Well not quite – I’ve got a few creations backed up. But on Monday the oven went. So did the hob. And the sink, the cupboards and the washing machine. It’s all gone. Yes, we’re getting the kitchen redone but in the meantime its all take-aways and what you can create with a microwave.
Anyway that’s all for another post at some point in the distant future. To commemorate the end of our old, and to be honest totally crappy, kitchen we made cheese stuffed chicken with a barbeque sauce. And the adventurous eater acted as head chef.
The secret to good chicken dishes is to spend as much as you can on the chicken. Really good chicken breasts don’t dry out and there is nothing worse then dry breasts. So we purchased some very large corn-fed chicken breasts to start.
Then we purchased:
- Dijon mustard
- Cheddar cheese
- Creme fraiche
- Some back bacon
For the barbeque sauce
- 1 small onion, chopped
- 3 cloves garlic, crushed
- Dark brown sugar
- Dark soy sauce
- Can chopped tomatoes
- Tomato puree
- Salt and pepper
First thing’s first. We beat up that chicken until it was flattened out:
Then we mixed up the stuffing by combining the bacon, mustard, cheese and creme fraiche (also a bit of dairylea – sacrilege!).
We formed the filling into sausage shapes and laid it down the middle of the chicken. Then it was a simple matter of rolling the chicken around the filling:
Creating the sauce was easy – chuck all the ingredients in a pan and cook down (we added some miso sauce and smoked paprika for some reason – I think it was to hand is all).
The chicken was wrapped in pancetta and the sauce was poured all over:
Then they were oven baked for about half an hour. Served with chips and sweetcorn:
Another shot with that big bird opened up:
Even the fussy eater tried this bad boy. And they are chicken breasts even though they look like they came from an Ostrich!
But now the kitchen is gone. I only have a couple of dishes left to blog about. Might have to get round to Ma’s house. We can’t live off ready meals for a month.