This recipe for Italian stuffed chicken breasts is one of my go-to summer recipes which I cook all the time because it’s very quick to make, it’s really rewarding in flavour and it’s a nice, light main meal for those days when the sun is melting the tar on the roads. Continue reading
My Mum makes a cracking dinner in which she coats chicken breasts in beaten egg and then dips them in Paxo sage and onion stuffing mix and bakes them in the oven. They’re absolutely delicious, but as anyone who follows the low FODMAP diet will tell you, onion can be a massive trigger for a lot of people, me included, so I needed to adapt Mum’s recipe to make a FODMAP friendly version.
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!