Saturday, 15 November 2008

Chicken Tonight? (NaBloPoMo #15)



Nothing matches a happy, fat free range chook for taste and tenderness. Want it quick and easy, with a good dollop of nutrition? Then try one or two of these!

Pancetta chicken escalopes: Slice chicken breasts horizontally. Layer each slice with a piece of pancetta and a sage leaf, and fry in butter. Finish with a drizzle of Marsala and some cream, and bubble together for a sauce. Serve with wild rice.

Paprika chicken grills: Brush chicken breasts (on the bone) with a mixture of butter and mustard, and dust with paprika. Grill on both sides, basting as you go, and finish with a squeeze of lemon juice. Serve with baby potatoes and tender-stem broccoli.

Chicken and prosciutto bake: Wrap chicken breasts in pieces of prosciutto or Parma ham, put in a baking dish, drizzle with some olive oil and season with cracked pepper. Bake at 200°C/400°F/gas mark 6 for 30 minutes, then slice diagonally and serve with green herb salad.

Camembert and cranberry chicken pockets: Slice chicken breasts horizontally into pockets (skin on is best), and fill with a thin slab of Camembert and 2 teaspoons of cranberry sauce. Fry on both sides in butter until golden brown and cooked right through. Serve with peppery rocket (arugula) leaves dressed simply with a squeeze of lemon and drizzle of olive oil.

Citrus chicken baguette: Grill a chicken breast brushed witholive oil until cooked, then slice horizontally and toss with a tablespoon of sweet chilli sauce, a dollop of sour cream and a squeeze of lime juice. Serve with salad leaves in a crusty baguette sandwich.

Sunshine chicken: Lightly fry 4 chicken breasts in olive oil and add a sliced onion, a crushed clove of garlic, chopped red pepper and courgette, and fry briefly. Add some torn or dried basil and a tin of chopped tomatoes, cover with a lid and simmer for 15 minutes. Remove the lid and simmer for a further 5 minutes before serving with rice.

Tangy chicken stir-fry: Slice chicken breasts into strips and marinate for 2 hours in a mixture of 1 teaspoon grated ginger, 1 crushed garlic clove, 2 tablespoons soy sauce and 2 tablespoons honey. Drain from the marinade and stir-fry with sliced spring onions and yellow pepper. Once the chicken is sealed, add the marinade and bubble together. Serve with egg noodles.

Crispy chicken skewers: Cube chicken breasts and thread them onto skewers with pieces of courgette, onion and pepper between. Brush with olive oil and lemon juice, and grill or barbecue until browned all over. Serve with a dollop of tsatsiki and basmati rice or couscous.

7 comments:

Paula Villanova said...

Wow, I love your work! I just discovered your blog through Kendra Joyner's! Beautiful color...and recipes too!

Vicki Smith said...

Beautiful painting and the recipes sound really yummy!!

Vanessa Brantley Newton said...

Girl you've got my eyes hungry for more of your delicious artwork and then you added my favorite thing, RECIPESSSSSSS! I love this! Thank you, thank you, thank you! Mama's going to be cooking tonight. By the way, I can hear the music in the background of this fabulous piece. Sounds like my mama's kitchen. You work is always so warm and free. I really enjoy seeing what you do each week.

mousewords said...

Mmm, sounds fabulous!

The W.O.W. factor said...

Oh how I wish I would have visited yesterday! These recipes sound delicious and I was scrambling last nite for another way to cook chicken! I'll know next time, as I'm going to copy these!
Are these your artwork at the top of the posts? They are extraordinary! I love them!

Kimberly said...

I love this piece!

Kimberly

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