Serves 4
4 chicken breasts
200g light soft cheese
60g sweet piquante peppers, drained and finely chopped
8 basil leaves, finely chopped
160g bag beetroot salad
2 apples, cored and chopped
50g wholesome goji, seed & berry mix
1tbsp walnut oil
Preheat oven to 200, gas mark 6.
Make a cut along the sides of the chicken breasts to create a pocket. Avoid cutting right through the chicken.
Mix the soft cheese, peppers and basil. Divide the cheese mixture between the chicken breasts, spooning a little into each pocket.
Wrap each chicken breast in foil to create a parcel, then place on a baking tray. Cook for 20-25 mins, or until the chicken is cooked and the juices run clear.
Place the salad leaves, chopped apple and seed and berry mix in a bowl. Drizzle the walnut oil over and toss gently. Serve with the warm chicken.
4 chicken breasts
200g light soft cheese
60g sweet piquante peppers, drained and finely chopped
8 basil leaves, finely chopped
160g bag beetroot salad
2 apples, cored and chopped
50g wholesome goji, seed & berry mix
1tbsp walnut oil
Preheat oven to 200, gas mark 6.
Make a cut along the sides of the chicken breasts to create a pocket. Avoid cutting right through the chicken.
Mix the soft cheese, peppers and basil. Divide the cheese mixture between the chicken breasts, spooning a little into each pocket.
Wrap each chicken breast in foil to create a parcel, then place on a baking tray. Cook for 20-25 mins, or until the chicken is cooked and the juices run clear.
Place the salad leaves, chopped apple and seed and berry mix in a bowl. Drizzle the walnut oil over and toss gently. Serve with the warm chicken.
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