Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
I am always up for chicken. Its not something I ever get tired of. I could eat it every night of the week. I'm not fussy about which part I eat either . . . I love the thighs, I love the breasts, I love the wings.
I adore roasted chicken, fried, baked, simmered . . . I just love chicken in any way shape or form!
I was really excited when I found a video on YouTube of Jamie Oliver making some really simple, and tasty Parmesan Chicken Breasts with Crispy Posh Ham!
I was really excited when I found a video on YouTube of Jamie Oliver making some really simple, and tasty Parmesan Chicken Breasts with Crispy Posh Ham!
It looked quick, easy and so delicious! I'm always looking for different ways to cook chicken breasts. They are like a blank canvas that takes to all sorts of flavours and textures.
Of course that is one of Jamie's talents isn't it???
He makes cooking look fun and easy, and delicious as well! He's done a lot to inspire young people to want to cook and to eat better!
I made this for our supper last night and it was fabulous!
This would work very well served up with some mash and a vegetable, or even alone with a tossed salad. It was moist and delicious and had a wonderful crust of crispy ham. Oh so yummy!!
*Parmesan Chicken Breasts with Crispy Prosciutto*
Serves 2
Printable Recipe
Moist and tender chicken underneath a crust of crisp Prosciutto ham and meltingly tasty Parmesan cheese. What's not to like?
30g of freshly grated Parmesan Cheese (about 1/3 cup)
2 sprigs of fresh thyme
2 skinless boneless free range chicken breasts
freshly ground black pepper
1 unwaxed lemon, finely grated zest
6 slices of prosciutto
olive oil
good quality balsamic vinegar
Place your chicken breasts between some sling film and bash them out with a rolling pin so that they are an equal width throughout. Sprinkle each with some freshly ground black pepper and a little freshly grated lemon zest. sprinkle the leaves of one sprig of thyme over each. Cover with the Parmesan cheese, dividing it equally amongst the chicken breasts. Lay 3 slices of prosciutto over each breast, overlapping them slightly and covering the cheese. Drizzle with a little olive oil and sprinkle with the remaining thyme leaves.
Put a non stick frying pan over medium heat. Carefully transfer the chicken breasts to the pan, prosciutto side down. Cook for 3 minutes on each side, turning halfway through the cooking time until the ham is crispy and the chicken is cooked through.
If desired drizzle with a bit of balsamic vinegar and some olive oil to serve.
We are terribly fond of chicken here in The English Kitchen. I think it is the one protein that we eat the most of and we probably have it at least twice a week.
We may have a red meat once a week, or probably even less than that . . . and we always have fish at least once as well . . . but chicken, well, it's a real mainstay in our kitchen.
More often than not, I will serve Chicken Breasts. Chicken was not something we had very often when I was growing up.
More often than not, I will serve Chicken Breasts. Chicken was not something we had very often when I was growing up.
Occasionally my mother would do a Roast Chicken as a treat . . . and every once in a Blue Moon she would cook Maryland Fried Chicken, which we loved. It was Chicken Breasts, dipped in egg and cracker crumbs and then fried.
When that was on the menu, we knew were in for a real treat! Chicken used to be a lot more expensive in the olden days.
Nowadays it's fairly affordable, depending on which type you buy. If you are not bothered as to it's source or the ethics of responsible rearing, well then you could probably eat chicken every night of the week, coz that kind of chicken is cheap as chips.
Nowadays it's fairly affordable, depending on which type you buy. If you are not bothered as to it's source or the ethics of responsible rearing, well then you could probably eat chicken every night of the week, coz that kind of chicken is cheap as chips.
I am a bit more bothered about these things. My husband worked on a Battery Chicken Egg Farm in Germany when he as younger for a short time and it was more than he could stomach . . .
I have a real heart for animal cruelty and so I don't have a stomach for eating any kind of meat that's not raised according to high standards of animal welfare . . . so we eat chicken about two or three times a week, and it's always free range.
I know if I had a large family to feed it might be different, but for now it's just us two here, and I can afford to pay a bit more. I know not everyone has that option.
I know if I had a large family to feed it might be different, but for now it's just us two here, and I can afford to pay a bit more. I know not everyone has that option.
I love chicken breasts because they are like a blank canvas just waiting to be written upon.
They take to so many different flavours and styles of cooking . . . and as long as you don't overcook them, they make a pretty good basis for a delicious supper.
Today I cooked them a la Cordon Bleu. I know . . . which interestingly enough is not to be confused with the French Cooking School of the same name.
