Brown rice canapé bowl
Leftover canapés at Christmas? No problem. Pile them on top of the brown rice and veg in this low-fat, low-calorie, quick and easy lunch or supper dish
Festive stuffed chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the chicken
- 4 chickenbreasts
- 4 tbsp Boursin cheese
- 2 tbsp cranberry jelly
- 8 slices Parma ham
For the festive potatoes
- 500g frozen roast potatoes
- Paxo Chestnut & Cranberry Stuffing Mixcooked following pack instructions
- 2 tbsp olive oil
- ½ lemonjuiced
- 100g bag rocket
Nutrition: Per serving
- kcal589
- fat23g
- saturates11g
- carbs44g
- sugars6g
- fibre5g
- protein49g
- salt2.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the Paxo Chestnut & Cranberry Stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
step 2
Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
step 3
Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.
