A special dish using chicken breast and potato - any suggestions?!
Answers: I want to cook something a bit memorable for my boyfriend tonight, but won't be home until 6pm and would like to eat by 7. His favourite components for a meal would be chicken breast, potato and carrot (all of which I have onhand) - any suggestions/recipes for something utterly fantastic? I'd prefer not to have to shop on the way home if possible, have a range of dried herbs and spices onhand, tubes of chilli and ginger, lemon juice, harissa, yoghurt, Thai red curry paste, couscous (though he's never tried that so might not want to risk it).... any ideas welcome!
The top one is for you for tonight,the others are for another time.Leave the chicken breast whole.Place rest of ingredients around chicken breast.I would serve with good ol mashed potatos and a good bread/roll.
Baked Chicken Thermidor
2 cups cooked chicken meat, cubed or shredded
1 cup diced celery
1 cup frozen peas
1 (5 ounce) can water chestnuts, drained and coarsely chopped
1/2 cup toasted sliced almonds, divided
2 tablespoons chopped bell pepper, red or green
1/4 cup chopped onion
2 tablespoons chopped pimiento (optional)
2 tablespoons white wine
1 1/2 teaspoons lemon juice
1/2 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
2 slices bread, cubed
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.
Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.
Baked Chicken Garibaldi
2 1/2 lb chicken
1/2 cup olive oil
1 garlic clove
1 onion; cut in 1/2 rings
1 green pepper; in 1/2 rings
2 cups chicken gravy
1 tbsp salt
1/4 cup red wine
20 mushroom buttons or slices
1/4 cup parmesan cheese; grated
1/4 cup almonds; toasted & grated
parsley leaves
Roast chicken until half done. Heat olive oil and simmer garlic, onion, and green pepper in the oil. When half done add chicken gravy and salt. Bring to a boil and add red wine and mushrooms. Remove chicken from bones and place in casserole dish. Cover chicken with sauce and sprinkle with parmesan cheese. Bake in 350 deg. oven for 30 minutes or until cheese is au gratin style. Garnish with parsley leaves and chopped toasted almonds. From: "The Gasparilla Cookbook
BAKED CHICKEN BREASTS
5 chicken breast halves, boned and skinned
1 (10 3/4 oz) can condensed cream of celery soup
1 (8 oz) can mushrooms, drained
1/2 cup dry sherry
2 tbsp butter, or margarine
1 tsp tarragon or rosemary leaves (I like rosemary)
1 tsp Worcestershire sauce
1/4 tsp garlic powder or garlic salt
Rinse chicken breasts and pat dry; place in Crock-Pot.
In a saucepan combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts.
Cover and cook on low setting for 8 to 10 hours. (I cooked it on high to speed things up. I added boiled potatoes and some paprika towards the end.)
Servings: 5
BAKED CHICKEN, HAM, AND CHEESE
8 boneless chicken breast halves
6 tbsp peanut oil
2 tbsp lemon juice
2 tbsp thyme
salt
pepper
8 slices of boiled ham
8 slices of cheese
8 slices of tomato
Preheat oven to 350 degrees F.
Cut foil into 12-inch squares, place chicken in center.
Combine oil, lemon juice, thyme, and mix well. Spoon over chicken. Seal foil well and place in Dutch oven.
Bake 30 minutes. Open foil and place one slice each of ham, cheese, and tomato over each breast.
Bake with foil open for 3 to 5 minutes.
Remove from foil and place on serving platter.
hope you like my recipes:
http://www.tastefulcooking.com/
One-Pan Chicken and Potato Bake
4 bone-in chicken pieces
1 1/2 pounds potatoes, cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 teaspoon Italian seasoning
1 packet of Italiah Dressing Powder
Preheat oven to 400 degrees F. Place chicken and potatoes in 13x9-inch baking dish
Top with dressing & Dressing Powser; sprinkle with cheese and Italian seasoning. Cover with foil.
Bake 1 hour or until chicken is cooked through (180 degrees F). Sprinkle with chopped fresh parsley, if desired.
yellow curry chicken w/ potatoes :x. where can i meet a woman like you?
1 large can mushroom soup
cut potatos in fourth
1/2 cup butter
salt &pepper
1to 2 tablespoon flour
chicken breast
1 onion -slice make rings or cut in half rings
put in slow cooker
6 hour slow cooker
like a scallop potato and chicken casserole
The best meals are often the most simple. I would make a rosti with grated potato and carrot and roast the chicken in spices of your choice with a sauce made from the yogurt and lemon juice.
If you can be bothered to do a pudding, core two bramley apples, stuff with sultanas, cinnamon and lemon juice. Bake and serve them with cream/custard/ice cream.
Stuffed Chicken Breast
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the stuffed chicken breast:
1 chicken breast, bashed out flat
1 slice ham
5 mushrooms, cleaned
1 garlic clove, peeled
50g/2oz cheddar, grated
handful fresh mixed herbs
To deglaze the chicken:
1 glass white wine
1 tsp turmeric
25g/1oz fresh flat leaf parsley
Method
1. Preheat a griddle pan.
2. Prepare the stuffing for the chicken. Place the ham, mushrooms, garlic and herbs in a food processor. Blitz.
3. Spread the stuffing onto the flattened breast. Top with cheese.
4. Roll the chicken up and secure with cocktail sticks.
5. Place in the griddle pan. Cook for 10 minutes.
6. Remove the chicken from the griddle and finish in the oven.
7. While the chicken is in the oven, deglaze the griddle pan by pouring in the white wine. Scrape with a wooden spoon to collect the cooking juices.
8. Add the herbs and turmeric to the pan and stir.
9. Remove the chicken from the oven after 3-5 minutes. Take out the cocktail sticks.
10. Place the chicken on a plate and pour over the white wine glaze.