CRISPY GARLICKY CHICKEN
Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I've added garlic for extra flavour. Pounding the chicken, both before adding the crumbs and to help them to stick, tenderises the meat and makes it even quicker to cook.
Provided by Jamie Oliver
Categories Cheap & cheerful Chicken Chicken breast Bread Fruit Keep cooking and carry on Cheap & cheerful
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place the chicken breasts between two large sheets of greaseproof paper, and whack with the base of a large non-stick frying pan to flatten them to about 1cm thick.
- Tear the bread into a food processor, then peel, chop and add the garlic, and blitz into fairly fine crumbs.
- Pour the crumbs over the chicken, roughly pat on to each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.
- Put the pan on a medium heat. Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden and cooked through.
- Slice, plate up, season to perfection with sea salt and black pepper, sprinkle with lemon-dressed rocket, and serve with lemon wedges, for squeezing over.
Nutrition Facts : Calories 366 calories, Fat 11 g fat, SaturatedFat 2 g saturated fat, Protein 36.6 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 2.4 g sugar, Sodium 1.1 g salt, Fiber 5.8 g fibre
BLACKENED CHICKEN
Colourful, exciting and full of flavour, this is an epic San Fran-inspired salad and super-quick to throw together.
Provided by Jamie Oliver
Categories Healthy lunchbox Jamie's 15-Minute Meals Chicken Alfresco Dinner Party American Chicken breast
Time 15m
Yield 4
Number Of Ingredients 21
Steps:
- Ingredients out • Kettle boiled • Medium lidded pan, medium-high heat • Food processor (bowl blade) • Large frying pan, high heat
- START COOKING Put the quinoa into the pan and generously cover with boiling water and the lid.
- Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
- On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, the allspice and paprika. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
- Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, or until blackened and cooked through.
- Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly. Peel and cut the mango into chunks.
- Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter. Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
- Sprinkle the mango chunks and cooked peppers over the quinoa. Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad.
- Slice up the chicken, toss the slices in any juices and add to the salad. Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress. Serve with dollops of yoghurt.
Nutrition Facts : Calories 617 calories, Fat 22.0 g fat, SaturatedFat 5.0 g saturated fat, Protein 47.5 g protein, Carbohydrate 51.7 g carbohydrate, Sugar 16.8 g sugar, Sodium 1.0 g salt, Fiber 11.3 g fibre
GOLDEN CHICKEN
Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all.
Provided by Jamie Oliver
Categories Mains Jamie's 15-Minute Meals Chicken Chicken breast Potato Spinach Leek
Time 15m
Yield 4
Number Of Ingredients 16
Steps:
- Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
- START COOKING
- Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
- Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper.
- Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.
- On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.
- Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
- Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf.
- Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
- Finely slice the bacon and add to the chicken pan, tossing regularly.
- Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.
Nutrition Facts : Calories 666 calories, Fat 26.7 g fat, SaturatedFat 8 g saturated fat, Protein 53.3 g protein, Carbohydrate 48.1 g carbohydrate, Sugar 11.1 g sugar, Sodium 2.3 g salt, Fiber 10.4 g fibre
FLATTENED PAN-ROASTED CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To prep the chicken:
- On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
- In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.
FLATTENED CHICKEN WITH TOMATOES, OLIVES & CAPERS
Eating on your own needn't mean beans on toast, as this 20-minute supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
- Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.
Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.78 milligram of sodium
FLAT ROAST CHICKEN
Try this recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a simple, family-friendly way to serve delicious roast chicken. It's just one of our many delicious chicken recipes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
- Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
- Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
- Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
JAMIE OLIVER'S BLACKENED CHICKEN WITH SAN FRAN QUINOA SALAD
I LOVE this salad (though I omit the watercress and chili peppers)! The recipe is taken directly from Jamie Oliver's website.
Provided by JEBO5326
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the quinoa into the pan and generously cover with boiling water and the lid.
- Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
- On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through.
- Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly • Peel and cut the mango into chunks.
- Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter • Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
- Sprinkle the mango chunks and cooked peppers over the quinoa • Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad • Slice up the chicken, toss the slices in any juices and add to the salad • Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress • Serve with dollops of yoghurt.
Nutrition Facts : Calories 732.9, Fat 31.9, SaturatedFat 7.6, Cholesterol 77.1, Sodium 268.8, Carbohydrate 78.5, Fiber 13.7, Sugar 17.9, Protein 38.9
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