xCherryKx
Full Member
Serves: 2
Cooking time: 30 mins
Preparation time: 10 mins
Fat per serving: 1.8g
Calories per serving: 209 kcal
Suitable for vegetarians: No
Contains nuts: No
Suitable for freezing: No
Ingredients
2 x 100g skinless chicken breast
2 x 10g slice Rosemary Conley's Less Than 5% Fat Mature Cheese
1 red onion, finely sliced
2 tbsp Thai sweet chilli sauce
2 tbsp runny honey
Salt and freshly ground black pepper
Method
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Season the chicken breasts with salt and black pepper and place on a chopping board. Using a sharp knife, make a pocket in the centre of the breast.
3. Insert the slice of cheese and the onion slices into the pocket and place the chicken on a non-stick baking tray.
4. Mix together the chilli sauce and honey and pour over the chicken. Bake in the oven for 25-30 minutes until the chicken is cooked through to the centre.
5. Transfer to a serving plate. Serve with a selection of fresh vegetables or a mixed salad.
Cooking time: 30 mins
Preparation time: 10 mins
Fat per serving: 1.8g
Calories per serving: 209 kcal
Suitable for vegetarians: No
Contains nuts: No
Suitable for freezing: No
Ingredients
2 x 100g skinless chicken breast
2 x 10g slice Rosemary Conley's Less Than 5% Fat Mature Cheese
1 red onion, finely sliced
2 tbsp Thai sweet chilli sauce
2 tbsp runny honey
Salt and freshly ground black pepper
Method
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Season the chicken breasts with salt and black pepper and place on a chopping board. Using a sharp knife, make a pocket in the centre of the breast.
3. Insert the slice of cheese and the onion slices into the pocket and place the chicken on a non-stick baking tray.
4. Mix together the chilli sauce and honey and pour over the chicken. Bake in the oven for 25-30 minutes until the chicken is cooked through to the centre.
5. Transfer to a serving plate. Serve with a selection of fresh vegetables or a mixed salad.
Last edited:
