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Baked Chicken Italienne
  • Serves 4
  • UNITS: 0.25 per serving
  • FAT POINTS: 2.5 per serving
  • CALORIES: 202 per serving
  • 4 x 4oz/113g skinless chicken fillets
  • 2 rashers lean back bacon
  • 4oz/113g mushrooms, chopped
  • 1 medium onion, chopped
  • 1 leek, chopped
  • 1 large tin chopped tomatoes
  • Half pint/300ml chicken stock
  • 1 dessertspoon tomato puree
  • Pinch mixed dried herbs
  • Worcester sauce, to taste
  • Fry Light
  1. Pre-heat oven to 180C/350F/gas mark 4
  2. Spray a non stick pan with Fry Light and brown chicken, bacon, onion and leek for a few minutes then place into a baking tin.
  3. Mix tomato puree with the stock and pour over the meat, add tomatoes and sprinkle with herbs. Cover with foil and bake in the oven for 1 hour.
  4. Remove foil and cook for a further 10 minutes until brown
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