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Ricotta and Lemon Stuffed Chicken


  • 125 g skinless chicken breast

  • 25 g low-fat ricotta cheese

  • 1/4 tsp fresh lemon rind

  • 1/4 tsp fresh thyme plus extra to garnish

  • 1/4 clove(s) fresh garlic

  • 1 tsp olive oil

  • 125 g potato

  • 30 g frozen peas, boiled

  • 20 ml skim milk

  • 1 serve(s) sugar snap peas

  • 1 medium orange


  • 1.

    Cut a slit in a chicken breast and fill with a mixture of low-fat ricotta cheese, lemon rind, fresh thyme and garlic. Secure with a toothpick. Bake with a little olive oil.

  • 2.

    Boil potato and peas and mash with skim milk.

  • 3.

    Season with salt and pepper. Serve with sliced chicken breast with steamed sugar snap peas. Follow with a piece of fresh fruit


Weight Watchers - 6 ProPoint value
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