A couple of chicken recipes that a friend sent me. I’ve tried the sinful cheesy one (naturally) but she swears by the other too.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CHEESE STUFFED CHICKEN BREASTS Serves 6
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
A bit long in the making, this one is absolutely sinful, but the delicious taste will linger a long while.
INGREDIENTS
1 1/2cup Cream cheese
5 tbsp butter
Grated nutmeg
1/2 cup cheddar cheese, grated
6 chicken breasts, skinned
5 tbsp mustard
1 cup flour
2 eggs, beaten
1/2 cup bread crumbs
4 tbsp clarified butter
1 tsp oregano
Salt and pepper to taste.

PREPARATION
Blend the cream cheese and cheddar with the butter and dash of nutmeg. Roll into a ball and refrigerate for 1 hour.

Stir the mustard vigorously into 1/2 a cup water and let stand for about 20 minutes.

Meanwhile beat the eggs in a separate bowl and set aside. Set out the flour and bread crumbs in separate bowls ready to use later.

Flatten the chicken breasts between sheets of waxed paper. Pierce with a fork all over and marinate the pieces wth the mustard. Add a little salt but remember the cheese will add to the saltiness of your dish.

Divide the ball of cheese into 6 parts. Press the cheese into the center of each chicken breast and enclose it with chicken.

Roll each breast first in the flour, then egg, and finally dust with bread crumbs. Spread on a grease paper and refrigerate for another hour at least.

An hour later pre-heat the oven to 400F / 200C.

In heavy pan, heat the clarified butter and saute the breasts till slightly browned.

Then transfer them to a lightly greased oven dish, putting generous dabs of butter on each breast and sprinkle with pepper and oregano. Sprinkle with the remaining bread crumbs.

Bake for 10 minutes or until chicken is cooked through.

Serve hot. Mmmmm…

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CHICKEN CASSEROLE with ALMONDS Serves 6
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INGREDIENTS
1 chicken cut into 6-8 pieces
6 potatoes
2 tomatoes
3 onions
150 grams of almonds
Juice of half lemon
3 cloves of garlic
1 sprig of parsley
1 sprig of thyme
1 chicken stock cube salt
1/2 cup olive oil
1 cup white wine
Pepper & salt to taste

PREPARATION
Boil the almonds in hot water, and then set aside to cool.

Put the chicken stock cube to boil in about 3/4 cup of water. Dissolve completely and remove from heat.

Peel and chop the onions, potatoes and tomatoes into large pieces, – quarters work nicely.

Take a glass oven dish, grease lightly with some olive oil and rub one crushed garlic over the bottom.

Pre-heat the oven to 250º.

Arrange the chicken pieces over this interspersed with the potatoes, onions and tomatoes.

Chop the remaining two garlic cloves finely and sprinkle on top. Top with parsley and thyme.

The skin of the almonds should come off easily now. Chop into fine strips.

Sprinkle the almonds, lemon juice, salt and pepper over the chicken.

Pour the remaining olive oil, the chicken stock and wine evenly over the chicken preparation.

Pop it into the oven and cook for an hour and a half at 180º. When all the ingredients are cooked, take the oven dish out of the oven and serve.

No related posts.