Author: Channah

Roast Chicken with Vegetables Recipe

Ingredients (4 servings):

  • 500 g boneless chicken breast, skinless, cut into large pieces
  • 1 eggplant
  • 1 marrow squash or zucchini
  • 1/2 fennel
  • 1/2 leek
  • 2 tomatoes
  • 1 red pepper
  • 200 ml sour cream
  • 100 g brie cheese
  • salt, pepper
  • olive oil

Instructions:

  1. Preheat the oven to 180oC/ 350oF.
  2. Cut the vegetables and the chicken into large pieces.
  3. Put vegetables and chicken in a  roasting pan. If you don’t have a non-stick roasting pan, you can use some baking paper. Sprinkle with a bit of olive oil and season it with salt and pepper.
  4. Bake for 45 minutes.
  5. Meanwhile into non-stick pan put the sour cream and the brie cheese. Hold it over low temperature until cheese melts and you get a creamy sauce. Season with salt and pepper.
  6. When the vegetables and chicken are ready, add the sauce (if you used a baking paper remove it first).

Avocado Stuffed Chicken Recipe

Ingredients (2 persons):

  • 1 boneless chicken breast, skinless, cut into halves
  • 1 avocado
  • juice from 1/2 lime
  • 1 tomato, finely diced
  • 2 cloves of garlic, minced
  • 1 onion, minced
  • fresh, minced basil leaves
  • pepper, salt
  • soy sauce – optional

Instructions:

  1. Preheat the oven to 180oC/ 350oF.
  2. Cut the avocado lengthwise all the way around. Twist the halves and using your knife strike and remove the pit. With a large spoon, scoop the avocado out of its peel. Slice the avocado lengthwise.
  3. In a mixing bowl add the avocado, tomato, onion, garlic, basil, lime juice, pepper. Mix this all together.
  4. Wash the chicken then pad dry with paper towels.
  5. Lay a piece of chicken out on a flat surface. Cut the chicken piece carefully as you do for barbecue. Put some salt.
  6. Lay it onto a chicken breast one spoon of the mixture. Roll the meat over the mixture. Use just about half of your avocado mixture for the chicken breast.
  7. Place them in the oven and put some pepper, oil and soy sauce over. The soy sauce will create a tasty crust.
  8. Bake for 45 minutes.
  9. Serve it with rice (optional) and one spoon of the remained avocado mixture.

Chicken Citrus Salad Recipe

Ingredients (4 servings):

  •  juice from one orange
  •  juice from half of a lemon
  •  juice from one lime
  •  a large onion, minced
  • 2 cloves garlic, minced
  • chilli sauce /chilli powder ( to your taste)
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • optional – 1 teaspoon white sugar
  • 500 g boneless chicken breast, skinless
  • Romaine lettuce
  • 2 oranges – peeled, diced
  • 1/4 celery root, sliced julienne
  • 2 green onions, minced

Instructions:

1. In a bowl, mix together the orange, lemon and lime juices, onion, garlic, sauce /chilli powder, cumin, salt and sugar.
2. Pour half of this mixture into a large plastic resealable bag /box.
3. Cut chicken into slices of 1-centimetre thickness and add it into the citrus mixture. Leave it in the fridge to marinate for at least 2 hours.
4. Put the remaining sauce into a blender (optional) and place it in the refrigerator.
5. Heat a non-stick pan and fry the chicken. When almost done, add the marinade to the pan and simmer for a few minutes.
6. Remove the chicken and cut into thin strips.
7. Cut the salad, green onion, celery and oranges and mixed in a large bowl.
8. Mix the salad with the remaining sauce, and add the chicken slices on top.