Today I cooked them a la Cordon Bleu. I know . . . which interestingly enough is not to be confused with the French Cooking School of the same name.
Cordon Bleu actually originated in Switzerland . . . and was done using veal cutlets, stuffed with cheese and ham.
Chicken Cordon Bleu is, I believe . . . an American invention. Cordon Bleu merely means Blue Ribbon . . . and this is my blue ribbon chicken!
I broke all the rules of course. But I think I have made it better. I rolled the ham around the cheese, a good Swiss Emmenthal in this case, and then I cut a pocket into the chicken breast and stuffed it inside.
I broke all the rules of course. But I think I have made it better. I rolled the ham around the cheese, a good Swiss Emmenthal in this case, and then I cut a pocket into the chicken breast and stuffed it inside.
No risk of the cheese oozing out because it's inside the ham. I also happen to believe that if you can cut through the fibres of a chicken breast like that . . . you are going to have one very tender chicken breast.
I could be wrong, don't quote me on that . . . I only know for sure that it seems to work.
That was the only rule I broke though. I then floured, egged and crumbed it as per normal, or pané (pan-aaaa) as it was called in Culinary School.
That was the only rule I broke though. I then floured, egged and crumbed it as per normal, or pané (pan-aaaa) as it was called in Culinary School.
I added butter to the crumbs ahead of time so that I wouldn't have to fry them, and then I baked them for a few minutes at a high temperature, and then finished them off at a lower temperature.
The end result . . . perfectly cooked Chicken Cordon Bleu . . . crisply crumbed on the outside, moist and tender on the insides and chock full of oozing cheese and ham.
In short. Fabulous. But don't take my word for it.
The end result . . . perfectly cooked Chicken Cordon Bleu . . . crisply crumbed on the outside, moist and tender on the insides and chock full of oozing cheese and ham.
In short. Fabulous. But don't take my word for it.
Try them out yourself and see if I'm not telling the truth. ☺
*Simple Chicken Cordon Bleu*
Serves 4 to 6
Printable Recipe
A traditionally complicated dish, simplified. Delicious and quite easy really!
25 buttery round crackers
4 slices of sourdough bread
6 TBS butter, melted
8 thin slices of deli ham
8 ounces of emmenthaler cheese, grated (about 2 cups, Swiss)
4 large boneless, skinless chicken breasts (I like to use free range chicken)
fine sea salt and freshly ground black pepper
3 large free range eggs
2 TBS Dijon mustard
100g of plain flour (about 1 cup)
Preheat the oven 225*C/425*F/ gas mark 7. Have ready a large baking tray with a lip. Stir together about 1 tsp of salt and 1/2 tsp of black pepper in a small bowl.
Put the crackers into a food processor and blitz until they are coarsely ground. Dump into a bowl. Do the same with the bread, dumping it into the same bowl. Pour the melted butter over all and toss together. Spread the crumb mixture out over the baking tray. Bake them in the hot oven, stirring them from time to time, until golden brown. This can take anywhere between 3 to 5 minutes. Remove from the oven and place in a shallow bowl. Set the tray aside.
Wash your chicken breasts, pat dry and then cut a deep pocket in the thickest part of the breast, with a sharp knife, making an opening of about 3 inches, sliding the knife carefully inside to create the cavity without cutting through the meat to the back or the bottom. Lay your slices of ham out on a board. Top each slice with 1/8th of the grated cheese (about 1/4 cup), then roll the ham tightly around it to cover the cheese completely. Stuff two of these ham rolls in each cavity of the chicken.
Beat the eggs, together with the mustard, in a shallow bowl. Place the flour in another shallow bowl. You should have three shallow bowls laid out. Place them in this order: Flour, Eggs and then finally bread crumbs. Season each chicken breast all over with some of the salt and pepper mix. Roll each in the flour, then dip into the egg to coat, finally rolling each in the toasted crumbs, pressing the crumbs on to help them adhere. Place them onto a clean baking sheet, when done, leaving a bit of space between each. (At this point you could refrigerate them until you are ready to bake them if you wished.)
Place them into the heated oven and bake for 10 minutes at the higher temperature. Reduce the oven heat to 200*C/400*F/ gas mark 6, and bake for a further 20 to 25 minutes, or until golden brown and the chicken juices run clear when it is pierced with a fork. Transfer to a platter and tent with foil. Allow to rest for five minutes before serving.
