Ingredients:

1-1/2 lbs of uncooked salmon
1-1/2 cups of white wine
Fresh Dill finely chopped
Whipping Cream
Salt and Pepper
400g of fresh Pasta (Linguine or Fettuccine)

Method:

De-bone and skin the salmon, cut into bite size chunks. Put the salmon in a shallow dish, pour in the wine and add some of the dill. Cover with wrap and put in the refrigerator to marinate for approximately 2 hours.

Boil the water for your pasta, add salt to taste. Just before you add the pasta place the salmon and wine in a sauté pan or frying pan. Heat the wine and gently cook the salmon. When the salmon and pasta are cooked, stir in the cream to the salmon and wine, add salt and pepper to taste.

Drain the pasta and place a bowl. Add the Salmon and its sauce, sprinkle on the remaining Dill.

NUTRITION BENEFITS

An excellent source of high-quality protein, containing all the essential amino acids. Salmon contains vitamins A, D, B6 and B2, as well as niacin and riboflavin. Calcium, iron, zinc, magnesium and phosphorus are also present in appreciable amounts in this seafood.

Ingredients:

Skinless Chicken Breasts (1 per person)
1 bunch Spinach
½ cup of Pine Nuts (Toasted)
Nutmeg (small pinch)
1 oz Butter-2 Tbl spoons
3 sprigs of Rosemary (remove leaves)
Prociutto (Sliced Thinly – 2 slices per chicken breast)
Salt and Pepper
Preheat oven to 350°/325° Fan

Preparation:

Remove stems from the spinach and wash thoroughly. Place the spinach in a large pan and cook for about 4 minutes. (The water on the leaves will be enough to cook it) Squeeze the excess water from the cooked spinach and chop. Place in a bowl with the pine nuts, butter, very small amount of nutmeg, salt and pepper. Mix together.

Place the chicken breasts on a board, skinned side down. Make a pocket in the thicker part of the breast with a small knife, slicing sideways; make sure you don't cut all the way through.

Fill each pocket with the spinach mixture. Lay out 2 slices of Prosciutto out flat, slightly overlapping. Sprinkle some of the Rosemary leaves on the Prosciutto.

Put a chicken breast on top and wrap it with the Prosciutto. Lightly oil a baking sheet. Place the chicken breasts on the sheet, cook for approx 25 minutes.

To plate, cut each chicken breast on an angle and serve with the cooking juices. Serve with roasted plum tomatoes, and steamed asparagus.

Nutrition....

Chicken is high in protein, low in fat and low in cholesterol, making it a good selection for a healthy diet.