|
|
Chicken Dijon
| 6 |
chicken breasts |
6 |
| |
salt and pepper |
|
| ¼ cup |
Dijon mustard |
60 ml |
| 1/3 cup |
Olympic Natural Yogurt |
75 ml |
| ½ cup |
fine bread crumbs |
125 ml |
| ½ tsp. |
thyme |
2 ml |
Sprinkle chicken lightly with salt and pepper. Mix mustard
with yogurt. In another bowl, mix breadcrumbs, thyme, ½
tsp. (2 ml) salt and ¼ tsp. (1 ml) pepper. Spread each
piece of chicken with mustard mixture, then roll in breadcrumb
mixture. Place chicken on lightly greased baking sheet and
bake in 350°F. (180°C) oven for 50 minutes (bone-in)
or 35 minutes (bone-less) or until golden brown and meat is
no longer pink. Makes 6 servings.
Stuffed Chicken with Mushroom Sauce
| 4 |
chicken breasts, skinned and de-boned |
4 |
| 2 tbsp. |
flour |
30ml |
| 1 tsp. |
salt |
5 ml |
| dash |
paprika |
dash |
| 1 cup |
bread crumbs |
250 ml |
| 1 |
small onion, chopped |
1 |
| 2 tsp. |
poultry seasoning |
10 ml |
| ¼ cup |
hot water |
60 ml |
| 2 tbsp. |
butter, melted |
30 ml |
Dust each breast with flour, salt and paprika. Combine bread
crumbs, onion, poultry seasoning, and hot water. Spread mixture
on breasts. Roll up and fasten with toothpicks. Brown in butter
in frying pan. Bake in oven at 325°F. (160°C) for
one hour.
| Sauce: |
| ½ lb. |
fresh mushrooms, sliced |
250 g |
| ¼ cup |
onion, minced |
60 ml |
| 2 tbsp. |
butter or olive oil |
30 ml |
| 2 tbsp. |
flour |
30 ml |
| |
salt and pepper |
|
| 1-½ cup |
Olympic Natural Yogurt |
375 ml |
Brown mushrooms and onions in butter. Stir in flour, salt
and pepper. Add yogurt and cook very slowly until heated.
Pour over chicken and serve. Serves 4.
Tandoori Chicken
| 3 lbs. |
chicken pieces, skinned |
1.5 kg |
| 4 cloves |
garlic, minced |
4 cloves |
| 1 |
onion, chopped |
1 |
| 1/3 cup |
lime juice |
75 ml |
| 1 tbsp. |
paprika |
15 ml |
| ½ tsp. |
freshly ground black pepper |
2 ml |
| 1 tsp. |
cumin |
5 ml |
| 1 tsp. |
coriander |
5 ml |
| ½ tsp. |
cinnamon |
2 ml |
| 1 tsp. |
cardamom |
5 ml |
| ¼ tsp. |
turmeric |
1 ml |
| pinch |
ground cloves |
pinch |
| 1 slice |
fresh ginger, peeled |
1 slice |
| ¼ tsp. |
salt |
1 ml |
| 1-½ tsp. |
Dijon mustard |
7 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| ¼ cup |
butter, melted for basting |
60 ml |
| |
lime wedges for garnish |
|
Make random cuts in the flesh of the chicken and place in
an oven-proof baking dish. Put remaining ingredients, except
lime wedges and butter, in a blender and puree. Pour over
the chicken. Cover the chicken and refrigerate for at least
6 hours or overnight, turning the pieces occasionally. Bake
at 350F. (180C) for 45 to 60 minutes or until done, basting
occasionally with melted butter. Garnish with lime wedges.
Serves 6.
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