Prosciutto-stuffed chicken breasts variations: As an alternative to the mozzarella filling, use a mixture of ricotta cheese and watercress. Soften 1⁄2 finely chopped red onion in 2 teaspoons reduced-salt margarine for 3–5 minutes, then add 80 g watercress sprigs and cook for a further minute or until the watercress has just wilted. Crumble in 100 g ricotta cheese and season with nutmeg and black pepper.
Per serving: 458 calories, 45 g protein, 30 g total fat, 8 g saturated fat, 130 mg cholesterol, 3 g total carbohydrate, 3 g sugars, 4 g fibre, 506 mg sodium
The Greeks and Romans believed that eating watercress could cure madness. We also attribute healing powers to this green leaf, as it contains powerful phytochemicals that help to protect against cancer. It is also a good source of many B vitamins plus vitamins C, E and beta carotene, which the body converts into vitamin A.