Feta Stuffed Chicken Breasts (Serves 4)

Feta Stuffed Chicken Breasts by The Fat Foodie

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.

Ingredients:

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)

Method:

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.

Feta Stuffed Chicken Breasts by The Fat Foodie

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Slow Cooker Whole Chicken

Slow Cooker Whole Chicken by The Fat Foodie

The last time I went shopping I bought a reduced whole chicken, but when I got home I realised that I’d forgotten that I was working the following day and wouldn’t have time to cook it. Now, I’ve read before that you can cook a whole chicken in a slow cooker, but I’ve never tried it because I wasn’t sure what the results would be like. So, I figured it’d be as good a time as any to try it!

I decided to make a base layer trivet of new potatoes and carrots so that the bottom of the chicken would be protected from the heat of the slow cooker and this worked out well because the cooked potatoes and carrots went really nicely with the cooked chicken. In terms of size, my slow cooker is a 3.5 litre one and it fitted the chicken perfectly, but it wouldn’t be a problem if you had a larger slow cooker. I was a bit of a scaredy cat and added a bit of hot water into the slow cooker in case it ran dry, but to be honest I don’t think it was necessary because the chicken naturally released enough liquid and oil throughout the cooking process that it would not have been in danger of drying out at all.

The slow cooker whole chicken was a triumph and is an experiment that I’ll happily remake soon in the future. Although it didn’t have that flavour that is unique to a roast chicken, when I went to take the chicken out of the slow cooker the meat was so tender that it simply fell off the bone and it was complemented by the lovely soft new potatoes and sweet carrots. I had intended on serving it with gravy, but we ended up just having it with sharp, vinegary pickles, salty capers and sinus-burningly hot creamed horseradish. All in all, it was a delicious dinner to greet me after a long day at work and I’ll definitely be making this slow cooker whole chicken again.

Ingredients:

1 whole chicken

New potatoes (enough for however many people you’re feeding)

Carrots (enough for however many people you’re feeding and peeled & cut into large pieces)

Method:

Put your slow cooker on low and put your carrots and potatoes in the bottom.

The Base Vegetables For Slow Cooker Whole Chicken by The Fat Foodie

Place the whole chicken on top and let the slow cooker cook throughout the day.

Slow Cooker Whole Chicken Ready to be Baked by The Fat Foodie

Remove from the slow cooker and serve.

Slow Cooker Whole Chicken by The Fat Foodie

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