Thursday, October 14, 2010

Baked Crumbed Rosemary Garlic Chicken with Chinese Vegetables I Found in the Fridge

  • 1x Butterflied Chicken Breast from your local butcher
  • 1x Cup of wholemeal bread crumbs
  • 6x Cloves of garlic (I love garlic!!)
  • 1x bunch of rosemary
  • Salt and Pepper to taste
  • Olive Oil
  • Chicken Stock
  • 1x Cup of light creme
  • Some dry white wine
  • 1x chopped white onion
  • Cut breast in half, then dry with a paper towel. Remove excess fat if desired.
  • Cover the brest in olive oil and salt and pepper and leave to sit in the fridge
  • Using a mortar and pestle. Combine rosemary leaves (discard the stem), garlic, breadcrumbs, some olive oil, some more salt and pepper to taste and smash it to bits.
  • Smear the breadcrumbs all over the chicken, make sure it covers the entire breast and leave to sit in the fridge. Preheat oven to 180 degrees
  • Start with the sauce, add into a hot pan some olive oil and then garlic, onions and cook till translucent. Add in the wine and watch it flame up, ohh yeah :)
  • Add in stock & creme, reduce
  • Add in salt and pepper to taste, I suggest making it a tad strong
  • Pop chicken into oven whilst sauce is thickening, bake for around 20 minutes or until cooked
  • Serve with some vegetables (I found this in the fridge pre-cooked lol)
Cooking Time: 30 minutes
Cost: $15

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