Oven Baked Chicken Strips

INGREDIENTS

2 Chicken Breasts
1 Egg
1.5-2 Cups Panko Breadcrumbs (For Gluten Free version I use Ian’s Gluten Free Panko)
Seasoning – In SA I use Robertons Chicken Seasoning, in USA I use Mrs Dash.

METHOD

  1. Preheat oven to 375 ºF/190ºC
  2. Cover a baking sheet with foil and spray with non-stick spray.
  3. Slice chicken breast across width way into strips.
  4. Lightly beat the egg in a shallow bowl.
  5. Season panko and place in separate shallow bowl.
  6. Dip the chicken into the egg and then into the panko.img_8574
  7. Place chicken strips onto baking sheet and bake for 18 minutes – turning halfway.img_8580
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Arroz Con Pollo

Chicken and rice cooked together in one pot makes for a heavenly meal. When entertaining it is the best dish to make as not much mess and a little goes a long way. The flavor from the chicken cooked with the rice and vegetables is only made better by the addition of white wine.

INGREDIENTS

3 tbls oil
1 large onion – finely chopped
2 cloves garlic – minced
1 carrot – chopped
1 stick celery – chopped
200 g fresh peas or a tin of peas
1 pkt chicken portions
1 cup white wine
salt & pepper to taste
1/2 tin chopped Italian tomatoes
1 1/2 cups hot chicken stock
1/2 tsp saffron soaked in the chicken stock
2 bay leaves
2 tbls chopped parsley
3/4 cup rice. I use long grain rice.

METHOD
1. In a skillet heat the oil.
2. Add the onion and garlic and saute till glassy. Season the chicken with salt & pepper and brown both sides.
3. Pour over the wine and simmer for 5 minutes.
4. Add the rice, tomatoes, carrots, celery, peas and chicken stock.
5 Place bay leaves in the mixture. Bring to the simmer and lower the heat.
6. Cover and simmer gently for 35 minutes until the liquid is absorbed and the chicken and rice is cooked.
7. Sprinkle with chopped parsley before serving

Dairy free Homemade Chicken Pies

Chicken Pies are wonderful to have in the freezer for those instant meals. I make a batch and get out about 22 pies. Once encased in the pastry I place them on a baking sheet on non stick paper and place them in the freezer. When I want a meal I take them out the freezer, paint with egg and bake from frozen.  I often just serve them with a fresh garden salad.

PASTRY
4 cups cake flour
400g dairy free butter (ice cold)
1 tsp salt
1 cup boiling water

METHOD

1. Sift flour and salt.
2. Grate margarine into flour using a cheese grater.
3. Cut through with a knife to combined the margerine and flour mixture.
4. Add boiling water and bring together quickly with a knife. Sometimes it helps to use two knives and cut against each other to combine.
5. Once combined form into a ball and refrigerate until required or freeze for use at a later date.

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CHICKEN FILLING
Take one whole chicken and place it in a pot with one whole onion, 2 carrots and salt & pepper. Cover all ingredients completely with water. Bring to the boil and simmer for 20 minutes.  Switch off and allow to cool in the stock. Once cold remove skin & bones and save all the meat. Keep the cooking liquid and use it for the sauce.

½ cup flour​

1 chicken stock cube
250g mushrooms- sliced​

oil
salt & pepper​

1 large onion
11/2 – 2 cups liquid from cooking the chicken

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Filling: fry finely chopped onion in oil. Add mushrooms and fry till limp. Add flour and cook for one minute. Add liquid from the chicken and  the stock cube and stir till thickened.  Start with 1 cup and add more till the sauce is like heavy cream and smooth. Fold in flaked chicken.  The mixture must be very moist but thick. Allow to cool.

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Roll out and cut out rounds. Place chicken in center of pastry, brush sides with egg and fold over to seal well. Brush top with egg and bake 180 for ½  hour or until pastry is golden.