Angellore
Full Member
This was the recipe of the day a couple of days ago on the WW website. I changed it ever so slightly by thickening the sauce and we had it for dinner last night - it was delicious. I served it with roasted carrots, boiled green beans and boiled new potatoes.
Pro Points: 8 each
Serves: 4
Ingredients:
4 skinless, boneless chicken breasts
4 slices Parma Ham
Fresh basil leaves
50g Stilton
Chicken stock cube made up with 300ml boiling water
4 tablespoons Marsala wine or dry white wine
2 heaped teaspoons cornflour made into a paste with a little cold water
Pre-heat the oven to 190*c or 170*c of it's fan
Cut a pocket in each of the chicken breasts.
Put two basil leaves inside eack pocket and split the Stilton equally between each pocket.
Wrap each breast in a slice of the ham.
Put into a shallow oven proof dish and add the stock and wine.
Cover with foil and bake for 15 minutes.
Remove foil and cook for a further 20 mintes.
Put chicken breasts on a plate and keep warm.
Put the stock/wine mixture in a saucepan and add the cornflour mix. Bring to the boil, stirring and then simmer, stirring all the time until the sauce thickens.
Serve the chicken with the sauce poured over.
Pro Points: 8 each
Serves: 4
Ingredients:
4 skinless, boneless chicken breasts
4 slices Parma Ham
Fresh basil leaves
50g Stilton
Chicken stock cube made up with 300ml boiling water
4 tablespoons Marsala wine or dry white wine
2 heaped teaspoons cornflour made into a paste with a little cold water
Pre-heat the oven to 190*c or 170*c of it's fan
Cut a pocket in each of the chicken breasts.
Put two basil leaves inside eack pocket and split the Stilton equally between each pocket.
Wrap each breast in a slice of the ham.
Put into a shallow oven proof dish and add the stock and wine.
Cover with foil and bake for 15 minutes.
Remove foil and cook for a further 20 mintes.
Put chicken breasts on a plate and keep warm.
Put the stock/wine mixture in a saucepan and add the cornflour mix. Bring to the boil, stirring and then simmer, stirring all the time until the sauce thickens.
Serve the chicken with the sauce poured over.