JAMIE OLIVER'S CHICKEN BREAST ARRABBIATA
Make and share this Jamie Oliver's Chicken Breast Arrabbiata recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken breasts between 2 layers of baking paper and using a rolling pin, bash the chicken breasts until they're about 1cm thick. Season with salt, pepper and a drizzle of oil. Rub all over, then set aside.
- Heat a good glug of olive oil in a pan over low heat. Prick 4 chillies and add to the pan along with two-thirds of the garlic, the basil stalks and half of the basil leaves. Cook for 15-20 minutes until softened but not coloured.
- After 20 minutes remove the basil leaves (which should be beautifully translucent) and save them for later. Remove the chillies, slice them open, then scrape out and discard the seeds. Scrape the chilli flesh and add it to the pan, discarding the skin.
- Increase heat to medium and add the canned tomato and remaining basil leaves, allowing the sauce to bubble away for at least 20 minutes or until it has thickened and the tomatoes have broken down. Add the olives, fresh tomatoes and most of the capers. Season to taste.
- Place a chargrill pan over high heat. Once hot, cook the chicken breasts for 3 minutes each side or until golden and cooked through (the juices should run clear when the meat is pricked). Leave to rest for a couple of minutes, then slice into long strips.
- To serve, cook the remaining 2 garlic cloves and capers in a little oil until crisp. Pour the tomato sauce onto a platter and arrange the chicken slices on top. Sprinkle with the fried garlic and capers, and the remaining chilli, seeds removed and finely chopped. Scatter over the rocket leaves, some lemon zest, grated parmesan and reserved basil leaves.
Nutrition Facts : Calories 329, Fat 7, SaturatedFat 1.3, Cholesterol 115.2, Sodium 445.4, Carbohydrate 24.9, Fiber 6.8, Sugar 14.9, Protein 43.7
JAMIE OLIVER'S CHICKEN CACCIATORE
Make and share this Jamie Oliver's Chicken Cacciatore recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
- Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
- Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
- Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs.
Nutrition Facts : Calories 1213.4, Fat 77, SaturatedFat 21.8, Cholesterol 380.1, Sodium 630.5, Carbohydrate 11.4, Fiber 2.7, Sugar 5.9, Protein 96.8
JAMIE OLIVER'S CHICKEN FAJITAS
Make and share this Jamie Oliver's Chicken Fajitas recipe from Food.com.
Provided by Sara 76
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Put the griddle pan on high heat.
- Halve and deseed the pepper and cut it into thin strips.
- Peel, halve, and finely slice the onion.
- Slice the chicken lengthways into long strips roughly the same size as your pepper strips.
- Put the peppers, onion and chicken into a bowl with the paprika and cumin.
- Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well.
- Put to one side to marinate for 5 minutes or so while you make your salsa.
- Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all.
- Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander.
- Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through.
- As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chr grill to give you a lovely flavour.
- Warm the tortillas up in the microwave or a warm dry pan.
- Divide your warmed tortillas between the serving plates.
- Halve the remaining lime and squeeze the juice over the sizzling chicken mixture.
- Divide the chicken mixture beween the tortillas.
- Top with cheese, salsa, and sour cream.
Nutrition Facts : Calories 857, Fat 47.9, SaturatedFat 22.9, Cholesterol 178.2, Sodium 848.2, Carbohydrate 58.2, Fiber 8.8, Sugar 13.6, Protein 52.2
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