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Cruise PV Mushroom and tarragon-stuffed chicken


Goat herder(ess)
S: 10st0lb C: 7st10lb G: 8st1lb Loss: 2st4lb(22.86%)
Mushroom and tarragon-stuffed chicken
(From WW)

The sauce contains soy sauce, but you can leave that out if you prefer.)

Serves 4

1 small leek, chopped finely
1 small courgette, chopped finely
1 garlic clove, crushed
100g mushrooms, chopped finely
Small bunch of fresh tarragon, woody stems removed, the rest chopped finely
4 x chicken breasts, skinless and boneless
2 tsp soy sauce
150ml fat free plain yoghurt or fromage frais

Soak 8 wooden cocktail sticks in water for 10 mins to prevent burning. Preheat oven to 200C. Heat a large frying pan and cook leek, courgette, garlic and mushrooms for 5 mins. Remove from heat and stir in tarragon.

Place chicken breasts between 2 sheets cling film and bash with either a rolling pin or a tenderiser until they are of an even thickness. Then spread 1 or 2 tblsp of the tarragon mixture over each breast and roll up, folding in the ends. Secure with cocktail sticks.

Place chicken on a non-stick baking tray. Bake for 30-35 mins until juices run clear when pierced with a knife. Remove cocktail sticks.

To make sauce, heat remaining stuffing mixture, then add soy sauce and yoghurt, Heat gently through, but be careful not to overheat or overcook, so that the sauce does not curdle.

Serving suggestion is to accompany with butternut squash mash and roast cherry tomatoes.
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Goat herder(ess)
S: 10st0lb C: 7st10lb G: 8st1lb Loss: 2st4lb(22.86%)
Sounds yummy! Will def give this one a go... thanks for the tip on the curdling - I'm having a hard time with that one!
Hope you enjoy it, Jess.

The fat-free stuff is so prone to curdling - very frustrating. It's best just to keep dipping your finger in to check when it's just nicely warmed through, before it actually gets hot and curdles.

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