Food53

Chicken  Ratatouille

2 chicken Brests 

1 Red Pepper 

1 Yellow Pepper 

1 Orange Pepper 

2 Courgettes sliced 

1 Aubergine  

Onion (as tolerated) 

Garlic (as tolerated) 

Ginger 

Oil 

Coriander 

 

 Cut up all Vegatables and place in a shallow roasting dish. Place chicken on top. Sprinkle with ginger and oil and place in oven to cook. 

Variation:- you could just before the end of cooking add cubes of Feta Cheese and a few olives.

Chicken Breasts Stuffed with Spinach and Feta

500g Spinach 75g Feta Cheese crumbled 4 Chicken Breasts Oil 80ml Goats or Soya Cream 60g Non Dairy Fat 2 tbsp flour 250ml Chicken Stock 250ml White Wine Parsley Add washed spinach to pan, cook stirring until just wilted drain well, and cool. Combine spinach and feta cheese in bowl. Cut pocket in the side of chicken breasts, fill with the cheese and spinach mixture. Secure with cocktail sticks or metal skewers. Place in a dish and drizzle over the oil and cook in a moderate oven for about ½ hour depending on size of chicken breasts. Sauce: Melt non dairy fat in a saucepan, add flour. Gradually stir in stock and wine until sauce boils and thickens. Remove from heat and blend in the cream and parsley and pour over the chicken breasts. Serve 

Chicken Pesto

2 Boneless Skinless Chicken Breasts 

1 Tin of Artichoke Hearts 

1 small tray of Button Mushrooms 

1 Packet of Spinach 

1 Jar of Pesto Sauce 

1 Tin of Chick Peas 

Oil 

 

1 Cut chicken breasts into pieces and sauté in the saucepan with the oil. 

2 Once the chicken has cooked remove it from the pan. Sauté the mushrooms, add artichoke hearts and cook these until slightly softened. Add chicken and pesto sauce, ¼ cup water and chick peas and then add spinach until just wilted. 

 

Serve with pasta or rice.