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Posts Tagged ‘Breasts’

This was a recipe I tagged in a game that I am involved in on Recipezaar, I shall place a link below. The original recipe did call for chicken breasts with skin on and bone in, as I can not get those here I made with spatchcocks (baby chickens). I used 2 tablespoons of butter and 4 cloves of garlic for 2 chickens. It was way piggy, but when it came time to cut into the birds they just oozed garlic butter which was awesome. The chicken was beautifully moist and tender and the garlic flavour was gorgeous with every bite. This is such a super simple easy recipe to make and it tastes fabulous. To read more reviews of this recipe or to view more photos 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

4 Chicken breast halves (with skin on)
4 Teaspoons butter
2 Garlic cloves (crushed, in garlic press or minced)
Paprika

Method

1. Preheat oven to 180 degree Celsius.

2. Mix butter and garlic together.

3. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.

4. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone).

5. Repeat steps 3 and 4 with other 3 breasts.

6. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).

All photos taken by me unless otherwise stated.

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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 really easy, yummy meal to make, it is a great one to do when you get in late from work and want a no fuss meal on the table in around 35-40 Min’s. You can make this with just chicken if you prefer but I add in vegetables to make it a more complete meal for us.

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

Olive oil
4 Chicken breasts, chopped into chunks
1 Red pepper, sliced thunly (about 200g)
1 Carrot, cut into sticks
250g Broccoli florets
2 Green onions, sliced thinly
3 Cloves garlic, crushed
1 Teaspoon ginger, grated
1/2-1 Teaspoon red pepper flakes (add to your personal taste.)
80ml Apple juice (just over a 1/4 cup)
1/2 Cup Bourbon
1/2 Cup water
1/3 Cup soy sauce
1/2 Cup brown sugar
2 Tablespoons ketchup
1 Tablespoon rice vinegar
1 Tablespoon cornflour

Method

1. Heat a little oil in a pan, cook chicken in batches, until browned all over, set chicken to one side.

2. Heat a little more oil in the same pan, add pepper, garlic and ginger, cook for 1-2 minutes, stirring.

3. Add red pepper flakes, juice, bourbon, water, soy, sugar, ketchup and vinegar, stir to combine, bring to the boil.

4. Return chicken to pan with carrot and broccoli, reduce heat and simmer for about 20 Min’s.

5. Mix a little water with the cornflour, add to sauce and stir until mixture thickens.

Serve over rive and sprinkle with green onions.

All photos taken by me unless otherwise stated.

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This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted 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

4 x 12.5 cm Vol-auVent cases (read note above with regards to the ones used in the photo.)
Olive oil
700g Chicken breasts, cut into chunks
3 Cloves garlic, crushed
300g Mushrooms, sliced thinly
1 leek, sliced thinly
1 Packets cream of chicken soup (The one I buy makes up 1 liter)
2 Cups milk
1 cup chicken stock or vegetable stock
1 Teaspoon dried tarragon
1 Avocado, chopped

Method

1. Pre-heat oven to 180 degrees Celsius.

2. Heat oil in a pan cook chicken in batches until browned, remove and set to one side.

3. Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.

4. In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.)

5. Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.

6. Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min’s until hot.

I served our with honeyed carrots and buttered spinach.

All photos taken by me unless otherwise stated.

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This is a great quick and tasty casserole, I made this as part of the swap I am in this month and this is one of 2 recipes I made from my team mate. I will be posting her wonderfully moist carrot cake recipe soon as we all enjoyed that one over the weekend. Back to the casserole it was really good and my family really like it we all liked the topping which was very creative using the Bisquick mix. I used carrot, mushroom, corn and peas as the vegetables and then it is just throw all the ingredients together and wait for it to cook. If you would like to read more reviews on this recipe or see more photos 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.

1 1/2 Cups cooked chicken (I used a whole BBQ Chook)
1-1 1/2 Cup frozen vegetables, any combination
2-3 Medium potatoes
1/2 Cup chopped onion
1/2 Tablespoon parsley
1/3 Cup parmesan cheese
Paprika
3/4 Cup Bisquick
1 1/2 Cups milk
1/2 Cup cheddar cheese (I used Gruyere cheese as it is more tasty here in Switzerland)
1 (11 3/4 ounce) Can cream of chicken soup

Method

1. Dice potatoes. Cook until tender. Drain.

2. Combine chicken, vegetables and potatoes in large bowl.

3. Combine soup with onion, parsley and parmesan cheese in medium bowl. Add to chicken mixture and combine gently.

4. Place in 9×13 baking dish. Top with cheddar cheese.

5. Add enough milk to bisquick to make a thin mixture – similar to pancake batter.

6. Pour over casserole, Sprinkle with paprika.

7. Bake uncovered at 350 degrees for 45 minutes or until top is golden brown.

All photos taken by me unless otherwise stated.

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I made this with duck breast instead of chicken and it was very nice, it was a little too orange flavoured for us so I added some port to the sauce to counteract this. We much preferred it with the addition of the port but that was just our preference. I served ours over celeriac mash and some fresh asparagus for very enjoyable meal. 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

8 chicken breasts
dark soy sauce
8 slices lemons (sliced thinly)
ground black pepper

Sauce

2 Tablespoons cider vinegar
4 Tablespoons soft brown sugar
2 Tablespoons cornflour
1(425 g) Can pitted cherries
1 Cup chicken stock
1 Tablespoon grated orange rind
1 Tablespoon grated lemon rind
1/2 Cup orange juice
2 Tablespoons lemon juice

Method

CHICKEN

1. Brush the chicken with the soy sauce.

2. Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.

SAUCE

1. Drain the pitted black cherries and reserve the juice.

2. Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.

3. Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.

4. Add cornflour paste stirring until combined (with no lumps) and thickened.

All photos taken by me unless otherwise stated.

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This is a super simple recipe that has a wonderful end result. We really enjoy this one in our family and I love it because it takes me no time in the kitchen to prepare. I serve it over couscous with some sliced red pepper and snow peas for a healthy light meal.

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
3-4 Chicken Breasts (I make the sauce below for three of us but it would stretch to 4 we like things more saucy)
Lemon Pepper seasoning

Sauce

Olive oil
1 Teaspoon fresh ginger, grated
2 Red chilies, finely chopped (add as few or as many seeds as you like.)
1 Teaspoon finely grated lemon rind
1/2 Cup water
1/2 Cup dry white wine
100ml Lemon juice
2 teaspoons instant chicken bouillon granules
2 Tablespoons honey
1-2 Tablespoon brown sugar (depending on personal taste)
1 Teaspoon soy sauce
2-3 Teaspoons cornflour

Sauce yields about 1 cup

Method

1. Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min’s.

Sauce

1. Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.

2. Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.

3. Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.

To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.

All photos taken by me unless otherwise stated.

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