This delicious chicken dish is perfect accompanied with baked potato and fresh green beans, or why not have it with a generous portion of fried brown rice served with hot crusty loaf.
For seconds, I have included a very scrumptious chocolate trifle called "Belle Helene Trifle".
Chicken Pimento
Serves 4
This recipe contains 440 calories per portion
Ingredients:
4 chicken breasts
1 garlic clove, crushed
15g butter
200g can pimentos, drained
100g cheddar cheese, grated
150ml fresh double cream
150ml fresh milk
Red pepper to garnish
Method
1 Gently saute the chicken and garlic in the butter for 15-20 minutes until chicken is cooked.
2 Blend together the cheese, cream and pimentos. Stir in the milk. Place into a saucepan and heat gently for 5-10 minutes.
3 Serve up the chicken accompanied with the sauce. Garnish with the red pepper.
Belle Helene Trifle
Serves 6
This recipe contains 351 calories per portion (not for the weight conscious person).
Ingredients:
3 egg yolks
50g castor sugar
2 dessertspoons cocoa
300ml fresh milk
1 teaspoon vanilla essence
3 tablespoons rum
150ml fresh whipping cream, whipped
8 trifle sponges
2 tablespoons pear jam
425g can pears in real juice
Some decorative chocolate pieces
A handful of almonds and a cherry
Method
1 Cream together egg yolks, sugar and cocoa until fluffy.
2 Bring milk and essence to boiling point, pour over egg mixture, whisk, and add the rum.
3 Strain mixture into a heavy based or double saucepan. Stir over a gentle heat until the custard thickens. Cool, then fold in most of the cream.
4 Split sponges, spread with jam then arrange sponges and pears in the base of a serving bowl. Use some of the juice to moisten sponges.
5 Cover with chocolate sauce, decorate top with remaining cream, cherry, almonds and chocolate pieces.
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