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This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Chicken Breasts
4 Sun-Dried tomatoes, sliced in half
3 Tablespoons sun-dried tomato pesto
80-100g Feta cheese, sliced (depending on size of breasts)
4-6 Slices prosciutto, to secure chicken (depending on the width of each slice)

Method

1. Pre-Heat oven to 180 degrees Celsius.

2. Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.

3. Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.

4. Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min’s or until cooked through.

All photos taken by me unless otherwise stated.

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This is a great quick and easy stuffed chicken recipe.. I love using crab as a stuffing for chicken, but I hate it when a recipe gets so over complicated with filling, that you loose that yummy flavour of the crab. No problems here it was a perfect balance. I did use fresh crab meat rather than tinned as you can beat it. I also served hollandaise sauce with ours and it was delicious. If you want to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Oil or cooking spray
4 Skinless chicken breasts, split
1/2 Cup crabmeat
1/2 Cup grated swiss cheese
2 Green onions, finely sliced
1/2 Teaspoon dried dill weed
2 Teaspoons lemon juice
Salt
Freshy ground black pepper
8 Slices prosciutto (thin slices)

Method

1. Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl.

2. Heat oven to moderated.

3. Spray a baking tray with oil.

4. Open out the chicken fillet, spread one half with a quarter of the crab mix.

5. Enclose with other half.

6. Wrap each fillet with 2 thin slices of prosciutto, making sure ends are on the underside.

7. Place on the baking tray in the moderate oven and bake for about 25 minutes.

We ate ours with hollondaise sauce over fresh asparagus.

All photos taken by me unless otherwise stated.

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I made this last night with a few changes which I have listed below. It is a very rich quite fattening dish but it is well worth every bite, although you will be in the gym for twice as long the next day, lol. It is very easy to make although I could not get any breasts with skin on so I made with skinless chicken breasts, stuffed them and secured with prosciutto. I also made a couple of changes to the sauce just to suite our preference. If you want to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Note: Ingredients listed below are if you stuffing whole, skinless breasts, if just placing stuffing under skin of breast. Ingredient amounts should be a little over half of amounts listed.

4 Chicken breast halves (bone-in, skin-on)(I could not get skinless read not above)
200g Cream cheese, softened
4 Green onions, sliced thin
230g Raw shrimp, cleaned and coarsely chopped
1 Teaspoon Worcestershire sauce
1/2 Teaspoon Tabasco sauce (or to your taste)
8-16 Prosciutto slices (You will need 8, 2 per breast if they are larger sliced, if thinner 4 per breast.)
1 Tablespoon olive oil
1 Shallot, minced fine
1/3 Cup dry white wine
4 Sun-dried tomatoes, drained, chopped finely
1 Teaspoon chicken stock granules
11/2 Teaspoosn Dijon mustard
180ml Cup heavy cream
1 Teaspoon cornflour
Salt and pepper

Method

1. Soften the cream cheese slightly. Mix green onions, shrimp, Worcestershire and Tabasco into the cream cheese. Divide into 4 equal portions.

Skin On

1. Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible.

2. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.

Skinless Breasts

1. Open breast out and beat with a meat mallet, until of equal thickness.

2. Divide stuffing between breast placing down one half, fold other half over and wrap prosciutto slices around chicken to secure.

3. Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.

4. Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.

5. Add the wine to the shallots and simmer 4 Minutes, add chopped tomato, stock granules and Dijon mustard, stir until well combined.

6. Add cream, stir, add a little water to the cornflour and add to sauce, stir until mixture thickens slightly, season with salt and pepper.

Serve chicken drizzled with sauce.

All photos taken by me unless otherwise stated.

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I must confess I have been so busy lately that I have not had time to think about preparing food so I have taken on extra recipes from the zaar recipe swap I am in to make as I then only have to write the ingredients down and when I come to post apart the picture and this little bit of writing I can copy paste the recipe and method on how to make it. I know it is kind of a cheat but I have not had time to sit and write my recipes out on full. I have been making many and I will get round to posting some over the weekend. I will have to as I was going through them last night and I have some really good ones and a few I have already lost the piece of paper I wrote the instructions down on:(

This recipe was very good however I did not make with Gouda slices I used fresh Gouda cheese and a soft cheese with truffle aroma which were wonderful. I cut the two cheeses into chunks and laid them on the breasts, I don’t know amounts as I cut from the block of cheese I had. I did do to slices of each cheese about 1cm in thickness and about 11/2 -2 inches in length to give you a rough idea. I also used panko flakes instead of breadcrumbs as I find they crisp up better and I always use them, in fact since finding these a few years ago I hardly use breadcrumbs for anything, only when it is specific. Anyway the chicken was really good and it was wonderful when you cut into it and the cheese was just oozing out.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Skinless chicken breasts
4 Slices Gouda cheese ( I used a block of Gouda and a soft cheese with truffle aroma.)
1 Egg
1/2 Cup all-purpose flour
1/2 Teaspoon salt
1 Teaspoon black pepper
1 Tablespoon key lime juice
1 Cup whole wheat bread crumbs (I used panko flakes, Japanese breadcrumbs)
1 Tablespoon key lime zest
2 Teaspoons dried cayenne chili pepper flakes

