Fhung's Garlichicken

I came up with this chicken dish to provide a healthy, well balanced meal that is bursting with various flavours that I love. It might be too strong for some people, so you can reduce some ingredients according to your personal taste. In fact, I can’t tell you exactly how much of each ingredients I use because I just play it by the ear. You can prepare the paste in bulk and store it in an airtight jar in the fridge, ready to use any time. This way, you can prepare your meal very quickly!
You will need an oven for this dish.


INGREDIENTS


[Paste à la LF]
Minced Garlic
Grated Ginger
Fresh Lemon Juice
Chopped Red Chilli
Palm Sugar
Butter
Salt
Olive Oil


• Chicken Breast Fillet
  - skinned, boneless
• Fresh Basil Leaves
• Prosciutto Slices
***
• Potatoes
• Pumpkin
• Broccoli
• Semi-dried Tomatoes


 


PREPARATIONS


Mix in all the ingredients of the Paste in a jar with wide opening. Stir well until you reach an even blend.

Heat the oven to reach 140ºC/ 284ºF.

Get your roasting pan ready. Brush the surface lightly with olive oil.

Slice the chicken breast from the side, leaving the other side intact. Open it so it lays flat. Apply the paste generously - or to taste, interleaving with prosciutto slices and basil leaves on both sides. Close it. Apply some more paste on top of the closed chicken piece. Do this to each chicken breast piece.

Put into the roasting pan together with the potatoes, pumpkin and broccoli. You may brush them all lightly with the paste. Leave it in the oven until the outer part of the chicken starts to brown a bit. Add in the semi-dried tomatoes. Increase the heat to 180ºC/ 392ºF and leave it until the chicken surface looks deliciously brown. Turn off the oven. Serve.


Hope you'll enjoy it!


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This layout is created using Metalese Two Paper Pack and Holiday Recipe Kit - all by Ztampf! at Scrapbookgraphics.


 





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