Wednesday, 10 April 2013

Oven-baked Herb and Feta Stuffed Chicken

Usually I'm a recipe follower/improvisor (better known as fridge-raiding I believe), but tonight, on 5:2 diet fast day, I made up my own! Ok, I had a quick look at my 5:2 Cookbook so was slightly inspired by their herby baked chicken recipe, but I had only the chicken and potatoes of all the ingredients. Yes, potatoes! On the 5:2 diet! Result!

Feta and herb stuffed chicken
Serves: 2
Calories: 275 per person (estimated by comparison to a similar recipe in the 5:2 Cookbook)

Ingredients:

4 new potatoes (that's two each, people!)
2 chicken breasts
1 onion, cut in 8
asparagus
half a courgette, cut in chunks
1 garlic clove, chopped
dried oregano
dried thyme
dried mixed herbs
1 tsp hot mint jelly
50 g feta
150 ml chicken stock

Method:

Boil the potatoes until al dente and then cut them into chunks.

Chopped herbs and feta
Chop and mix up the garlic, herbs (use fresh if you can!) and mint jelly with the feta.
Slit a pocket into the chicken breasts and stuff it with the herb and feta mixture.

Lay the potatoes, onions, courgette and asparagus in a baking tray and pour over the stock. Lay the stuffed chicken on top and sprinkle with pepper.

Bake at gas 5 for about 45 minutes.

And enjoy...

(for tomorrow you can eat anything you like!)