I love a good stuffed chicken dish. Since chicken is now free too, it can be stuffed with a whole host of goodies and the points still remain nice and low. The result is a dish packed with flavour that provides real satisfaction and ‘value’ for your overall points total.
This particular stuffing has been on my list to try for a while now and after rediscovering a jar of sundried tomatoes in my fridge, I thought it was about time I gave it a whirl. The ingredients that make up a tepenada are all so flavoursome that you really don’t need that much of them to make your mouth water!
I served this with a lemony green salad (salad leaves, peeled courgette, a little grated parmesan and lemon) and butternut squash chips. It was delicious and definitely something I will be rustling up again soon!
Tepenade Stuffed Chicken
Serves 2 = 5sp each (Flex)
2 x 165g chicken breast, raw
40g sun dried tomatoes, finely chopped
10g anchovies, finely chopped
1/2 tbsp capers, finely chopped
5 stoneless black olives, finely chopped
1 x lemon
60g light mozzarella, sliced
4 x slices of prosciutto
Lemony Courgette Salad (salad leaves, peeled courgette, a little grated parmesan and lemon)
Butternut squash chips
Preheat the oven to 180c. If you are having butternut squash chips, pop these in the oven whilst you are preparing the chicken. That way they will be ready at the same time as the chicken.
Place one chicken breast into a food bag and using a meat mallet, flatten until the chicken is around 1/2cm thick. Repeat with the second chicken breast and then lay both flat on a plate.
Spoon half the tepenade mixture horizontally across the chicken and top with the mozzarella.
Repeat with the other breast and the rest of the tepenade Roll the chicken so the stuffing is enclosed and then roll the chicken in the prosciutto.
Remove from the oven and serve with the BNS chips and courgette salad.