Cheshire Smoked Chicken

Cheshire Smoked Chicken

Serves 4

Points per recipe: 18

Points per serving: 4½

4 boneless, skinless chicken breasts

2 tbsp balck & pink peppercorns, mixed & crushed

salt

3 oz cheshire cheese, grated

3 spring onions, chopped

For smoking mixture: (this is not eaten so no need to count points for it)

1½ oz lapsang souchong tea leaves

4 oz golden granulated sugar

spray oil

Sprinkle chicken with salt & pepper and leave for 3-4 hours.  Mix cheese and onion.  Make a slit in each chicken breast and fill with the cheese and onion mixture.  Secure with wooden cocktail sticks.

Place a large sheet of foil in a roasting tin and sprinkle over the tea leaves and sugar.  Place a rack over the tea leaves and sugar and place the chicken breasts on the rack.  Spray with oil.  Bring the foil over and seal well.

Bake Gas 5/190ºC/375ºF for 20 mins.  Unwrap chicken and return to oven for 10 mins.