Ingredients

• 2 chicken breasts (around 165g each)
• 165g tub of light Philadelphia
• 50g pickled sliced jalapeños
• 1 small green chilli, sliced
• 1 tsp garlic purée
• 450g ready to cook mashed potato
• 8 stalks of tenderstem broccoli

Method

1. Mix the Philadelphia with the pickled jalapeños, the sliced chilli (leaving 4 slices for the end). garlic purée and a pinch of salt and pepper
2. Cut a slit in each chicken breast and stuff with the Philadelphia stuffing, using toothpicks to hold it together (some of the filling will escape but we use this for the sauce anyway!)
3. Spray with some oil and air fry for 20 minutes on 180°C or until fully cooked through. (A few minuted before the end, add the leftover slices of chilli on the top of the chicken along with any leftover Philadelphia)
4. Meanwhile, cook the mashed potato in the microwave and boil the broccoli
5. Serve the chicken on top of the mashed potato alongside the broccoli and drizzle any leftover sauce over the top, enjoy!

Notes

Calories:535; Protien 53.6 grams