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.
