Tuesday, 20 September 2011

Dinner with Robbie is always so yummy (and FUN!)

This was the amazing dinner cooked for me by my wonderful bestie, Robbie!!  He was also amazing enough to share the recipe with us all :) Thank you lovely!! xx P.S AMAZING!!!! I went back for seconds..
1 Spring onion

1 Garlic clove crushed
2 teaspoons of Pesto
1 cup thawed frozen spinach
‘Fry Light’ extra virgin olive oil spray to grease pan
1 cup low fat cottage cheese
1 tablespoon of low fat creme cheese6 average size Chicken breasts (all fat cut off)several skewer ends or string
1 oxo chicken stock cube
5 sweet potatoes
1 cauliflower
asparagus bunch
salt pepper

Preheat oven at 175 degrees
Sautee chopped spring onion, garlic and pesto in a ‘Fry Light’ sprayed skillet until browned (approx 4 mins) then remove from heat and set aside to cool.

In a medium bowl mix Creme cheese, Cottage cheese and thawed and dried spinach.
Then add Pesto mixture and mix well. Set aside
Peel and cut sweet potatoes and cauliflower and place in a pot to boil.
Using a mallet (i used the bottom of a small pot) and lightly beat the chicken breasts until they are approx 1/4 inch thick.  Lay out the flattened chicken breast and place a tablespoon of spinach mixture in the middle of it. Then fold the ends of the breast over to enclose the mixture.  Seal with the skewer ends or string and place in a oven proof cassorole dish.  Do this with all the flattened chicken breasts.  Once the cassarole dish is full of folded chicken breasts, mix up 1 cup of chicken stock and pour into the cassorole dish.  This ill ensure that the chicken does not dry out.  Place in oven a cook for 20-30 mins.
Remove Potatoes and cauliflower from heat and drain.  Transfer to large bowl add salt and pepper and mash to create sweet potato and cauliflower mash. (optional - add 1 tablespoon of creme cheese to taste)
Steam asparagus and drizzle with Agave nectar to taste.

Original post dated 19th August 2011

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