Thursday, August 12, 2021

Week 32 - Asparagus Stuffed Chicken

The Recipe
1 lb chicken breasts, butterflied
50g cheese, sliced or shredded
1/2 cup sundried tomatoes, cut into thin strips (use scissors! so much easier!)
~12 stalks asparagus
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp thyme
1/2 tsp oregano
salt and pepper

Preheat oven to 200C.

Lay the butterflied chicken down with the cut side up, add cheese, sundried tomatoes and asparagus. Fold one side back over and close with toothpicks.

In a small bowl, mix all the seasonings (paprika through salt and pepper) and season the outside of the chicken with the spices.

Heat oil in a large pan, add chicken and brown for 2-3 minutes on each side. Transfer to an oven-proof dish and cook for ~20 minutes until the chicken is cooked through.

Serve with potatoes.

The Verdict
Really good! I think next time I'll flatten the chicken breasts a bit after butterflying them, to make the chicken-to-filling ratio work better. But it tasted great the way it was, and hadn't gotten dry at all.

Monday, August 9, 2021

Week 31 - Mexican Chicken

This is the easiest recipe ever! :-D Only 4 ingredients - I'm a fan!

The Recipe
2 lb chicken, cut into pieces (I used a mix of breasts and thighs rather than a whole chicken, but either works)
1 jar of salsa (~350g) (choose your own heat ;-) )
1 package of taco seasoning (~80g)
1dl breadcrumbs (~0.5 cup)

Put the chicken into a bag or a bowl and pour the salsa on top. Squish around to make sure the chicken is thoroughly coated and put in the fridge to marinate for 2-5 hours.

Preheat the oven to 200C.

Pour a bit of oil into an oven-proof dish.
Mix taco seasoning and breadcrumbs together on a plate, and turn each piece of chicken over in the mix - making sure it's completely covered. Transfer to the oven-proof dish. If there's any of the mix left over, just pour it on top.

Bake for 35 minutes or until the chicken is done.
Serve with rice and fresh beans.

The Verdict
My mum used to make this all the time, but somehow I never thought to make it myself! No idea why, because it is SO easy, and I had forgotten just how good it is. This will definitely be added to my regular rotation.