Ingredients


2 chicken breasts

50g brie

4 rashers streaky bacon

handful of fresh sage leaves

1 tbsp olive oil

2 tsp cranberry sauce








Method


Skin 2 chicken breasts, then cut a pocket in each side and stuff each with 25g/1oz brie.  Top with 1 tsp cranberry sauce.

Wrap each breast in 2 rashers rindless streaky bacon, tucking in a few fresh sage leaves, then put the breasts in a baking dish and season. Spoon over 1 tbsp olive oil.

Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C).

To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.

Serve with boiled new potatoes and spinach or similar low FODMAP vegetables.


Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Chicken, bacon, brie and cranberry
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