Spinach Stuffed Chicken

It's been a long time since I posted, April went by in a flurry of activity.  It was my hubby's 40th Birthday which we were going to celebrate with a picnic for family and friends, but the weather was so bad it was in doors, not that we minded.  I made some lovely mini chicken and tarragon pies which went down a treat and I will blog about the next time I make them as they were very delicious.  Hubby's lovely sister made his birthday cake (boat shaped) and a wonderful almond & orange cake that I will have to get the recipe for and loads of shortbread. 

Hubby has been continuing his forays into the kitchen with various breads and savoury scones, I think he is really getting the bug for this baking mularky! We will have to put together a special post just for his accomplishments.

The Birthday was swiftly followed by my whisking him away to Cornwall to stay in Mevagissey for Easter week, we had a wonderful time lots of fresh fish and seafood, then the rest of April was strict dieting on weight watchers to lose the weight we put on during the holiday and bread eating.

So now at the start of May I feel refreshed enough to start trying new recipes.  This one came straight off the WW home page, I have modified slightly to suit the ingredients I had at home.

Chicken Breasts Stuffed with Spinach

Serves 2 Pro Points per serving 7

50g Spinach

2 Skinless chicken breasts about 200g each

Fresh Basil leaves

4 strips thin pancetta

2 bell peppers, red and yellow, chunky chopped

3 medium carrots, chunky chopped

1 medium sweet potato, peeled and chopped

2 tsp olive oil

1 tsp oregano, dried
S&P

Put the spinach in a colander and pour over boiling water, then run cold water over the leaves so the wilt.  Squeeze the leaves dry.

Cut a pocket in to the chicken and pop in a couple of basil leaves and the spinach.  Take two strips of pancetta per breast and wrap around the chicken.

Place the peppers, sweet potato and carrots into a roasting pan, add the oil and oregano and mix together.  Place the chicken on top and season well.
Cover with foil and place into oven at 190oc and cook for 15 minutes, then remove the foil and continue to cook for a further 30 minutes.

I served with mange tout and it made a super colourful and filling dinner but pretty light on the points.  The WW recipe called for half a jar of pepperdew peppers, which if I had got would have added a lovely peppy tang to the dish.