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Entries in Chicken (2)

Thursday
Feb092012

Greek Chicken Bake with Tzatziki

From simply-delicious.co.za and mediterranean delicacies series

There are few dishes as ‘week-day’ friendly as a good chicken bake. It’s versatile and delicious while not requiring much effort from the cook. Throw everything into a oven-proof pan/dish and allow it to cool away while you get the kids bathed or drink a glass of wine (or both if you’re some of my friends!!).

I served the chicken bake with the Mediterranean Delicacies Tzatziki and warm pita breads and a side salad of rocket, watercress and basil. It was absolutely delicious and one of the easiest meals I’ve ever had to prepare. Just delightful!

simply-delicious.co.za

Read Full Recipe

Wednesday
Jan262011

Pumpkin with Basil Pesto in Phyllo Pastry

4 Chicken filleted breasts
1 tablespoon Mediterranean Delicacies Cold Pressed Olive Oil
250 g Pumpkin
1 bunch Fresh spinach
12 sheets Phyllo pastry
100g Mediterranean Delicacies Garlic Butter
¼ cup Dry breadcrumbs
100g Ricotta cheese
3 tablespoons Mediterranean Delicacies Basil Pesto
1 tablespoon Mediterranean Delicacies Pine Nuts
Preheat oven to 200 ° C.
Season chicken with salt and pepper.
Heat ½ the oil in a frying pan and brown the chicken on both sides. Set aside.
Peel and cut the pumpkin into 5-mm slices. Heat remaining oil in same pan.
Fry pumpkin until lightly browned on both sides. Set aside.
Put spinach into a bot of boiling water and stir until just wilted.
Drain spinach and pat dry.
Layer 3 sheets of phyllo pastry, brushing each layer with melted garlic butter and then sprinkling breadcrumbs between the layers.
Wrap each chicken breast in a ¼ of the spinach, and place on one short side of the phyllo, leaving gap of 2 cm.
Top the chicken with a quarter of the pumpkin slices.
Then spread the ricotta down the center of the pumpkin.
Top with a tablespoon of pesto.
Fold the sides of the pastry over the filling.
Roll the parcel up until it sits on the unsecured end.
Repeat with the remaining ingredients.
Place phyllo parcels on greased baking tray.
Brush with remaining garlic butter and sprinkle with pine nuts.
Bake for 15 minutes until the pastry is light golden brown.
Serve with a crisp salad.

4 Chicken filleted breasts1 tablespoon Mediterranean Delicacies Cold Pressed Olive Oil250 g Pumpkin1 bunch Fresh spinach12 sheets Phyllo pastry100g Mediterranean Delicacies Garlic Butter¼ cup Dry breadcrumbs100g Ricotta cheese3 tablespoons Mediterranean Delicacies Basil Pesto1 tablespoon Mediterranean Delicacies Pine Nuts
Preheat oven to 200 ° C.Season chicken with salt and pepper.Heat ½ the oil in a frying pan and brown the chicken on both sides. Set aside.Peel and cut the pumpkin into 5-mm slices. Heat remaining oil in same pan.Fry pumpkin until lightly browned on both sides. Set aside.Put spinach into a bot of boiling water and stir until just wilted.Drain spinach and pat dry.Layer 3 sheets of phyllo pastry, brushing each layer with melted garlic butter and then sprinkling breadcrumbs between the layers.Wrap each chicken breast in a ¼ of the spinach, and place on one short side of the phyllo, leaving gap of 2 cm.Top the chicken with a quarter of the pumpkin slices.Then spread the ricotta down the center of the pumpkin.Top with a tablespoon of pesto.Fold the sides of the pastry over the filling.Roll the parcel up until it sits on the unsecured end.Repeat with the remaining ingredients.Place phyllo parcels on greased baking tray.Brush with remaining garlic butter and sprinkle with pine nuts.Bake for 15 minutes until the pastry is light golden brown.
Serve with a crisp salad.