2 large chicken breasts, with skin on

zest 1 lemon

2 tbsp grated parmesan

30g lactose free butter

1 tsp caper

1 tsp crushed chili flakes

3 tbsp garlic infused olive oil

400g can chopped tomatoes

1 teaspoon sugar

small handful parsley

boiled or mashed potatoes, to serve


Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket.

In a small bowl, mix together the lactose free butter, half the lemon zest, Parmesan, capers, chili flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.

Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.

Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic infused oil, sugar and tomatoes, season and simmer for 10 mins more until thickened.

Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Stuffed chicken with lemon, capers & chili
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