Deconstructed chicken cordon bleu with ratatouille
Ingredients:
2 chicken breasts
yoghurt
breadcrumbs from 2 slices of bread
5g parmesan
fresh parsley (optional)
200mls skimmed milk
dried onions
30g weight watchers cheddar
30g smoked cheese
50g diced ham
5g cornflour mixed with water to form a paste
one onion, finely sliced
one pepper, cut into strips
one courgette, cut into semi-circles
3 cloves garlic, crushed/finely diced
4 large ripe tomatoes, cut into 1cm pieces
3 tablespoons vinegar
1/2 tbsp oil
sweetener
salt and pepper
Method
1) poach chicken breasts gently until just cooked, then leave to cool
2) once cool, put in bowl of fat free natural yoghurt (seasoned with salt and pepper) and leave
3) cut the crusts off 2 pieces of sliced bread and blitz in food processor. Add 5g parmesan, salt and pepper and some fresh parsley (or any fresh/dried herb). Put on a plate and set to one side.
4) preheat oven to 200deg C
4) add oil to pan. Gently cook onion, pepper, courgette and garlic. Add splashes of water if sticking.
5) once cooked, add the vinegar and tomatoes and gently cook until reduced right down.
6) add sweetener (1-2 tsp) and salt and pepper to taste
7) whilst ratatouille is reducing, dip yoghurt coated chicken into breadcrumb mix and put on wire rack. Spray with spray oil and put into oven-they don't take long to cook as chicken is already cooked-just until crumb has crisped up-about 10 mins
8) whilst cooking, pour milk into saucepan and add dried onions. Simmer gently, adding the cornflour. Once thick, melt in the cheese and add ham. Season to taste.
Ingredients:
2 chicken breasts
yoghurt
breadcrumbs from 2 slices of bread
5g parmesan
fresh parsley (optional)
200mls skimmed milk
dried onions
30g weight watchers cheddar
30g smoked cheese
50g diced ham
5g cornflour mixed with water to form a paste
one onion, finely sliced
one pepper, cut into strips
one courgette, cut into semi-circles
3 cloves garlic, crushed/finely diced
4 large ripe tomatoes, cut into 1cm pieces
3 tablespoons vinegar
1/2 tbsp oil
sweetener
salt and pepper
Method
1) poach chicken breasts gently until just cooked, then leave to cool
2) once cool, put in bowl of fat free natural yoghurt (seasoned with salt and pepper) and leave
3) cut the crusts off 2 pieces of sliced bread and blitz in food processor. Add 5g parmesan, salt and pepper and some fresh parsley (or any fresh/dried herb). Put on a plate and set to one side.
4) preheat oven to 200deg C
4) add oil to pan. Gently cook onion, pepper, courgette and garlic. Add splashes of water if sticking.
5) once cooked, add the vinegar and tomatoes and gently cook until reduced right down.
6) add sweetener (1-2 tsp) and salt and pepper to taste
7) whilst ratatouille is reducing, dip yoghurt coated chicken into breadcrumb mix and put on wire rack. Spray with spray oil and put into oven-they don't take long to cook as chicken is already cooked-just until crumb has crisped up-about 10 mins
8) whilst cooking, pour milk into saucepan and add dried onions. Simmer gently, adding the cornflour. Once thick, melt in the cheese and add ham. Season to taste.
