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Posts Tagged ‘Chicken Breasts’

This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well.

As you can only buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.

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 Teaspoons fresh ginger, grated
3 Cloves garlic, crushed
1 Tablespoon fresh lemon grass, chopped finely or 1 Teaspoon concentrated lemon grass paste
100ml Sweet chili sauce
50ml Lime juice
3 Tablespoons coriander, chopped coarsely
4 Chicken breasts
Long-grain white rice 150g for a lighter meal 300g for more a main meal
2-3 Tablespoons extra chopped coriander
1 Cup water
1 Teaspoon chicken stock granules
2 Teaspoons cornflour

Method

1. Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.

2. Drain chicken and reserve marinade.

3. Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.

4. Boil, steam or microwave rice until tender, drain, stir in extra coriander.

5. Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.

To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.

All photos taken by me unless otherwise stated.

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As you will have seen from my previous post I am trying to throw in a few quick easy and budget friendly recipes into the mix. I cook a lot of Asian meals so I always have certain spices and sauces on hand if you are not big on that then these would not be cheaper for you to prepare as you would have to buy all the sauces.

I served this as is, it is enough for 3 generous portions or 4 smaller ones, if you want to make it a definite hearty meal for 4 just add about 300-400g noodles, my hubby and I are watching our carb intake at the moment so I do not serve a lot of meals with rice or noodles. It also makes it harder for me to cook super cheap as the most economical cooking is good old fashioned pasta’s, not only are these quick and easy to prepare, but cost so much less and are very satisfying. I have to think of alternative ideas that still give you a satisfying, filling meal without loads of carbs and not very expensive.

Hence I cook a lot stir fry’s as these are quick and easy to make and I have most of the ingredients on hand. This is a yummy stir fry of chicken with plum and chili sauces, if you want to make this even quicker you could just buy a big bag of mixed asain stir fry veg to add, I had vegetables I needed to use up, I think that is the beauty of a stir fry they are so versatile and you can add any veg you like.

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

Olive oil
700g Chicken breasts, sliced thinly
1 Onion, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Red chilis, chopped finely or sliced thinly (add as many or few seeds as you want.)
1 Tablespoon soy sauce
200g Green cabbage, shredded (I used and Asian cabbage.)
2 Small carrots, cut into matchsticks
5 Broccoli florets, chopped
50g Snow peas, trimmed
120g Bean sprouts
8 Dried whole shiitake mushrooms, soaked, sliced thinly
3 Tablespoons sweet chili sauce
3 Tablespoons plum sauce
2 Green onions, sliced thinly

Method

1. Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.

2. Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.

3. Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.

4. Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.

To Serve: Place in bowls or on plates and garnish with green onions.

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This is a super simple quick recipe to make, it tastes wonderful and the sauce goes really well with the chicken. We all enjoyed it very much and both my son and husband thought it was moreish. I like cooking gourmet and exotic but sometimes simple is best, you do not want to be in the kitchen hours on end every night. If you are a regular reader you will notice that I have been posting some really good recipes that can be on the table in 30-35 Min’s which are perfect for when you come in from work. Some of them would even be company worthy and impressive to guests without all the fuss and effort you would usually put into a dinner party.

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 Chicken breasts
4 Tablespoons brandy
3 Tablespoons apricot jam
1 Cup water
1 Teaspoon chicken stock granules
1 Teaspoon grain mustard
1 Tablespoon fresh tarragon, finely chopped
1 Teaspoon cornflour
1/2 Cup sour cream

Method

1. In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.

2. In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.

3. Add sour cream, return chicken to pan cook for about 10-15 Min’s over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.

To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.

All photos taken by me unless otherwise stated.

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I came up with this the other night as I had some left over broccoli and prosciutto to use up and they turned out really well. It is not a quick meal like the ones I have been posting lately as you have to stuff the chicken and make the mixture for the spinach so it has a lot more prep time in it. I would say about 30 Min’s on the prep longer if you make it for more than 2 people I was only making it for my hubby and I. Cooking time is 30-35 Min’s to cook chicken in the oven, the patties can be made while chicken is baking.

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

Chicken

2 Chicken breasts
4 Small broccoli florets, heads only, chopped
4 Basil leaves, shredded
4 Sun-dried tomatoes, sliced thinly
6-8 Tablespoons of Gruyere, grated (Depends on size of breasts, mine were of a good size so I used 8 Tablespoons)
4-6 Slices prosciutto (again just depending on size of breast these are just use to secure and I needed 3 per breast)

Sauce

1/2 Cup dry white wine
1/2 Cup water
1 Tablespoon lemon juice
1 Tablespoon fresh parsley, finely chopped
11/2 Teaspoons chicken stock granules
2 Teaspoons mild creamy mustard
2 Teaspoons cornflour
1/2 Cup cream

Spinach

300g Baby spinach leaves
1 Small red onion, chopped finely
1 Clove garlic, crushed
3 Bacon rashers, chopped
3 Tablespoons cream
1/2 Teaspoon chicken stock granules
3 Tablespoons Parmesan cheese
1 Egg, lightly beaten
3/4 Cup panko flakes (Japanese breadcrumbs, available at most supermarkets or specialty Asian stores.)

Method

1. Pre heat oven to 180 degrees Celsius

2. Open out chicken breasts, using a meat mallet pound each breast until of equal thickness.

3. Divide broccoli between breasts from top to bottom down the centre, top with basil leaves, then sun-dried tomato, finally press cheese firmly over tomato to form a small mound. Fold breasts over to enclose filling and wrap prosciutto around each breast to secure.

4. Place breasts in a lightly oiled oven proof dish and cook in pre-heated oven for 30-35 Min’s or until chicken is cooked through.

