Category Archives: Cheeky Chicken

Prosciutto wrapped Chicken

Prosciutto wrapped Chicken
Prosciutto wrapped Chicken

This is a family favourite, even the kids like it (well they do today, I can’t guarantee what tomorrow will bring though). It’s a quick and easy recipe that’s healthy and tasty too.

The chicken breasts can be prepared in advance and popped in the fridge until you need them. To make it even easier use a cream cheese with garlic and herbs already added

Serves 2 – Gluten Free

Ingredients

  • 2 boneless chicken breasts
  • 4 heaped tsp Cream Cheese
  • 1 clove garlic, minced
  • 1/2 tsp mixed herbs
  • 4 slices Prosciutto (or any other thinly sliced air dried ham)
  • freshly ground black pepper and salt (herb flavoured if you have any) for seasoning

Method

  1. Heat oven to 200C\190C Fan.
  2. Mix the cream cheese, herbs and garlic and util the cheese is smooth and the herbs and garlic are fully distributed.
  3. Make a pocket in each chicken breast by inserting a sharp knife into the think end of the beast, being careful not to break the surface or base.
  4. Add 2 teaspoons of the cheese mix into the pocket.
  5. Wrap the breast in 2 slices of prosciutto, ensuring that the opening to the pocket is covered.
  6. Season with a little salt (sparingly as the Prosciutto can be salty) and freshly ground pepper
  7. Cook in the oven for 20 -25 mins or until the chicken is fully cooked and the prosciutto is crispy and golden.

Serve with Lyonnaise Potatoes and some steamed fine beans.

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

 

Roasted Chicken and Chorizo

Roasted Chorizo and ChickenImage: bbc.co.uk/food
Roasted Chorizo and Chicken
Image: bbc.co.uk/food

This is one of my ‘One pot wonders’ a tasty chicken and chorizo roasted in the same tin. It infuses the great paprika and herb flavours into the chicken and veg, and saves on washing up.

Ingredients

500g new potatoes, such as Charlotte
1-2 tbsp olive oil
salt and freshly ground black pepper
8 skinless and boneless chicken thighs (approximately 500g)
1 tsp smoked paprika
pinch ground cinnamon (optional)
pinch dried chillie flakes (optional)
handful fresh thyme sprigs or 1 tsp dried thyme
115g/4oz piece dried chorizo sausage
4 ripe tomatoes (or about 150g cherry tomatoes)
1 red or orange pepper, deseeded and sliced
2 garlic cloves
salt and pepper for seasoning

Serves 4 – Gluten Free*

Method

  1. Preheat the oven to 220C/425F/Gas 7.
  2. Halve or quarter the potatoes, depending on their size (to produce evenly sized chunks).
  3. Place in a large non-stick roasting tin and toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes.
  4. Cut the chicken thighs in half, add the smoked paprika along with the dried chillies and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside.
  5. Make a nick in the skin of the chorizo then, peel away the papery skin and cut into chunks or rounds.
  6. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan.
  7. Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper.
  8. Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way.
  9. Cook until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges

Serve and enjoy….

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

 

 

Spanish Style Chicken

Spanish Style Chicken
Spanish Style Chicken

I have a habit of picking up supermarket recipe index cards for any recipe that catches my eye, this is one from Waitrose back in August 2005.

Even though its over 7 years old the recipe is still as fashionable and current as ever. combination of orange juice and sherry gives this colourful dish a lovely delicate flavour

Ingredients

For the chicken

  • 2 medium oranges
  • 2 tbsp plain flour, seasoned with salt and pepper (use a gluten free alternative like Doves Farm Gluten Free Plain White Flour, for a Gluten Free Version of the recipe)
  • 2 tbsp extra virgin olive oil
  • 12 shallots , peeled and left whole
  • 180g sweet romano peppers , deseeded and cut into strips
  • 2 tbsp sherry vinegar (I have it on good advice that sherry vinegar is gluten free, but you should double check that your ingredient is)
  • 300ml medium dry sherry, like an Amontilliado
  • 1 bay leaves
  • 4 chicken breast fillets

For the saffron rice

  • ½ tsp saffron stems
  • 375g American long grain rice

Serves 4 – Gluten Free*

Method

  1. Finely grate the zest of 1 of the oranges then juice both to produce about 175ml juice and set aside.
  2. Place the seasoned flour in a large, plastic food bag, add the chicken and shake to coat lightly.
  3. Heat the oil in a large, heavy-based frying pan with a lid.
  4. Add the chicken fillets and saute for 3-4 minutes on each side, until golden brown.
  5. Add the shallots and pepper strips, and cook for a further 2-3 minutes until they begin to soften.
  6. Pour in the vinegar and cook for 1 minute, then add the remaining ingredients, including the orange zest and juice.
  7. Bring to the boil, cover and simmer gently for 30 minutes, stirring occasionally.
  8. Remove the lid and continue to simmer for 15 minutes, until the sauce has thickened and the chicken is thoroughly cooked and the juices run clear when pierced with a knife.
  9. Meanwhile, place the saffron in a small bowl and soak with 2 tablespoons of boiling water.
  10. Place the rice in a medium pan and pour over 750ml boiling water.
  11. Add the saffron liquid and simmer for 15 minutes until the water has been absorbed and the rice is tender.

Serve the chicken and rice with steamed fine green beans and a glass of chilled Rioja Blanco

*Gluten Free - Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently.