Mustard-Stuffed Chicken

Preparation time: 10 minutes
Cooking time: 20 minutes

Serves 4

125g ball mozzarella , torn into small pieces
50g strong cheddar, grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers


1. Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.


Tip:
If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.


Make it veggie:
Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms are softened and the cheese is bubbling.

Nutrition per serving:
367 kcalories, protein 49g, carbohydrate 0g, fat 19 g, saturated fat 10g, fibre 0g, salt 1.93 g

Nicoise Salad with Bacon and Cheesy Croutons

Serves 4
Ready in 25 minutes

Small ciabatta loaf, torn into pieces
3 tbsp extra-virgin olive oil
25g fresh Parmesan, grated
6 rashers streaky bacon, chopped
100g trimmed fine green beans
1 cos lettuce, cut into bite-size pieces
4 ripe tomatoes, cut into wedges
Large handful of pitted black olives
4 eggs, hard-boiled
1 bottle French dressing, to serve

1. Preheat the oven to 220°C/fan200°C/gas 7. Put the ciabatta into a roasting tin, add the oil and turn to coat. Scatter over the cheese, season with pepper and mix. Stir in the bacon. Cook for 15 minutes, turning halfway, until golden. Drain on kitchen paper.

2. Meanwhile, add the beans to a saucepan of boiling water. Cook for 2 minutes, then drain and plunge into a bowl of cold water to cool. Drain again and set aside.

3. Divide the lettuce between 4 plates. Top with the green beans, tomato wedges, olives and cheesy ciabatta croutons with bacon. Season. Peel and cut the eggs into wedges and scatter over the salad. Drizzle with some French dressing to serve.

Nutritional Information

Per serving:
736kcals
58.6g fat (12.6g saturated)
21g protein
33.1g carbs
8.4g sugar
3.1g salt