*Simple Chicken Cordon Bleu*
Serves 4 to 6
Printable Recipe
A traditionally complicated dish, simplified. Delicious and quite easy really!
25 buttery round crackers
4 slices of sourdough bread
6 TBS butter, melted
8 thin slices of deli ham
8 ounces of emmenthaler cheese, grated (about 2 cups, Swiss)
4 large boneless, skinless chicken breasts (I like to use free range chicken)
fine sea salt and freshly ground black pepper
3 large free range eggs
2 TBS Dijon mustard
100g of plain flour (about 1 cup)
Preheat the oven 225*C/425*F/ gas mark 7. Have ready a large baking tray with a lip. Stir together about 1 tsp of salt and 1/2 tsp of black pepper in a small bowl.
Put the crackers into a food processor and blitz until they are coarsely ground. Dump into a bowl. Do the same with the bread, dumping it into the same bowl. Pour the melted butter over all and toss together. Spread the crumb mixture out over the baking tray. Bake them in the hot oven, stirring them from time to time, until golden brown. This can take anywhere between 3 to 5 minutes. Remove from the oven and place in a shallow bowl. Set the tray aside.
Wash your chicken breasts, pat dry and then cut a deep pocket in the thickest part of the breast, with a sharp knife, making an opening of about 3 inches, sliding the knife carefully inside to create the cavity without cutting through the meat to the back or the bottom. Lay your slices of ham out on a board. Top each slice with 1/8th of the grated cheese (about 1/4 cup), then roll the ham tightly around it to cover the cheese completely. Stuff two of these ham rolls in each cavity of the chicken.
Beat the eggs, together with the mustard, in a shallow bowl. Place the flour in another shallow bowl. You should have three shallow bowls laid out. Place them in this order: Flour, Eggs and then finally bread crumbs. Season each chicken breast all over with some of the salt and pepper mix. Roll each in the flour, then dip into the egg to coat, finally rolling each in the toasted crumbs, pressing the crumbs on to help them adhere. Place them onto a clean baking sheet, when done, leaving a bit of space between each. (At this point you could refrigerate them until you are ready to bake them if you wished.)
Place them into the heated oven and bake for 10 minutes at the higher temperature. Reduce the oven heat to 200*C/400*F/ gas mark 6, and bake for a further 20 to 25 minutes, or until golden brown and the chicken juices run clear when it is pierced with a fork. Transfer to a platter and tent with foil. Allow to rest for five minutes before serving.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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I made these tacos today and was going to wait until Monday to show them to you, but they were so fabulously delicious that I just had to show them to you today! I just know that if you love tacos and you love chicken you will want to be making these for your family tonight!
I saw this recipe on my friend Mary's blog, Bunny's Warm Oven, the other day. It looked really delicious, but I am not fond of bone in chicken. Sorry . . . just not a fan. I decided to adapt it to use the boneless skinless chicken thighs which I had in the refrigerator, with excellent results!
I threw together this delicious salad at the weekend, using some fruit which I had left in the refrigerator, a bit of pasta and some leftover chicken and a few other odds and sodds. Spring has me craving salad. This was light and flavourful and yet hearty enough to make a meal. The lemon and poppyseed dressing is a dressing that goes well on a lot of salads, but it especially went well on this.
One thing I really love about chicken breasts is their complete versatility and ability to take on other flavours easily. They are like a blank canvas for an abundance flavours, textures and ingredients . . . so long as you don't dry them out. Over-cooked, they are quite tasteless and not very pleasant to eat at all.
I've been to Buffalo, New York many times in my life time but I am sorry to say that I have never tried Buffalo Wings in Buffalo. Shame that, because they are one of my favourite things ever. The spiciness of that finger licking chicken . . . and the wings are my favourite part of the chicken (naughty me) . . . along with the cool creaminess of the blue cheese dressing . . . well, to me it's just the perfect combination. A marriage made in heaven. I have promised myself that if I ever have the chance to go to Buffalo again, I will indulge in some Buffalo Wings and at the place they are supposed to have originated from . . . The Anchor Bar. Now that's one for the bucket list if ever there was one!
One of my favourite things to get when we are eating out is a Chicken Sandwich or Burger. Yes, I know . . . we eat chicken all the time at home, and dollars to donuts I eat it again when we are out and about. I am just a boring person I guess! Chicken Sandwiches or Burgers can often be very high in fat and calories however and so today I created one which is delicious and a little bit healthier than normal, well certainly healthier than those breaded deep fried ones you get in the restaurants . . . and not only that, but it is pretty economical as well.
