Archive for » November 28th, 2013«
This is a wonderful chicken recipe that is so flavourful and the sauce is so yummy. You can serve this delicious dish with with vegetables and rice or a couscous. I chose to serve ours over an Asian inspired couscous for a lovely and a little bit of a lighter meal than rice. I know both are packed with carbs I just feel that couscous is less starchy and therefore feel a lot better after eating this than rice. I will also make a note that when browning the breast on the stove top be it gas or electric please pay attention as the sesame seeds burn quite quickly and you do not want that, hence finishing them in the oven.
Ingredients
4 boneless skinless chicken breast
salt and black pepper
1 cup sesame seeds
1/2 teaspoon chili flakes
1 tablespoon vegetable oil
Sauce
1 teaspoon vegetable oil
4 garlic cloves, chopped
1 tablespoon chopped gingerroot
1/2 cup wine, mirin (or any good rice wine)
1 cup chicken stock
1 tablespoon hoisin sauce
2 tablespoons Asian chili sauce
1/2 teaspoon dark sesame oil
1 teaspoon fresh basil, chopped
soy sauce
Directions
1. Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper.
2. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them.
3. Heat vegetable oil in a large saute pan until smoking hot. Add chicken breasts and brown each side well, about 2 minutes per side.
4. Remove chicken from pan and transfer to a baking pan. Bake for another 15-20 minutes until the chicken breasts are just cooked through. Times will vary depending on oven temp and size of breast.
Sauce
1. While the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and saute until you can smell the aroma, 1 to 2 minutes over high heat.
2. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes.
3. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes.
4. Add hoisin sauce and chile sauce to saute pan and bring to a boil. Season with sesame oil, basil, and soy sauce.
Serve chicken breasts over steamed rice or couscous.
Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light.
Serves 4
Très Délicieux
All photos taken by me unless otherwise stated.
Be sure to check out my new YouTube channel where I will be adding more recipes and instructional videos to.
My family grows thier own tomatoes so this is a great one to use up all those fresh picked tomatoes and it really hits the spot. I have made this a few times and it has always been met with rave reviews. You can make as many or as little as you like and just adjust accordingly. Also i prefer to use home made pesto as I make it so often so always have it on hand, but you can use your favourite store bought brand and it works just as well.
Ingredients
2 Tomatoes, halved lengthwise and seeded
salt & freshly ground black pepper
2 tablespoons basil pesto
1/3 cup gruyere cheese, grated
2 green onions, including green tops, sliced
2 tablespoons fresh parsley, chopped
Directions
1. Drain tomatoes, cut side down on paper towels for 10 minutes.
2. Place cut sides up in 8×8 baking dish, coated with cooking spray.
3. Season with salt and pepper.
4. In a small bowl, combine pesto, cheese, onions, and parsley.
5. Spread each tomato half equally with mixture.
6.Bake at 350 degrees, uncovered until tomatoes are warmed through and cheese is melted, 8-10 minutes.
Note: Do not overcook, as tomatoes will get mushy.
Leftovers reheat nicely.
Serves 4-6 as a side or an appetizer
Bon Appetit
All photos taken by me unless otherwise stated.
Be sure to check out my new YouTube channel The Real Female Flying Chef.
