Serving this baked chicken dish with salad instead of spuds drops the calorie count without compromising the taste!
YOU WILL NEED
2 skinless chicken breasts
2 fresh sage leaves
1 garlic clove, crushed
2 slices Parma ham
2 tbsps barbecue sauce
2 tbsps 2% fat Greek yogurt
Salt and freshly ground black pepper
Prep time 10 mins
Cook time 30 mins
HOW TO DO IT
1. Preheat the oven to 200oC/Gas 6
2. Using a sharp knife, make an incision along each chicken breast and open out the breasts. Divide the sage leaves and garlic between each breast and season with salt and black pepper. Fold the chicken back into shape and wrap each breast in a slice of Parma ham.
3. Place on a non-stick baking tray and bake in the oven for 25-30 minutes until cooked through. A skewer inserted into the flesh should come out clean.
4. Mix together the barbecue sauce and the yogurt. Remove the chicken from the over, and top with the barbecue sauce. Serve with 115g boiled new potatoes (with skins) per person and unlimited other vegetables or salad.
For a vegetarian alternative, try the Rosemary Conley’s Solo Slim* Three Bean Casserole served with a small crusty multigrain roll, plus 1 low-fat yogurt with a maximum 75 kcal and 5% fat. If you don’t fancy this, any choose other ready meal of your choice with a maximum of 400 kcal and 5% fat.