CHICKEN MILANESE RECIPE | JAMIE MAGAZINE RECIPES
Total Time 45 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
- Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
- Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.
- Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.
- Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.
- Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.
- Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.
- Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.
- Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.
Nutrition Facts : Calories 965 calories, FatContent 24.1 g fat, SaturatedFatContent 6.7 g saturated fat, ProteinContent 68.8 g protein, CarbohydrateContent 126.8 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 2.1 g salt, FiberContent 6.1 g fibre
TURMERIC CHICKEN RECIPE | JAMIE OLIVER RECIPES
This easy-to-make healthy chicken recipe is super-tasty and perfect for two
Total Time 30 minutes
Yield 2
Number Of Ingredients 12
Steps:
- Pick and finely chop the oregano leaves, then place in a bowl with the turmeric, a pinch each of sea salt and black pepper and 2 tablespoons of oil to make a marinade. Toss the chicken in the marinade and leave aside.
- Blanch the greens in a large pan of boiling water until just tender enough to eat but still vibrant in colour, then drain, reserving the water.
- In a bowl, just cover the couscous with boiling greens water, season, pop a plate on top and leave for 10 minutes. Pick and finely chop the mint leaves and stir into the fluffy couscous with the juice of half a lemon, then season to perfection.
- Toast the hazelnuts in a large dry non-stick frying pan on a medium-high heat, removing and crushing in a pestle and mortar once lightly golden.
- Return the frying pan to a high heat and cook the chicken for 4 minutes on each side, or until cooked through, turning halfway and adding the peppers when you flip the chicken. Reheat the greens, if needed.
- Meanwhile, you can either make a quick houmous (put three-quarters into the fridge for another day if making a full batch) or simply use yoghurt – both options are delicious.
- Serve the chicken with the couscous, peppers, greens and houmous or yoghurt, scattered with the hazelnuts and with a lemon wedge on the side. Nice with a drizzle of hot chilli sauce too.
Nutrition Facts : Calories 579 calories, FatContent 20.6 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 41.4 g protein, CarbohydrateContent 58.5 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 1.2 g salt, FiberContent 7.6 g fibre
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