Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: At Least He's Sure Of Pulling One Bird Tonight Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Free-range chicken breasts
boneless skin on
4 Tablespoon(s) Olive oil
175 Gram(s) Oyster mushrooms, chopped
1 Tablespoon(s) Freshly chopped chervil
6 Tablespoon(s) Double cream
1 Teaspoon(s) White wine vinegar
4 Sprigs thyme
1 Teaspoon(s) Turmeric
1 Teaspoon(s) Cumin
1 Teaspoon(s) Dried marjoram
300 Gram(s) Floret packet of broccoli
caulflower or
1 Sprig dill and coriander
10 Sun-dried tomatoes in oil
Vegetable oil for deep fat
1 Potato, peeled and diced
1/4 Leek, finely chopped
1 Tablespoon(s) Freshly chopped dill and
flat leaf
2 4 1/2 cm sli white bread
25 Gram(s) Butter
2 Eggs
250 Gram(s) Strawberries, hulled half
cut in
half the rest
1/2 Teaspoon(s) Balsamic vinegar
2 Tablespoon(s) Golden syrup
Salt and pepper
Preheat oven to 200c/400f/Gas 6. 1 Remove the false fillet from the
chicken. Cut a pocket horizontally through each breast. Keep to one
side. 2 Heat 1 tbsp oil in a frying pan and cook one-third of the
mushrooms for a minute. Chop the false fillet and put in a bowl with
the mushrooms, chervil and 2 tbsp double cream. Season. 3 Fill each
breast with the mixture. Roll each breast in buttered foil and roast
in the oven for 25 minutes or until cooked. 4 Boil a pan of water with
the white wine vinegar, pinch of salt, sprigs of thyme, turmeric,
cumin and marjoram. 5 Add the florets, cook for four minutes and
drain. Put in a bowl with 2 tbsp olive oil, dill, coriander sprigs and
six chopped sundried tomatoes. Mix and serve. 6 Heat a wok or deep
frying pan with the vegetable oil and cook the diced potatoes until
golden. In a separate frying pan heat 1 tbsp olive oil and cook the
remaining sundried tomatoes, remaining mushrooms and leek. Mix with
the potatoes, dill and parsley. Serve with the chicken. 7 Cut out two
thick discs about 10 1/2cm/4" diameter from the bread slices. Melt the
butter in a frying pan. In a bowl whisk together two eggs and 2 tbsp
double cream. 8 Dip the bread in the mixture and fry until golden on
both sides. Keep warm. In the same pan fry the halved strawberries
with some black pepper and balsamic vinegar. Remove from the heat and
leave to stand. 9 In a bowl mix together the chopped strawberries
with the syrup and 2 tbsp double cream. Serve with the french toast
and pan-fried strawberries. Converted by MC_Buster. NOTES : Chef -
Nick Nairn Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1629
Calories From Fat: 873
Total Fat: 99.1g
Cholesterol: 507.4mg
Sodium: 2451.7mg
Potassium: 4979.8mg
Carbohydrates: 143.8g
Fiber: 33.7g
Sugar: 16.2g
Protein: 73g

Scale this recipe to Servings [?]