However, this method of cooking chicken breast works really well to keep it beautifully juicy. (No feet and other questionable parts for me!) Asian food is all about “dark meat” which is fattier and has more flavour – thigh fillets, wings, drumsticks. It’s so lean, I find it either has to be marinated, or pounded thin so it cooks quickly and stays nice and juicy. I honestly have no memory of my mother cooking with chicken breast when I was growing up. I am quite particular about how I cook with chicken breast. Speed and no advance preparation is what this recipe is all about! By making it thicker than usual salad dressings, the flavour sticks to the chicken breast better which eliminates the need for marinating time. The one thing I did differently from the original recipe was swapping out the bottled Italian dressing for a simple homemade Italian dressing that is thicker than what I use for salads. It’s more like a thin paste. Think – omelettes/frittas, pastas, salads. Just a bit of sun dried tomato can make anything so much more interesting. So I always have a jar lurking in my fridge. I love making this with sun dried tomato because for a relatively unattractive looking shrivelled up vegetable, it packs a lot of flavour punch which is right up my alley. Basil, ricotta, feta, other pickled / marinated vegetables, frozen spinach, olives, to name a few. So I’ve added a bunch of suggestions in the recipe notes. The end result just wouldn’t be the same if you didn’t have both of those…… The beauty of this baked stuffed chicken breast recipe is that it’s a base that you can adapt to your own taste using whatever ingredients you have. Assuming that you have chicken breast. This is one of those secret weapon recipes that tastes so ridiculously good and yet you barely need a recipe for it. I had everything to make it, and I made it that very night. And when this Sun Dried Tomato, Spinach and Cheese Stuffed Chicken from Yammie’s Noshery came across my radar, I jumped on it straight away. In fact, I see so much food that it takes something seriously good to grab my attention. Whether on social media, research, creating and testing recipes, jobs for clients, for my monthly feature in Super Food Ideas magazine, and even when I’m with friends and family, I live and breath (and eat) food for most of my waking hours. One of the pleasures / tortures of working in the food industry is constantly being surrounded by food. So you can make this tonight with whatever you have! The variation possibilities are endless in case you don’t have the exact ingredients called for, and I’ve provided a handful of ideas. This is one of those recipes that’s so easy and versatile, you don’t even need a recipe for it. Five minutes is all it takes to prepare this with no marinating time required. An epic baked stuffed chicken breast! Slathered in tasty Italian flavours, then stuffed with sun dried tomatoes, spinach and cheese, this chicken breast is juicy and oozing with flavour.
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