LISTEN BACK: Oonagh from Youghal Cooking Club gives Neil a Tray Bake Chicken Recipe!
Oonagh from The Cooking club in Youghal gave Neil some ideas to keep people entertained by cooking and gave us a delicious recipe to try out!
LISTEN BACK HERE:
Tray bake chicken
Ingredients
> Dried oregano
> Sweet paprika
> A knob of butter
> 4 X 180g skinless chicken breasts
> 1 lemon
> 300g of cherry tomatoes on the vine
> 4 rashers of smoked streaky bacon
> A couple of sprigs of fresh rosemary
> Spinach
> A bunch of spring onions
> 3 cloves of garlic
> A few fresh thyme tips
> 1 whole nutmeg for grating
> A large knob of butter
> 400g prewashed baby spinach
> 100ml single cream
> 25g Parmasen cheese
Method
> Turn the heat under the empty frying pan to high. Get out a large sheet of grease proof paper. Sprinkle over a good pinch of dried oregano, salt & pepper and paprika, then drizzle over some olive oil and add a lug to the hot frying pan now too, along with the knob of butter.
> Lay the chicken breasts on top of the grease proof paper and roll them in the flavours. Add to the hot pan and dry for 4-5 minutes, or until golden on both sides. While this is happening, clear away the greaseproof paper and wash your hands.
> Get a nice roasting tray, then quarter the lemon and Chuck it in the tray along with the vine tomatoes. Tip in the chicken breasts and any juices from the pan. Use tongs to arrange everything nicely, then lay the bacon on top of the breasts. Put the frying pan back on a medium heat, add the springs of rosemary to the pan and move them around so that get coated in the juices. Pop them into the tray, then whack the tray under the grill for at least 14 minutes.
> Put the spinach into the pan with the spring onions and leave to wilt. You may need to do this in batches but it will wilt quickly. Keep stirring so nothing catches. Stir to help it along. Pour in the cream. Turn down the heat to low. Finally grate in the Parmesan and stir well.
> A bunch of spring onions
> 3 cloves of garlic
> A few fresh thyme tips
> 1 whole nutmeg for grating
> A large knob of butter
> 400g prewashed baby spinach
> 100ml single cream
> 25g Parmasen cheese
Method
> Turn the heat under the empty frying pan to high. Get out a large sheet of grease proof paper. Sprinkle over a good pinch of dried oregano, salt & pepper and paprika, then drizzle over some olive oil and add a lug to the hot frying pan now too, along with the knob of butter.
> Lay the chicken breasts on top of the grease proof paper and roll them in the flavours. Add to the hot pan and dry for 4-5 minutes, or until golden on both sides. While this is happening, clear away the greaseproof paper and wash your hands.
> Get a nice roasting tray, then quarter the lemon and Chuck it in the tray along with the vine tomatoes. Tip in the chicken breasts and any juices from the pan. Use tongs to arrange everything nicely, then lay the bacon on top of the breasts. Put the frying pan back on a medium heat, add the springs of rosemary to the pan and move them around so that get coated in the juices. Pop them into the tray, then whack the tray under the grill for at least 14 minutes.
> Put the spinach into the pan with the spring onions and leave to wilt. You may need to do this in batches but it will wilt quickly. Keep stirring so nothing catches. Stir to help it along. Pour in the cream. Turn down the heat to low. Finally grate in the Parmesan and stir well.