Stuffed Chicken Breasts

15135822_1487397154621754_8539262403202875841_n

Hello, today i bring to blog new recipe, i was invited by #Theorchardtesco to get in new program called #Love Food Hate Waste.
Did you know that the average UK family wastes £60 of food a month, that’s over £700 a year?
I honor to join this program, you are taken one step closer to saving money and putting an end to good food going to waste in your home, they are doing in stores.
Perfectly Imperfect Apples ( in second Post next) and i got the British chicken breast.I did this recipe its delicious and healthy to eat with i did a smash sweet potatoes with chives.

Ingredients:

1 1/2 cups coarsely chopped mixed dried fruit, such as apricots, apples and raisins
1/2 cup dried plain bread crumbs (may substitute fresh bread crumbs)
1/2 cup pine nuts, toasted
6 tablespoons extra-virgin olive oil
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
8 medium (56 ounces) chicken breasts

For the chicken: Combine the dried fruit, bread crumbs, pine nuts, 2 tablespoons of the oil and half of the parsley in the bowl of a food processor; pulse a few times to combine. Transfer to a medium bowl.
Combine the salt, cumin, black pepper, coriander and cinnamon in a small bowl to form a spice mix.
Cover the work surface with a large piece of plastic wrap or parchment paper; place the chicken on it.
Starting on one side of each chicken breast half, make a horizontal slice, cutting almost all the way through; open the chicken like a book.
Lay a sheet of plastic wrap over the butterflied breast and gently pound with a mallet, flattening it evenly to less than 1/2 inch.
Sprinkle the insides of the chicken breast halves using half of the spice mix and then top each with a few tablespoons of the dried fruit mixture.
Fold each breast over and secure with a toothpick. Sprinkle the outsides of the breasts with the remaining spice mix.
Wrap well and refrigerate until ready to cook.
Preheat the oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil.
Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat until the oil shimmers (about 1 1/2 minutes).
Add 4 of the stuffed chicken breasts and cook undisturbed for 3 minutes, until they have browned on the bottom and release easily from the skillet.
Turn them over and cook for about 2 minutes, until the second sides have lightly browned. Transfer to the prepared baking sheet.
Add the remaining 2 tablespoons of oil to the skillet; when it is shimmering, add the remaining chicken and repeat the cooking process.
Fifteen minutes before you are ready to serve, transfer the stuffed, seared chicken breasts to the oven; roast for 8 to 10 minutes, until they are firm to the touch and just cooked through (an instant-read thermometer inserted into the thickest piece should register 165 degrees). Let cool for few minutes, then transfer the chicken to a platter and drizzle with the pan sauce. Sprinkle with the remaining parsley.
2016-09-14_15-31-23
From cookbook author Tony Rosenfeld. Tested by Debora Guedes.

Advertisements

Roast Chicken with Veg. and Sweet Potatoes

3492_1221729167855222_8966285749162186889_n

Hi today bring to blog recipe easy to do and simple . Thats what we want on Sunday Roasted Dinner to spend with family. i hope you like it , its healthy way =)

Ingredientes

1 whole chicken, about 4 pounds

3 tablespoons extra-virgin olive oil, plus more for rubbing

Coarse salt and freshly ground pepper

3 sweet potatoes (about 1 1/2 pounds total), preferably garnet or jewel, scrubbed and each cut lengthwise into 4 wedges

200g brussels sprouts

200g potatoes

1 1/2 teaspoons minced fresh thyme

3 tablespoons Lemon juice

Preheat oven to 200c celcius . Let chicken stand at room temperature 1 hour. Pat dry, then rub with oil and season with salt and pepper. Place on a rimmed baking sheet.

Toss together sweet potatoes, brussels sprouts, thyme, eet potatoes, and oil; season with salt and pepper. Spread around chicken (they won’t be in a single layer). Roast 25 minutes; remove from oven.

Turn vegetables . Return to oven and roast until a thermometer inserted in thickest part of chicken thigh (without touching bone) registers 165 degrees, 25 to 30 minutes more. Let chicken rest 10 minutes. Meanwhile, toss vegetables with pan juices and return to oven, if additional browning is desired, 5 minutes. Serve chicken with vegetables.

I hope you like it, do not forget caring and sharing !!!

Visit the facebook page Where is the wisk

Cod with Mashed Potatoes in the Oven

12391962_1213335505361255_2641629491442478811_n

Hello, today I bring a recipe on the blog of our faithful friend, cod. The family S. loves cod for dinner , I used sweet potatoes with normal potatoes because my preferences hehe
I hope you like and enjoy this simple delicious dish.

Ingredients:

4 pieces of desalted cod
6 cloves garlic, crushed
olive oil ( i used coconut oil)
4 onions sliced
1kg potatoes (I used 500 sweet potato)
1 cup milk (soya milk or almond milk)
2 spoons of butter (i used coconut oil)
nutmeg
salt

In a skillet, bring to low heat, oil, and 3 cloves of garlic.
Fry a little and pour a slab of cod fry on both sides (in seconds).
Repeat the process with the other slices of cod and the remaining 3 garlic.
In a saucepan cook the potatoes in boiling water seasoned with salt.
After cooking, remove the water and mash the potatoes into a puree over low heat pour the milk, butter and nutmeg.
Stir well and let it warm up a little.
A baking tray, greased with olive oil, place the cod, mash and onion.
Drizzle a little olive oil with.
Bake at 180 degrees 20 to 25 minutes.

10269476_1213335832027889_3006847414885300308_n

I hope you like it, do not forget caring and sharing !!!

Visit the facebook page Where is the wisk