CHICKEN MILANESE RECIPE | JAMIE MAGAZINE RECIPES
|2 cloves of garlic|
|½ a bunch of fresh basil|
|1 x 400 g tin of plum tomatoes|
|2 x 150 g skinless free-range chicken breasts|
|100 g plain flour|
|2 large free-range eggs|
|100 g breadcrumbs|
|30 g Parmesan cheese|
|150 g dried spaghetti|
- Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
- Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
- Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.
- Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.
- Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.
- Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.
- Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.
- Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.
- Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.
Calories 965 calories, FatContent 24.1 g fat, SaturatedFatContent 6.7 g saturated fat, ProteinContent 68.8 g protein, CarbohydrateContent 126.8 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 2.1 g salt, FiberContent 6.1 g fibre
EGG-FREE AND DAIRY-FREE MOLASSES COOKIES | RICARDO
Provided by: Ricardocuisine
Total time: 45 minutes
Prep time: 25 minutes
Cook time: 20 minutes
Yield: 8 serving(s)
|1/4 cup (60 ml) water|
|1/4 cup (45 g) dates, pitted and chopped|
|1 1/4 cups (190 g) unbleached all-purpose flour|
|1/2 tsp baking soda|
|1/2 tsp baking powder|
|1/4 tsp ground cinnamon|
|1/4 tsp ground ginger|
|1 pinch ground cloves|
|1/8 tsp salt|
|1/4 cup (55 g) lightly packed brown sugar|
|1/4 cup (60 ml) molasses|
|3 tbsp (45 ml) canola oil|
- Egg-Free and Dairy-Free Molasses Cookies
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