Lemon and Parsley Chicken
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These chicken parcels have an exciting tang to them and make a great healthy meal anytime of the year.
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Recommended
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Nutritional Information
(per stuffed breast)
Calories: 185
Protein: 29g
Fat: 1g
- Saturated: 1g
- Cholesterol: 73mg
Carbohydrate: 2g
- Sugars: 0g
Fiber: 0g
Sodium: 472mg
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Ingredients (Serves 3)
| 3 medium chicken breasts |
| ½ a lemon |
| a large handful of fresh parsley |
| 3 cloves of garlic |
| 1 tablespoon olive oil |
| ½ teaspoon salt |
| freshly ground pepper |
| 3 cocktail sticks |
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1 |
Remove the peel from the lemon and dice the flesh into small pieces.
Finely slice the garlic, chop the parsley and mix in a bowl with the lemon, salt and pepper.
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2 |
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Carefully slice each of the chicken breasts length ways to create a small pocket.
Try not to slice all the way through so the pocket can be sealed up once the lemon has been put inside.
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3 |
Stuff each of the breasts with a generous helping of the lemon mixture then seal the pocket with a cocktail stick.
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4 |
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Place the breasts in an oven proof dish, cover with foil and cook for 30 minutes at 190 degrees C/380 degrees F/Gas Mark 5.
Then remove the foil and cook for a further 5 minute to allow the breasts to brown off.
Serve with a crisp salad.
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