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Post by Suzy R Sopham on Jul 21, 2009 21:12:58 GMT
Anyone got any bright ideas on what I can do with chicken breasts for some friends coming round to eat on Saturday?
I've got a few things I've done before but I'd like to do something a bit different.
They don't like curry so nothing too spicy!
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Post by bsmirched on Jul 22, 2009 16:10:26 GMT
Boursin Chicken
1 onion per 3-4 breasts Smoked streaky bacon - 1-2 rashers per breast Mushrooms 1 x boursin garlic and herb per 3-4 breasts Double cream
Fry onion until soft, cut chicken in to mouthful-size pieces and cook through with onions. Add bacon, cut into 3cm(ish) pieces and sliced mushrooms. When cooked through, melt in the Boursin. When melted and stirred through, add double cream until the 'sauce' is the consistency you like. Heat through. Serve with tagliatelle.
This is a really tasty meal and always goes down well!!
B x
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Post by Suzy R Sopham on Jul 22, 2009 17:02:34 GMT
That sounds wonderful.
I've just realised though, one of them doesn't like cheese!
I've made a note of it to use another time though.
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Post by Glen B Ogle on Jul 22, 2009 20:12:23 GMT
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Post by Wanda Roff on Jul 23, 2009 11:56:49 GMT
I was the worlds best cheat when TLMR and I used to do dinner parties. The last thing hosts want to do is spend half the evening in the kitchen. Chicken breasts with fresh sage used to go down well and can be made just before the guests arrive and left on a very low light and it's really simple and can't go wrong. Basically, brown the chicken in some good olive oil and remove from the pan, then gently fry some onions and when softened place the chicken back in the pan. At this point, add a small handfull of chopped sage and add some chicken stock (home made is best but if not use half a stock cube). Simmer gently until almost ready to serve and then add some double cream to thicken the sauce. You could also add half a jar of green peppercorns if you want to spice it up a bit without taking away the flavour of the fresh sage.
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Post by bittymatriarch on Aug 23, 2009 17:40:56 GMT
One that OH does when we're stuck for ideas:
Brush chicken breasts/quarters with oil and smother with grated Parmesan cheese. Bake on metal baking tray in pre-heated oven 200C for about 1 hour.
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Post by Ian Flagrante on Aug 25, 2009 20:08:19 GMT
Probably too late!
Chicken stuffed with haggis (wrapped in a bit of bacon if you like that sort of thing) and a whisky sauce.
Cheat! Used tinned haggis. Not toomuch unless your guests are very keen on haggis. Pop a bit into a slit cut into the chicken breast. Wrap the ensuing thing in a bit of bacon/ham and put in the oven for a while. About an hout at 180 should do it.
Meanwhile, cheat with a decent packet chicken gravy (get as good a one as you can - if "good" is a word you can use when describing packet gravy), a bit of double cream and a glug of whisky. Put some whisky in the gravy too.
Roast tatoes (it would be a shame to waste the top shelf of an already hot oven) and maybe a carrot or two done the same way.
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Post by ivy noidea on Aug 25, 2009 20:36:41 GMT
Coo, Flaggers!
That sounds really yummy!
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Post by tigerlily on Aug 29, 2009 23:18:24 GMT
I had chicken stuffed with haggis with a peppercorn sauce last night when we went out for dinner. The peppercorn sauce totally overwhelmed it, unfortunately - maybe I should get the whisky sauce recipe to the chef at the Caley!
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