Leaving the skin on during cooking will help to keep the meat tender – but feel free to remove the skin before eating if you want a healthier choice.
Most of the fat in chicken is directly under the skin. Leaving the skin on during cooking will help to keep the meat tender but feel free to remove and discard the skin before eating if you want a healthier choice.
4 large red peppers, cored, deseeded and sliced in half
4 chicken breasts with the skin on
125g of reduced fat soft cheese
300ml chicken stock
Salt and freshly ground black pepper
Place the peppers under a hot grill for about 15mins or until the skin is black. Cover with a clean, wet cloth or place in a plastic bag and allow to cool for about 10 minutes. Remove skin from the peppers and blot dry with absorbent kitchen paper.
Place one of the peppers and half of the cheese into a food processor or blender and pulse for 1-2 minutes or until the mixture in almost smooth.
Using a sharp knife make a lengthways cut through each chicken breast to create a pocket. Spoon ¼ of the cheese mixture into each pocket and use a cocktail stick to keep the pocket closed.
Place the chicken on a lightly oiled baking tray and place in an oven at 190C/gas mark 5 for 35 minutes or until the chicken is cooked through.
To make the sauce, place the remaining peppers in a blender with the chicken stock and puree until smooth.
Place in a small saucepan and gently heat, stir in the remaining cheese and season to taste.
Remove the cocktail sticks and transfer the chicken to a warm plate. Spoon over a little of the sauce and serve with lightly steamed vegetables and new potatoes.
Alan Hansen contributed this recipe to the The Winter Warmers booklet, on sale in all Morrisons stores, 50p; profits to Asthma UK.Reuse content