I had a tub of cream cheese about to expire in the fridge, and a chicken breast defrosting on the bench. Cream cheese and chicken? here's a recipe I found on The Telegraph:
1 tbsp butter
1 chicken breast
110g/4oz cream cheese
1 small clove of garlic
A few sprigs of fresh herbs: parsley, coriander, chives, tarragon or a mixture
4 slices of ready cooked crispy bacon
Spinach leaves, radicchio or chicory
Heat a frying pan and add the butter. Slice the chicken very thinly crossways and toss into the pan. Grind over some black pepper, and cook, stirring occasionally, for 2-3 minutes until cooked through. Meanwhile, in a small pan, blend cream cheese with 3 tbsp water and crush in the garlic. Heat gently until hot and smooth. Chop the herbs and add them.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
04 February, 2012
26 May, 2008
Roasted Pumpkin & Chicken Risotto
1 kg Pumpkin (Cubed)
1½ L Chicken Stock
2 tbsp Extra Virgin Olive Oil
1 Onion (Diced)
2 Garlic Cloves (Crushed)
2 tbsp Fresh Basil (Chopped)
2 cup Arborio Rice
3 Chicken Breasts (Cubed)
⅓ cup Parmesan Cheese (Grated)
1. Preheat the oven to 200C.
2. In a frypan, heat 1tbsp oil, onion and garlic together.
3. Add chicken and brown for approximately 8 minutes.
4. Add the rice and coat with remaining oil.
5. Add the pumpkin, and half the stock, cooking for a further 10 minutes covering with a lid.
6. Stir in remaining stock. Remove from pan and add to oven baking dish, covering with foil and baking for 20 minutes.
7. Remove from oven, season.
Top with parmesan cheese and fresh basil.
1½ L Chicken Stock
2 tbsp Extra Virgin Olive Oil
1 Onion (Diced)
2 Garlic Cloves (Crushed)
2 tbsp Fresh Basil (Chopped)
2 cup Arborio Rice
3 Chicken Breasts (Cubed)
⅓ cup Parmesan Cheese (Grated)
1. Preheat the oven to 200C.
2. In a frypan, heat 1tbsp oil, onion and garlic together.
3. Add chicken and brown for approximately 8 minutes.
4. Add the rice and coat with remaining oil.
5. Add the pumpkin, and half the stock, cooking for a further 10 minutes covering with a lid.
6. Stir in remaining stock. Remove from pan and add to oven baking dish, covering with foil and baking for 20 minutes.
7. Remove from oven, season.
Top with parmesan cheese and fresh basil.
07 March, 2008
Spiced Chicken with Herb Cous Cous
4 chicken breasts, each about 125g
2-3 tsp harissa or other thick chilli paste
300g cous cous
1 red onion, peeled and finely chopped
250ml hot chicken stock
grated zest and juice of 1 lemon
2 ripe tomatoes, roughly chopped
300g feta cheese, crumbled into small pieces
20g parsley, roughly chopped
30g coriander, roughly chopped
3 tblsp olive oil
sea salt and freshly ground black pepper
1 lime, cut into wedges, to serve
1. Preheat the grill to medium. Deeply slash the skin side of the chicken, then rub the harissa into each breast, making sure it goes into the slashes.
2. Arrange the chicken skin-side down on a foil-lined grill pan. Cook under the grill for 6-7 minutes on each side or until cooked through with a crisp skin.
3. Place cous cous and red onion in a large heatproof bowl and pour over the hot stock and lemon juice. Leave to soak for 10 minutes until all the liquid has been absorbed.
4. Break up the cous cous with a fork, then stir through the tomatoes, feta, lemon zest, herbs and olive oil. Add salt and pepper to taste.
5. Place the chicken and warm cous cous on warm plates and add a lime wedge on the side.
From Silvana Franco's Simple Ways to Success. The cous cous would be nice as a side dish or salad.
2-3 tsp harissa or other thick chilli paste
300g cous cous
1 red onion, peeled and finely chopped
250ml hot chicken stock
grated zest and juice of 1 lemon
2 ripe tomatoes, roughly chopped
300g feta cheese, crumbled into small pieces
20g parsley, roughly chopped
30g coriander, roughly chopped
3 tblsp olive oil
sea salt and freshly ground black pepper
1 lime, cut into wedges, to serve
1. Preheat the grill to medium. Deeply slash the skin side of the chicken, then rub the harissa into each breast, making sure it goes into the slashes.
