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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Stuffed with shallots, ricotta cheese and prunes, this chicken recipe makes for tasty and healthy midweek dinner.
1 Heat the oven to 200°C/fan 180°C/gas 6 and line a large baking tray with non-stick baking paper. Cut a slit lengthways along each chicken breast to form a pocket. In a small bowl, combine the shallot or onion, soft cheese and prunes. Spoon a quarter of the filling into each pocket and push it in firmly. Put the chicken in the baking tray and spray with oil, then bake for 20–25 min until cooked.
2 Meanwhile, put the kumara in a medium pan, cover with boiling water and boil for 15 min or until soft. Drain, mash and keep warm.
3 Put the broccoli and sprouts in a lined baking tray and toss with the sesame oil and plenty of black pepper. Bake for 12–15 min until just tender and lightly golden. Add the almonds and cook for a further 3 min or until golden.
Serve the chicken with the kumara mash and roasted veg.
Calories 429 cal
Kilojoules 1795 kJ
Total fat 10.1 g
Saturated fat 2.5 g
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