Archive for » November 1st, 2007«
This is one of those great mid week family meal ideas. Quick easy and inexpensive.
Ingredients
4 Chicken breasts
130g Packet of herbed stuffing mix (I use sage and onion)
1 Teaspoon chicken stock (concentrated, cube, powder, paste etc..)
30g Butter
12 Slices bacon
Instant chicken gravy granuals (I Use bisto gravy granules)
Method
1. Pound chicken breasts with a meat mallet to flatten slightly (about 1/4 inch)
2. Add chicken stock and butter to cup and pour 1/2 cup of boiled water in, to dissolve. Prepare stuffing according to pack remembering to minus the 1/2 cup of water already added.
3. Divide stuffing equally among breasts fold breast over to cover and wrap 3 bacon slices around each breast to secure.
4. Lightly oil a baking dish and place breast in. Bake in pre-heated oven at 180c for 35-45 Min’s or until chicken is cooked through.
Make gravy according to directions on the brand you use and serve.
I serve mine with garlic buttered vegetables, buttery corn on the cob and chicken gravy.
All photo’s taken by me unless otherwise stated.
Here is another recipe I tried from a recipezaar member and another one I really enjoyed. I thought it wasn’t going to turn out great because of the long cooking time. It looked like the pork was really drying out, I basted the loin a couple of times, but there was no need for panic because when I removed from oven and cut, it was gorgeous. The marinade gives a lovely flavour. The mustard sauce is very good and I liked it so did my hubby, he made a good point though, that the pork would be better paired with a lighter sauce there is so much flavour from the marinade, which is delicious and the mustard sauce overpowers that a bit. If you like this recipe and want to see other recipes buy this chef click http://www.recipezaar.com/253737.
Ingredients 
2-4 pork tenderloins
1/4 cup soy sauce
1/2 cup bourbon
2 tablespoons brown sugar
1/3 cup sour cream ( I used slightly more sour cream)
1/3 cup mayonnaise
1 tablespoon Dijon mustard (I love mustard I added an extra tablespoon)
1 1/2 teaspoons red wine vinegar (I used 2 teaspoons)
1 tablespoon chopped green onions (to garnish) (I didn’t have green onions so I used chopped chives instead)
Method
1. Mix together soy, bourbon, and brown sugar.
2. Place in zip lock bag or glass baking dish and add tenderloins.
3. Marinate 4-24 hours, turning occasionally. (I marinated mine overnight longer marinating time really allows flavours to infuse the meat.)
4. Bake tenderloins for 1 1/2 hours at 300 degrees.
5. Remove from oven and let rest at least 10 minutes.
6. Mix mustard sauce ingredients together until well blended. (Sour cream through red wine vinegar). ( She never stated whether this should be served cold or hot I did heat ingredients in a saucepan and the sauce was delicious.)
7. Garnish with green onions.
For appetizers, slice thin and serve with tiny dinner rolls or French bread slices and mustard sauce.
For dinner, slice thicker and serve with mustard sauce.
6-8 Servings
I served mine with celeriac mash and garlic buttered vegetables.
All photo’s taken by me unless otherwise stated
