Chicken breasts with ham and leek filling

Ingredients for 4 servings:

• Baking spray (fat-free cooking spray)
• 1 onion(s)
• 1 stalk(s) leek
• 1 sprig of celery
• 3 tbsp chicken stock
• Salt and pepper, black
• 4 slices of ham
• 75 g cottage cheese, reduced fat
• 3 tbsp breadcrumbs
• 1 tsp, heaped mustard
• 1 tsp, heaped thyme leaves
• 1 egg(s)
• 4 skinless chicken breasts
• 4 tbsp maple syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

glazed with maple syrup – Slimming World recipe

Finely chop the onion and celery. Slice the leek. Remove the fat from the ham and finely chop it. Preheat oven to 200ºC (400ºF). Spray the pot with cooking spray and reduce heat to low. Add the onion, leek, celery, and chicken stock. Season with salt and pepper. Cover and simmer for 10 minutes, or until the vegetables are tender but not browned. Transfer the mixture to a bowl. Add the ham, cottage cheese, breadcrumbs, mustard, thyme, and egg to the vegetables, stir well, and season with salt and pepper to taste. Make a long, deep cut in the side of each chicken breast. Fill each pocket with the vegetable mixture. Press and sew the pockets shut, or pin them shut. Line a baking sheet with parchment paper. Place the chicken breasts on top and brush them all with a little maple syrup. Roast for 30-40 minutes. Do not allow the chicken breasts to dry out. Brush with maple syrup twice more during the baking process. Serve with vegetables and side dishes of your choice.