I hope everybody is doing well!
The whole family here is alright, we have officially begun dieting with Thomas and it has been quite a success! Not only are we losing weight, but we are also making an effort in finding delicious yet light recipes to make the ride as easy as possible! And it is actually working 🙂
The recipe I have chosen to post today is not one of the lightest, however, thanks to a great app that I am currently using, I was able to calculate the amount of calories per serving: 433 calories.
This recipe comes from my AWESOME Christmas present by Emi: “Mes Petites Papillotes” that you can find online. Thomas and I were really big fans of the result, it was absolutely delicious!
Bethie… I am sorry this recipe has both meat and dairy. Promise I will try and publish something adapted to all of us next! 🙂
Here are the ingredients for 4:
– 600g of chicken filet
– 150g of ricotta
– 30g pine nuts
– 5 basil branches
– 12 sundried tomatoes (Jan, I believe the tomates confites could be a great replacement too!)
– 2 tsp Olive Oil
– 1 Coriander branch
– Salt and pepper to taste
First start by pre-heating your oven at 210 degrees.
In the recipe, it originally says to cut the filet in half as shown in this video (you will note the lovely accent :)). I chose to roll the chicken but I think it might have made things more difficult at the end… Anyway, I will let you choose the technique you prefer!
Mix the ricotta with the pine nuts, salt and pepper. Put the stuffing in the chicken, and add some of the cut sundried tomatoes. Tie the chicken up with cooking string.
Place each chicken filet in foil paper and close it carefully.
Then put all the filets in the oven for about 20 minutes.
In the meantime, prepare the garnish you want to serve it with. And voila!
Take the chicken out of the foil paper and place it on the serving plate.
Dont forget to take the string off before serving 😉