Stir in the flour, and saute for an additional minute, stirring occasionally. ) Once the sauce andpasta are cooked, toss them together with the chopped chicken breasts, sun-dried tomatoesand half of the fresh basil until evenly combined
Slit each chicken breast horizontally to make a pocket. Remove breasts and place in a baking dish. Step 2 Stuff pockets with tomato slices, basil and mozzarella. Place each breast in pan to brown for 2 minutes on each side. Bake for 15 minutes or until juices run clear. Step 4 Assemble rocket, cherrytomatoesand drizzle with dressing. 2 chicken breasts (about 150g each), skinless. 2 tomatoes, thinly sliced. 8 cherrytomatoes, washed, halved
Dinnerone - Vanessa and I are big on roasts – they are huge time savers, good for the budget, and they are dinners you can prepare and shove in the oven with a kid hanging from your hip
For a dinner party prepare the salad and stuff your chicken breasts before your guests arrive. Stuffing chicken breasts can help over come that dry, bland, “God I hate chicken” feeling that often surfaces while at the dinner table
Anyway, due to the impromptu fish and chip night, I had the chicken that was planned for last night half ready in the fridge so tonights dinner was pretty simple to put together which worked out well after a hectic day
Step 1 Cook pasta following packet directions. Place pumpkin in a shallow microwave-safe dish with 2 tablespoons water and cover loosely with a lid. Microwave on high for 2-3 minutes until just tender. Arrange pumpkin on tray, spray with oil then grill for 2-3 minutes until light golden. Step 4 To pasta, add pumpkin, ricotta, pine nuts, sage andpesto. 4 tablespoons pesto, to stir through
A little experiment that turned into a super yummy dinner. After having a scratch around in the cupboards Pappa Bear and I decided on homemade pasta with roasted pumpkin and garlic sauce
This is one of those dishes that came together well and is great for using up leftover roast or deli chicken, or the few minutes it takes to defrost a couple of thighs or breasts won’t add much to the preparation time
Stir to form a paste. Put the chicken, pumpkin, cauliflower and fennel in a large roasting dish. Put the thyme, oregano, garlic, bay leaf and paprika in a mortar and pound with a pestle until finely chopped
Add orange zest, orange juice andhoney. Top with roasted vegetables andchicken. Step 3 Spray a heavy-based pan with oil and cook chicken over high heat until cooked. Cook for 1-2 more minutes to heat through. 400g chicken tenderloins. 3 tablespoons Portuguese chicken seasoning. 2 oranges, zest and juice. 2 tablespoons liquid honey
Next, working one at a time dip the chicken breast in egg, allowing the excess to run off. In a large saucepan combine all sauce ingredients over a medium-low flame, adjusting the seasonings as needed and mashing the tomatoes with a potato masher if using peeled tomatoes
About a year ago, I didn't know what to make fordinner, I hadn't done a proper food shop in a while and all I had in the fridge was some bacon, a red onion and a small block of parmesan
This is a quick and simple meal that I like for either lunch or dinner. I used to make it a lot for weekend lunches but my other half doesn't like really pasta so I don't cook this sort of thing much any more, but coming across this recipe has reminded me of how good it is
I can think of so many different ways to use these and think they’ll be a good thing for me to have on hand in the pantry to add to our dinner recipes when they call for creamy & tomato based soups
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