2. Arrange the chicken skin-side down on a foil-lined grill pan. Cook under the grill for 6-7 minutes on each side or until cooked through with a crisp skin.
3. Place cous cous and red onion in a large heatproof bowl and pour over the hot stock and lemon juice. Leave to soak for 10 minutes until all the liquid has been absorbed.
4. Break up the cous cous with a fork, then stir through the tomatoes, feta, lemon zest, herbs and olive oil. Add salt and pepper to taste.
5. Place the chicken and warm cous cous on warm plates and add a lime wedge on the side.
From Silvana Franco's Simple Ways to Success. The cous cous would be nice as a side dish or salad.
05 March, 2008
Seared Lemon Chicken
4 x 100g boneless, skinless chicken breasts
1 tblsp lemon juice
2 garlic cloves, peeled and crushed
1 tsp clear honey
1 tblsp balsamic vinegar
2 tblsp olive oil
2 tblsp chopped fresh parsley or basil
Zest of 1 lemon
1. Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tblsp olive oil and 1 tblsp chopped parsley and pour over the chicken. Turn the breasts over until well coated. Leave in the fridge to marinate for 30 minutes.
2. Brush a non-stick griddle pan with the remaining oil and heat until very hot. Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan.
3. Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice.
4. Pour the reserved marinade over the chicken, remove from the pan and arrange on serving plates. Grate over the lemon zest and scatter with the rest of the parsley. Accompany with rice and vegetables. Serves 4.
1 tblsp lemon juice
2 garlic cloves, peeled and crushed
1 tsp clear honey
1 tblsp balsamic vinegar
2 tblsp olive oil
2 tblsp chopped fresh parsley or basil
Zest of 1 lemon
1. Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tblsp olive oil and 1 tblsp chopped parsley and pour over the chicken. Turn the breasts over until well coated. Leave in the fridge to marinate for 30 minutes.
2. Brush a non-stick griddle pan with the remaining oil and heat until very hot. Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan.
3. Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice.
4. Pour the reserved marinade over the chicken, remove from the pan and arrange on serving plates. Grate over the lemon zest and scatter with the rest of the parsley. Accompany with rice and vegetables. Serves 4.
03 March, 2008
Chicken Goulash
Heat 2 tblsp of oil in a pan. Add 1kg of diced chicken thigh fillets, 2 chopped onions, 1 tblsp each of crushed garlic and Hungarian paprika. Cook for 2 min. Add 2 chopped tomatoes, 1 chopped capsicum and 1 tsp of salt. Mix and simmer uncovered for 20 min. Serve with pasta and salad.
Oven-Fried Parmesan Chicken
60g butter
6 chicken joints
2 tblsp flour
2 tblsp finely grated parmesan cheese
1 tsp salt
A pinch of curry powder
Melt the butter in a shallow roasting tin in the oven. Dip the chicken joints in the butter and then coat with the flour, cheese, salt and curry powder, all mixed together. Arrange them on the baking tin in a single layer, skin side down. Bake, uncovered in a preheated oven, 210C, for 20 minutes. Then turn the chicken skin side up and continue cooking for a further 10 minutes, or until golden brown and tender. Serve plain with green salad, saute potatoes and cream gravy.
Cream Gravy: sprinkle a tablespoon of seasoned flour into the buttered residue in the tin and stir it over a gentle heat for a minute. Stir in 1 cup of chicken stock and then 1/2 cup cream. Boil rapidly for several minutes, stirring all the time.
6 chicken joints
2 tblsp flour
2 tblsp finely grated parmesan cheese
1 tsp salt
A pinch of curry powder
Melt the butter in a shallow roasting tin in the oven. Dip the chicken joints in the butter and then coat with the flour, cheese, salt and curry powder, all mixed together. Arrange them on the baking tin in a single layer, skin side down. Bake, uncovered in a preheated oven, 210C, for 20 minutes. Then turn the chicken skin side up and continue cooking for a further 10 minutes, or until golden brown and tender. Serve plain with green salad, saute potatoes and cream gravy.
Cream Gravy: sprinkle a tablespoon of seasoned flour into the buttered residue in the tin and stir it over a gentle heat for a minute. Stir in 1 cup of chicken stock and then 1/2 cup cream. Boil rapidly for several minutes, stirring all the time.
