Tag-Archive for » chili «
A quick and easy meal to throw together. For the sweet chilli sauce I use a brand that is quite spicy so it gives it a nice kick. You may want to adjust the amount listed if your brand is more on the sweet side. You can also use your favourite sweet chilli brand and just add some sriracha or other spicy chilli to make it more spicy if you like more spice than sweet like me. I served mine over stir fried vegetables for a lower carb meal, but it would also be great with vegetable noodles or fried rice.
Ingredients
4 chicken breasts
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1 teaspoon paprika
4 slices prosciutto 
2 mangoes, peeled and sliced into thick slices
olive oil
Mango Sauce
1 mango, peeled and chopped
2 garlic cloves, crushed
2 tablespoons honey
3 tablespoons sweet chili sauce (read my intro for tips)
Directions
1. Place chicken between sheets of greaseproof paper and pound lightly with a meat mallet to flatten until close to equal thickness.
2. Combine black pepper, cumin and paprika in a small bowl.
3. Sprinkle mix over chicken.
4. Layer prosciutto and mango slices on chicken and roll up, secure with toothpicks.
5. Heat a little olive oil in a pan brown chicken on both sides.
6. Place breasts in an oven proof dish and finish in a 180 degree C oven for about 25 Min’s or until chicken is cooked through.
Mango Sauce
1. Place all the sauce ingredients into a small saucepan and cook, stirring, 4-5 Min’s or until sauce has thickened slightly.
2. Remove and blend or process sauce to make a smooth puree like mixture.
Serve chicken breasts drizzled with sauce. Enjoy!!
Très Délicieux
All photos taken by me unless otherwise stated.
Be sure to check out my new YouTube channel The Real Female Flying Chef
I have been cooking up a storm this weekend as I have started a new recipe swap again this month so I have been making lots of yummy recipes from my team mates. I still have quite a few more of my own recipes to post that I made over the Easter holidays and I will be posting the rest soon. I thought for now I would share some of these other recipes with you as they really good. This first one is so easy to make, as you can just throw it all together and then just leave it to cook. My hubby is the chili lover in our family so whenever I try a new recipe I always rate according to what he says. He loved this one and I found it very good it had just the right amount of heat and was totally delicious. I am the first to rate this one and made as is including adding the jalapeno pepper and I loved the addition of the hot sausage. I served ours topped with sour cream and cheese and it was yummo. To view the original recipe by the chef click here.Ingredients
8 Ounces bulk hot sausage (I use Jimmy Dean)
24 Ounces ground chuck (or ground round may be used)
1 (28 ounce) Can diced tomatoes, undrained
1 (15 ounce) Can tomato sauce
1/2 Cup chopped onion
1 Jalapeno pepper, seeded and diced (optional)
1 Teaspoons sugar
1 Tablespoons chili powder (can use less)
1 1/2 Teaspoons cumin
1 Teaspoons oregano
1 (30 ounce) Can hot chili beans, undrained (can use mild)
Corn chips (optional)
Shredded cheddar cheese (optional)
Method
1. In large skillet, brown meat. Drain.
2. In slow cooker, combine browned meat and remaining ingredients EXCEPT beans. Stir well.
3. Cook on high setting for 1 hour. Reduce to low and cook 3 hours to allow flavors to blend. You can also let mixture cook on low for 6 to 7 hours.
4. Add chili beans. Cook on low setting for 30 minutes or until thoroughly heated.
I served ours topped with cheese and sour cream, MMmmm delicious!!!
All photos taken by me unless otherwise stated.
