Stuffed chicken
An uncomplicated version of chicken cordon bleu. The carbs here mostly come from the broccoli, so you might want to double up on the chicken!
SERVES 4 PREP 20 MINS COOK 35 MINS
✱ 4 large chicken thighs, skin on (approx 170g each)
✱ 4tsp Dijon mustard
✱ ¼tsp ground white pepper
✱ 4 generous pinches of garlic powder
✱ 50g mature Cheddar cheese, finely grated
✱ 4 slices deli ham (60g total weight)
✱ 400g broccoli, chopped into even-sized pieces
✱ 20g unsalted butter, melted
1 Heat the oven to 200C/gas 6. Separate the skin from your chicken pieces as much as possible without removing them completely. Push a tsp of mustard under the skin onto the flesh of each thigh, followed by a scattering of ground white pepper and garlic powder.
2 Next, add a layer of grated cheese under the skin, followed by the ham, tucking them in neatly. Fold the skin back over to make a neat sealed parcel.
3 Crack a generous amount of black pepper over the stuffed chicken thighs and put on a roasting tray (skin-side up). Roast for 30–35 mins until the chicken is cooked through and the skins are crispy.
4 Meanwhile, bring a large pan of salted water to the boil. Add the broccoli and cook for 4–5 mins until tender. Drain well in a colander and put in a serving dish. Pour over the melted butter, then cover with foil and set aside to keep warm.
5 Divide the thighs between 4 plates. In the roasting tray, there will be plenty of fat, juices and some escaped melted cheese – pour this over the broccoli, then divide between the plates, season and enjoy!
Per serving: 387 cals, 3.7g fat (24g saturated), 37g carbohydrates