Cottage Cheese Stuffed Chicken Wrapped in Turkey Bacon and Roast Vegetables

Tofu based bacon slices work well too


4 Medium Potatoes, peeled
2 Medium Parsnips, Peeled
2 Tomatoes, halved
2 Onions, quartered
7 Cloves Garlic Peeled
2 Chicken Breasts, Boneless and Skinless
1 Tablespoon Cottage Cheese
1 teaspoon Chives, or Herb of choice (i.e. Oregano, Marjoram, or Mixed Herbs, etc)
Turkey Bacon or Tofu based Bacon slices
Low Fat cooking Spray of choice (i.e. Olive Oil, Sunflower, etc.)


To Serve 2 People

Pre-heat oven to 200c/gas mark 6

Crush or mince one garlic clove and put in a blender/liquidiser with the cottage cheese and herbs and blitz until smooth and put to one side to let the flavours develop.

Bring a pan of water to the boil while you cut the potatoes and parsnips into similar sized chunks, place in the boiling water and par-boil for 5 minutes. Then drain and place on a lightly sprayed baking tray with the onions and lightly spray the vegetables and place on the top shelf of the oven. Note it is best to put potatoes etc. in oven before preparing the chicken, or 15 minutes before.

Cut open the chicken breasts lengthways down the middle and stuff with the cheese mixture the wrap with the turkey bacon. The number of slices will depend on the size of the chicken breasts (I used Tofu based Bacon).

Lightly spray a deep sided non-stick baking tray, add the chicken tomatoes and garlic
and lightly spray and put on the middle shelf of the oven for approx 30 minutes. Check the food after 2o minutes and if the potatoes etc. are browning too quick place on middle shelf and put chicken etc. on top shelf.

Serve with gravy of choice.


Use any root vegetable or a mixture.

Wrap in thin sliced ham.

Use a very low fat flavoured cream cheese

The picture shows I used Tofu based bacon slices.