Foodsnaps

Ingredients (serves2)

• 2 skinless, boneless chicken breasts
• 100g firm goat's cheese , such as Crottin de Chavignol
• 1 tsp fresh thyme leaves, plus 2-3 sprigs
• 4 rashers streaky bacon , thinly sliced
• 2 courgettes , thinly sliced
• 1-2 tbsp olive oil , plus extra for drizzling
• 250g vine tomatoes , thinly sliced

How to:

1. Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
2. Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
3. Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

Recipe via BBC Good Food

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Ingredients (serves 4)

• 500g pack ready-cooked polenta
• 2 tbsp olive oil
• 2 chicken breasts
• 125g dried breadcrumbs
• 1 egg beaten
• 100gr plain flour
• 25g Parmesan
• 125g ball mozzarella
• 4 ciabatta buns , lightly toasted
• salad leaves , to serve
• SunBlush tomatoes , to serve
• fresh basil pesto , to serve

How to:

1. Heat oven to 200C. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden.
2. Cut each chicken breast in half, lightly flatten using a rolling pin.
3. In a separate shallow dish, mix together the breadcrumbs and parmezan. Put the beaten egg in another dish, dust the chicken with the flour, dip it into the egg and then into the breadcrumbs, until coated all over.
4. Place the chicken on a slightly oiled baking tray and place it in the oven. Cook the chicken in the oven for 12-15 min until golden. Place a mozzarella slice on top and return to the oven until starting to melt.
5. Pile the burgers onto the buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

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Ingredients (serves 1)

• 15gr low fat spread
• 1 clove garlic, crushed
• 1 tbsp fresh parsley chopped
• Grated zest of 1/2 lemon
• Juice of 1/2 lemon
• salt & peper to taste
• 1 small chilli
• 1 chicken breast
• 2 slices of Parma ham
• 60gr whole wheat spaghetti
• 85gr spinach
• 2 tbsp olive oil

How to:

1. Place the spread in a bowl with the garlic, parsley and the grated zest. Season with salt and pepper and beat to combine.
2. Slice a pocket in the chicken breast and spoon in the mix. Place 2 slices of parma ham on a work surface, slightly overlapping and roll around the chicken to wrap it in the ham. Place on a baking tray and cook for 20-25 min.
3. Meanwhile add 60gr whole wheat spaghetti to a pan of boiling water and cook for 8 min adding 85gr of spinach for the final 20 seconds. Drain and top with a mix of 2 tbsp olive oil, lemon juice and finely chopped chilli.

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Ingredients (serves 4)

• 1 x 1.3kg organic chicken , jointed into 8 pieces
• 5 tbsp plain flour
• 75ml olive oil
• 250g smoked streaky bacon , cut in pieces
• 1 onion , chopped
• 2 carrots , peeled and roughly chopped
• 2 leeks , trimmed, washed and roughly chopped
• 250g shallots , peeled, but left whole
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 100ml cognac
• 1 bottle red wine , preferably from Burgundy
• 100ml chicken stock (preferably homemade
• 250g fresh cep mushrooms or large chestnut mushrooms, trimmed and thickly sliced

How to:

1. Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
2. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
3. Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
4. Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
5. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

Recipe via BBC Good Food

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Ingredients (serves 2)

• 1 tbsp curry paste
• 1 chopped chilli , if you like spicy food
• 250g pack cooked basmati rice
• some shredded cooked chicken or turkey
• a handful of frozen peas
• 50g pack roasted cashews
• a squeeze of fresh lemon juice

How to:

1. Put curry paste in a wok or large frying pan and heat it up (if you like spicy food, add chopped chilli, too).
2. Stir in basmati rice, the shredded cooked chicken or turkey, the frozen peas and the roasted cashews. Stir fry until piping hot, then season with a squeeze of fresh lemon juice.

*Recipe BBC Good Food

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These super healthy burgers are very easy to make. It takes about 20min to prepare and 15min to cook them!

Ingedients for 2 people

• 2 skinless boneless chicken breasts
• zest and juice of 1 lemon
• 125gr breadcrumbs
• 1 egg beaten
• 100gr plain flour
• olive oil for the baking tray
• 2 ciabatta rolls cut in half
• lettuce
• sliced tomatoes

1. Preaheat the oven to 200C. With each piece of chicken make a large horizontal cut from the right side through the middle but leaving it still attached. Open up like a book. Put into a shallow dish and squeeze over the lemon juice. Set aside.
2. In a separate shallow dish, mix together the breadcrumbs and the lemon zest. Put the beaten egg in another dish, dust the chicken with the flour, dip it into the egg and then into the breadcrumbs, until coated all over.
3. Place the chicken on a slightly oiled baking tray and place it in the oven. Cook the chicken in the oven for 12-15 min until golden.
4. Meanwhile grill the giabatta halves for 1-2 min.
5. Serve the chicken on a roll half, topped with mayonnaise. 

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This is a really tasty, quick-to-make pasta dish, with a lovely lemon sauce lifted with a hint of saffron.

Ingredients for 2 people

• 200 gr pasta, dried, papardelle
• a pinch of saffron strands
• 1 portion stock cube chicken, make up to 50ml with hot water
• 100 g low-fat soft cheese
• 3 teaspoon lemon(s), zest, finely grated (use 1 small lemon)
• 200 g roast chicken, skinless and boneless, torn into pieces
• 50 g petits pois, or garden peas, thawed if frozen
• 1 pinch salt, and freshly ground black pepper
• 4 large leaf basil, to garnish

Instructions

1. Put the saffron strands into a bowl and add 3 tablespoons boiling water. Leave to infuse for 10 minutes.
2. Cook the papardelle in a large saucepan of lightly salted boiling water for 8-10 minutes, or according to pack instructions.
3. Meanwhile, heat the chicken stock and low fat soft cheese in a small saucepan, whisking until smooth. Stir in the lemon zest, then the saffron and its liquid.
4. Drain the papardelle and return it to the saucepan. Add sauce, chicken and peas. Stir gently to heat through for 1-2 minutes, then serve, garnished with basil leaves.

Recipe via Weight Watchers

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