Stuffed chicken breasts, wrapped in Parma ham. Served with asparagus, garlic and parmesan and potatoes with garlic, spring onion and wilted spinach in a stilton cream sauce

Calorie overload! But SO worth it!…

This is a plate full of oozy, cheesy goodness. Not one to eat everyday, but makes a great special Saturday meal in.

It does take quite a while and there are a few things that have to be done at the same time, so the kitchen can get a bit heated. But, if you prepare ahead, it’ll help.

Ingredients:

Chicken breasts

Parma ham

Garlic and herb cream cheese

Asparagus

Garlic

Olive oil

Grated parmesan

New potatoes

Butter

Salt and pepper

Spring onions

Spinach

Double cream

Blue cheese (I used Stilton- currently obsessed!)

1. Prepare the chicken. Remove all fat and flatten the chicken with a rolling-pin in between some cling film. Make a slit in the side to make a pocket. Spoon in some of the cream cheese

2. Lay down 2 pieces of Parma ham, slightly overlapping. Place the breast about half way down the ham and roll. Ensuring the slit is covered well. Repeat with all the chicken breasts and then set aside, covered, in the fridge

3. Wash and quarter the potatoes, place in an oven proof dish with a little oil. Chop in some garlic and spring onions. Season with salt and pepper. Put a bit of butter around the potatoes. Put in the oven on gas mark 6 for 20 minutes, then turn and put back in for another 20 minutes and turn again

4. Wash and chop the asparagus to fit into a small over dish. Rub the asparagus with a little oil. Chop in some garlic

5. Put the chicken in the oven for 6 minutes then turn and return for another 6 minutes. In a frying pan, cook the chicken on high for a few minutes on each side to crisp up the ham. When the chicken is crispy, leave to rest in the pan for a few minutes. Whilst in the frying pan cook the asparagus

6. Place the asparagus in the oven for 12 minutes. After the 12 mins, grate over some parmesan and return to the oven for a further 5 minutes.

7. Also whilst the asparagus is cooking, in a pan, melt the blue cheese in the cream. When totally melted, add in the spinach until melted. Add to the dish of potatoes and cook until the asparagus is done

(My camera steamed up!)

8. Dish up!

Parmesan chicken, spanish style potatoes and salad

I’m missing Spain already! So had to have something to remind me of that wonderful place, and my favourite ever meat is chorizo. Can you get more Spanish?!

Ingredients:

New potatoes

Garlic

4 tomatoes

Chorizo

Chicken breasts

Grated parmesan

Flour

Basil

Cajun spice mix

Smoked paprika

Pepper

Balsamic glaze

Sweet chilli sauce

Olive oil

Lettuce

Rocket

Spring onions

1. Start of by preparing the potatoes. In a glass Pyrex dish, put in some washed and quartered new potatoes, along with some olive oil, 2 sliced tomatoes, garlic, chorizo, sweet chilli sauce, balsamic glaze, smoked paprika and pepper

2. Put the potatoes in the middle shelf of the oven at gas mark 5, turning every 20 minutes for an hour

3. In a bowl crack in one egg white. In another bowl, tip in some flour, grated parmesan, basil, cajun spice mix, pepper and smoked paprika

4. Flatten the chicken with a rolling-pin and slice each breast into 4 slices

5. Take the chicken strips one at a time and first dip in the egg white then roll into the flour mixture. Set aside on a plate

6. When the potatoes are nearly done, cook the chicken under the grill for approximately 6 minutes on each side

7. Whilst the chicken is cooking, prepare the salad on the plates. Mix the lettuce with the rocket. Slice the spring onions and tomatoes. Drizzle over some balsamic glaze

8. Time to plate up. Next to the salad, stack the chicken and spoon on the potato mixture

I wish you could smell (and taste!) just how good this is.

Mexican feast!

I absolutely love Mexican food. Fajitas being my favourite. They are so easy to make and are a really filling meal. They are great to make if you’ve got a crowd over or are fab for just a cosy meal for 2.

To make these for 2 people, you will need:

3 peppers

1 large onion

2/3 chicken breasts

Cajun spice mix

Fajita spice mix

Cheese

Salsa

Guacamole

Sour cream

Refried beans

Lettuce

Tomatoes

Tortilla wraps

1. Wash and thinly slice the peppers and onion

2. chop the chicken into small pieces then sprinkle over some Cajun seasoning

3. Put the peppers, onion and chicken in a frying pan with a bit of oil. Cook on a high heat until slightly charred

4. Whilst the chicken and veg are cooking, prepare the rest. Put lettuce and sliced tomatoes into a bowl. Grate some cheese, and sort out the sour cream, guacamole and salsa.

5. When the chicken and veg are nearly done, put the refried beans in the microwave for about 1 minute, then the tortilla wraps for about 30 seconds.

Now it’s time to dig in and build your fajitas!

What’s great about fajitas is that you can make them any which way you want.

Then it’s time to wrap!

 

 

Chicken, roast potatoes & vegetables with a Stilton sauce

This is my current* favourite meal.

It has everything that I love. Chicken, a creamy sauce, roast potatoes, cheese, veg…

This would make a fabulous romantic meal for two or just a really great midweek/weekend meal.

Ingredients:

Serves 2

Chicken breasts

White wine (optional)

Green beans

2 Carrots

Asparagus

New potatoes

Garlic

Cream (I use double)

Stilton

Rosemary

Sea salt

2 lemons

1. Prepare the veg. Peel the carrots and cut into batons. Slice the ends of the green beans and snap the asparagus. Put into a pan of water. Slice a lemon and squeeze into the veg and water. Place the slices into the pan. Set aside.
2. Wash the new potatoes and slice in half. Put them into a roasting tray along with some olive oil, as much garlic as you like, rosemary and sprinkle on some sea salt. Slice the other lemon and squeeze over the potatoes. Then chop the lemon and arrange in the tray.
3. Cut the blood/fat off the chicken breast and place in another (small) roasting tray. Pour over the white wine until the breast are covered (if not using wine, you could use water with a stock cube in). Wrap the tray in foil.
4. Turn the oven onto gas mark 4. Put the potatoes on the middle shelf and the chicken on the bottom.
5. Turn the potatoes after half an hour and set the timer for another 30 minutes.
6. In a large frying pan, pour in the cream and put some chopped garlic in. Crumble the Stilton into the cream. Leave to marinate for 15 minutes.
7. After 15 minutes, Bring the veg to the boil.
8. Turn the potatoes.
9. When the vegetables are nearly ready (depending if you prefer them al dente or soft) turn the cream in the pan onto a low heat. Keep stirring until the Stilton melts and the sauce is warm. Do not boil the cream.
10. Now, if you want too, you can quickly fry the chicken on a high heat to brown it or just dish it up.
11. It’s time to plate up! Serve the chicken with the Stilton sauce on with the crispy potatoes and veg on the side, you can remove the lemon if you so wish.

If anyone tries this, I really hope you enjoy eating it and the smell if gives, as much as I do 🙂

*This could change at anytime :p