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Stuffed Chicken Breasts w Peppadew Sauce

I know this photo is terrible, I took it in a not very well lit room, on my knee just slightly before I crammed all of this fabulousness down my very hungry throat. You should thank me for taking the time out to photograph it at all.

This was one of those ‘what do I have in the refrigerator’ meals and it turned out amazing.

The chicken breast was stuffed with mushrooms, spinach and feta cheese, smothered in a sauce made of cheese stuffed peppers and then baked in the oven for an hour. The potatoes were just nuked in the microwave and then topped with cream cheese (Philadelphia) and Jalapeno slices (yummy!). The broccoli was just boiled quickly and served, I like broccoli however it comes.

Stuffed Chicken Breasts w Peppadew Sauce

1 small container of stuffed Peppadews (left over from a tapas meal, about 8 or 10 in all)
4 chicken breasts
6 mushrooms, sliced
Fetta cheese
Fresh Spinach leaves

Preheat the oven to 180C.
Blend the peppadews with a little of the marinating oil to make a smooth sauce.
Slice a pocket in each chicken breast.
Stuff each breast generously with some mushroom slices, feta and spinach.
Place in an oven proof baking dish and smother with peppadew sauce.
Bake for approximately 1 hour or until chicken is cooked through.


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Baked Chicken

I used drumsticks (as you can see) for this recipe. I think I could have added a little more salt to the flour mix to bring out the flavour a little more. Other than that it was a very pleasant and simple way to prepare chicken pieces.

We had ours with broccoli and roasted crushed potatoes.

I imagine that any soup sachet that you have on hand would be suitable to substitute for the tomato. Even 2 or 3 tsps of powdered stock would work at a pinch.

Baked Chicken
Serves: 4

750 g chicken thighs
1 cup flour
1 x 50 g sachet tomato cup a soup
All purpose seasoning
Seasoning, to taste

Mix flour, soup sachet and seasoning in a plastic bag.
Dip chicken into water.
Place chicken, a few pieces at a time, in coating mixture.
Shake to coat.
Place on baking tray lined with baking paper and sprayed with oil.
Once all chicken has been coated, spray with oil and bake at 180°C for 30 minutes until golden brown, turning once.


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Chicken Vesuvio

There is a phrase (winner, winner, chicken dinner) that has gained sudden popularity or regained, I imagine, as it seems to have originated in the 70’s or there abouts. I hate it, it is one of those nonsense things that should not bother me but it really does and then I get annoyed at myself for being annoyed, vicious circle….

anyway, while I struggle with my little neurosis it at least brings me to todays meal…

Chicken Vesuvio

8 chicken drumsticks
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tsp crushed garlic
2 large potatoes, each cut into 8 wedges
1 cup chicken broth
1/2 cup dry white wine
3 tablespoons finely chopped fresh oregano

Preheat oven to 180C.

Sprinkle chicken pieces evenly with 1/4 teaspoon salt and pepper. Heat
oil over medium-high heat in a large Dutch oven. Add chicken; cook 3
minutes on each side or until browned. Remove chicken from pan.

Add potatoes to pan; sauté 6 minutes or until lightly browned. Return
chicken to pan. Add remaining 1/2 teaspoon salt,
broth, white wine, fresh oregano, and minced garlic; bring to a
simmer.

Cover and bake at 180C for 40 minutes or until chicken is done and
potatoes are tender.
Makes 4 servings.


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Spicy Chicken Roulade

Thanks to The Greedy Foodie for the inspiration for this recipe!
Of course I changed things from the original, I have never been able to follow a recipe.
Here is link to the original recipe at The Greedy Foodie. 

This was super yummy, one of those meals that when you have finished and you are full you are totally disappointed that you don’t have enough room left for more. I just wanted a second, third and fourth helping of this chicken. In danger of actually exploding, I stuck with the one helping and made plans to make this again very soon.

Spicy Chicken Roulade

2 boneless chicken breasts
Oil  spray
1 Tbls finely chopped jalapenos
1 tsp garlic, chopped
1 tsp oregano
1 cup of grated cheese (any kind you like)
Salt and Pepper
Breadcrumbs 

Butterfly the chicken breast. Use a meat mallet to flatten slightly.
Salt and pepper the chicken.
Mix other ingredients, barring the cheese, in a bowl.
Spread the filling on the chicken breast and press cheese over filling.
Roll chicken tightly then press on breadcrumbs.
Place seam downwards on an oven tray and pour a little oil over each breast.
Bake at 200C in the oven until cooked through.


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Chicken stuffed with Fetta and Spinach

I have mentioned in passing that I was overseas for a period of time recently. I went to South Africa again and travelled around a bit.

Firstly we stayed a few days in a self-catering cabin the mountains in a farming community, beautiful, misty mornings, green grass, cool weather, rocky gardens, horses, dams stocked with bass, just lovely. Not very ‘African’ though, more like England.

We moved on and spent the second half of our visit at a game lodge with much more of an ‘African’ atmosphere. It was called Shayamoya .

