Well that’s ok then!
I wanted to get away from ‘meat an’ two veg…..’ and so I plumped for ‘on a bed of…..’ instead.
The chicken breast was cut so that it didn’t just open up as a book, but was cut in a Z shape, so that it opened up BOTH ways. It held far more filling that way.
Filling? Well, as we’re in France at the mo, the availability of lardons is just so easy that they simly had to be used. So, here we go……
For TWO people, find:
- 2 good-sized chicken breasts
- 2 red onions (other colours/varieties are avaiable….)
- 1 pack of lardons (or chop up some cooking bacon instead….it’s just the same!)
- 1 red pepper (long or bell….. you choose)
- Asparagus spears – how many is very definitely up to you….. how much do you love asparagus!?
- New spuds (ours were Grenaille, but yours can be any that you fancy…. Charlotte, Exquisa, Ratte [THE BEST!]…… take yer pick!)
- A couple of chicken Oxo cubes
- Chicken seasoning or piment doux
- Veg oil
- Frying pan
- Oven tin (I used a round flan tin…..)
- Almost a whole bulb of fresh garlic (not quite, but enough to…..)
- Put the spuds on to boil. No salt in the water at this mo.
- Peel the carrots and cut into thin strips (Julienne)
- Plop the lardons (or chopped up cheap cookingbacon – smae thing) into a pan with shredded red onion and fry! They should not be allowed to burn, but certainly be well-cooked.
- Cut the chicken breasts in a Z shape so that there are two flaps to open, and fill each with the lardons/onion mixture. Fold closed.
- Pop ’em onto a flan tin or other shallow oven tin/dish/thingy
- Cut the red pepper into large chunks and throw ’em on the tin.
- Peel the red pepper and cut into 8, and chuck it all on the tin.
- Put a splash of water into the tin, then sprinkle with oil, or use lots of Fry Light if you’re “Sur la regime”…. on a diet.
- Shove it into a pre-heated oven at 200C for 40 mins or so.
- Pop the asparagus spears on top of the spuds just to blanch a bit…..
- Give the asparagus 5 mins, then…..
- After about 15 mins, take the spuds out and crush ’em on a chopping board (they’ll be a bit warm…… boiling, in fact! 😀 )
- Separate the cloves of garlic from the bulb, bt leave all cloves fully covered/in their skins. Chuck those (at least a dozen cloves between two people…..) into the flan tin with the chucky and the peppers, etc.
- Chuck the carrots into the potato water, add the crumbled stock cubes and get ’em up to boil quickly….
- Chuck the crushed spud into a large frying pan with some veg oil/fry light. Hard-fry.
- After 10 mins, chuck the carrots into the pan with the spuds. Mix well and hard-fry.
- Hard-fry the asparagus in a separate pan.
- Plate up. Put the spud/carrot mixture on the plate, place the chicken breast atop the base, put the aspargus spears on the chicken and pour a little of the sauce/gravy/jus over the top.