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Frypan Recipes continued
Oregano and Fetta Stuffed Chicken Breasts
Makes: 4 servings
4 chicken breasts
200g Persian fetta
3 tablespoons lemon juice
2 tablespoons chopped fresh oregano
1 tablespoon lemon zest
1 tablespoon smoked paprika
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1. Make a small incision on the side of the
chicken breast. Using your fingers gently
make a cavity inside of the chicken breast,
making sure not to make any holes. Repeat
with remaining chicken breasts. Set aside.
2. Combine fetta, lemon juice, oregano,
lemon zest and paprika in a bowl. Mix to
form a paste. Season to taste with salt and
pepper.
3. Place the fetta mixture into a piping bag.
Cut a small hole at a base of the bag and
squeeze the mixture into the cavity made
in the chicken breasts. Be careful to
not overfill. Using a tooth pick close the
incision.
4. Heat oil in frypan on MAX heat.
5. Add chicken breasts and cook for 2-3
minutes on each side. Reduce the heat to
MIN and cook for a further 10 minutes or
until cooked.
6. Serve.
Lemon and Herb Roasted Chicken
Makes: 4-6 servings
1 x 1.5kg whole chicken
Butter:
2 cloves garlic, crushed
100g butter, room temperature
1 tablespoon chopped fresh thyme
2 teaspoon lemon zest
1 teaspoon salt
Stuffing:
6 cloves garlic, peeled
1 bunch fresh parsley
1 bunch fresh thyme
1 lemon, cut into quarters
2 tablespoons olive oil
1 cup white wine
Kitchen twine
Salt and freshly ground black pepper, to taste
1. Place the chicken on a clean surface
with the cavity towards you. Using your
fingertips gently separate the skin from the
breast meat. Be careful not to break the
skin.
2. Butter: In a small bowl combine all of
the butter ingredients. Mix until a smooth
paste. Season to taste with salt and
pepper.
3. Gently press the butter into the cavity
made between the breast and the skin.
4. Stuffing: Place all of the ingredients,
except oil and wine, into the cavity of the
chicken. Use kitchen twine to secure the
legs together.
5. Heat oil in frypan on MAX heat.
6. Add chicken and cook on all sides for
1-2 minutes or until dark golden brown.
Reduce heat to MIN and add the wine.
Cover with the lid. Cook for 35 minutes
or until cooked when tested.
7. Serve.
14
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