CHICKEN RAREBITS
Just five ingredients make up this simple, sophisticated chicken dish
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Prepare the chicken. Preheat the oven to 200C/gas 6/fan 180C. Slice the breasts in half through the middle so you have two thinner pieces (so they will cook quicker). Lightly oil a shallow baking dish, one that is big enough for the chicken to fit easily in a single layer. Lay the chicken in the dish. Mix the Easy cheese, mustard and milk in a little bowl, then pile the mixture on top of each piece of chicken. There's no need to smooth it out.
- Put it in the oven. Throw the tomatoes, still on the vine, all round the chicken, then cook for 20-30 minutes until the chicken is golden and the tomatoes squashy.
- Serve it up. Serve with broccoli and new potatoes. Suggest to everyone that they squash the tomatoes on their plates to blend into the cheesy sauce.
Nutrition Facts : Calories 316 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1.09 milligram of sodium
REAL WELSH RAREBIT
A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.
Provided by MOMFISH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g
CHICKEN RAREBITS
Make and share this Chicken Rarebits recipe from Food.com.
Provided by MarieRynr
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200*C.
- Slice the chicken breasts in half through the middle so you have two thinner pieces (so they will cook quicker).
- Lightly oil a shallow baking dish, one that is big enough for the chicken to fit easily in a single layer.
- Lay the chicken in the dish.
- Mix the cheese, mustardand milk in a little bowl, then pile the mixture on top of each piece of chicken.
- There is no need to smooth it out.
- Throw the tomatoes, still on the vine, all around the chicken, then cook for 20 to 30 minutes until the chicken is golden and the tomatoes squashy.
- Serve with broccoli and steamed new potatoes if desired.
- It's delicious when you squash the tomatoes on your plate to blend it into the cheesy sauce.
Nutrition Facts : Calories 290, Fat 13.7, SaturatedFat 8.2, Cholesterol 107.2, Sodium 305.2, Carbohydrate 3.2, Fiber 0.7, Sugar 1.6, Protein 36.9
CHEDDAR CHICKEN RAREBIT
You won't find a quicker or more comforting and delicious meal than this amplified version of Welsh Rarebit. By piling chicken and tomatoes on the toast before spooning on the satiny cheese sauce, the traditional luncheon dish turns into a substantial supper. Crisp slices of bell pepper are all you need for a satisfying accompaniment. You can use grilled or roasted chicken.
Provided by Olha7397
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Grate the cheese into a small saucepan. Add the milk and melt the cheese over low heat, stirring continuously, until it is almost melted, about 30 seconds. Remove the pan from the heat and stir in the mustard and butter. Keep stirring until the butter is melted, 30 seconds more. Season to taste with salt and pepper.
- Core and thinly slice the tomatoes. Stem and seed the bell peppers, and cut them into 1-inch strips.
- Toast the bread and set the slices on dinner plates. Cover the toast with a layer of chicken and a layer of tomatoes. Reheat the sauce, and when it is bubbling, spoon it over the tomatoes. In place of chicken you can use sliced smoked turkey. Garnish with the green bell pepper and serve immediately. Serves 2 dinner servings.
- VARIATIONS: In step 1, add 1/4 cup chopped pimientos to the cheese right before stirring in the butter.
- For extra kick, add 2 Tablespoons chopped pickled jalapeno peppers to the cheese after you have melted it in step 1.
- ESPECIALLY GOOD FOR COMPANY: Toast the bread on a baking sheet at 375°F for 10 minutes. Set out the sliced chicken and tomatoes, and let everyone assemble their own open faced sandwiches while you make the sauce.
- Monday to Friday Chicken.Michele Urvater.
Nutrition Facts : Calories 687.1, Fat 36.6, SaturatedFat 21, Cholesterol 165.6, Sodium 973.6, Carbohydrate 41.5, Fiber 7.4, Sugar 6, Protein 48.9
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CHICKEN RAREBIT | RECIPE | CUISINE FIEND
From cuisinefiend.com
Cuisine BritishCategory Main CourseServings 2Total Time 35 mins
- Cover the chicken fillets on a chopping board with cling film and flatten with a mallet or a rolling pin. Season them with salt and pepper on both sides.
- Stir the cheeses together in a bowl with the corn flour, breadcrumbs and mustard powder. Preheat the oven to 220C/425F/gas
- Heat the butter in a small frying pan until foaming. Add the mushrooms, garlic and thyme and cook until the liquid they release is absorbed back, about 5 minutes. Set aside.
- Heat the oil in a large ovenproof frying pan over medium heat. Dredge the chicken fillets in cornmeal, shake off the excess and add them to the pan. Cook for about 7-10 minutes on one side.
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