[Weekend Herb Blogging] – Tray-baked Chicken with mint
So, this is my first contribution to “Weekend Herb Blogging” this week hosted by Scott at Real Epicurean.
I’ve been watching this event quite a while and liked it a lot, so I decided to give it a try :blush:
I love to cook with herbs (especially fresh ones) and I grow quite a lot on my window sill during the summer and even some during wintertime.
I love it, not only with sweet dishes… :smile:
“Tray-baked chicken with mint” is based on a recipe by Jamie Oliver originally called “Tray-baked Chicken Maryland” of his book “Jamies Dinners“.
So this is my way to cook it:
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| Cut 1 chicken breast into small pieces. Place them on a tray. I got 12 pieces out of 1 chicken breast. |
Pick some leaves from your coriander and place them onto the chicken. |
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| Cut 1 banana into abut 1/2 cm slices and place them onto the chicken as well. Take one of your 12 sclices of pancetta (or any other bacon or rasher) and wrap them around neatly. Everything should be covered. |
Take 1 tin of corn and 1 tin of beans and mash half of them. Mix them with the rest of corn and beans and place them on a tray. Cut some little corn cobs into pieces and put them on the tray as well. |
| Mix about 150ml double cream with 1 large glass wine and season it with salt and pepper. Stir it into the corn and beans. | |
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| Pick some more leaves of coriander and some leaves of fresh mint and put them onto the beans. | Now place the chicken-banana-panchetta rolls on top of the pan. |
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| Preheat the oven to 220°C 425°F or gas 7. And bake until the panchetta is really crisp. |
After about 35-40minutes check the seasoning. Then serve! |
Before serving throw some fresh picked mint leaves over the plate.
Enjoy!
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