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Velveted chicken breast with sage and pasta

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Ingredients

  • 2 skinless chicken breasts, cut into strips
  • 1tsp cornflour
  • 1 egg white
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • 300ml double cream
  • 10 sage leaves, roughly chopped
  • ½-1tsp chilli powder, according to taste
  • 2tbsp grated Parmesan
  • 300ml olive oil
  • 3 handfuls of dried fusili pasta

That’s goodtoknow

Use the same method of velveting with pork and beef for stir-fries

Method

  1. Mix the egg whites and cornflour together to make a smooth paste, then add the lemon and chilli, salt and pepper. Add the chicken and make sure it is coated all over. Set aside.
  2. Bring a large pan of salted water to the boiling and cook the pasta according to packet instructions, approx. 8-9 mins until the pasta is al dente.
  3. In a small saucepan, add the double cream, drained juices from the chicken marinade and half the chopped sage leaves. Gently heat. If it’s too thick, add a couple of spoonfuls of pasta water.
  4. In a large frying pan, heat the olive oil until hot and carefully add the chicken. Cook for 3-4 mins each side until cooked through and golden. Don’t overcook.
  5. Drain the pasta and add to the cream mixture.
  6. With a slotted spoon, remove the chicken from the oil and drain on kitchen paper.
  7. Pile the pasta onto plates, then add the chicken and garnish with the rest of the sage.

By Keith Kendrick

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Roasted Red Pepper and Prosciutto Stuffed Chicken Breast

Chicken breast stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach. Words cannot describe how good this is, and it’s really not complicated to make.

I just returned from a four day weekend to Disney in Orlando with my family. It was both work and play, and it was really nice to get away for a few days to spend some quality time with my youngest daughter Madison and my husband Tommy. We stayed at the Grand Floridian which was beautiful and had so much fun in the parks. On our return seeing the devastation that just took place in Oklahoma deeply saddens me and once again reminds me just how fragile life can be – my prayers and thoughts are with Oklahoma today.

Just a quick note on the chicken; I couldn’t eat two pieces after I photographed this. One piece with a side salad was plenty for me, but my husband who has a bigger appetite found two pieces the perfect amount. For the side salad I just tossed romaine lettuce, cucumbers and tomatoes with a little olive oil, apple cider vinegar, salt and pepper.

Roasted Red Pepper and Prosciutto Stuffed Chicken
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 roll • Old Points: 4 pts • Weight Watcher Points+: 5 pt
Calories: 190 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 27 g • Sugar: 1 g
Sodium: 536 mg • Cholest: 0 mg

Ingredients:

  • 8 thin chicken cutlets, 3 oz each
  • 4 (2.8 oz) slices thin lean prosciutto, sliced in half
  • 4 slices reduced fat provolone or mozzarella, sliced in half (Sargento)
  • 8 slices (2.5 oz) roasted peppers (packed in water or homemade)
  • 24 fresh baby spinach leaves (about 1 oz)
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray

Directions:

Wash and dry the chicken cutlets well with paper towels. Combine breadcrumbs in one bowl and in a second bowl mix the olive oil, lemon juice, and pepper.

Preheat the oven to 450°F. Lightly spray a baking dish with non-stick spray.

Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese, 1 slice of roasted pepper and 3 spinach leaves on one side of the chicken cutlet.  Roll and place seam side down on a dish (no toothpicks needed). Repeat with the remaining chicken.  

Dip the chicken in the lemon oil mix, then into the breadcrumbs to coat and place on the baking dish; when done spray the top of the chicken with olive oil or cooking spray.

Bake 25 – 30 minutes. Serve immediately.

Lemon-Garlic Broccoli

Lemon-Garlic Broccoli

by Pam on January 6, 2014

My kids seem to eat more veggies when they have lemon or vinegar on them, my husband does too. I decided to quickly steam some broccoli until it was crisp-tender then sautéed it with crushed red pepper flakes, minced garlic, olive oil, and lemon juice. It was tangy and garlicky with a bit of a kick and we all loved it.

In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 3 to 4 minutes.

Heat the olive oil in a small sauté pan then add the crushed red pepper flakes and minced garlic, cook, stirring constantly for 1 minutes. Add the lemon juice and steamed broccoli. Season with sea salt and freshly cracked pepper; toss to coat evenly. Serve immediately. Enjoy.



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Lemon-Garlic Broccoli




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.



Ingredients:

1 large crown of broccoli, washed and cut into florets
1/2 tbsp olive oil
Pinch of crushed red pepper flakes,
2 cloves of garlic, minced
Juice from 1 lemon

Directions:

In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 3 to 4 minutes.

Heat the olive oil in a small sauté pan then add the crushed red pepper flakes and minced garlic, cook, stirring constantly for 1 minutes. Add the lemon juice and steamed broccoli. Season with sea salt and freshly cracked pepper; toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)