Flying Pigs

Pre-Slimming World this was one of my favourite Christmas recipes. My mum and I both love the many flavoured sausage meats that come out at that time of year – cranberry, apple, orange, chestnut, roasted onions and herbs. Bloomin’ lovely!

Flying pigs is a recipe I invented one year after sponateously buying extra packs of sausagement in a post-Christmas sale and then wondering what on earth to do with it. It’s essentially a stuffed chicken breast recipe. And yes, before anyone questions it, chickens CAN fly… Just not very far… or very well… Anyway…

This is Slimming World version to make one of my all-time favourites low-Syn

Serves 4 as part of a meal (1 Syn per portion) or makes 24 ‘bites’ for a party buffet (½ Syn for 2)

Ingredients

  • 4 x Slimming World sausages, defrosted
  • 2 large chicken breasts
  • 8 bacon medallions
  • 1 tbsp apple sauce
  • 2 tbsp cranberry sauce
  • Salt and pepper
  • Frylight

Method

  1. Preheat the oven to 200 degrees and pre-spray a baking tray with Frylight
  2. Squeeze the sausages out of their skins into a bowl. Season the sausage meat with salt and black pepper and combine with the apple and cranberry sauces. Mix well
  3. Split each chicken breast in two horizontally to create two flatter pieces. Then cover the four pieces with Clingfilm and bash with a meat mallet or rolling pin to flatten them even more. Once flattened, cut each piece into two so they are roughly the same size as the bacon medallions
  4. Place a spoonful of the sausage mixture onto each of the pieces of chicken, dividing the mixture between all the pieces as evenly as possible. Then roll each piece of chicken around the sausage meat (imagine you are creating a sausage roll but with chicken instead of pastry)
  5. Then finally wrap with a bacon medallion, ensuring the ‘join’ of the chicken is on the opposite side to the bacon ‘join’. Place bacon ‘join’ side down on the baking tray, evenly spaced apart
  6. Bake for 20 minutes or until the chicken is cooked through
  7. If serving as part of a meal, use two ‘rolls’ per person. If making party bites, allow to cool slightly and then use a sharp knife to slice each roll into three pieces. Can be served hot or cold.

Variation

The sausage meat mixture also makes great stuffing, especially if you add some chopped fresh sage leaves. You can also make a ‘fluffier’ version by adding 1 egg and 60g fresh wholemeal breadcrumbs. Makes 10 stuffing balls for 1 syn each!

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