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4 large skinless chicken breasts
125g (40z) cottage cheese
2 tablespoons chopped chives
1/4 teaspoon dried tarragon leaves
1 tablespoon (approximately) jellied chicken stock (see 'Handy Hints')
225ml (8 fl oz) water
100 ml (4 fl oz) water or stock
2 tablespoons lemon juice
2 teaspoons fruit sugar
30g (1 oz) butter
1 tablespoon plain yoghurt
Remove any gristle or fat from the chicken breasts and cut a pocket in the thickest part. Press the cottage cheese through a sieve and combine with the chives and tarragon. Stuff pockets with this mixture. Place the breasts in an oven-proof dish. Combine the stock and water, pour over the chicken and bake, covered, for about 20 minutes in a moderate oven at 180°C (350°F or gas mark 4). Remove from the heat, place the chicken on a serving plate and keep warm.
Measure the remaining liquid and make it up to 100 ml (4 fl oz) with additional water if necessary. Add the lemon juice, sugar, butter and yoghurt. Blend over a medium heat just until it thickens. Serve over the chicken.
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This is one of the many recipes from the 'IBS Starch-Free Diet' book.
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