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.

Spicy Chicken Flowers

Couldn’t think of a better name for these. Wonton parcels just didn’t describe these cute little babies, that remind me of …..flowers!

These can be put together in minutes, as long as you have some spicy chicken tikka bites ready to hand. Leftovers work just as well.

Use a small muffin tray to make these – the large muffin size leaves the base uncooked and the mini-muffin trays, don’t work very well either as the base gets squished.

To put these together, you would need:

Some wonton wrappers (or use phyllo pastry – cut into squares)

Melted butter or butter spray

Chicken tikka pieces – one for each flower

Spicy Tomato salsa or chutney – a tsp for each flower

Grated cheddar and mozarella mix – a tsp for each flower

Dried coriander and mint for garnishing

Preheat oven to 190C and grease a muffin tray. Take wonton wrappers – take one sheet, brush it or spray it with butter, then place another sheet on top, but in the opposite direction so it has edges sticking out. I used 2 wonton sheets for each flower.

Press them into a muffin tray, making sure you butter/spray the inside of the flower again, before putting in a piece of chicken tikka (or a small meatball!); spoon over a little spicy salsa or tomato chutney and then sprinkle some cheese on top. Bake in the oven for 10 minutes, until the cheese is bubbly and melted.

Sprinkle with some dried coriander and mint leaves on top, to add some colour and at the time of serving have some cucumber raita, and put a dollop in the centre of the flower if you want to. I like the blend of hot and cold, so enjoy eating it that way.