11 February, 2007
Creamy Chicken and Spinach Pasta Sauce
1 small onion, chopped finely
1 clove garlic, crushed
1 tsp olive oil
2 cups cooked chicken, shredded
1 cup sun-dried tomatoes, sliced lengthwise
150 ml cream
2 tblsp sour cream
1/2 tsp dried thyme
1 tsp vegetable or chicken stock powder
2 handfuls spinach leaves
Heat oil in saucepan, add onions and garlic and cook over medium heat until translucent. Add all other ingredients except spinach leaves, stir over medium heat until cream sauce is bubbling. Reduce heat, add spinach leaves and cover for about two minutes. When spinach has wilted stir into sauce. Allow to simmer a further two minutes.
Serve with enough pasta for two persons.
1 clove garlic, crushed
1 tsp olive oil
2 cups cooked chicken, shredded
1 cup sun-dried tomatoes, sliced lengthwise
150 ml cream
2 tblsp sour cream
1/2 tsp dried thyme
1 tsp vegetable or chicken stock powder
2 handfuls spinach leaves
Heat oil in saucepan, add onions and garlic and cook over medium heat until translucent. Add all other ingredients except spinach leaves, stir over medium heat until cream sauce is bubbling. Reduce heat, add spinach leaves and cover for about two minutes. When spinach has wilted stir into sauce. Allow to simmer a further two minutes.
Serve with enough pasta for two persons.
15 August, 2006
Paprika Chicken
125g chicken fillet, skin and fat removed
1 small onion
1 ripe tomato, peeled and chopped
½ capsicum, finely sliced
½ tablespoon paprika
½ tablespoon tomato paste
¾ cup water
Pepper to taste
Heat a non-stick pan; add water, chopped onion, capsicum and tomato. Saute until onion is soft. Add chicken pieces and saute for about 20 minutes, turning occasionally. Remove from heat, take chicken from pan. Stir in paprika, tomato paste, water, salt and pepper. Return chicken to pan, cook covered for 10 minutes or until chicken is tender.
Rakka from AYW tried this recipe and said it was VERY nice! It came from here
1 small onion
1 ripe tomato, peeled and chopped
½ capsicum, finely sliced
½ tablespoon paprika
½ tablespoon tomato paste
¾ cup water
Pepper to taste
Heat a non-stick pan; add water, chopped onion, capsicum and tomato. Saute until onion is soft. Add chicken pieces and saute for about 20 minutes, turning occasionally. Remove from heat, take chicken from pan. Stir in paprika, tomato paste, water, salt and pepper. Return chicken to pan, cook covered for 10 minutes or until chicken is tender.
Rakka from AYW tried this recipe and said it was VERY nice! It came from here
21 June, 2006
Easy Salsa Baked Chicken
This one is thanks to Lynn from AYW, really easy and tasty too! Quantities for one serving can easily be multiplied.
1 medium sized chicken breast
1 tsp taco seasoning
1/4 cup salsa
1/4 cup shredded, lowfat cheddar cheese
Preheat oven to 375 degrees.
Place chicken in a lightly sprayed baking dish. Sprinkle taco seasoning on both sides of chicken breast and spoon the salsa evenly over all.
Bake at 180 C for 25-35 minutes or until chicken is tender and juicy and its juices run clear.
Sprinkle evenly with cheese and bake an additional 3-5 minutes.
1 medium sized chicken breast
1 tsp taco seasoning
1/4 cup salsa
1/4 cup shredded, lowfat cheddar cheese
Preheat oven to 375 degrees.
Place chicken in a lightly sprayed baking dish. Sprinkle taco seasoning on both sides of chicken breast and spoon the salsa evenly over all.
Bake at 180 C for 25-35 minutes or until chicken is tender and juicy and its juices run clear.
Sprinkle evenly with cheese and bake an additional 3-5 minutes.
21 February, 2006
Chicken with Honey Mustard Glaze
Pan fry chicken breasts until brown. Set aside. Source: All for Women forum (floria)
Honey Mustard Glaze
1 tablespoon seeded mustard
2 tablespoon honey
1 teaspoon minced garlic
1-2 teaspoon lemon juice
1/4 cup water
Add all the the ingredients to same pan as chicken was cooked in, heat until sauce starts to thicken, add chicken breast back to pan to coat chicken with the glaze.
Serve with vegetables and rice.
Honey Mustard Glaze
1 tablespoon seeded mustard
2 tablespoon honey
1 teaspoon minced garlic
1-2 teaspoon lemon juice
1/4 cup water
Add all the the ingredients to same pan as chicken was cooked in, heat until sauce starts to thicken, add chicken breast back to pan to coat chicken with the glaze.
Serve with vegetables and rice.
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