CHICKEN FLATBREAD RECIPES RECIPES

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EASY FLATBREAD RECIPE | JAMIE OLIVER FLATBREAD RECIPES



Easy flatbread recipe | Jamie Oliver flatbread recipes image

Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones. Super-tasty, super-fun!

Provided by Jamie Oliver

Total Time 35 minutes

Yield 12

Number Of Ingredients 7

350 g self-raising flour plus extra for dusting
1 teaspoon baking powder
350 g natural yoghurt
2 cloves of garlic
a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill
40 g unsalted butter

Steps:

    1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
    2. Dust a clean work surface with flour, then tip out the dough.
    3. Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
    4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
    5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
    6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
    7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
    8. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
    9. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
    10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
    11. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
    12. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

Nutrition Facts : Calories 152 calories, FatContent 4.4 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 25.5 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.5 g salt, FiberContent 1.2 g fibre

SLOW-COOKER SHREDDED CHICKEN RECIPE - FOOD NETWORK



Slow-Cooker Shredded Chicken Recipe - Food Network image

This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it’s great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.

Provided by Food Network Kitchen

Total Time 6 hours 10 minutes

Cook Time 10 minutes

Yield about 6 cups shredded chicken

Number Of Ingredients 8

3 pounds boneless skinless chicken breasts
1 1/2 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 strips lemon peel, removed with a vegetable peeler, optional
1 bay leaf, optional
Kosher salt and freshly ground black pepper

Steps:

  • Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
  • Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.  
  • Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
  • Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well. 
  • Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well. 

Nutrition Facts : ServingSize 1 of 8 servings, Calories 230, FatContent 6g, SaturatedFatContent 1g, CarbohydrateContent 2g, FiberContent 0g, SugarContent 0g, ProteinContent 39g, CholesterolContent 124mg, SodiumContent 512mg

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