Stuffed chicken breast
This was my dinner tonight after a great workout/practice for the instructor examine, that’s coming up pretty soon (Yes I’m nervous!!)
It’s stuffed chicken breast, steamed broccoli and a rustic salad.
Cream cheese (I used light Pikant from Buko)
Chopped hazelnuts (desired amount)
Cut a “pocket” in the chicken breast and fill in the cream cheese and “lock” it with a toothstick
Bake at 200 degrees for 25 min.
Grate carrots (desired amount) and cut the kale into small pieces
Cut the apple and 1 orange into small tubes
Mix everything and press the juice from the other orange over the salad
Cook the broccoli in boiling water for 3-4 min. (approximately)