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.

Sausage Plait

The origins of this recipe are from a 1980's Hamlyn Colour Cookbook that my husband was given when he was a carefree batchelor. It has been tweeked over the years but it remains one of his most popular recipes and hauled out at every festive occasion, normally to great acclaim. It's a simple recipe and you can either make one large plait, or several two-person sized ones. Luckily for me I particularly like the end slices which are normally cut off before serving (cut off and filed straight into my tum!) Great for a buffet and loved by kids and adults alike and it's wonderful hot from the oven, (though I personally prefer it cold).


Sausage Plait
Serves 6

INGREDIENTS
Approx half kilo of sausage meat
1 large onion (finely chopped)
Heaped desert spoon mango chutney
125 grms strong cheddar in small cubes (optional)
Salt & pepper
Approx half kilo puff pastry (frozen or fresh but ALWAYS pre-made, life is too short for puff pastry)
1 egg (beaten for glaze)

METHOD

1. Mix all the filling items thoroughly in a large bowl (I have used a processor at times in the past but think its better mixed by hand as you finish up with larger bits of onion, cheese etc).
2. Roll out the pastry to approximately 25x35cm.
3. Spread filling down centre of pastry
4. Cut short slots down either side running away from the filling.
5. Fold up the sides and overlap on top.
6. Glaze with the egg.
7. Place on a mesh.
8. Cook on gas mk7 for approximately 40 minutes.
9. Cool on a rack until ready to eat

This brings back so many memories of birthdays, christenings, Christmasses and just about every other kind of bash were people bring their 'trademark' contribution for the meal. A memory in every bite.