper. 1Place on the frying pan and brown all sides of the chicken roll. 1Place on a baking tray in the oven for approx 15 mins till chicken is cooked through. 1While the chicken is cooking you can make the sauce. 1Add to a small saucepan and heat till it thickens. 1Serve the chicken sliced and drizzled in the roasted red pepper saucewith your choice of sides
1for the sauce (click on link for recipe). 1zest and juice of half a lemon. 12 chicken breasts, each sliced in half to make two fillets per person. 1Spray oilAdd the soup to a small saucepan and heat gently over a low heat. 1Mix together the basil and lemon zest/juice. 1Add the chicken and mix thoroughly to coat. 1Spray a frying pan over a medium high heat with spray oil. 1Add the chicken and fry till golden on each side and cooked through. 1Serve the chicken topped with some of the carrot sauce and sprinkle with some fresh basil. 1Serve with your choice of sides
Serve chicken, carrot and sauce preferably with some form of green vegetable. I also roasted off some curly kale to sit underneath the chicken and I would recommend serving this dish with some sort of iron rich green vegetable for an additional savoury note
yogurt is amazing in both sweet and savoury dishes with curries being the popular choice for yogurt as a savoury ingredient usually, but the recipe I’m sharing today is for an elegant gourmet dish, Pan-fried Smoked Cheese & Ham StuffedChicken Breasts in a Creamy Herb Sauce, where thick Greek style yogurt is the star of the unctuous creamy sauce that accompanies the stuffedchicken breasts
One of my favourite things to get from the Chinese is crispy chicken pieces, they just go so well with Asian flavours, so the logical thing to make alongside my crispy piece of chicken was a delicious Asian sauce
Now, since joining Slimming World we’ve cut out the takeaways altogether, well we did have a Chinese a couple of months ago, but ended up with what I can only describe as a ‘food hangover’ the next day so we’ve not touched another since
On this occasion I accompanied my stuffedchicken escalope with roasted new potatoes (simply roasted from raw with Fry Light and seasoning) and a big pile of mushrooms and broccoli to put plenty of speed on my plate