Crunchy Cheesy Chicken

Chicken breasts can be boring. There I've said it. I KNOW they are low fat and a good food when trying to control calories but purlease! It the sauces them make it tolerable in my book - sorry. So I am aways on the lookout for ways to tart up a chicken breast that are, preferably, not loaded with cream and butter - although there is nothing wrong with a nice cream, mushroom and brandy sauce (with maybe a little parmesan in there...).

Anyhow, here is a coating that gives the breast a tasty, crispy coat whilst keeping the meat moist - and best of all this is a baked recipe so no frying involved.

I have only used this on whole breasts but I certainly intend to use this on chicken pieces - maybe thigh meat - the best of both worlds for me!

Crunchy Cheesy Chicken
Serves 4

INGREDIENTS
4 chicken breast (I normally aim for free range chicken as, darnit, it just tastes better.)
Flour
1 egg
1/4 cup of milk
1 finely chopped clove of garlic (or 2 if you're a garlic fan)
1 tspn ground chilli (fresh or dried is fine)
2 cups breadcrumbs (preferably either fresh or Japanese Panko breadcrumbs - not golden though)
1 cup finely grated cheddar
Salt
Pepper

METHOD

1. Ensure chicken breast are clean of any skin etc and dry with kitchen towel
2. Take three bowls.
3. In bowl 1 place enough flour to dredge the breasts
4. In bowl 2 beat the egg and milk together then add garlic, chilli and seasoning
5. In bowl 3 mix cheese and breadcrumbs.
6. Dredge chicken through flour, then egg mix and then coat thoroughly in breadcrumbs.
7. Put on a lightly oiled baking sheet
8. Place in middle of oven, preheated to gas mark 6
9. Cook for 35 mins
10. Serve with buttered noodles and green salad.

Very easy for a summer lunch. I imagine that the chicken pieces version would work well on a buffet - I shall wheel it out at the next opportunity.

Honeyed Carrot Soup

I think everyone has a carrot soup recipe. Let's face it, if you buy prepacked carrots there are always too many in the bag and carrot soup is a good way to use 'em up. I have several, from a very thin, almost broth-like soup, to a s0-thick-your-spoon-stands-up version. This is somewhere in between and has a lovely sweetness combined with a tiny chilli kick to keep your tastebuds interested.

This one is perfect for winter days when the sun is refusing to shine, like today. In fact I have a pot of this cooking on my stove right now. Here in my corner of Surrey it's grey, overcast and threatening to rain so in an hour so this will be my dose of sunshine - best served with fresh, crusty bread - OK, I have no intention of making my own bread today; Waitrose is going to have to be my baker (they do a wonderful finish-baking-at-home loaf).

Honeyed Carrot Soup
(serves 6)

INGREDIENTS

3 large carrots - approx 900gms (roughly chopped)
2 tablespoons butter
2 onions (chopped)
2 cloves garlic (chopped)
2 tablespoons runny honey
Sprinkle of chilli flakes
Dried thyme 2 pints of chicken stock (can use vegetable if wanting vegetarian option)
Pinch of salt

METHOD

1. Melt butter in large pan
2. Chop garlic and butter and place into pan
3. Cook over a low heat until onion/garlic mix is translucent
4. Whilst this is cooking, peel and chop carrots (You don't have peel the carrots, skins are good for you, but for this soup I do)
5. Place carrots into pan
6. Add honey, stir well and cook for 5 mins
7. Add salt, chilli flakes and thyme then stir
8. Add stock and bring to boil (Confession: I have no hesitation on using stock cubes if no fresh is to hand, in fact even as I type, 2 Knorr chicken stock cubes are doing sterling work in the soup pot)
9. Bring to boil, then simmer for 45 mins
10. Pour into liquidiser and blend thoroughly
11. Serve

My soup will be ready in around five mins, my mug is ready and a late lunch beckons. Any soup left over can be cooled and chilled and reheated in the microwave or on the hob with no loss of flavour. Bring on the sunshine!