food

Greek style chicken breasts

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My favourite day of the weekend is Sunday! Bit of a weird one bearing in mind work the next day but I love it! I just always seem to be so busy on a Saturday so by the Sunday I love a bit of laziness, pottering around, coffee shops and cooking. I love cooking. I may not be the best, but I love it and I’m learning. I’ve always wanted to be one of those mums who could whip up heartly meals for the family and all gather round the dinner table of an evening. Even pre Joseph it has always been our thing to sit at the table and eat our dinner. Just us, no phones, no tv – no distractions

So yeahhh, I’m always learning and always trying different foods and ingredients. My mother & sister in law are such good cooks I am determined to follow in their food steps. We had my mother in law over for dinner & she is my favourite dinner guest. She is always so appreciative and honest I get so much enjoyment cooking for her. Tonight I thought I would give a Greek chicken dish a go. I love a Sunday roast but its so boring to cook..peeling spuds brings me out in a rash, I always dry the meat out .. it  just all stresses me out ! I like to do all my prep pre dinner guest, chuck it all in then only have to check now and again – too much going on with a roast!

I found the recipe in my Jamie Oliver 30 min meals…30 mins..righto..30mins if your a professional chef.. not 30 mins if you have a child and a boyfriend pushing toycars into your feet, remembering to drink your glass of red (vital for cooking) & everything else that comes with it!

It was a really nice and light Sunday dinner – something different. All that kind of food is right up my mum in laws street too so it went down very nicely!

What I loved about this dish, is that I already had most of the ingredients in the kitchen – minus the fresh herbs!

Shopping List: Sundried tomatoes in oil, fresh basil, fresh rosemary, fresh parsley, feta, 3 lemons, olive oil, chicken breasts ( I used 4 ) , asparagus, cherry tomatos, garlic, small white cabbage, onion, dried oregano, pitta breads, fresh red chilli

Firstly cut a small pocket in each of your breasts for the filling.

  • Filling: Use a chopping board –   grab a small bunch of parsley, small bunch of basil, 8 sundried tomatoes – give it all a chop! Grate the lemon zest, crumble the feta, salt and pepper and drizzle of the tomato oil and chop it alll up again and mix together with the knife – wait for the aromas…it’s amazing!!! Stuff your chicken pockets with the mix .. I am really slapdash so just give it a good old stuff in. Heat some olive oil in a pan, on a medium heat and stick in your chicken breasts – a brilliant trick from Jamie , scrunch some greaseproof paper under cold water and place over your chicken breasts and it stops them from drying out when cooking! Keep it cooking over a medium heat, checking and turning over every so often. You want them really nice and brown on each side ( half way through cooking, place a smaller size saucepan lid on the top of the breasts to press their skins into the heat )

 

  • Whist my chicken breasts were cooking I placed the following in a frying pan with olive oil and cooked on a low heat;
    • asparagus (break off the stalks.. the ends will break easily where they need to), 2 rosemary sprigs, 2 chopped garlic cloves, and about 12 cherry toms- give it all a toss now and again

 

  • I also accompanied the dish with a white cabbage salad – in a bowl combine the following
    • 2 peeled and chopped garlic cloves, 1 red chilli sliced and deseeded, 1 chopped onion, small handful of chopped fresh basil, juice of 2 fresh lemons and a drizzle of olive oil. Bring it all together in a large bowl with your hands to really infuse all those flavours.

Last but not least, to bulk the dish out a bit.. on your chopping board drizzle some olive oil, crushed/chopped garlic (a couple of peeled cloves) , teaspoon of  oregano and rub each of your pittas on it.. wrap them all together like a parcel in wet greaseproof paper and bake in the oven for a few minutes ( I cooked them in a preheated 160fan ) – you can even use dried thyme if you have that too!
I have probably made this sound very long winded – I really don’t doubt that actually but honestly it is so quick and easy that once you know how you could use it as a midweek dish too! Enjoy kidssssssssss xxx

 More pics to follow on my next go ! 




Greek style chicken breasts

My favourite day of the weekend is Sunday! Bit of a weird one bearing in mind work the next day but I love it! I just always seem to be so busy on a Saturday so by the Sunday I love a bit of laziness, pottering around, coffee shops and cooking. I love cooking. I …

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