chicken breeats with courgette and herb stuffing

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Cooking receipe to make chicken breeats with courgette and herb stuffing under category Aga Recipes. You may find some video clips related to this receipe below.

chicken breeats with courgette and herb stuffing

225g courgettes coarsely grated

sea salt and freshly ground black pepper

25g butter

1 small onion finely chopped

50g cream cheese

50g fresh breadcrumbs

1 large egg

25g parmesan cheese grated

2 level tbsp chopped fresh herbs

6 chicken breasts with skin

2 tbsp olive oil

100ml white wine

450ml fresh chicken stock

fresh thyme and rosemary sprigs

tarragon and marjoram sprigs to garnish

broccoli florets to accompany

In a colander sprinkle the courgettes with 1 level tsp salt mix and leave to stand for 10 minutes.

Rinse and pat dry.

Melt the butter in a saucepan on the simmering plate add the onion and cook until soft; cool.

Whizz the courgettes onion cream cheese 25g breadcrumbs egg cheese and chopped herbs in a food processor.

If the stuffng is a little too wet add some more breadcrumbs; season.

Cut a pocket in each breast.

Spoon in the stuffng and secure with a cocktail stick

Heat the oil in a large roasting tin.

Brown the chicken skin side down for 2 to 3 minutes on the boiling plate then turn and seal for 1 minute.

Set aside.

Pour wine into the tin bung to the boil and scrape the sediment from the base of the tin. Add 150ml stock thyme and rosemary; season. Bung to the boil.

Return chicken to the roasting tin skin side up in a single layer.

Cook on the bottom runners of the roasting oven for 15 to 20 minutes or until the juices run clear.

Slice the chicken and keep warm.

Skim any fat from the liquid in the casserole add the remaining stock bring to the boil on the boiling plate and bubble for 10 minutes or until syrupy.

Spoon over the chicken garnish with tarragon and marjoram and serve with steamed broccoli florets.

Simple fresh ingredients can create inspired recipes. This particular chicken dish originates from county cork.

Serves 6

chicken roasted in a lemon vinagrette

Chicken Roasted in a Lemon Vinaigrette

This is an excellent recipe to prepare ahead ready to pop into the oven. The roasted lemon and shallots and the subtle flavour of balsamic vinegar give the dish a modem touch. This is good served with mashed potato to mop up the lemony sauce.

2 lemons 175 g (6 oz) shallots or onions 30 ml (2 tbsp) balsamic vinegar 30 ml (2 tbsp) sherry vinegar 60 ml (4 tbsp) runny honey

I50 ml (5 fl oz) olive oil 6 chicken supremes or 12 boneless thighs with skin salt and freshly ground black pepper

1 Grate the rind and squeeze the juice from one lemon then set aside. Thinly slice the remaining lemon then peel and thickly slice the shallots. Scatter the lemon slices and shallots over the base of a small roasting tin.

2 Whisk together the grated lemon rind and juice vinegars honey and oil in a bowl. Place the chicken in the roasting tin season generously and pour the lemon vinaigrette over.

3 Cook on the bottom runners of the roasting oven basting regularly for 35 minutes or until the chicken is golden and cooked through. Remove the chicken to a serving dish and keep warm in the simmering oven. Place the roasting tin with juices on the simmering plate. Bring to the boil and bubble for 23 minutes or until syrupy; spoon over the chicken.

COOKS TIP To prepare ahead complete to end ofstep 2 up to one day ahead; refrigerate covered in a nonmetallic dish as it is such an acidic mixture. Transfer the chicken to the roasting tin before cooking. To use complete the recipe as from step 3.

Chicken and Artichoke Pie

lightly topped with a few scrunched up sheets o(flo pastry this pie is as delightful to look at as rt is to eat.

3 skinless chicken breasts about 350 g (12 oz) 150 ml (/4 pint) dry white wine 225 g (8 oz) reduced lowfat soft cheese with garlic and herbs 400 g can artichoke hearts in water (see Cooks Tips)

salt and freshly ground black pepper 4 sheets filo pastry about 40 g (I / oz) olive oil 5 ml (I level tsp) sesame seeds fresh thyme to garnish

I Bring the chicken and wine to the boil in a pan on the boiling plate. Cover transfer to the simmering plate and simmer for 10 minutes. Set chicken aside. Add the cheese to the wine and mix until smooth. Bring to the boil; simmer until thickened. 2 Cut the chicken into bitesized pieces. Drain and quarter the artichokes; add to sauce with the chicken. Season and mix well. Place the mixture in a shallow ovenproof dish. 3 Brush the pastry lightly with oil scrunch slightly and place on top of the chicken. Sprinkle with

es~

me seeds. 4 Cook on the grid shelf on the floor of the roasting oven for 3035 minutes or until crisp. Check after 20 minutes and if the pastry is suffciently brown place the cold plain shelf above the pie or transfer to the bakingoven. Serve garnished with thyme.

COOKS TIPS

To prepare ahead complete to the end of step 2 cool quickly then chill overnight. To use complete the recipe.

When using filo pastry thaw it in the fudge then unroll leaving the sheets stacked together to prevent them drying and becoming brittle.

If you wish replace the artichoke hearts with 225 g (8 oz) brown cap mushrooms cooked m a little water seasoning and lemon juice.

This dish can be easily adapted to use up leftover cold turkey. just boil the wine and cheese together cool and then add the turkey and artichokes.

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