Pepper Stuffed Chicken Breasts

CHICKEN and TURKEY are great sources of low fat protein, providing the necessary B vitamins, which are essential in alleviating fatigue and low moods. Zinc in poultry helps the immune function and potassium helps the digestive system.

Pepper Stuffed Chicken Breasts

Serves 4
4 slices day-old wholemeal bread, crusts removed * 4 large skinless chicken fillets * 1 egg, lightly beaten * 1 spring onion, very finely chopped * 2 garlic cloves, finely chopped * handful fresh basil, finely chopped * 2 tbsp roasted red peppers, drained from brine, finely chopped * 2 tbsp cottage cheese * salt and freshly ground black pepper * 285g (10oz) potatoes, cut into wedges * 1 tbsp olive oil * carrots and mangetout, to serve * cocktail sticks

Pre-heat your oven to 200°C/400°F/Gas 6. Tear up the bread and whizz in a food processor to make fine breadcrumbs. Put the spring onions, garlic, basil, peppers, cottage cheese and lots of pepper and a little salt into a bowl and mix well. Place the potato wedges on a baking tray and mix with olive oil. Bake in the oven for 30 minutes. Cook the carrots and mangetout until tender.

Cut a slit part-way through the chicken fillets to make a pocket. Divide the stuffing between the pockets, fold over the sides and fasten with cocktail sticks. Transfer to a baking sheet and brush with egg. Sprinkle the chicken with breadcrumbs, coating the tops and side. Bake in the oven for 25 minutes until the chicken is cooked through. Serve with the potatoes and vegetables.

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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.

£15

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