I paid the price last night, 1lb on! as it is unusual for me to put weight on, I got a round of clapping, must be a first!.....
How about using the Parma ham to wrap chicken breasts in with cheese inside the chicken....
Pete’s Chicken wrapped in Bacon with cheese
use as a main meal
Serves 2
Ingredients
2 chicken breast
42g of mozzarella cheese, reduced Fat (1xHea)
6 slices of smoked lean bacon
3 Tomatoes
Peas
1 Onion
125Ml rice
Basil leaves
Method
Preheat the oven to 180c place bacon onto a board and remove any fat then using the back of a knife stretch the bacon then wrap the chicken slightly overlapping each other.
Apply Fry light to the casserole dish, place each chicken piece into dish. Cut the tomatoes and place either with the chicken or a small oven ready dish, sprinkle with balsamic vinegar and add a few basil leaves.
Bake in oven for approx 10-15 mins or until bacon is slightly browned and then remove from the oven and cover with the mozzarella cheese and return to the oven for a further 10 mins or until the chicken has cooked and the cheese has melted.
While the chicken is cooking. cook the finely chopped onion in a small pan with the peas.
When the rice has cooked remove from the pan and tip into a sieve and place back on the pan and steam it for a few minutes, remove and add the onion and peas and then plate up.
Remove chicken and tomatoes, remove the basil leaves and place on the rice.
Enjoy with salad.
Use the salami in an instant mash pizza
Pete’s Pizza made from Instant Mash
Serves 4
Ingredients
Use 125g from a pack of Sainsbury Instant Mash (250g)
One Tsp of mixed herbs.
Method
Mix together then add hot water until the mix is like bread doe.
Add 1 egg and mix.
Spray a Flat Pan with 3-4 Fry Light shots, wipe across pan.
Press the mix into the pan and cover in clingfilm, rolling out with a rolling pin as thin as possible, remove clingfilm.
Cook one side until light brown then slide onto a flat plate with care, add 2-3 Fry Lights then return the pizza base and cook other side 3-6 mins depends on thickness.
Allow to cool on a cake rack.
Put Passata in a pan enough to cover Pizza base, add 1 TSP Tomato Puree and a few drops of “Worcester Sauce”,add chopped basil leaves, heat till thickened but DO NOT BOIL.
Coat the Pizza base with the Passata, cook your onion in balsamic vinegar until soft, add to base.
Add your choice of “Toppings”
This was my choice of Toppings : 5balls/40g Mozzarella, 1 slices of Lean Ham, 2 Mushrooms, sprinkled with 28g of Mild Hard Cheddar and place on Pre Heated Pizza Stone at 180/190 and cook until the cheese is bubbling.
Eat with Salad.
Or to spice up jambalaya, substituting the chorizo for the salami!
Pete’s Spicier Creole Jambalaya-2
Serves 4 – 2 syns per serving
Ingredients
1x 175g chicken breast, cut into bite sized pieces
2 tablespoons Cajun spice
1x medium onion, chopped
2x garlic cloves, crushed
½ tspTurmeric
1x fresh red chilli, deseeded and chopped finely
1x yellow and red pepper, deseeded and chopped
500ml chicken or vegetable stock
4x Sainsbury’s Spicy & Succulent mini Chorizos=80g 2 Syn each.
1x 400g can chopped tomatoes
200g long grain rice
Parsley, chopped roughly
Bay leaf
* Tabasco, if you like it hotter!
lemon wedges
Method
Mix the Cajun with a small amount of water to make a paste, place the chicken breast in a small bowl and toss it to cover it with the sauce.
Spray a large frying pan with low fat cooking spray. Add the chicken and stir fry for 4 minutes.
Wash rice under cold water several times until the water runs clear, put to one side.
Stir in the onion, garlic, chilli and peppers and fry for another 4 minutes until they are slightly browned and softened.
Add the stock, chorizo, tomatoes, rice and the bay leaf, then bring it all to a boil. Turn down the heat and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid. Drizzle with the lemon juice
* Add Tabasco, if you want it hotter
Serve with a salad.