Today has been my hardest day on the 5:2 diet. Three weeks in and I think the novelty has finally worn off. Still, I was pretty excited all day knowing my dinner was ballotine of chicken breast, stuffed with cream cheese and basil, served with garlic spinach and roasted tomatoes. Bang on my 300 calories – phew!
Ingredients serve two people
2 x chicken breast fillet
60g of Lightest Philadelphia 3% fat
180g of cherry tomatoes
1 x clove of garlic
20ml of olive oil
240g of spinach
15 fresh basil leaves (or more if you want)
0.5tsp of oregano
Grating of nutmeg
A squeeze of lemon juice
Firstly, place the chicken breast between two sheets of cling film, and flatten evenly with a rolling pin until approx 1/4 of an inch thick. Be careful not to split the chicken breast.
Place on a large sheet of cling film and spread half the cream cheese over the centre of the flattened breast. Finely chop the basil leaves and sprinkle half over the cream cheese, and season with black pepper.
Carefully roll the chicken breast up, tucking in the ends, to enclose the filling. Tightly wrap in cling film into a sausage shape, twisting the ends tightly to enclose. Tie the ends together and knot to form a handle. Repeat with the other chicken breast, using the remaining half of the basil and cream cheese.
Place the ballotines in the fridge to firm for 15-20 minutes. Meanwhile, pre-heat your oven to 200 degrees centigrade.
Place the cherry tomatoes on an oven tray, drizzle with two teaspoons of olive oil and season with sea salt and oregano. Once the oven is pre-heated, place the tomatoes on the middle shelf and roast for 25 minutes.
Whilst the tomatoes are in the oven, poach the ballotines in a saucepan of gently boiling water for 20 minutes.