Chicken stuffed with cheese has always been popular in my house so I was intrigued by this low-fat version that I found in a Slimming World recipe book, Extra Easy All In One. It's not entirely a one-pot dish in the sense that I would want to cook potatoes and vegetables separately, but it is pretty easy to make. I adapted it because the recipe involved roasting sliced red and yellow pepper and mini vine tomatoes in the same pan and I didn't want to have any of those with this dish. So this is just the chicken, but it's very tasty (and you could add the peppers and tomatoes if you wanted).
To serve two, you need:
2 large chicken breasts
1 clove garlic, crushed
finely grated zest of 1 lemon
2 tbsp quark
1 tbsp finely chopped Peppadew Mild Peppers
1tbsp chopped fresh tarragon or 1 tsp dried tarragon
2 rashers bacon, all visible fat removed to make this properly SW (which I didn't do)
1 lemon, sliced
Preheat oven to 180C. In a bowl mix the quark, garlic, lemon zest, peppers and tarragon. Season.
Make a slit in each chicken breast to form a pocket. Spoon the filling inside.
Wrap a piece of bacon around each chicken breast, securing with a cocktail stick if necessary. As someone has pointed out in the comments below, I didn't remove all visible fat - you need to do this if you want it to be a proper Slimming World recipe. My bad!
Place in a baking tin lined with foil and add the lemon slices, plus sliced peppers and baby tomatoes if you are using them. Bake in the oven for 20-25 minutes depending on the thickness of your chicken as it needs to be cooked through, of course.