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The plot chickens

  • Published at 07:38 pm July 14th, 2016
The plot chickens

Boneless chicken breast is a very versatile ingredient and I always keep some in my freezer. It doesn't take long to cook and there are so many things you can make with them. I love using them in stir fried dishes, but when I want to make something a little more fancy, these two are my favourites.

Chicken piccata

(Serves 2 people)


2 chicken breasts

3 cloves of garlic, minced

2 tbsp of minced onion

6 slices of lemon

1+1/2 tbsp sugar

1/2 chicken bullion (stock cube)

1 tbsp rice vinegar

1 tbsp capers

1 tsp paprika

1 tbsp butter

1 tsp flour

2 tbsp olive oil

1 tsp mixed herbs (thyme, oregano, basil, anything you like)

Salt and pepper to taste


Slice the chicken breasts into two thin slices. This will give you four slices from two chicken breasts. Sprinkle them on both sides with salt, pepper and paprika.

Heat two tablespoons of olive oil in a frying pan over medium high heat. Fry the chickens until light golden brown on both sides. Take it out of the pan and set it aside.

In another small pan add the lemons, half of the garlic and sugar. Let it caramelise slightly. Add half cup water and the chicken bullion. Mix it well and keep it warm.

Now in the same pan in which you have fried the chicken, add the butter and the rest of the garlic, onion and herbs. Sauté for one minute. Add the flour. Mix well and add the lemon mixture. It will thicken up. Add another cup of water, vinegar and capers. Make sure to scrape the brown bits off the pan with the liquid. This will give more flavour.

Let the sauce come to a bubble. Taste and adjust the salt, pepper and sugar according to your taste. Put the chicken back in the sauce. Cook for one minute.

Garnish with some fresh herbs. Serve with pasta, potatoes or any vegetable you like.

[caption id="attachment_5923" align="aligncenter" width="6000"]Chicken roulade Chicken roulade[/caption]

Chicken Roulade

(Serves 2 people)


2 chicken breast

1 small bunch spinach

Handful of sun dried tomatoes

1/3 cup goat cheese or any semi soft cheese you like

1 tsp dried mixed herbs

1 tsp paprika

Salt and pepper to taste

1 beaten egg

Breadcrumbs as needed


To make the roulade you have to butterfly the chicken first. To prepare the butterfly chicken, first slice the breast piece carefully and open the flesh. Do not cut it all the way through. Now pound the chicken lightly to make it thinner.

Sprinkle salt, pepper, paprika and herbs on both sides of the chicken. Be generous with the seasoning.

Now place four or five spinach leaves, few slices of sun dried tomatoes and a little bit of cheese on the chicken.

Start rolling from one side to fold the stuffing in. Make it into a tight roll. Now dip it in the egg and coat it with the bread crumb lightly. Wrap it tightly with plastic wrap and freeze it for one hour, it helps to hold the shape.

Preheat your oven to 350F/175C. At the same time, heat two tablespoons of oil in a frying pan.

Take the chicken out of the plastic wrap and brown it on all sides in the pan.

Once brown, place the chicken in the oven and bake it for 20 to 25 minutes. The cooking time will vary depending on the size of the chicken breast.

Cut the thickest part of the chicken a little. If it is still pink then bake for a few more minutes.

Once done, let it rest for ten minutes. Slice it and serve with your favourite sides like mashed potato, boiled vegetable or salad.

Tip: You can add anything in the stuffing. Pine nuts, mushroom, different kinds of cheese go well too.

Farzana Romine is a food lover and travel enthusiast whose mission is recreating restaurant quality dishes at home and she invites you to come along for the ride