yogurt is amazing in both sweet and savoury dishes with curries being the popular choice for yogurt as a savoury ingredient usually, but the recipe I’m sharing today is for an elegant gourmet dish, Pan-fried Smoked Cheese & Ham Stuffed ChickenBreasts in a Creamy Herb Sauce, where thick Greek style yogurt is the star of the unctuous creamy sauce that accompanies the stuffed chickenbreasts
Halve the chickenbreast lengthwise, than rub them generously with salt, pepper and paprika. Pour in the double / heavy cream, season the sauce with oregano, pepper and a pinch of salt
Remove the breast from the chickenand season with salt and freshly ground black pepper. Add the olive oil and place the chickenbreast in the pan, skin-side down
In a saucepan bring the stock to the boil and season with salt, pepper and seasoning. Meanwhile add the chicken, mushrooms, bacon, pepper, onion, garlic clove and sweetcorn into a large frying pan and cook through
Add the chickenand chorizo to the frying pan and fry until chicken cooked through. I posted an image of this meal on my Instagram & Facebook pages and asked if you wanted the recipe
chickenbreasts. In a saucepan bring the stock to the boil and season with salt, pepper and seasoning. Meanwhile add the chicken, mushrooms, bacon, pepper, onion, garlic clove and sweetcorn into a large frying pan and cook through
Use a spoon to stuff the creamy mixture into the slits of the chickenbreast. This dish is a great twist on a stuffed chickenbreast that's really easy to put together
Brush the lips of the dishes with some of the beaten egg and full the dish with the chicken filling. Top with the pastry and brush with the rest of the beaten egg over the pastry
) It pairs perfectly with a salad and spicy rice. This fragrant chicken dish is perfect for Summer BBQs (and even indoor grills when the great British weather lets us down
I’m not going to arrive at your front door with leaflets and condescension. Take the pan off the heat and add the quark mixture to the veg and 'chicken'
Serve the chicken in a wholemeal pitta with salad and the mint sauce. Pour the yoghurt mix over the chickenand leave to marinate over night for best flavour, or at least a few hours
For lunch, after my morning bootcamp session, I adapted Gennaro’s simple cherry tomato sauce recipe to include chickenbreastand a bit of low fat cream cheese
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