Chicken Veronique with Baby Spinach

Chicken Veronique with Baby Spinach

A WW recipe from the irresistible magazine given out in class a few years ago. 

Serves 4

7 points per serving

100g baby spinach

4 x 150g skinless, boneless chicken breasts

3 tsp mixed peppercorns

Low fat cooking spray

200g tub WW low fat soft cheese

250 ml skimmed milk

Zest and juice of 1 lemon

150g seedless grapes, halved

240g basmati & wild rice (uncooked weight)

In a large dry pan, cook the spinach until just wilted then tip into a colander and squeeze out any excess moisture.

Make a small slit horizontally in each chicken breast, cutting onlyu part way through to make a small pocket.  Push a small amount of spinach into each pocket, reserving the rest for the sauce.

Place the peppercorns in a small clean bag and crush with a rolling pin or in a pestle and mortar. Tip onto a plate and coat each chicken breast lightly on both sides.

Heat a frying pan and spray with low fat spray. Add the chicken and cook for 5-6 minutes on each side until golden and nearly cooked through. Remove from the pan.

Add the soft cheese and milk to the pan and whisk gently to combine. Stir in the lemon juice and gradually bring to the boil.  Add the chicken and grapes, reduce the heat, cover and cook for 3-4 minutes or until the chicken is cooked through.

Meanwhile cook the rice according to the packet instructions.

Stir the remaining baby spinach into the sauce and heat through.  Season to taste and serve with the rice.