Method

1. Pre-heat oven to 180°C.

2. Slice chicken in half longways, being careful not to cut all the way through and open out like a book.

3. Cover in plastic wrap and pound chicken until less than 1/2 inch thick.

4. Place 1 piece of cheese on each chicken breast and fold over to enclose. Secure with toothpicks, and set aside.

5. Combine flour with salt and pepper, spread out on a plate.

6. Whisk egg with lime juice, place in bowl.

7. Combine breadcrumbs with lime zest and cayenne pepper flakes, mix well. Spread out on plate.

8. With one chicken breast at a time, cover with flour, shaking off excess.

9. Cover chicken with egg mix, shake off excess and put breast in crumb mixture. Turn to coat well and press crumbs onto chicken.

10. Grease an oven proof dish (or spray with non-stick spray). Add chicken to dish and place in oven for 60 minutes (I found 40 Min’s to be ample and probably 30 Min’s if you were cooking small breasts.), turning halfway through cooking time.

All photos taken by me unless otherwise stated.

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This is a simple recipe to make that your guests will think you have spent way more time on than you did. This recipe can be made a day ahead of time and cooked just before serving although the sauce needs to be made while the chicken is cooking but it does not take long. The ingredients listed below are for 2 chicken breasts mine were quite large so you may have to adjust stuffing ingredients if making with small breasts or make the same amount and do 4 breasts. The photo I have posted is of the smaller, of my 2 breasts, so I think you can get a rough idea from that.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Chicken breasts (Large ones)
4 Bacon rashers, roughly chopped
1 Small onion, finely chopped
2 Cloves garlic, crushed
1 Cup bread crumbs
30g Butter
1/2 Teaspoon chicken stock granules
50ml boiling water
1 Teaspoon finely grated lemon rind
2 Teaspoons lemon juice
4 Extra slices bacon, to wrap round chicken

Sauce

1 Cup water
1 Teaspoon chicken stock granules
2 Teaspoons cornflour
1/2 Cup firmly packed basil leaves
1/2 Cup cream
20g Butter
2 Egg yolks

Method

1. Cook bacon until crisp, drain on absorbent paper, in the same pan add garlic and onion and cook until onion softens.

2. Pound chicken with a meat mallet until roughly equal thickness.

3. Place breadcrumbs in a bowl, combine water, butter and stock in another bowl stirring until butter has melted and stock has dissolved, add to breadcrumbs stir to combine. Add onion mix, bacon, juice and rind, mix thoroughly.

4. Place stuffing on one side of chicken breast, fold the other half over the top and secure by wrapping 2 slices of bacon around each breast.

5. Heat a small amount of olive oil in a pan, add chicken and brown on both sides, transfer chicken to an oven proof dish, and cook in a pre heated oven of 180 degrees Celsius for about 30 Min’s or until chicken is cooked through.

While chicken is cooking make the sauce:

1. Add water and stock to a saucepan bring to the boil mix a little water with the cornflour, add to stock and stir until mixture thickens slightly, add butter and stir to melt.

2. Add basil leaves and blend or process until smooth (I use a bar mix for this), add the cream, stir.

3. In a bowl lightly beat egg yolks, add some of the sauce to the yolks a little at a time and stir after each addition (stops yolks from scrambling, as they are mixed already with some sauce instead of pouring them straight into hot liquid.) pour this mixture into the saucepan and stir over a medium heat until mixture thickens, do not boil or egg yolk will scramble.

To Serve: Slice chicken thickly and drizzle sauce over garnish with basil leaves, serve remaining sauce on the side. I like to serve mine with a nice side salad.

All photos taken by me unless otherwise stated.

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I made both of these recipes the other night from zaar members both were excellent, but probably a bit heavy together, this would also be because I served a tarragon cheese sauce with the chicken. The sauce was wonderful and went well with the chicken but I should have served it with a side salad or just plain broccoli as all that richness together was just too much and too filling. I will list all the recipes though because by themselves they were wonderful. Instead of making the chicken as little rolls I did mine as whole breasts and served as main dish. I think I preferred it this way it made it easy to handle the chicken and I did not loose any filling as I expect you would if you made this as suggested. To read more reviews and see more photos of the chicken recipe please click here. I will post a link to the broccoli recipe below with the listed recipe.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Half chicken breast fillets (no skin, trimmed of fat)
1/2 Onion, finely chopped
2 Garlic cloves, crushed
10 Button mushrooms, finely sliced
2 Tablespoons olive oil
1/2 Cup cream cheese
4 Slices of thin prosciutto (or bacon)(I used more.)

