Mini Chicken Kievs Filled With Pea Basil And CrÈme FraÎche Pesto Recipes

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SUMMER-IN-WINTER CHICKEN



Summer-in-winter chicken image

Pining for summer? This simply seasoned chicken fried with beautiful, ripe, cherry tomatoes in a creamy sauce is guaranteed to hit the spot. Add a dollop of pesto for an extra layer of nutty flavours

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 6

1 tbsp olive oil
4 boneless skinless chicken breasts
200g pack cherry tomatoes
3 tbsp pesto
3 tbsp crème fraîche (half fat is fine)
fresh basil, if you have it

Steps:

  • Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.
  • Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.

Nutrition Facts : Calories 262 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.37 milligram of sodium

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES



Creamy pesto chicken with roasted tomatoes image

A fast and filling, all-in-one chicken dish

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 8

4 boneless, skinless chicken breasts
3 tbsp Homemade pesto (see the recipe in tip section below)
85g mascarpone
4 tbsp olive oil
100g breadcrumb, preferably from day-old bread
175g baby tomatoes, on the vine
handful pine nuts
handful basil leaves

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
  • Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
  • Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium

MINI CHICKEN KIEV



Mini Chicken Kiev image

Make and share this Mini Chicken Kiev recipe from Food.com.

Provided by Iron Chef Travis

Categories     Chicken

Time 25m

Yield 8 mini kievs, 2-4 serving(s)

Number Of Ingredients 11

200 g ground chicken
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1/3 cup breadcrumbs
1/4 cup flour
1/3 cup milk
1/2 cup breadcrumbs
1 teaspoon parsley
100 g garlic butter
1/4 cup oil, to fry

Steps:

  • Mix chicken mince, garlic powder, onion powder, parsely and 1/3 cup breadcrumbs together in a bowl.
  • Seperate into a rough oval ball (2 in x 1 in x 1 in).
  • Poke a hole in the middle of the mix and add a teaspoon of garlic butter and cover up with the surrounding mix.
  • coat lightly in flour.
  • dip in milk and then breadcrumb parsely mix.
  • re-dip in milk and re-dip in breadcrumb parsely mix.
  • In a small pan or heat oil and shallow fry until golden.
  • Place mini kiev's in a Pre-heated 180 C oven for 10 minutes.
  • Take out of oven, dry excess oil with paper towel and serve!

Nutrition Facts : Calories 629.7, Fat 34.4, SaturatedFat 5.8, Cholesterol 75.7, Sodium 428.2, Carbohydrate 48.3, Fiber 2.7, Sugar 3.6, Protein 30.7

CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS



Crème Fraîche Pasta With Peas and Scallions image

Here's an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It's combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.

Provided by Hana Asbrink

Categories     dinner, easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and black pepper
3 bunches scallions (about 12 ounces)
3 tablespoons extra-virgin olive oil
1 pound medium shells pasta
1 cup finely grated Parmesan
3/4 cup crème fraîche
1 lemon, zested (about 2 teaspoons zest), then quartered
1 cup frozen peas

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
  • In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
  • Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
  • While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
  • When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
  • Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.

MINI CHICKEN KIEVS FILLED WITH PEA, BASIL AND CRÈME FRAÎCHE PESTO



MINI CHICKEN KIEVS FILLED WITH PEA, BASIL AND CRÈME FRAÎCHE PESTO image

Categories     Chicken     Kid-Friendly     Dinner     Spring     Summer

Number Of Ingredients 18

Pea, Basil and Crème Fraîche Pesto:
5 oz frozen peas, defrosted
2 oz finely grated Parmesan
2 oz basil leaves and stalks
1/3 cup half fat crème fraîche
extra virgin olive oil
sea salt
black pepper
Mini Kievs:
9 oz chicken, a mixture of boneless skinless thigh meat, and skinless breast meat
half a teaspoon celery salt
half a teaspoon onion salt
a generous scrunch of black pepper
a scrunch of sea salt
1 large egg, whisked in a bowl
1 cup flour, sieved in a bowl
1/2 cup panko breadcrumbs, in a bowl
flavourless oil for frying - vegetable or groundnut

Steps:

  • Start by placing all the pesto ingredients into a food processor and blitzing until smooth, the mixture should be the consistency of custard - so runny but nice and thick. Take around 4 to 5 tablespoons of the mixture and put them into a bowl, and decant the rest of the mixture into a re-sealable jar and place into the fridge. Place the chicken, salt, pepper, onion and celery salt into a food processor and blitz until nice and smooth. Using wet hands (it makes it much easier and cleaner to make the kievs, and keep the tap running so you can rinse in between making each of them) spoon a large tablespoon of the chicken mixture onto the palm of your hand and gently flatten it a little as in the picture. Now, take a level teaspoon of the pesto mixture you put into a separate bowl and drop it into the middle of the chicken mix. Curling your hand up gently as in the pic, bring the mixture up and around the pesto, encasing it inside while making sure you expel as much air from inside as possible, then smooth the tops together to seal. Repeat with all the chicken mixture. Line up the flour, egg and panko in that order and coat each kiev in turn - flour first, then egg, then panko - setting the coated kievs onto a plate. Preheat your oil to 330 °F. Fry the kievs for 12 to 15 minutes (depending on their size) until they are nicely golden brown, turn them over during the cooking if you're frying them in a saucepan and the oil doesn't totally cover them. Remove and place them on kitchen paper to drain. Serve them with a squeeze of lemon, a little salt and some extra pesto filling to dip them in.

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