Visit the Shayamoya web page!

There were game drives and boat cruises, tigerfish fishing trips or even in house massage available all of which was very enjoyable (except the massages, I don’t go in for all that touchy feely stuff, I am sure if I did they would have been wonderful though, everything else was). The rooms were comfortable and private (with private outdoor showers, which I loved. There is a bath inside if you are not so inclined)

But of course the one thing that I would take note of over all others was the food and it was well worth the notice! The kitchen staff, under their head chef, outdid themselves night after night. Everything that came out of that kitchen was amazing, even on the night that a snake took up residence under the refrigerator and put a real scare into the staff, they danced around it and still managed to prepare a meal fit for kings.

The gardens that the cabins were set in were beautifully maintained and contained a very interesting collection of aloes and other plants, clearly marked with their names and the view over the wetlands was amazing from our balcony.
It was honestly one of the most relaxing and enjoyable holidays I have ever had and I have to shout out a big thank you to Lindy and her staff for making it so lovely and enjoyable. Trust me, I will be telling everyone, if you want somewhere great to spend a holiday that is relatively inexpensive (at least compared to Australia) book yourself into Shayamoya, you won’t regret it for a second. And the food is fabulous!

Chicken stuffed with Fetta and Spinach

2x chicken breasts
Baby Spinach
Chili Marinated Fetta
Parmesan Cheese

Cut a pocket into each chicken breast. Stuff with as much spinach and fetta as it will hold.
Sprinkle with parmesan and pour a little of the fetta oil over each breast.
Bake in a moderate oven until cooked through.

Garlic Butter Beans

Green beans
Butter
Garlic
Salt & Pepper

Cut green beans as desired (slicing them lengthwise is nice if you have the patience)
Boil or steam to your preferred crispness.
Drain and stir in butter and garlic.
Salt and pepper to taste.


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Chicken Stuffed with Peppadews

I couldn’t get to my nice new grocer at the beginning of this week so I resorted to visiting my local supermarket for some fruit and vegetables as I was running low and have been enjoying the fresh produce so much that I didn’t want to run out completely. I did hope that with the new competition showing them how to do it, things may have improved. Sadly I was wrong. The lessons in pricing, ripeness and quality seem to have flown right by unnoticed and produce is still so unripe that it is would take a decent chip out of the wall should I choose to throw it in frustration and still double the price of my new grocer. The notable exception being the grapes that were wet with their own juices as they turned brown where they lay.

Urrrk!

Needless to say I grabbed the best of what was on offer, bugger the prices and hightailed it out of there. My daughter has kindly offered to run me to the new grocer today, she isn’t impressed with the pickings in the fridge either. I go with a long list prepared and tomorrow we shall feast again!

One thing I must pick up is a new container of stuffed peppadews. These mild little chillies, stuffed with cream cheese are a new favourite of mine and I have been finding things to do with them other than just popping them in my mouth whole.

Having a freezer pack jammed with chicken breasts right now, I have been stuffing them with all and sundry and crumbing or just seasoning then popping them in the over. The peppadews seemed to lead themselves to this idea so I gave it a whirl. Good choice!

Chicken Stuffed with Peppadews

2x chicken breast fillets
Stuffed Peppadews, halved
Parmesan cheese
Italian herbs
Salt and pepper

Make a pocket in each chicken breast. Stuff with peppadews, as many as will fit.
Place chicken in a tray, rub with a little oil and sprinkle with parmesan and herbs.
Season with salt and pepper.
Place in a moderate oven and bake until cooked through.


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Chicken Breast with Ajvar and Cheese

Another chicken breast stuffed with deliciousness. Really, shove anything good that you enjoy into a chicken breast and you have a gourmet meal. Some rice or even some baby spinach leaves (I am a huge fan of baby spinach leaves), your crunchy delicious chicken breast and whala! Instant masterchef material.

This particular chicken breast was stuffed with cheese and a delightful vegetable relish called Ajvar made in Croatia by Podravka. It is heavy on the capsicum with some tomato and eggplant thrown in for good measure. I buy the mild version (I am a little frightened by the possible potency of the hot one) and eat it with everything, on steak, on chicken and particularly on baked potatoes. It would be just a nice as a dip for corn chips or on crackers. Love this stuff.

Chicken Breast with Ajvar and Cheese

2x chicken breasts, a pocket cut in each
2x heaped dessertspoons of Ajvar or any other relish you enjoy
Cheddar cheese, grated
Crumb of choice (I used roughly crushed rice bubbles)
Flavoured oil (I use the oil left over from my current favourite, chilli marinated fetta, so good!!)

Mix relish with enough cheese to fill the chicken breasts.
Stuff the mixture into the chicken.
Roll in the crumb of choice. Rice bubbles just stick to chicken, there is no need to egg and flour but feel free to if you are that way inclined.
Pour a little oil over the crumb to help it crisp up and add a little flavour.
Bake at 200C until chicken is cooked through.