Method

As I said above I kept my chicken as whole breasts I think it made it easier, so take your pick.

1. Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).

2. You should have two almost identical top and bottom pieces of chicken.

3. Repeat for the other breast; set aside.

4. Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.

5. Cook for 2 minutes then add sliced mushrooms.

6. Remove from heat and allow to cool.

7. Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.

8. Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).

9. Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.

10. Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.

11. Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast– lol).

Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entrée.

Serves 2

Tarragon Cheese Sauce

Ingredients

1 Cup water
50ml Dry white wine
1 Teaspoon chicken stock granules
1 Teaspoon french mustard
3 Tablespoon parmesan cheese, grated finely
1/2 Cup cream
3 Teaspoons cornflour
2 Tablespoons tarragon

Method

1. Add water, wine, stock and mustard, to a saucepan, bring to the boil, reduce heat.

2. Mix a little water with the cornflour and add to sauce, stir to thicken, Add cream and cheese, stir until cheese is melted, stir in tarragon and serve immediately.

Broccoli Dijon

Ingredients

1-1 1/2lb Broccoli
2 Tablespoons butter
1 Medium onion, finely chopped
2-4 Garlic cloves, finely chopped
1/2 Cup sour cream
1 Tablespoon dijon-style mustard
1 Tablespoon lemon juice
Salt & freshly ground black pepper

Method

1. Cut the broccoli into florets and slice the stalk.

2. Steam or boil until tender but still firm and bright green.

3. Heat the butter in a skillet over medium heat and saute the onion and garlic about 5 minutes until tender but not brown.

4. Add the remaining ingredients and stir over low heat.

5. Spoon the sauce over the broccoli and serve immediately.

Serves 4-6

To change serving sizes or to read more reviews or see more photos click here.

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This is a different take on a traditional caesar salad I love salad and caesar makes for a wonderful, simple, easy, yet flavoursome side salad to most meals. I have made caesar salad with grilled chicken before and also with crispy coated chicken tenders, I decided to try something a little different last night and it was wonderful. I marinated the chicken first, then stuffed it and finally coated it in panko flakes (Japanese breadcrumbs: available at some supermarkets and most Asian grocery stores.) and baked it, sliced thickly and served over a bed of salad greens with traditional caesar accompaniments. I know you can add egg to a caesar but as I was serving this topped with the chicken I decided to leave that off as for us it would have just been too much.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Chicken breasts
2 Tablespoons olive oil
2 Tablespoons lemon juice
1 Teaspoon Worcestershire sauce
1 Clove garlic, crushed
1/2 Teaspoon provincial herbs

Stuffing

2-3 Teaspoons sun-dried tomato pesto (depending on size of breasts)
3 Tablespoons Parmesan cheese
3/4-1 Cup panko flakes (again depending on size of breasts, enough to coat completely.)

Salad

2 Slices white bread crusts removed
Butter
Garlic powder, dried basil and parsley, enough to sprinkle each side of the bread with.
3 Bacon slices, cooked crumbled
200g Cos lettuce or a bag of caesar salad greens
1/2 Cup flaked parmesan cheese, or as much as you like
Caesar dressing (store bought or make your own.)

Method

1. Trim chicken of any excess fat open out and pound with a meat mallet until roughly equal thickness (about 1/4 inch thick.)

2. Combine oil, juice, sauce, garlic and herbs in a bowl or storage container, add chicken toss to coat, marinade for several hours.

3. Remove chicken from marinade open out, spread pesto down one side of breast, Press cheese into pesto, dividing equally between the 2 breasts (so about 11/2 TBLS per breast.)

4. Fold the other half over filling to enclose, pour panko flakes onto a plate, press chicken into flakes and coat well all over with flakes. If while placing the filling onto the breast you have lost too much of the oil from the marinade, just dip chicken back into it before coating with panko, as it is the marinade that allows the panko flakes to stick well to the chicken.

5. Place chicken breasts in an oven proof dish and bake in preheated oven 190 degrees Celsius for about 30-40 Min’s until chicken is browned and cooked through (again cooking time is just depending on the size of the breasts smaller ones will be done in about 30 Min’s) Slice thickly and serve immediately.

6. While chicken is cooking, spread butter onto one side of bread sprinkle with garlic, basil and parsley, place slices into a pan, and cook until browned and crisp, repeat with the other side. Slice into squares.

(I do this over a medium heat as it allows for the bread to brown and crisp without burning, or cooking too quickly so the bread is still soft in the middle, this way you get nice crunchy crouton effect.)

7. Cook bacon, drain and crumble.

To Serve: Place salad greens on a plate, sprinkle bacon and Parmesan cheese over, place croutons around plate, drizzle with salad dressing and top with sliced chicken.

All photos taken by me unless otherwise stated.

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