Succulent Chicken Fillet with Nutty Maasdam Dutch Cheese & Sweet Ramiro Red Pepper encased in Tender Prosciutto accompanied by Golden Roasted Baby Potatoes & Beneforte Broccoli

The Easiest Healthy One Pot Dish! I cannot begin to tell you how simple this was to make, the chicken stays incredibly moist & juicy due to being wrapped in the prosciutto & the sweetness of the pepper & creaminess of the cheese is just divine! It lifts a plain ordinary chicken dinner to a new level. It all goes in one casserole dish in the oven so minimal fuss or mess involved. I just lay the cheese & pepper on top of the chicken which also avoids all that faffing about trying to cut a pocket in the meat, it honestly couldn’t be easier! You could probably make this lower points again by using light buffalo mozarella sliced instead, which I originally intended but I didn’t have any in the fridge (the maasdam is 3 Smartpoints so adjust accordingly). All items were bought in Aldi. Mine was 10 Smartpoints (or 4 Smartpoints on No Count).

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Delicious Crispy Prosciutto & Silky Egg Cups with Herby Baked Chestnut Mushrooms, Slow Roasted on the Vine Cherry Tomatoes & Hearty Farmhouse Soda Bread

  
This is essentially the same Breakfast I had yesterday, same ingredients except made to look a bit posher & the addition of a slice of Prosciutto. A lovely treat to make you feel special. 5pp or 3pp on the filling & healthy plan. Hope you have a lovely Thursday!  6 Chestnut Mushrooms Peeled & Halved

A Sprig of Thyme

Dried Parsley

Salt & Black Pepper 

Sprayoil

4/5 Cherry Tomatoes on the vine 

1 Slice Prosciutto 

1 Egg

1 Slice Farmhouse Soda Bread  Spray a baking tin with oil & place the mushrooms in a single layer, spray with oil, sprinkle with thyme leaves & season with salt & black pepper. Place in a preheated oven at 180c for 15 minutes. Remove any excess juices from the mushrooms and add the cherry tomatoes to the tray, return to the oven for a further 15 to 20 minutes until mushrooms are browning & softened. Meanwhile spray a muffin tin very lightly with oil & arrange the prosciutto in the tin to form a cup letting the prosciutto overlap at the top slightly to form an edge. Very carefully crack the egg into the cup & place in the oven for 8 to 10 minutes for a soft egg, a bit longer for a hard egg, keep an eye on it near the end so it cooks to your liking. Once cooked remove from the oven & allow to rest for 5 minutes. Run a sharp knife around the edge & carefully lift out the cup. Remove the mushrooms from the oven once cooked & sprinkle with some dried parsley. Season the egg cup with salt & black pepper & thyme, serve together with the mushrooms, tomatoes & the soda bread toasted. Enjoy!