Sunday, 15 November 2020

Cranberry & Brie-Stuffed Chicken with Parma Ham

Cranberry & Brie-Stuffed Chicken with Parma Ham

Serves 4

No Count 2½ pts per serving

Full Choice 5 pts per serving

 

frylight

1 red onion, finely chopped

1 tbsp chopped fresh rosemary

3 tbsp cranberry sauce

100g Brie, rind removed, & sliced

4 chicken breasts, skinless

4 slices Parma Ham

 

Preheat oven to Gas 6/400º/200ºC

 

Heat a non-stick pan sprayed with frylight and cook onion & rosemary for 5 mins until softened.  Cool a little and then mix with the cranberry sauce and Brie.

 

Make a pocket in each chicken breast & divide the Brie mixture between them. Wrap tightly with a slice of Parma Ham.  Place on roasting tray and cook for 12-15 mins until the chicken is cooked & han is crispy.

 

leave to rest a few minutes and then slice each breast in half & serve

 

  

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