Tag Archives: chicken breast

Superbowl snacks

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I love wings and fries as much as the next person- possibly even more. But if you are looking to make some healthier snacks for game day these are two great options. The edamame hummus is really simple- just pop the ingredients in the food processor and whip it up. The buffalo chicken rolls are a bit more tricky but they are definitely worth it. I almost suggest not making too many because they’re super tasty and if you’re aiming for a healthy treat it’s probably not best to eat like ten of them. They are great for a big group as they’re easy to eat and easy to share.

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Edamame hummus

Serves 4

Ingredients
1 cup edamame, cooked and shelled
1 tablespoon tahini (sesame seed paste)
1/8 cup water plus more if needed
1 teaspoon lemon zest
Juice of ½ a lemon
1 clove garlic, crushed
1 teaspoon olive oil

Salt and pepper to taste

In a food processor, blend soy beans, tahini, water, lemon zest, lemon juice, garlic, olive oil, salt and pepper. Add more water if necessary until the consistency is smooth. Place in a small bowl and serve with sliced vegetables such as capsicum or carrots.

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Buffalo Chicken Rolls

Makes 12

Ingredients
12 spring roll wrappers (I found these in the freezer section at Coles)
1 cup cooked and shredded chicken (1 medium chicken breast)
1/2- 2/3 cup Frank’s Red Hot Sauce (I found this at my local IGA)
1 cup crumbled blue cheese
1 cup cole slaw (dry)
Small bowl of water
Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 200 degrees C. Lay spring roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the cole slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the centre of the spring roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

Note: To make the chicken, place 200g of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Recipe slightly adapted from Can you stay for dinner?

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Stuffed chicken with goat’s cheese and spinach

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Stuffing meat is a somewhat controversial subject.

I’m an American so I really have no problem with it. You’ll notice that most meat stuffed dishes originated in the US of A. I originally thought Chicken Cordon Bleu came from France (sorry Kahina) but it turns out, it’s an American creation. First referenced in the NY Times in 1967.

Other countries seem to be okay with stuffing their meat, however apparently Belgium is not one of those places. One of my Belgian friends recently told me she had never eaten stuffed chicken until she came to Australia.

One of my favourite pubs in the Rocks actually serves stuffed burgers, which are pretty awesome. The most awesome part, they’re stuffed with more meat.

One comes with a beef burger stuffed with pork and is possibly even topped with bacon, the other is beef stuffed with chorizo and mozzarella. A cannibalistic explosion of happiness.

While I do like stuffed meat occasionally, and this stuffed chicken is pretty damn good, I don’t think I could ever go so far as these atrocities.

Anyone remember the HIMYM episode where Ted makes a tur-turkey-key.

And did you know that stuffing a duck inside a chicken inside a turkey is a real thing? Oh Paula Deen. Only in America.

You can rest assured that this meal will cause you way less traumatisation than three different types of birds shoved inside each other. It’s a simple stuffed chicken with goat’s cheese and spinach dish, it takes a little bit of time (around 40 minutes) but it’s very simple and extremely tasty. Plus it’s a great leftover food for tomorrow’s lunch.

Stuffed chicken with goat’s cheese and spinach

Serves 4

Takes about 40 minutes

Ingredients:

4 chicken breasts, boneless and skinless
2 cups of spinach, chopped
½ cup goat’s cheese, softened
Olive oil
Salt
Pepper
1 clove of garlic, minced
Some kind of Italian or Mediterranean seasoning, I just used Gourmet Garden’s Parsley and Garlic mix
400g couscous

Preheat the oven to 190 degrees Celsius.

Mix together the spinach, goat’s cheese, minced garlic and salt and pepper. With a paring knife slice a pocket into the side of each chicken breast. Stuff the goat’s cheese and spinach mixture into each chicken breast. Drizzle some olive oil on the top, season with salt and add the seasoning.

Heat a large skillet on high heat for 5 minutes. Add the chicken breasts and cook for 3-4 minutes or until golden on the bottom. Turn over and cook for another 2 to 3 minutes.

Transfer to a baking dish and put the chicken breasts in the oven until they are cooked through, about 15 minutes. While the chicken is in the oven make the couscous according to the package directions. When the chicken is cooked let sit for a few minutes and then plate with the couscous.

 

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The ‘everything starts with C’ salad

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Okay not everything, but it’s pretty close.

Living so close to the CBD in Sydney there never seems to be a shortage of available pubs for lunch. And luckily for me and my student budget, most of them do $10 meals during lunch on Monday to Friday. Which is really quite generous and also makes a lot of sense, because who else is really going to be at a pub at 1:30 on a Tuesday?

Students.

But we love it. I have my old local, the Abercrombie,  my new local, the Paddington Inn, my local that’s a little bit further away, the Imperial, my local when I’m in the mood for food with a more Mexican flair, the Norfolk…and the list goes on.

