Philly stuffed chicken in parma ham

I have had a long busy week at work, the Husband has been off with the boys (gotta love being married to a teacher) and we're both flagging. I got home from work last night on my knees to find my lovely husband had made me a yummy low point dinner - he really is fantastic !!

This was served with jacket potatoes which added another 8pp by the time I'd added some extra cheese *blush* but I had them to spare. Normally I'd serve these with 150g new potatoes (3pp) and either veggies or salad.

PHILLY STUFFED CHICKEN WITH PARMA HAM
serves 2 at 7pp per person

2 medium chicken breasts
2 tbsp garlic & herb light Philadelphia or whatever flavour you like
4 slices of parma ham

Make a slit in the side of the chicken.
Stuff with the philly then wrap the parma ham around the chicken
Wrap in a foil parcel and bake at about 200C for 20-30 minutes or until the chicken is cooked.

Because the chicken is cooked in it's own juices and steam it comes out lovely and juicy with a great pre-made sauce when you open the parcel (take care doing this as steam comes out which can burn your fingers !). Don't forget to use that as you've pointed it already !!

Tarragon chicken

A few weeks ago on the Weight Watchers forum, a fellow poster asked me if I'd consider posting up some of my recipes. As I also have my other food blog Sugar & Spice (badly neglected I might add) I thought I'd kill two birds with one stone. My plan is for April that I will photograph and blog about every main meal I eat - if there is a recipe to post then I will post that too along with the relevant PP values. It may even spur me on to blog on a more regular basis !

So for tonight's offering I present you tarragon chicken

TARRAGON CHICKEN
serves 2 and is 6pp per serving

1 tsp olive oil

2 medium chicken breasts cut into strips

1 onion chopped

Handful of mushrooms sliced

1-2 cloves of garlic

1/2 a Knorr chicken stockpot or a splash of chicken stock

2 tbsp of half fat creme fraiche

Large handful of chopped fresh tarragon

Heat the olive oil in a large pan

Add the chicken breasts and brown. When nearly cooked then add the veggies and cook until soft.

Then add the stock and creme fraiche, season to taste.

Add the tarragon reserving some for finishing the dish

Simmer until the sauce is reduced.

I served this with 100g of new potatoes (2pp) and some green beans and broccoli