LINGUINE WITH CHICKEN, LEEKS AND TOMATOES
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
- Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.
CHICKEN, LEEK & BLUE CHEESE PILAF
Enjoy our gluten-free chicken dinner with blue cheese, leeks and walnuts. Ready to eat in 45 minutes, it's healthy too, containing three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Tip the rice into a large pan with 600ml water, the bouillon powder and bay. Cover, bring to the boil, then reduce the heat and simmer for 20 mins. When the rice has been cooking for 10 mins, heat the oil in a large frying pan or wok, and stir-fry the chicken for a couple of minutes over a medium-high heat until just cooked. Remove from the pan, then fry the leek until starting to colour. Add the courgette, stir-fry for a few minutes more, then add the peas.
- When the rice is cooked, tip it into the vegetables along with any liquid from the pan. Return the chicken to the pan or wok, then cover and cook for 5 mins more. Stir in the walnuts and cheese, and serve hot.
Nutrition Facts : Calories 530 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 48 grams protein, Sodium 0.7 milligram of sodium
BLUE CHEESE CHICKEN
My husband created this dish on Valentine's day our second year of marriage. We didn't have a lot of money and he wanted to create something special for me. It has been a favorite ever since. Easy to make and delicious!
Provided by Elizabeth Saben
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
- Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.
Nutrition Facts : Calories 858.1 calories, Carbohydrate 75.4 g, Cholesterol 190.9 mg, Fat 44.6 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 26.2 g, Sodium 1159.4 mg, Sugar 3.8 g
TOMATO AND BLUE CHEESE SALSA
Another of my favorites, also out of a newspaper years ago. This is fantastic on steaks cooked on the grill, and as a dressing on baked potatoes. Use your imagination!!! I'm sure this would be just as good with other vegies, and chicken or fish.
Provided by cricketbird
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the above ingredients in a medium bowl with a fork until ingredients are evenly coated with olive oil.
- Use to top steak, baked potatoes, whatever!
- Roquefort cheese is also a fine choice for this salsa.
- Cooking time is the time it takes to toast the walnuts in the oven. Very quick to put together.
Nutrition Facts : Calories 182.6, Fat 15.6, SaturatedFat 5.7, Cholesterol 19, Sodium 360.2, Carbohydrate 5, Fiber 1.4, Sugar 0.6, Protein 7.2
CHEESY CHICKEN AND LEEK PHYLLO PIE
In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. -Andrea Stewart, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.
Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 566mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.
BLUE CHEESE, LEEK & CHICKEN PIE WITH TOMATO SALSA
Make and share this Blue Cheese, Leek & Chicken Pie With Tomato Salsa recipe from Food.com.
Provided by Kate in Katoomba
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 200 degrees C.
- To make the pastry- mix the flour and butter.
- Add th egg, water and salt.
- Knead to a dough and rest in a cool place.
- To make the filling- saute the onion, leek and garlic lightly in olive oil and allow to cool.
- Combine the chicken mince, egg, herbs and cream, salt and pepper and bread in a food processor and blend.
- Add to the leek mixture.
- Cut cheese into small cubes and add to the mixture.
- Mix well.
- Roll out the pastry and line a 6 hole muffin tray.
- Fill with the mixture and re-roll the remaining pastry to fit on the top.
- Bake until golden brown, about 20 minutes.
- To make the salsa- dip tomatoes in boiling water for 2 seconds.
- Peel away skin and blend 2 tomatoes.
- Chop the remaining ones into cubes.
- Place in a saucepan, over a moderate heat with the blended tomatoes.
- Add vinegar and oil.
- Serve alongside the little pies.
Nutrition Facts : Calories 593.5, Fat 33.7, SaturatedFat 14.9, Cholesterol 148.3, Sodium 569.5, Carbohydrate 50.6, Fiber 2.6, Sugar 3.1, Protein 21.8
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