Slimming World recipes: Posh chicken with mash and broccoli

We know that Sunday is all about the classic Roast dinner but those trimmings can soon rack up the calories.

Looking for a healthier alternative? Step forward Slimming World's Posh chicken dish, sprinkled with a little bit of grated Parmesan cheese.

And forget boring diets, with dishes like Thai duck curry and Tomato and basil chicken with chips, you can still feel like you're indulging, when you're not.

Breakfast:

Banana French toast

Whisk 1 or 2 eggs with a pinch of granulated sweetener and pour on to a plate. Dip 2 slices of wholemeal bread (from a small 400g loaf) into the egg, then fry in a pan sprayed with low-calorie cooking spray until golden on both sides. Sprinkle with ground cinnamon and top with sliced banana

Lunch:

Club sandwich in a bowl

Layer up shredded lettuce, thinly sliced beef tomatoes, grilled back bacon rashers (visible fat removed) and roast turkey slices. Whisk ½ tsp mustard powder and 1-2 tsp water into 1 level tbsp extra-light mayonnaise and drizzle over the salad.

Dinner:

Posh chicken

Serves 4

Ready in 30 minutes

For the mash:

1kg potatoes, peeled and roughly chopped 150ml hot vegetable stock 2 level tbsp grated Parmesan cheese Small handful of finely chopped fresh basil Salt and freshly ground black pepper

For the chicken:

4 large skinless chicken breast fillets 8 basil leaves 4 slices of prosciutto ham, visible fat removed Low-calorie cooking spray 4 tbsp Marsala wine 300ml chicken stock Sautéed tenderstem broccoli, to serve Boil the potatoes in lightly salted water for 15-20 minutes or until tender. Drain and mash well. Stir in the stock, then the Parmesan and basil. Season well, stir to combine and keep warm. Preheat the oven to 200°C/Fan 180°C/Gas 6. Meanwhile make a cut in each chicken breast and tuck two basil leaves into each fillet, then wrap with a slice of prosciutto ham and secure with a cocktail stick. Spray a large frying pan with low-calorie cooking spray and add the chicken breasts. Cook over a medium heat for 2-3 minutes until golden, then remove the cocktail sticks, turn over and cook for 2 more minutes. Pour over the wine and allow to bubble for 1 minute. Add the stock and simmer for around 10 minutes or until the chicken is cooked through. Lift the chicken out of the pan, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and the pan juices spooned over. Accompany with the sautéed tenderstem broccoli.