August 04
Baked Chicken Fillet w Cream Herb Sauce
Finally have the chance to post another new reciped that I've tried out on Wednesday. Tried out 2 different recipe and combine them to become my dinner.
Main:- Baked Chicken Fillet with Creamy Herb Sauce (from May 2007 issue of Food & Travel magazine)
Salad:- Prawn, Mango, Pineapple Salad (from July 2007 issue of Food & Travel magazine)
And, of cos, with some changes here and there to suit our taste, here's what I've done ...
Baked Chicken Fillet with Creamy Herb Sauce
(serve 2)
Ingredient:-
250g chicken breast fillet
1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp pepper
200ml of thicken cream
1 tsp dried coriander
Method:-
1) Marinate chicken fillet with oyster sauce, salt, pepper for at least 15 minutes.
2) Heat up a non-stick pan and spray some cooking oil (or butter) in it. Place chicken fillet in pan and sear each side till browned.
3) Remove from pan and placed on a baking dish.
4) Heat cream and coriander for 2 minutes, stirring occasionally. Pour over chicken fillet and bake for 20 minutes at 180C.
5) Serve with desired sides or see below for Prawn, Mango, Pineapple Salad.
Prawn, Mango, Pineapple Salad
Ingredients:-
3 - 4 prawns
1 mango, peeled & cubed
1 small canned pineapples, diced
1 small japanese cucumber, diced
Lettuce leaves for garnish
Mango Puree
Method:-
1) Blanch prawns in a pot of boiling water. Remove from heat. Cool prawns before removing shell and slice prawn into 1/2 lengthwise.
2) In a bowl, add mango, pineapple and cucumber. Toss them to mix them well.
3) Place lettuce leaves on serving plate. Scope a few spoonful of salad onto the leaves. Place prawns on top of the salad.
4) Drizzle some mango puree sauce over salad.
Note:-
1) For mango puree, I've used ready made ones bought from Phoon Huat.
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