5-2 Recipes For Your 2 Fasting Days ( Day 6)

POSH CHICKEN KIEV

224 calories

One of my favourite chicken recipes. This is easy to put together and is then baked in the oven.

SERVES 2 • PREP 10 minutes • COOK 25 minutes

½ tsp olive oil (14 cals)

1 garlic clove, peeled and very finely chopped (3 cals)

2 tbsp extra-light cream cheese (59 cals)

2 × 150g (5oz) skinless, boneless chicken breasts (318 cals)

2 slices Parma ham (prosciutto) (54 cals)

• Preheat the oven to 200°C/fan 180°C/400°F/Gas mark 6.

• Heat the olive oil in a small frying pan (skillet) and gently fry the garlic for 1–2 minutes until starting to brown. Remove from the heat and stir in the cream cheese.

• Prepare the chicken by making a slit down one side of the chicken breast to make a pocket, then fill each pocket equally with the garlicky cream cheese mixture. (This can get messy!) Wrap each chicken breast with a slice of Parma ham (prosciutto) and put onto a baking sheet (cookie sheet). Cook in the oven for 20–25 minutes or until the chicken is thoroughly cooked. Serve immediately.

Dessert

CHOCOLATE MERINGUE BISCUIT

21 calories per biscuit

Once cool, store these biscuits in an airtight container. They will keep for 3–4 days.

MAKES 24 • PREP 10 minutes • COOK 90 minutes

3 tbsp cocoa powder (140 cals), plus 1 tsp for dusting (6 cals)

75g (3oz) caster sugar (296 cals)

6 egg whites at room temperature (54 cals)

a small pinch of salt

¼ tsp cream of tartar (2 cals)

1 tsp vanilla extract (12 cals)

1/8 tsp ground cinnamon, for dusting

• Preheat the oven to 130°C/fan 110°C/250°F/Gas mark ½ and line two baking sheets (cookie sheets) with greaseproof (waxed) paper.

• In a small bowl, mix the cocoa and caster sugar together.

• Put the egg whites into a large, clean, dry bowl and, using an electric mixer, whisk the egg whites until foamy. While whisking, add the salt, cream of tartar and vanilla extract, then add the cocoa and sugar mixture 1 tablespoon at a time. Whisk the mixture until it forms stiff peaks.

• Drop tablespoonfuls of the mixture onto the prepared baking sheets.

• Put the 1 teaspoon cocoa and the cinnamon into a small sieve and dust the biscuits with the mixture. Bake in the oven for 1½ hours, then turn off the oven and leave the biscuits to cool in the oven with the door slightly ajar for another 2 hours.

• When the biscuits are cold, remove them from the oven and store in an airtight container.

Recipes Source:

http://www.52recipes.co.uk/