- 100gms washed young spinach leaves
- 2 skinless chicken breasts
- 2tbsp toasted pine nuts
- 1tbsp chopped raisins
- pinch 5 spice powder
- 25gms butter
- 2 slices of ham
- 1tbsp olive oil
- 1 bunch spring onions (cut off and discard white)
- 50ml dry white wine
- 1tbsp lemon juice
- 75g silken tofu
1. Heat oven to 180°C. Put each chicken breast between sheets of cling film and bat flat with a rolling-pin.
2. Wilt spinach in a colander by pouring over boiling water. Press out the water put into a bowl with the pine nuts, raisins, spice and seasoning. Mix well and add half the butter (melted).
3. Arrange the ham on the chicken breasts and spread each with half the spinach mixture. Roll up and secure with cocktail stick (or string if you want to keep the ‘stuffing’ in). Fry these in the remaining butter until browned, then roast for 10-15 mins until cooked through.
4. Chop the green part of the spring onion and put in a pan with the wine and the lemon and simmer until reduced by half.
5. Stir in the crème fraîche/silken tofu. Simmer for 1-2 mins until thickened. Remove cocktail sticks or string and cut the chicken into 1cm slices. Arrange on warmed plates and pour over the sauce. Serve with your vegetable of choice. Boiled new potatoes finished in butter and chives perhaps, with fine green beans.
FODMAPS: We have not found the amount of crème fraîche used in this to be a problem but only if no other lactose has been eaten that day. Silken tofu is a suitable alternative Greek yogurt also but cut out the lemon juice since the yogurt is already quite sharp. It seems a waste to discard the white of the spring onion which is normally the favoured part – I sometimes save it and add it to a stir fry after I’ve dished up Delia’s.
adapted from BBC Good Food web site. http://www.bbcgoodfood.com/recipes/2249648/