This week I had planned on making chicken breast wrapped in parma ham, but when it came to the day I wanted something a little more 'naughty', so I spent the day thinking of alternatives to make and I decided whatever it was needed breadcumbs! I ove dinners like this, the ones that feel like you are having a real treat but they are 100% on plan.
These babies worked out at 8 smartpoints each and is a really satisfying dinner served along side some steamed veg or salad and some roast butternut squash.
Smartpoints per Serving: 8sp
Smartpoints on No Count: 4sp
2 skinless chicken breasts (each weighing around 165g)
80 philidelphia lightest
2-3 garlic cloves, crushed
1tsp dried parsley
20g cornflakes crushed
30g panko breadcrumbs
2 slices of prosciutto
10 sprays rapeseed oil spray.
salt & pepper
Preheat the oven to 180C and line a baking tray with baking parchment. Spray with 5 sprays of oil.
Mix the philidelphia, garlic and parsley and season well. Cut into the side of the chicken breasts to make little pockets, being careful not the cut the whole way through.
Stuff each breast with half of the cheese mixture and wrap in a slice of prosciutto, ensuring to cover the hole well to reduce any leaking that may occur when cooking. Season the outside of each breast.
Mix the cornflakes, panko and oregano in shallow bowl and whisk the egg.
Dip each chicken breast carefully into the egg before coating with the breadcrumb mixture and placing on the tray. Spray with the remaining oil and cook in the preheated oven for 30-35 minutes until golden brown and the chicken is cooked through. Serve immediately.