Tuscan Chicken

Tuscan Chicken

3-4 large chicken breasts

2 tbsp plain flour

1 large egg, whisked

3 tbsp olive oil

Seasoning for flour – salt, black pepper, smoked paprika, oregano, thyme, garlic powder

Combine the seasoning with the flour. Drench the chicken breast in the egg and cover with flour mixture. Pan fry to get a golden colour on both sides and then air fry for 15 minutes (dependant on the thickness and size of the chicken breasts used). Alternatively, bake in a preheated oven for 15 minutes.

Chicken after being air fried – ready for the sauce.

For the sauce –

1 onion, sliced

4 cloves garlic, sliced (adjust to taste)

2 roasted red peppers, sliced

1/4 cup sundried tomatoes, sliced

1/2 cup mushrooms, sliced (optional)

1 cup baby spinach

1/2 cup white wine

1 cup chicken stock

2 tbsp tomato puree (paste)

1/2 cup heavy cream

1 tbsp olive oil

Freshly grated parmesan, to your hearts desire! (50gms worked well for us)

Seasoning: Salt, black pepper, oregano (and a little sriracha for those who like a spice kick!)

Using the leftover oil from frying the chicken, add another tbsp of oil and saute the onions and garlic. Add the peppers, tomatoes and the mushrooms followed by the white wine. Stir well and reduce the heat. Add the tomato puree and the chicken stock. As the sauce simmers, add the spinach as well as the seasoning. Stir in the chicken and cook, covered for 10 minutes or bake for 15 minutes in a prehated oven.

The picture above is taken before it went into the oven for the final baking. The sauce thickens and bubbles up beautifully after the last bake.

Serve with spaghetti and some garlic bread for a lovely comforting family meal.

Onion Chilli Paranthas

These turned out super-spicy, so I would advise to adjust the green chillies to your taste and also be recognisant of how hot the green chillies are. The fresh fragrant and tiny ones are the super-spicy ones as opposed to the ones that just look dangerously hot.

Onion chilli parantha

Filling for the parantha – everything needs to be chopped finely so they don’t make holes but just delicately seep through the dough, which gives beautifully caramalised onion bits ands.

1 small red onion

2 green chillies (adjust to taste)

5 spring onions (whites only) I had some leftover from another meal

3 tbsp finely chopped coriander leaves I used frozen

2 tbsp kasoori methi (dried fenugreek leaves) optional

Salt, black pepper to taste

1 tbsp coriander powder

1/2 tbsp roasted cumin powder

1 tsp ajwain (carrom seeds)

1/2 tsp red chilli powder (adjust to taste)

1 tsp garam masala

Combine all the ingredients and stuff the paranthas the normal way. I made one large round roti and rolled up the ends once the stuffing was in or you can make with two rotis.