Tag-Archive for » chicken breast «
This is a great quick recipe to do with a lovely end result, this dish can either be done with chicken breasts or with a whole roast chicken. I served my chicken over Asian vegetables I have listed the recipe for that below, but you could serve with rice or your favourite vegetables and potato whatever you prefer.
Ingredients
4 Chicken breasts or 1 whole chicken (about 1.5kg)
2-2 1/2 Tablespoons honey (depending on the size of breasts)
2 Teaspoons sesame seeds
Spice Mixture
4 Cloves garlic, crushed
1 Teaspoon grated fresh ginger
2 Teaspoons soy sauce
3 Teaspoons curry powder
1 Teaspoon garam masala
21/2 Tablespoons lemon juice
Method
1. Coat chicken breasts all over with spice mixture, cook, until browned on both sides and cooked through. Just before cooking is complete pour honey on both sides of breast and cook a few minutes each side to caramelize.
2. Slice chicken thickly serve atop vegetables and sprinkle with sesame seeds.
If doing a whole Chicken
1. Rub spice mixture all over chicken, place chicken on wire rack in roasting dish. Bake at 180 Celsius for 45 Min’s.
2. Warm honey and brush over chicken, cook, 15 Min’s longer. Sprinkle chicken with sesame seeds 5 Min’s before cooking is completed.
Cut chicken into pieces and serve.
Asian Style Vegetables
Ingredients
1 Small red pepper, sliced thinly
1 Small yellow pepper, thinly sliced
1 Large carrot, sliced into thin strips with a vegetable peeler
100g Snow peas, trimmed
200g Thin stalked asparagus
1 Onion, sliced thinly
200g Bean Sprouts
1 Clove garlic, crushed
1 Tablespoon peanut oil
1 Teaspoon grated fresh ginger
1 Tablespoon dry sherry
1 Tablespoon soy sauce
3 Tablespoons water
1/2 Teaspoon chicken stock granules
2 Teaspoons sugar
Method
1. In a wok heat the peanut oil add red, yellow peppers and onion stir fry a couple of minutes, stirring.
2. Add garlic, ginger, sherry, soy, water, stock and sugar stir to combine, add remaining veg and cook, stirring, until vegetables are just tender, serve immediately.
All photos taken by me unless otherwise stated.
This is recipezaar members recipe and it was so good, you will see a few posts for zaar member recipes this month as I am in another recipe swap. They are good fun and gives me the chance to try other peoples recipes as well as them try mine. I served mine over wild rice but this would also be great over pasta. If you would like to read all the reviews or see more photos of this one please click here
Ingredients
2 Tablespoons unsalted butter
4 Boneless skinless chicken breast half
1 Tablespoon fresh oregano, minced or 1teaspoon dried oregano
3/4 Cup dry vermouth
2 Garlic clove, minced
1 Cup heavy cream
1 Teaspoon nutmeg, freshly grated
4 1/2 Ounces freshly grated Parmesan cheese
2 Tablespoons fresh parsley, chopped
1 Tablespoon fresh lemon juice
Salt and pepper
Method
1. In skillet, heat butter over medium heat.
2. When butter foams, add chicken and oregano.(Do not overcrowd).
3. Sauté in batches for 3-5 minutes until chicken is lightly browned but not cooked all the way through.
4. Remove chicken to a warm platter and tent with foil to keep warm.
5. Add the vermouth to the skillet. Over high heat, deglaze the pan, stirring well, scraping up the drippings.
6. Add the garlic and boil over moderately high heat until the liquid is reduced by half.
7. Add the cream, reduce the heat and simmer until cream has thickened slightly to a sauce-like consistency.
8. Add the nutmeg, cheese, parsley and lemon juice. Stir until the cheese is melted.
9.Return chicken to sauce to finish cooking and heat through. Season with salt and pepper.
10. Sprinkle with parsley.
All photos taken by me unless otherwise stated.
