At the start of the year I completely gave up dairy, but after ten months I have to say that I’m not noticing a massive difference when I introduce small portions of dairy cheese into my diet or drink small amounts of milk. That said, certain dairy products are still an absolute no-go for me, such as cream or really fatty cheeses like brie. However, one cheese which I can easily tolerate is feta and thankfully, along with being very tasty, feta is also a low FODMAP cheese, so it’s a win-win all round for me!
I normally have a block of feta cheese in my fridge because it comes vacuum packed and therefore has a very long shelf life. It’s also fairly cheap, so I tend to keep it on standby for adding into stuffed roasted peppers or butternut squash recipes. When I saw that I had a pack of chicken breasts to use up for dinner the other night I had the usual curry/pasta ideas, but when my eye spied a bag of fresh baby new potatoes and a head of broccoli in the fridge I knew it’d be a shame not to make a roast with the chicken.
Sometimes you don’t need to use countless ingredients to make something tasty, as this 4-5 ingredient recipe for feta stuffed chicken breasts attests. The naturally strong flavour of the roast chicken breasts marries well with the tangy feta cheese they’re stuffed with and is enhanced further by the smoked bacon the chicken parcels are wrapped in.
I cooked my feta stuffed chicken breasts on a bed of green leek tops (only the green tips are safely low FODMAP, not the white part of the leek) and when the chicken was almost fully cooked I added double cream to it to make a sauce. (I didn’t eat any of the cream-based sauce, but my family enjoyed it a great deal.) It’s just a really tasty recipe for a weekday dinner.
4 chicken breasts
140g feta cheese
8 rashers of smoked bacon
The green tips of two leeks
150ml low FODMAP non-dairy cream (or lactose-free normal cream)
Preheat your oven to 180°C/170°C Fan/350°F/Gas Mark 4 and have a baking tin or casserole dish at hand.
Finely slice your green leek tips and place them in the baking tin/casserole dish.
Cut the side of each chicken breast to create a pocket and stuff it with feta cheese before wrapping each chicken breast in two slices of smoked bacon.
Place the chicken parcels on top of the leeks and cook for 25 to 30 mins or until the chicken is no longer pink when cut in half.
While the chicken is cooking cook your vegetables. About 5 mins before you serve the chicken add the cream to the leeks and let it heat up in the oven.
Once everything is cooked, serve.