2 tbsp olive oil
4 boneless chicken breast
For the stuffing
1 tbsp olive oil
1 tsp sesame oil (optional)
1 tsp cinnamon, plus a pinch extra
1 tsp low FODMAP curry paste
100g ready to eat quinoa
20g pack coriander, leaves roughly chopped
25g toasted flaked almonds
Heat oven to 200C/fan 180C/gas 6. In a bowl mix together the stuffing ingredients, then set aside. Check seasoning.
Cut each chicken breast open so that it is flat like a book. Divide the stuffing between them and fold the top over.
Rub the skins with a pinch of cinnamon. Place tightly packed into a small baking dish and bake for 25 mins.
Serve the chicken with the rest of the mix alongside, with some green beans or a salad.
Recipe adapted from: Good Food
For extra flavour you can wrap the chicken breast in bacon.