PERFECTLY COOKED CHICKEN BREAST | JAMIE OLIVER RECIPES
Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all.
Total Time 15 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat START COOKING Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid. Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper. Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin. Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through. Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf. Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often. Finely slice the bacon and add to the chicken pan, tossing regularly. Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.
Nutrition Facts : Calories 666 calories, FatContent 26.7 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 53.3 g protein, CarbohydrateContent 48.1 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 2.3 g salt, FiberContent 10.4 g fibre
SWEET POTATO & CHICKEN CURRY RECIPE - BBC GOOD FOOD
Chicken thighs are good value and tasty, just right for this healthy, versatile curry
Provided by Good Food team
Categories Dinner, Main course
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
- Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.
Nutrition Facts : Calories 281 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 22 grams protein, SodiumContent 0.75 milligram of sodium
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