3 Chicken Breast Recipes for any occasion
Mozarella & Spinach Chicken Breasts
Prep Time
Cooking Time
Servings
10 mins
45 mins
4 servings
We have decided to make this a bonus page by giving you 3 delicious recipes for chicken breasts, try them one by one, or if you entertaining do them all.
I dare you!!
This first delicious chicken breast recipe is stuffed with baby spinach, mozzarella cheese and mushrooms and then wrapped with streaky bacon and baked in the oven.
Chicken BreastsIngredients
- 4 skinned chicken breasts.
- Small bunch of baby spinach. Wash properly and dry.
- 2 large cloves of crushed garlic (see medicinal benefits of eating garlic).
- Spring onions.
- 200g mushrooms roughly chopped.
- 8 slices streaky rindless bacon.
- ¾ cup mozzarella cheese.
- Rock sea salt and ground black pepper to taste.
- 1 Tbsp fruit chutney (leave out if Banting).
- Paprika to taste.
- Toothpicks.
Method
- Preheat Oven to 360°F (180° C).
- In a bowl, combine the spinach, mozzarella cheese, spring onions, mushrooms and garlic, mix and set aside.
- Using a sharp knife, carefully butterfly the chicken breasts, DO NOT CUT ALL THE WAY.
- Spoon the spinach mixture into the cut chicken breasts.
- Fold the chicken breasts carefully and using 2 strips of bacon tightly wrap around each chicken breast.
- Using cling wrap, firmly wrap the breast and place in fridge for about 30 mins.
- Remove the breast from the fridge and place in a shallow baking dish.
- Sprinkle with olive oil and bake for 45 mins or until the chicken is no longer pink the center.
- Remove from the oven and serve.
Chicken Breasts stuffed with Jalapenos
Our next recipe is for Chicken breasts stuffed with jalapeno chillies, sun dried tomatoes and Parmesan cheese. The breast is rolled and then topped with a creamy mushroom sauce and mixed cheeses sauce. And this one is just fine for my Banting friendly friends.
Ingredients |
Method |
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Cheesy Mushroom Sauce
Creamy FLOURLESS mushroom sauce which we think all Banting Enthusiasts would approve ofIngredients
Method
- 4 Tbsp butter.
- 1 small onion.
- ½ red bell pepper, seeded and finely chopped.
- Cayenne pepper to taste.
- 2 - 3 cups fresh sliced mushrooms.
- 1 - 2 Tbsp. garlic.
- 1 can cream of chicken soup, undiluted
. - 1/3 cup cream.
- ½ cup grated parmesan cheese.
- Salt and ground black pepper to taste.
- Melt butter over medium heat.
- Add in onion, bell pepper, sliced mushrooms and cayenne pepper. Cook until the mushrooms lose their moisture and are tender.
- Add the garlic and saute for 2 min.
- Stir in the canned soup and cream; bring to a simmer over a low heat and allow to simmer for about 5 minutes.
- Mix in the Parmesan cheese.
- Season with salt and pepper.
Plating
All of these stuffed chicken breast recipes can be served with really anything that pleases you:
- Roasted medley of veggies
- Roasted Potatoes chunks, (sweet potato chunks for all our Banting enthusiasts).
- Any combination of fresh salads of your choice.
- Fresh grilled asparagus, green beans and glazed baby carrots
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This article was printed from Home-Cooking-Haven.com.com
Oven Temp's
Cooking Terms and Tips
Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:
Barbeque: To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).
Baste: To moisten food for added flavor and to prevent drying out while cooking.
Blanch: To cook briefly in boiling water to seal in flavour and color.
Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.
Braise: Two cook first by browning, then gently simmer till done.
Bread: To coat with crumbs or cornmeal before cooking.
Broil: To cook on a rack or spit during or over direct heat, usually in and on top.
Brown: Two cook over high heat, usually on top of the stove, to brown food.
Caramelize: To Heat sugar until it liquefies and becomes a syrup.
Core: To remove the seeds or tough woody centers from fruits and vegetables.
Cream: The butterfat portion of milk. Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.
Cube: To cut food into small ½ inch cubes.
Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.
Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.
Coriander: Also known as Dhania.
Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.
Dot: To scatter butter in bits over food.
Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.
Drippings: Juices and fats rendered by meat or poultry while cooking.
Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.
Experiment: Always keep to the basics, but, take out and put in spices etc. to your tastes.
Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.
Glace: To coat foods with glossy mixtures such as jellies or sauces.
Julienne: To cut into long thin strips match-sticklike in shape
Macerate: To soak in flavoured liquid; usually refers to fruit
Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.
Poach: To cook gently over very low heat is barely simmering liquid just to cover.
Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.
Ragout: The basic method of preparation involves slow cooking over a low heat.
Reduce: To thicken a liquid and concentrate its flavor by boiling.
Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.
Sear: To brown surface of meat quickly over a high heat, to seal in juices.
Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.
Skim: To remove surface foam or fat from a liquid.
Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.
Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.
Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.
Zest: The outer, colored part of the peel of citrus fruits.
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