Cooking Chicken In A Frying Pan. Ary Zauq Cooking.
CHICKEN STUFFED WITH SUNDRIED TOMATOES, BASIL, PARSLEY AND FETA
Ingredients: Two large chicken breasts One handful of parsley One handful of basil One tablespoon of feta cheese Five to Six sun dried tomatoes, stored in oil Quarter of a garlic clove chopped finely Garden peas (approximately four handfuls) Four rashers of bacon Handful of shallots Half a pint of chicken stock Two teaspoons of butter Chicken: I love this recipe because it can be hard to cook chicken well, without overdoing it, but with the stuffing and the way you cook these breasts, you can’t go wrong. Firstly, chop your parsley, basil, cheese, garlic and tomatoes finely – you are going to use these to stuff your chicken. In order to get the stuffing into the chicken, cut a small pocket with a knife into each breast, being careful not to go all the way through as you want the stuffing to remain inside. Once you have prepared your chicken, you just need to carefully put your stuffing inside and your almost there. Don’t worry if it looks as though the filling may fall out, this could just be down to the size of the chicken! I would just suggest taking a few skewers and using these to keep the chicken closed. Take a large frying pan, add a little oil then carefully place your chicken breasts in, you should not move them too much as you will the risk of the stuffing falling out. Once they are ‘just’ sealed on both sides, no more, add a teaspoon of butter and a quarter of a pint of chicken stock into the pan then pop the lid on and leave for approximately 20 – 25minutes, depending on the size of your chicken.. This will essentially steam your chicken and keep it lovely and moist. Pea side dish: I love this dish as it’s easy and adds an extra dimension to what could be a plain side dish. First, take your shallots, which should be quartered and add them to a pan with a little olive oil. Sauteed these until translucent, you can then add your bacon (cut into small pieces) and your garlic. Saute until the bacon is cooked but the garlic is not burnt. Then add your peas (I usually add about two handfuls per person) a quarter pint of chicken stock and a teaspoon of butter. Place a lid on this and cook on a low heat until the peas are soft, but not soggy. Serve this by cutting the chicken into small slices, so you can see the stuffing, with the peas on the side. I actually also added some sweet potato and carrot mash I had left over, but it’s not essential as this dish is substantial enough. Enjoy! Reuse or Abuse: I would definitely reuse this recipe. It’s easy, quick, healthy and very tasty. The only thing I might change would be to add a little chopped lettuce to the pea dish, just at the end to warm through before serving. I’m going to try this next time as think it could really add an extra dimension to the side dish.Chicken & Kale Soup
Soup made with Chicken, Kale, Carrots, Leeks, spices & Rivel Another Easy to make and Uber healthy meal! What you need - A whole Chicken 4 pealed and cleaned carrots 2 Leeks Chopped Kale 4 Eggs & Flour Salad Potato's, Red or White skin, cleaned, leave the skin on salt, thyme, pepper, 1 clove of garlic in a medium sized pot, place a whole chicken and fill with enough water to cover the whole chicken. Bring water to a boil under medium high heat, once the water begins to boil, lower the heat to medium and allow the pot to cook for 2 hours or until the chicken is cooked to a point where bones easily seperate. Once finished, remove the chicken from the pot, keep the broth simmering on medium low. De-bone the the chicken and place all the meat back in the pot. Cut up all the larger pieces into bite sized morsels. Once all the meat is back in the pot, add a few more cups of water if any was lost in the boiling process. To the fresh stock and meat add a teaspoon of dried thyme or if you have fresh thyme, add a few sprigs. throw in one clove of garlic, then pepper & salt to your prefered taste. Cut up the Leeks & Carrots to bite sized pieces and throw into the pot. the salad potatos once cleaned can just be simply tossed into the pot. Bring the heat back up to medium for 30 minutes. After 30 minutes of simmering over medium heat, throw in the chopped Kale and cook for an additional 10 minutes. Be sure to stir frequently. During the time the Kale is cooking take your 4 eggs and mix together with flour. add enough flower till the batter is a thick dough that still has some viscocity. Stir to a point that there are no longer any lumps. Add the dough directly to the soup and allow it too cook into puffy clouds of Rivels. By the time the dough puffs up, the soup is ready to eat! For some extra heavenly goodness try this following Garnish! take a half stick of butter and warm in a frying pan. Take a half packet of Saltine Crackers, crumble and add to the butter. On medium heat stir the crackers with the butter until every piece is coated. While still hot, add to the top of the soup. Good Eating!
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