3- best chicken recipes for a delicious dinner
Chicken Breasts Stuffed with Spinach and Feta:
Ingredients :
- - 500g Spinach
- - 75g Feta Cheese crumbled
- - 4 Chicken Breasts
- - Oil
- - 80ml Goats or Soya Cream
- - 60g Non Dairy Fat
- - 2 tbsp flour
- - 250ml Chicken Stock
- - 250ml White Wine
- - Parsley
preparation
-Add washed spinach to pan, cook stirring until just wilted drain
well, and cool.
-Combine spinach and feta cheese in bowl.
-Cut pocket in the side
of chicken breasts, fill with the cheese and spinach mixture.
-Secure with cocktail sticks or metal skewers. Place in a dish and drizzle over the oil and cook in a moderate oven for about ½ hour depending on size of chicken breasts.
Sauce:
Melt non dairy fat in a saucepan, add flour.
Gradually stir
in stock and wine until sauce boils and thickens.
Remove from
heat and blend in the cream and parsley and pour over the
chicken breasts.
Chicken Ratatouille
Ingredients
- 2 chicken Brests
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Orange Pepper
- 2 Courgettes sliced
- 1 Aubergine
- Onion (as tolerated)
- Garlic (as tolerated)
- Ginger
- Oil
- Coriander
Preparation :
- Cut up all Vegatables and place in a shallow roasting dish. Place chicken on top.
- Sprinkle with ginger and oil and place in oven to cook.
- Variation:- you could just before the end of cooking add cubes
of Feta Cheese and a few olives.
Chicken Pesto
ingredients :
- 2 Boneless Skinless Chicken Breasts
- 1 Tin of Artichoke Hearts
- 1 small tray of Button Mushrooms
- 1 Packet of Spinach
- 1 Jar of Pesto Sauce
- 1 Tin of Chick Peas
- Oil
preparation
- Cut chicken breasts into pieces and sauté in the saucepan with the oil.
- Once the chicken has cooked remove it from the pan. Sauté
the mushrooms, add artichoke hearts and cook these until
slightly softened.
Add chicken and pesto sauce, ¼ cup water and chick peas and then add spinach until just wilted.
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