We eat a lot of chicken in this house and I am always on the search for new ways to prepare it, so that it never becomes boring. Chicken is such a lovely protein in that it takes to other flavours very well and is so very adaptable. I discovered what looked to be a very delicious recipe for a Chicken Pot Pie Crumble on Pinterest last week. Chicken . . . Check! Pot Pie . . . Check!! Crumble . . . Check !!! The three together . . . well that just spells Winner Winner Chicken Dinner to me!
This recipe today is one of those store cupboard recipes that you can make up very easily when you have some meat leftover from a roast chicken or a roast turkey. It uses things I normally always have in my cupboard. Yes, as a North American I do keep mexican style ingredients at the ready. I do love Tex-Mex food.
Well, it is day two of my Marmalade challenge and what a delicious recipe I have to share with you today! I was sent some delicious Marmalades to cook with earlier this month from the people at Mackays, in honor of National Marmalade Week (February 28th to March 6th) and asked would I like to try to create some new recipes using it. I have risen to the challenge and this is the second recipe I created using their lovely marmalades. For this one I used their old fashioned Dundee Marmalade, but I think any flavour would work well.
I saw this recipe on Food 52 and the idea of whole chicken pieces done in a gratinee really intriqued me. It sounded fabulous and looked delicious. I am a sucker for a Gratinee. It sings to my heart every time. I have had plenty of gratinee vegetables in my time, and a few casseroles, but never whole pieces of chicken done this way!
Chicken with a Cheese and Ham Crust. Chicken with cheese and ham on top. Not rolled. Just layered. Completely delicious.
I always think it's pretty amazing what you can do with just a few ingredients and a little bit of ingenuity. Like this recipe here today.
I had a small bit of leftover ham that I wanted to use up and some chicken breasts and so after putting my thinking cap on I came up with a delicious and simple little entrée that went down a real treat and went together lickity split!
I always have cheese in my refrigerator. Actually I usually have several kinds. We like cheese. Guilty as charged.
I always have cheese in my refrigerator. Actually I usually have several kinds. We like cheese. Guilty as charged.
It's just one of those things we are never without. One of our refrigerator basics as it were. I also had a roll that was left from another meal and so I used that as well.
With a handful of stale bread crumbs, some cheese and a bit of chopped ham, together with some chopped parsley and some garlic . . . a knob of butter.
With a handful of stale bread crumbs, some cheese and a bit of chopped ham, together with some chopped parsley and some garlic . . . a knob of butter.
All put together and sprinkled on top of two plain (seasoned) boneless, skinless chicken breasts. Chicken breasts are like the blank canvases of the poultry world.
There is practically nothing that won't go with them, or that they won't go with!
Half an hour in the oven and dinner was served . . . and it was delicious. We had some steamed new potatoes and broccoli on the side.
Half an hour in the oven and dinner was served . . . and it was delicious. We had some steamed new potatoes and broccoli on the side.
In the time it took to do them, the chicken was done and we sat down to a delicious meal which took next to no time to prepare and got rid of a few bits in my refrigerator and cupboard that needed getting rid of.
Thrifty and delicious. You can't go wrong. The quantities are for two people, but this is one of those things that can easily be increased to feed more!
All the flavors of Chicken Cordon Bleu without any of the faffing about! I like that!
Quick,
easy and delicious. I had a tiny bit of ham leftover that I wanted to
use up. Waste not want not. It went perfectly. Kind of like a
deconstructed cordon bleu.
2 single boneless, skinless chicken breast fillets
(about 4 ounces each)
(I used a stale ciabatta roll)
2 TBS chopped fresh parsley
1 small clove of garlic, peeled and minced
1 TBS butter, melted
Preheat the oven to 190*C/375*F/ gas mark 5.
Put the bread crumbs into a small bowl. Toss together with the butter, parsley, cheese, ham and garlic.
Place the chicken breast fillets into a buttered baking dish. Cover each one with an equal portion of the bread crumb mixture.
Bake for 25 to 30 minutes, until golden brown and the juices from the chicken run clear. Serve hot.