At most of these pubs the $10 lunches are really nice as well, the other day I had a haloumi salad with chickpeas and cherry tomatoes. (I told you I was on a haloumi kick). At the Abercrombie you can get chicken schnitzel, a plate of nachos, tropical calamari salad and peri peri chicken. It’s not like they simply dredge up some food that they wouldn’t normally serve because it’s being sold at a cheaper price. We feel the love from the pubs offering these lunchtime specials, and clearly we love them right back.

Even though a $10 lunch in Sydney is a great deal, it can be even cheaper. When I was having lunch at the Norfolk a while ago I had a delicious Mexican Chicken Salad and made a note of the ingredients in my iPhone. And the other day when I was craving it again, I decided to just head to the grocery store, buy all the ingredients I had listed and re-create it myself. And I realized I could make it for only $4.16 a serve. So the next time you’re down at your local enjoying a great meal, whether you’ve scored a sweet $10 deal or are paying regular prices, just jot down the ingredients in your phone and try to re-make it at home. It’ll most likely be cheaper, healthier and it’s a great way to get inspiration for meals during the week.

Enjoy,

Allie

The ‘everything starts with C’ salad
Serves 6

1/2 red cabbage
1 medium carrot
1 can of sweet corn
1/2 cup reduced-fat cheddar cheese
1 packet of Taco Seasoning
2 chicken breasts
50g of cashews
1 avocado
1 lime

Sprinkle about 1/4 of the taco seasoning over the raw chicken and rub it so it coats both breasts evenly. Cook the chicken on a pre-heated barbecue until cooked all the way through.

While the chicken is cooking, and don’t forget to check on it, cut the cabbage into small pieces. You can cut it length-ways into strips and then continue chopping until all the pieces are bite-size. Put the cabbage into a large salad bowl. Use a grater to grate the carrot into small pieces and add to the bowl. Drain the corn and add to the bowl. Add the cashews, cheese and diced avocado. Cut the lime in half, squeeze the juice over the salad and mix all the ingredients together. When the chicken is cooked cut it into strips and place it on top of the salad.

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Chicken Schnitzel with Jaeger Sauce

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For those cold wintery nights when you’re curled up with a glass of red wine and the latest Game of Thrones episode, you need a good hearty meal.

This Sunday, it happened to be chicken schnitzel.

All the gore and sex and general drama of Game of Thrones can get pretty intense, so this is honestly a perfect meal for the occasion. You can get out your meat-pounder device, or really anything you can hold in one hand and hit a chicken breast with, and channel your inner ‘Kingslayer’ while constructing a very nice and flavourful meal.

Chicken Schnitzel

Serves 4
Chicken schnitzel recipe from my boyfriend, Ciaran, who learned the skills while living in Austria
Recipe for the sauce fromhttp://germanfood.about.com/od/meatbasedrecipesandmenu/r/jaegerschnitzel.htm

Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients:

Sauce:
1 small onion, chopped
1 tablespoon butter
8 oz. mushrooms, sliced
1/2 cup chicken broth
1/2 cup white wine
1/2 cup plus 2 tablespoons cream, divided
2 tablespoons flour
1/4 tablespoons salt
Freshly ground pepper
3 tablespoons fresh parsley, chopped

For the chicken:
400 grams chicken breast
1 cup flour, for covering the chicken
3-4 eggs, lightly whisked
1 cup breadcrumbs
1/4 teaspoon salt
Freshly ground pepper
Oil, for frying

Preparation:

For the sauce:

Sauté onion until translucent, add sliced mushrooms, brown for 5 minutes. Add broth and wine, cook 3 minutes. Add 1/2 cup of half and half or cream, bring to a boil and simmer for several minutes. Mix remaining 2 tablespoons of cream with 2 tablespoons of flour. Add flour slurry to mushroom mixture and bring to a boil, stirring to avoid clumps. Add parsley, salt and pepper to taste. Keep warm while cutlets are cooked.

For the schnitzel:

Heat oil in a deep skillet, it should be enough to completely cover the schnitzel. Lay out cutlets on a cutting board and pound until thin (1/4 inch thick or less). Line up three bowls next to the cutlets. In the first, place the lightly whisked eggs with a pinch of salt and pepper. In the second, place the flour, and in the third, place the breadcrumbs. Cover one chicken breast in flour and then dip in the eggs, let the excess drip off, and then in the breadcrumbs. Repeat with each chicken breast. Once the oil is hot, you can test by dropping a piece of bread or a small piece of schnitzel in and seeing if it begins to fry, then add the schnitzels in and fry for about 3 minutes on each side. Fry only 1 or 2 at a time so they have enough space.

Serve with sauce and mashed potatoes. And lots of beer. Or wine. Feel free to embrace your inner Lannister and down a bucket of wine or prost to your German side with a refreshing wheat bier.

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