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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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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 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.


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Stuffed Chicken Breasts

Another market special, this time it is massive chicken breasts. More like pterodactyl, in my opinion, these things are huge!

There are always lots of chives in the garden; they are flowering now, so pretty. I had some ricotta in the freezer, some parmesan in the fridge and I had collared a small packet of prosciutto the day before at the market so the following recipe was born.

Served with hasselback potatoes and broccoli, this was a pretty tasty meal.

Cheese & Chive Stuffed Chicken Breasts
Serves 4

2/3 cup ricotta
3 Tbls parmesan
1/4 cup fresh chives
4 chicken breasts
4 slices prosciutto

Preheat oven to 180C.
Place ricotta, parmesan and chives in bowl and mix well. Season to taste.
Make a pocket in chicken breasts. Fill with cheese mix.
Roll each breast in a prosciutto slice.
Place into oven.
Cook for 30 – 35 mins or until cooked through.