*Ham and Cheese Crusted Chicken for Two*
Serves two
salt and black pepper
60g of fresh bread crumbs (about 1 cup)
a small handful of chopped cooked ham (about 1/4 cup)
60g grated strong cheddar cheese (1/2 cup) This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
One of the things I love most about chicken is it's ability to go so very well with a lot of other flavours. It's just so very adaptable, and delicious. The breast meat is of course a lot leaner, but also very easy to dry out . . . the thighs and legs have a lot more flavour in the, and require longer cooking so that they are nice and tender, but it's no surprise that they actually have more flavour as they are the part of the chicken that gets the biggest workout! (If you are not buying factory farmed chicken that is. If you are, none of it will have much flavour)
I was in the grocery store on Saturday looking at the chickens. There are a lot of choices these days. In the bag, out of the bag, cut up, boneless and skinless, bone in skin on, and even spatch cocked chicken for roasting,slathered in this that and the other. Garlic butter, barbeque, spicy chili, etc. Those already spatch cocked and seasoned birds cook in half the time of a whole bird, but they also cost roughly twice as much. You are paying for the convenience I guess!
These last couple of days before Christmas (it's coming up on us quickly now!) are bound to be a bit manic and filled with more things to do than you can shake a stick at. Quick and easy meals are the order of the day.
Delicious throw togethers such as this Hunter's Chicken and Chips which I am showing you today. I threw it together today with stuff I had in my freezer and fridge and it was absolutely fabulous! And so simple as well!
There are basically only four steps to follow which are as simple as throwing some frozen oven chips into the oven to bake and cooking some frozen chicken chunks while the chips are baking.
You dress the shredded cooked chicken with barbeque sauce. Then you layer them in a casserole dish with some cheese and salad dressing and then top with some bacon bits and crispy onions.
Simple. Delicious. Quick and easy. Your family will love it!
It's also quite economical. I often buy bags of frozen french fries when they are on special and keep a couple of bags in the freezer. I also like to keep bags of frozen chicken chunks.
These are just the right size for four people, and cook quickly from frozen. Plus where I shop they only cost £2 for a bag, which is a winner/winner chicken dinner! (sorry for the pun!)
Hunters Chicken is a very popular dish over here and the shops are full of ready meal Hunter's Chicken dishes . . . which are basically two chicken breasts in a foil tin, with some cheese and a slice of bacon scattered over top and a sachet of BBQ Sauce on the side.
And while they are not the most expensive entrees . . . they aren't the tastiest either. I guarantee if you try this dish I am showing you today , you will find it waaaaay more tasty, and you will know exactly what went into it.
Sure 'nuff. All you need is a vegetable and a salad on the side and dinner is served!
*Hunter's Chicken and Chips*
Serves 4
120ml of either ranch or blue cheese salad dressing, loosened with a bit of milk (1/2 cup)
240g of grated four cheese blend (2 cups)
Add the chicken chunks to a
skillet along with the chicken stock, garlic powder and Montreal Steak
Spice.
Bring to the boil, then reduce to a simmer, cover and cook
until the chicken is cooked through and the juices run clear. Shred
with two forks and stir in the Barbeque sauce.
Remove the chips from the oven and put them into a gratin dish. Leave the oven on. Top the chips with half of the cheese. Spread the chicken over top of the cheese.
Drizzle with the salad dressing. Top with the remaining cheese
and sprinkle the bacon bits and crispy salad onions over top. Return
to the heated oven and bake for a further 8 to 10 minutes to melt the
cheese and heat through. Serve immediately.
Note - you could also use leftover cooked chicken or turkey in this.
Note - you could also use leftover cooked chicken or turkey in this.
I had some leftover chicken which needed using up today and so I put it together with some bits and pieces and came up with a delicious casserole. I know . . . it uses tinned soup, but sometimes you just have to do what you have to do, and I will confess right now, I am not a tinned soup snob. It has it's uses, and this is one of them.
Carbohydrates are very important to a person's diet, wether you be diabetic or not. They are your main source of fuel to keep your body and brain going and active. They also are the things which affect your blood glucose levels the most, so it's really important as a diabetic to know which carbohydrate sources are worth ingesting and are the most nutritious! It goes without saying that if you are having to limit your carb intake, you will want the ones you do eat to count in positive ways.
I love chicken. Next to fish, it is probably the meat/protein I choose to eat most of the time. Oddly enough it wasn't something we had very often when I was a child. Maybe once or twice a year my mother would roast a chicken and as a real treat, once in a blue moon she would do her Maryland Fried Chicken, which was chicken breasts rolled in egg and cracker crumbs, and then fried in butter. We loved it!
I normally eat chicken breast meat, but the other day I got a package of chicken drumsticks for a pretty good price. A price I simply could not resist, and so I did what anyone who lives on a limited budged does . . . I brought them home with me!
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