Chilli Cheese Chicken And Leek Recipes

CHICKEN, LEEK AND CHEDDAR BAKE RECIPE

Steps:

• To make this chicken breast recipe, heat the oil in a large, non-stick frying pan and fry the chicken for 5 mins. Add the leeks and fry for 10 mins, covered.
• Meanwhile, melt the butter in a small saucepan and stir in the flour. Cook for 1 min. Off the heat, gradually whisk in the milk then bring to the boil until thickened, stirring. Season and add half the cheese and stir until melted.
• Place the chicken in a heatproof serving dish and pour over the cheese sauce. Sprinkle over the remaining cheese and place under a preheated grill for 2-3 mins until golden and bubbling. Serve with a green salad.

SMOKED GOUDA AND LEEK CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Melt the butter in a skillet over medium heat. Cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. Remove the skillet from the heat and stir in the Gouda until melted. Divide the cheese mixture among the chicken breasts; roll the chicken around the filling. Wrap each chicken breast with a slice of prosciutto, and secure with toothpicks. Place seam side down on the prepared baking sheet.
• Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.

EASY CHEESY CHILI CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
• Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
• Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.

CHILLI CHEESE CHICKEN AND LEEK

Steps:

• Firstly make up the veg stock and add the milk to the jug, leave it to stand and cool.
• Fry the chicken in the oil until sealed, add garlic and leek and gently fry until leek starts to soften.
• Place the milk/stock mix in a large pan, add the butter and flour and heat, stirring continuously, until boiling. Once boiling turn down the heat and simmer for 1 minute.
• Add chicken, leek and garlic to sauce, stir and add the mixed herbs.
• Now add the cheese (I use about 10 cubes but you can do it to taste).
• Then once the cheese is incorporated add the chili sauce (again to taste, cumin works really well but I wouldn't add more than about a teaspoon and a half).
• Lastly add black pepper.
• Simmer while you cook some rice to go with it. It should be ready when the rice is done, but check the chicken in case it needs a little longer :o).

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.