Ingredients:

• 8 (700g) chicken breasts salt to taste

• � tsp (2g) pepper 3 tsp (15 ml) oil

• 16 jackfruit segments, de-stoned and coarsely chopped

• 4 heads broccoli

• 1 (100g) carrot, cut into 3 cm long pieces

• 100 g French beans cut into 3 cm long pieces

• 3 tsp (15 ml) cream

• 15 g white radish, cut into 3 cm long pieces

Directions:    

• Slit the chicken breasts to form a pocket.

• Mix salt, pepper and oil and apply to the chicken.

• Stuff the breasts with a little of the chopped jackfruit (reserve the remaining for later use), and seal the pockets by beating the edges with a knife.
  Heat a little oil and stir�fry the broccoli, carrot and bean sticks.

• Remove from the pan.

• Add some more oil and grill the stuffed breasts on a hot plate till done on both sides.

• Puree the remaining jackfruit slices.

• Saut� the puree with cream till the mixture reaches a sauce�like consistency.

• Puree over the chicken breasts and server hot, garnished with stir�fried vegetables and radish sticks.

Nutritional Information:

• Calories: 303 .0 Kcal

• Proteins: 53.2 g

• Fat: 5.8 g

• Minerals: 3.3.g

• Fibre: 1.2 g

• Carbohydrates: 9.4 g