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Oven Baked Chicken Breasts

Oven Baked Chicken Breasts, eat well on universal credit

At £1.59 for two breasts from Farm Foods these are a pretty good deal. But we have found it the past that they can turn out a bit dry / tough. So hammering the living day lights out of them seems to work!!!!

Ingredients:-

2 Chicken Breasts, beaten with a meat tenderising hammer
1 Tbsp of Brown Sugar
1 ½ Tsp of Paprika
1 Tsp of Oregano
1 Tsp of Adobo Mix
1/2 Tsp of Garlic Powder
½ Tsp of Onion Powder
¼ Tsp of Fresh ground Black Pepper
½ Tsp of Cayenne Pepper
1 Tbsp of Olive Oil
3 Tbsp of (Home Made) Garlic Margarine

Method:-

(1) Pound the Chicken Breasts with a meat mallet to about 1/2” thick. (Think of a Politician who has do you and your family wrong!).
(2) Line a tray with Parchment paper.
(3) Add the Chicken Breasts and rub with Olive Oil.
(4) Combine all the other ingredients except the Garlic Margarine.
(5) Rub into the Chicken making sure everything is evenly coated.
(6) Place in the oven at 180c for 15 minutes.
(7) Pre-heat the grill.
(8) Add the Garlic Margarine to a pan. Drain off the cooking juices from the Chicken and add to the pan.
(9) Allow to simmer and reduce.
(10) Place the Chicken under the grill for 2 to 3 minutes until caramelised.
(11) Pour over the sauce and serve.


We served ours with hand cut chips, Sweetcorn and Asparagus wrapped in Bacon. The Asparagus is obviously coming to the end of season and was really woody. But apart from that, this was really good.

 

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Air Fryer Chicken Parmigiano Bake

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Category: Recipes

Air Fryer Chicken Parmigiano Bake recipe, low cost home cooked meals

If we owned a trumpet we’d be making a dreadful racket at the moment. We’re calling this a total Air Fryer success!!!!

Ingredients:-

2 Chicken Breasts
Parma Ham to cover the Chicken
1 Tbsp of Olive Oil
1 Onion, finely chopped
2 Clove of Garlic, minced
2 Tbsp of  Tomato Puree
500g of Passata
100ml of Chicken Stock
¼ Tsp of Sugar
125g of Mozzerella Ball, torn into pieces
40g of Grated Italian Style Cheese
1 Tsp of Mixed Herbs
Salt & Pepper to season

Method:-

(1) Season the Chicken with Salt and Pepper and wrap in Parma Ham length ways.
(2) Place the Breasts on a rack over Parchment paper and cook at 180c for 20 minutes in the Air Fryer.
(3) In a frying pan with a little Oil fry the Onions until softened.
(4) Add the Garlic and Tomato Puree & cook for a further minute or so.
(5) Pour in the Passata and Stock, season with Salt & Pepper.
(6) Add the Sugar and bring to the boil.
(7) Reduce the heat and allow to simmer for 4 to 5 minutes.
(8) Pour half of the sauce into a roasting tin and place the Chicken on top.
(9) Cover with the remaining sauce.
(10) Arrange the Mozzerella on top and sprinkle over the Italian Style Grated Cheese & Mixed Herbs.
(11) Allow to rest for 5 minutes and then return to the Air Fryer for a further 8 minutes or until the sauce is bubbling and the Cheese has melted.

We have quite a bit of sauce in a tub in the fridge which we’ll use up today. The quantity of sauce would suit 4 Chicken Breasts. But, well you know there’s only the two of us…..

 

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