Bistro des Z'Artes

 6 servings

Ingredients

6 skinless chicken breasts

150ml white wine

1 boned & skinned chicken leg (all fat removed)

1 egg white

20g chopped onion

2 leaves fresh mint

100g frozen peas (defrosted)

10g sugar

100ml Natural yoghurt

Salt & pepper (to taste)

500g baby potatoes

Mixed salad leaves

Method

1.       Finely chop the leg meat & place in a food processor with the egg white, sugar (salt & pepper to taste), peas & mint leaves.

2.       Blend to a smooth purée

3.       In a small pan lightly sauté a spoon of this filling to check the seasoning & flavour. Correct at this stage if necessary.

4.       Open up each chicken breast moving back the fillet on the underside & cutting a pocket that can be folded closed after filling.

5.       Place a spoon of the filling into each breast & fold closed.

6.       To cook heat a non stick heavy tefal pan that will fit in your oven.

7.       Place the seasoned breasts in neatly (on what would be the skin side down) for 2 minutes over a high heat (not there is no oil being used).

8.       Turn the breasts when golden and cook for a further minute on the other side.

9.       Add the wine & place in the oven on a high heat 190C for 15mins approx.

10.   Remove & cut open one of the breasts to check if it is cooked through. If not return to the oven to finish.

11.   Take out the fully cooked breasts & keep warm.

12.   Reduce the liquid down & pour into a jug (that can fit the foot of tour soup blender).

13.   Add 100ml natural yoghurt & blend well.

14.   Serve with mixed leaves & baby boiled potatoes with the skin. Slice the breasts to show off the green middle & drizzle the yoghurt sauce around.

Note

This is a low fat recipe that is really tasty & fresh.

Diet starts soon, I have to get into practice.