Archive for November, 2009

Baked Stuffed Chicken Breasts

This makes a chicken breast with stuffing inside. Very easy to do and presents nicely.


Baked Stuffed Chicken Breasts

8 boneless skinless chicken breast



2-3 tbsp. butter

1/3 cup onion, finely chopped

1 tsp. garlic, minced

2 cups dry breadcrumbs

1/4 cup parmesan cheese

1/4 cup parsley, chopped

1/2 tsp. rosemary, crumbled

1/2 tsp. dried sage, crumbled

1/2 tsp. salt

1/2 tsp.pepper

1/3 – 2/3 cup chicken broth

Flatten chicken breast to about 3/8 inch thick. Season with salt and pepper. Heat butter in skillet over medium high heat, add and cook onion and garlic until soft but not brown, about 5 minutes.

Add into remaining ingredients. Stir in chicken broth. The stuffing should be moist enough to hold together in a crumbly ball when firmly squeezed in the hand. Do not over moisten. Taste and adjust the seasoning.

Lightly oil a 13×9 baking dish. Place 1/4 cup of stuffing in the center of each breast, press lightly to compact it. bring the top and bottom flaps of the chicken up and over the stuffing, slightly overlapping the ends, then fold up the sides to enclose stuffing completely. lay packets seam side down in prepared dish (I just folded the sides over – some of the stuffing fell out during the cooking process but it still tasted fine). Brush chicken with olive oil and season with salt and pepper.

Bake until the chicken is lightly browned and feels firm when pressed, about 30 minutes at 350F/180C


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Baked Teriyaki Chicken

This tastes great and is very easy to make !


Baked Teriyaki Chicken (from Christine 0120)


1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs




1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Place chicken pieces in a lined baking dish (otherwise the baked on sauce will be difficult to get off). Brush chicken with the sauce. Turn pieces over, and brush again.

4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


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Lollipop Cookies

We had a lot of fun making these. The kids weren’t keen on the sticks so we just made them as balls. I didn’t particularly love the flavour of the cookies, but the kids didn’t seem to notice !


Lollipop Cookies

Recipe adapted from Martha Stewart


2 3/4 cups all-purpose (plain) flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

2 teaspoons pure vanilla extract

Colored sanding sugar or sprinkles (preferably Halloween theme)

24 wooden ice-pop sticks

Preheat oven to 350 degrees.


In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).

Prep all your confections into small prep bowls and line them up within easy reach.

oll dough into balls, using 1 1/2 tablespoons for each.

Roll in confections, pressing lightly to coat completely. Insert a wooden stick in center of each ball.

Place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.

Bake until edges are just golden, about 20 minutes. Transfer cookies immediately to a wire rack to cool completely.

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Baked Pumpkin Risotto


1 cup arborio rice

2 ½ cups chicken or vegetable stock/broth

60g/2oz butter

350g / 12 oz jap or butternut pumpkin, peeled and diced

½ cup finely grated parmesan cheese

cracked black pepper and sea salt

1 tbpn chopped flat-leaved parsley

Preheat oven to 190C/375F. Place rice, stock, butter and pumpkin in an oven-proof dish and cover tightly with a lid or foil. Bake for 30 mins, or until rice is soft. Stir through parmesan cheese, pepper and salt and parsley and serve. Serves 2

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