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dinner party

amanda19640

amanda19640

Well-Known Member
Messages
336
Location
southport
Type of diabetes
Treatment type
Tablets (oral)
Dislikes
Moaning for moanings sake!!
I am having friends round for a dinner party on Tuesday and want to use chicken breasts can anyone give me a recipe that I can enjoy and they can enjoy?
 
Chicken breasts wrapped in bacon to cover all the breasts with a cheese sauce using the juices, garlic,sliced mushrooms, Philadelphia and double cream. My favourite meal.
 
carol43 said:
Chicken breasts wrapped in bacon
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Is that skin on or skin off?
I leave the skin on and coat it with a mixture of butter, olive oil, garlic paste (or mashed garlic), dried tarragon, lemon juice, pepper and salt. I cook it on a grille pan with water underneath. It goes in for 5 mins very hot, then covered with foil at 180 till nearly cooked, then foil off for 5 mins. The skin should be crisp.
I save the fat in the pan.
 
DeejayR said:
Is that skin on or skin off?
I leave the skin on and coat it with a mixture of butter, olive oil, garlic paste (or mashed garlic), dried tarragon, lemon juice, pepper and salt. I cook it on a grille pan with water underneath. It goes in for 5 mins very hot, then covered with foil at 180 till nearly cooked, then foil off for 5 mins. The skin should be crisp.
I save the fat in the pan.
Click to expand...
With skin off never liked it even when crispy! Sounds really nice, sure to impress
 
DeejayR said:
Is that skin on or skin off?
I leave the skin on and coat it with a mixture of butter, olive oil, garlic paste (or mashed garlic), dried tarragon, lemon juice, pepper and salt. I cook it on a grille pan with water underneath. It goes in for 5 mins very hot, then covered with foil at 180 till nearly cooked, then foil off for 5 mins. The skin should be crisp.
I save the fat in the pan.
Click to expand...
Oooh sounds lovely will give it a try
 
With plenty of fresh green vegetables or a nice green salad, and a low carb version of Black Forest gateau, low carb lemon cheesecake, or nice and simple strawberries and clotted cream (maybe with almond shortcake) to follow.

Robbity
 
Oooh, can we all have dinner with you?
 
Bring the chicken out of the fridge in plenty of time, so that it comes up to room temperature, and dries. If you have taken the skin off (:(), brush lightly with oil, the coat liberally with lemon pepper.

Pan fry very gently, and the breasts will be succulent and delicious. Serve with salad or veg of your choice.
 
AndBreathe said:
Bring the chicken out of the fridge in plenty of time, so that it comes up to room temperature, and dries. If you have taken the skin off (:(), brush lightly with oil, the coat liberally with lemon pepper.

Pan fry very gently, and the breasts will be succulent and delicious. Serve with salad or veg of your choice.
Click to expand...
Thanks for that sounds good
 
We've done wrapped in bacon, which is lovely, so anyone got a recipe for stuffed?
 
I sometimes do chicken breasts stuffed with pate.

Very simple. Cut breast open to make a pocket, stuff with pate, then hold the chicken breast closed with either skewers, bacon or string.

If you have removed the skin, the breast may dry out, so coat with oil, bacon or cheese (the cheese may be going a bit too far, but hey, when have I ever believed in moderation?)

You could also stuff with brie, brie and grapes, chilli cheese, garlic mushrooms, herby garlicy olivey pastey stuff, or even something like apricots and couscous, if you didn't mind a few carbs.

I tend to bake chicken breasts, so would just bung 'em in the oven.

Must say how impressed you are with your culinary phaffing, @DeejayR that is a level of fiddlyness that I regard with awe. All that foil and timings and herbal alchemy...
 
[QUOTE="Brunneria, post: 917657, member: 41816"
Must say how impressed you are with your culinary phaffing, @DeejayR that is a level of fiddlyness that I regard with awe. All that foil and timings and herbal alchemy...[/QUOTE]
It's not phaffing, it's "Sorry, dear, I can't help with the window cleaning just now because ...." ;)
 
Brunneria said:
Must say how impressed you are with your culinary phaffing, @DeejayR that is a level of fiddlyness that I regard with awe. All that foil and timings and herbal alchemy...
Click to expand...
It's not phaffing, it's "Sorry, dear, I can't help with the window cleaning just now because ...." ;)
 
The lemon pepper chicken can also be done in an amended format to create a faux breaded-chicken sort ot texture.

Prepare the breasts to temperature, then coat with oil of beaten egg. Dip the breasts in a mixture of lemon pepper and dessicated coconut, then fry or bake. Frying, or deep frying, gives a much better faux breadcrumb effect, but baked is also a pleasant texture.
 
AndBreathe said:
Liking your style. :)
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Ye liking that am spoiled for choice! Iv got a loaf in the oven bought in Holland &Barrett cost £5.00 think someone should have come and baked it for me at that price! Will let you know how the lurpack sits on it!!
 
DeejayR said:
Is that skin on or skin off?
I leave the skin on and coat it with a mixture of butter, olive oil, garlic paste (or mashed garlic), dried tarragon, lemon juice, pepper and salt. I cook it on a grille pan with water underneath. It goes in for 5 mins very hot, then covered with foil at 180 till nearly cooked, then foil off for 5 mins. The skin should be crisp.
I save the fat in the pan.
Click to expand...
Well my dinner party was a success and friends said they weren't as bloated as usual, that's the beauty of low carbs!
 
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