Fast Day Stuffed Chicken Breast Dinner <350 calories

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Mushrooms, garlic and Serrano ham turn a simple chicken breast into a very tasty fast day dinner. 

Mushroom Stuffed Chicken

I usually aim for about 100g of chicken for me and a larger portion of about 140g for him.

I had thought of adding a light creamy sauce with chives, but it was pouring with rain and I didn’t want to go out into the garden to pick the chives, so I used a little pesto instead.

Wrapping the chicken in ham and then in foil helps to keep it nice and moist during cooking.

Mushroom Stuffed Chicken Breast
Serves 1
Mushrooms, Garlic and Serrano Ham transform a simple chicken breast into a tasty dinner for a 5:2 fast day
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 100g chicken breast
  2. 2 medium mushrooms, chopped small
  3. 1 clove garlic, finely chopped
  4. 1 tsp olive oil
  5. pinch ground cumin
  6. 1 tsp chopped coriander leaves
  7. sea salt
  8. freshly ground black pepper
  9. 1 tsp pesto
  10. 1 slice Serrano Ham, trimmed of fat
To serve
  1. 4 asparagus spears
  2. 1/2 medium carrot
  3. A few broad beans, podded
  4. 50g cauliflower florets
Instructions
  1. Heat the oven to 180c
  2. Heat the oil in a frying pan and gently saute the garlic for a minute or so and then add the mushrooms.
  3. Stir fry until the mushrooms are just cooked and starting to release their moisture.
  4. Remove from the heat and season with cumin, coriander leaf and pepper to taste (I don't add any salt, but you might wish to).
  5. Trim the chicken breast to the required size and remove any fat.
  6. Cut a diagonal slice into the thickest part of the flesh, without cutting all the way through, to make a pocket.
  7. Stuff the mushroom filling into the pocket and then wrap the parma ham around the chicken to help hold it together.
  8. I used a little pesto underneath the ham as additional flavouring, but if you are going to have a sauce with it, you could go without that.
  9. Wrap in foil, place on a baking tray and cook for 30 minutes.
  10. Meanwhile, boil the broad beans and until tender, then drain and peel them, unless they are tiny.
  11. Boil the cauliflower until tender, steam the asparagus and carrots over the top, then mash the cauliflower (add a little fromage frais or milk powder to enrich it if you like, or butter on a non-fast day).
  12. Unwrap the chicken and serve. I made a little jus by adding some of the cauliflower water to the residue left in the foil.
Notes
  1. Adjust your chicken portion according to your available calories or appetite! With 140g of chicken, the meal comes to 412 calories.
  2. You can use Parma Ham or Bayonne Ham instead of Serrano.
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