Crispy stuffed chicken

I really like this recipe, it gives you a great opportunity to sneak in all sorts of good stuff... For me, this one is all about mushrooms (which Finn claims to "HATE"), however after wolfing down this dish when I concocted it earlier in the week he exclaimed that it was his "favourite dinner ever"!

You can of course add anything to the filling but mushrooms are a great source of iron, vitamins C, B6 & D, as well as lots of anti-oxidants and protein.

Ingredients per portion

Chicken thigh fillet
Knob of butter
20g mushrooms
1 spring onion
I clove of garlic
Dessert spoon of cream cheese
2 slices of cheddar cheese
I egg beaten
2 spoons of flour
Handful of breadcrumbs
Slice of pineapple fresh or from a tin, it doesn't matter

How to do it

1. Melt the butter in a pan. Chop the mushrooms, garlic and spring onion and add to the pan, cook on a medium heat until the mushrooms lose their white colour and go soft.

2. Put the mushrooms, garlic and spring onion in a blender with the cream cheese, and blend until smooth.

3. Lay the chicken fillet out on a board and lay a slice of cheddar on it, then spoon on the blended mushroom mix and top with another slice of cheese.

4. Roll the fillet up and skewer, roll first in the flour, then the egg and finally the breadcrumbs.

5. Heat an oven proof frying pan on the hob with a little oil, cook the chicken lollipops on a medium heat for 2-3 minutes or until golden.

6. Transfer to the oven on gas 4/180/350 for 15/20 mins - as you put them in the oven, you can add a couple of bits of pineapple for a Hawaiian twist if you fancy!

7. I served them with a little roasted sweet potato, some broccoli and a smiley plate!