Sauce

1. Combine wine, water, lemon juice, parsley, stock and mustard in a saucepan. Heat over med high heat, use a whisk if necessary to combine mustard fully, you don’t want lumps.

2. Mix a little water with the cornflour and add to sauce stir until mixture thickens, add cream and stir to heat through. Serve with chicken.

Spinach

1. Heat some water in a pan, plunge spinach leaves into water for only a minute, drain, squeeze out any excess water.

2. In a small fry pan cook bacon, drain on absorbent paper.

3. Combine spinach, onion, garlic, bacon, cream, stock and cheese, in a microwave safe bowl, stir well. Microwave for about 1 minute to melt cheese, stir again.

4. Make sure mixture is cool enough to add egg as you do not want it to cook. Add egg and panko flakes.

5 Heat some oil in a pan, using a tablespoon divide mixture into roughly 4 equal parts. Take spoonful of mixture add to pan press down to form a pattie shape and cook until browned on both sides.

To Serve: Place chicken on a plate, spoon some sauce over, garnish with a basil leaf, place patties on plate and garnish with kumara curls if desired.

Kumara curls: If you wanted to do this just peel kumara, then using a vegetable peeler peel kumara into strips, heat some oil in a pan (about 1/4 inch deep) Add kumara and fry until it curls up and is crisp.

All photos taken by me unless otherwise stated.

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This is the post, for the second Zaar members recipe I made last night, I served this with Roasted Parmesan Asparagus which was perfect. This was so yummy with the cheesy mustard filling I did not make with the cheese stated instead I used two types of Gruyere, a stronger and a milder one, as this is what I had on hand and I thought it had a wonderful flavour. I also made a lemon mustard sauce to accompany, whilst this was a nice touch the chicken was perfectly moist and tasty as is. To see more photos and reviews of this recipe please click here.

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

(I used 2 types of Gruyere 1 string 1 milder instead of mozzarella and cheddar.)
125g Ball mozzarella cheese, torn into small pieces
50g Strong cheddar cheese, grated
1 Tablespoon coarse grain mustard
4 Boneless skinless chicken breast
8 Slices smoked streaky bacon, rashers

Method

1. Heat oven to 200C/fan 180C/gas 6.

2. Mix the cheeses and mustard together.

3. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

4. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 minutes.

5. Tip:If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.

I served mine over celeriac mash with roasted Parmesan asparagus on the side.

All Photos taken by me unless otherwise stated.

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This is another zaar recipe I tried during my May recipe swap. This was very tasty and super quick and easy to prepare which I think we all love. I did add about a 1/4 cup of dry white wine and some more garlic cloves just my personal preference. I also found the sauce to be a little thin so I thickened it up with a little cornflour at the end. I found it to be a very flavoursome sauce for such few ingredients and sometimes I think simple actually works better than over complicating a recipe. If you would like to read more reviews or see more photos of this recipe click here.

f 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 Chicken fillet, pounded
2 Garlic clove, crushed
1 Tablespoon grainy mustard
300 ml Thickened cream
1 Cup chicken stock
2 Tablespoons parsley, chopped

Method

1. Cook fillets until brown, place in an ovenproof dish covered with foil and transfer to the oven to keep warm.

2. In the same pan the chicken was cooked in, add garlic and stir over heat until fragrant

3. Stir in the mustard, cream and stock

4. Bring to the boil and simmer uncovered for approx 10 minutes until sauce reduces and thickens.

5. Stir in chopped parsley.

Serve fillets topped with garlic cream sauce and your choice of vegetables.

I served mine with spinach and rice and zucchini patties.

All photos taken by me unless otherwise stated.

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I Usually make this with beef, but I have not had a chance to get to the grocery store in France that I get a good price on beef fillet. My local grocery store here in Switzerland, has put the price of beef fillet up again, so this time it was just too expensive to serve with beef although it is very good. This was my first time trying this with chicken and it went really well and I will make it this way again to save money. It is very easy to make and takes no time at all; on the table in about 30-35 Min’s.

If you have seen my recent post on my cheese and cutting boards you will know I am about to go live with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. If you want more information on them go to Chopping and Cheese board


Ingredients

4 Chicken Breasts or 800g piece beef fillet
1/3 Cup honeycup mustard (It is the best but if you can not get this 1 tablespoon Dijon to 2 Tablespoons honey will give you something similar.)
1/4 Cup cream

Macadamia Rice

30g Butter
1 Onion. finely chopped
2 Cloves garlic, crushed
2 Teaspoons yellow mustard seeds
1 Cup Basmati rice
1 Cup chicken stock
1 Cup water
2 Tablespoons parsley, finely chopped
1/2 Cup coarsely chopped roasted macadamias
3/4 Cup peas

Method

If Making with Beef

1. Preheat oven to 200c

2. Place beef in roasting pan, brush all over with about half the mustard.

3. Roast about 30-35 Min’s or until cooked as desired, allow to rest before carving.

With Chicken

1. Heat a small amount of oil in a pan brush both sides of breasts with about half the mustard.

2. Cook until browned on both sides and cooked through.

Macadamia Rice

1. Melt butter in a saucepan, cook onion, garlic and seeds, stirring, until onion softens.

2. Add rice, cook, stirring 1 Minute.

3. Add stock and water, bring to the boil, reduce heat, simmer covered, about 25 Min’s or until rice is just tender, stir occasionally to prevent sticking.

4. Add peas cook until soft and warm, remove from heat and stir in nuts and parsley.

Sauce

1. Heat remaining mustard with cream in a saucepan.

To Serve: Place rice on plate and top with chicken, drizzle with sauce.

All photos taken by me unless otherwise stated.

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