Pea nut chicken curry

Source:http://flashnewsonline.wordpress.com/2010/12/17/pea-nut-chicken-curry/

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Almond Stuffed Chicken with Long Grain Rice and Peppers

Source::http://sydneyskitchen.tv/2010/12/15/almond-stuffed-chicken-with-long-grain-rice-and-peppers/?tpref=foodpress Almond-stuffed chicken with rice and peppers

Dinner

The easiest way to switch up a chicken meal is to add stuffing.  It brings a whole new dimension to the meal.  New flavors, tastes and textures how can you go wrong?

For the Chicken

Ingredients for Chichen and stuffing

1/3 cup light garlic and herb cream cheese

1/4 cup slivered almonds, toasted, coarsely chopped and divided

3 tablespoons chopped fresh parsley, divided

4 skinless, boneless chicken breasts, washed and dried

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 tablespoon butter

In a small bowl, combine the spreadable cream cheese, 3 tablespoons of toasted almonds, and 2 tablespoons of parsley and set aside.

Cut a horizontal slit through the thickest portion of the breast to form a pocket.  Stuff 1 1/2 tablespoons of the cheese mixture into each pocket; secure each pocket with a wooden tooth pick.  Sprinkle the chicken breast with salt and pepper.

Cooking the chicken

Heat the butter in a large non stick fry pan over medium heat.  Add the chicken to the pan; cook 6 minutes on each side and then place on a baking sheet and place in the oven for 5-10 minutes at 400F until done.  Remove from the pan; cover and let stand for  2 minutes.  Top the chicken with the remaining tablespoon of almonds and remaining tablespoon of parsley.

Cooking Stuffed Chichen

For the Long Grain Rice

Rice

1 cup water

1/2 cup long grain rice

1/2 teaspoon salt

1 teaspoon of butter

In a small pot boil the water and add the salt and butter; add the rice and boil for a few minutes and then reduce the heat and cover.  Simmer for 20-25 minutes until the water is gone then fluff with a fork.

For the peppers

cooking the peppers

1 each Red, Orange and Yellow bell peppers

3 cloves of minced garlic

2 teaspoons butter

salt and pepper

In a medium fry pan melt the butter until foamy then add the garlic and saute until fragrant.  Add the peppers and saute until tender but not too soft; add salt and pepper to taste.

Almond-Stuffed Chicken with rice and peppers

This was an amazingly simple meal with an abundance of taste and texture.  I really love the crunch of nuts in the stuffing it really is something different and it is so tasty!    The whole meal takes only 30-40 minutes to prepare depending on your oven and cook time.  I assure you there will be no disappointment here!

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Chicken skewers with kaffir lime leaves

Source:http://rhubarbwhine.wordpress.com/2010/12/17/chicken-skewers-with-kaffir-lime-leaves/

1 Put 12 bamboo skewers in a shallow dish, cover with cold water and leave to soak for at least 20 minutes or until needed. Put spring onions, lemongrass, 2 tablespoons lemon juice, oil, fish sauce, turmeric, salt and pepper in a bowl. Add chicken and stir until well combined. Cover and put in the fridge to marinate for 1 hour.

2 Finely chop 1 lime leaf and put in a small heavy-based pan with water, extra fish sauce, sugar, chilli and remaining lemon juice. Stir over a medium heat until sugar is dissolved and mixture comes to the boil. Reduce to a simmer and cook for 3 minutes or until slightly thickened. Transfer to a bowl and leave to cool.

3 Remove skewers from water. Thread chicken and remaining lime leaves alternately onto skewers. Heat a large chargrill pan or large heavy-based pan over a medium heat. Cook skewers, in batches, for 3-4 minutes on each side or until cooked through. Serve with steamed rice, cooled sauce and lemon wedges, if desired.

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