Instructions
- Heat up your oven to 200°C/fan 180°C/gas 6.
- Parboil the potatoes in a saucepan of boiling water for 10 minutes.
- While the potatoes are cooking, make the stuffing balls. Put the herbs, egg, lemon zest, pork and breadcrumbs in a bowl, season lightly and mix to combine. Divide the mixture into 4 equal portions and shape each one into a ball. Put them in a non-stick roasting tin and spray with low-calorie cooking spray.
- Drain the potatoes and return to the pan, shaking it to roughen up the edges. Tip them into another non-stick roasting tin, spray with low-calorie cooking spray and toss well. Roast on the top shelf of the oven for 35-40 minutes or until done to your liking.
- Once the potatoes are in the oven, put the tin with the stuffing balls on the shelf below them and cook for 10 minutes. Season the chicken breasts and spray with low-calorie cooking spray, then sit them alongside the stuffing balls in the tin and roast for another 20 minutes.
- When the 20 minutes is up, add the Yorkshire puddings to the oven and cook everything for another 5-7 minutes, or until it’s all cooked through. While that’s happening, boil or steam your Speed veg.
- Make up the gravy granules according to the pack instructions. Slice the chicken breasts, and divide everything between 4 plates to serve.
Advertising
