Ingredients serve 4

4 skinless chicken breasts, raw

Calorie controlled

cooking spray

6 shallots thinly sliced

1 vegtable stock cube 

Made up to 150ml

75ml dry white wine

100gr quark

1 tablespoon tarragon

Pinch of black pepper

60gr fresh salad leaves

Sprigs of tarragon

Method  

Preheat the oven to 190 °gas 4 fan oven 170°C

Put the chicken breasts into a shallow dish . Spray a non stick frying pan and cookng spray and cook the shallots for 4-5 minutes  over a medium high heat until browned .

Scatter them over the chiken breasts . Mix together the stock wine and quar . Stir in the tarragon and season with black pepper . Pour over the chiken breasts.

Cover with a lid or a piece of foil and bake for 30-35 minutes or until the chicken is throughly cooked .

To check piece the thickest part with a sharp knife – the juices run out clear .

Serve the chicken with plenty of vegtables ,garished with tarragon sprigs.

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