From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Cheesy Chicken Piccata with Spinach.html | 316 +++++++++++++++++++++++ 1 file changed, 316 insertions(+) create mode 100644 Recipes/Cheesy Chicken Piccata with Spinach.html (limited to 'Recipes/Cheesy Chicken Piccata with Spinach.html') diff --git a/Recipes/Cheesy Chicken Piccata with Spinach.html b/Recipes/Cheesy Chicken Piccata with Spinach.html new file mode 100644 index 0000000..b623f64 --- /dev/null +++ b/Recipes/Cheesy Chicken Piccata with Spinach.html @@ -0,0 +1,316 @@ + + + + + + + + +
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+ Cheesy Chicken Piccata with Spinach +

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+ +

Gousto

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+ + + Total Time: 35 min + + Servings: 2 or 4 servings + + + + Source: + + +

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Ingredients

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+ 150g baby leaf spinach +

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+ 40g mature cheddar † +

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+ 200g linguine † +

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+ 1 chicken stock cube † +

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+ 1 British free-range egg † +

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+ 40g Cornish clotted cream † +

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+ 30g panko breadcrumbs † +

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+ 1 British chicken breast fillet +

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+ 15g capers +

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+ 2 garlic cloves +

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+ 1 lemon +

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Directions

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+ Instructions for 2 [for 3] [for 4] portion recipe +

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1. Boil a kettle

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Grate the mature cheddar finely

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Add a handful of flour to a plate

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+ Crack the egg[s] into a shallow bowl and beat with a fork +

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+ Add the panko breadcrumbs to another plate and combine with the + grated cheese +

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2. Place your hand flat on the chicken breast[s]

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+ Slice in half as if you were cutting a burger bun, so you are left + with two thinner pieces of chicken +

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+ Coat the chicken in the flour, tap off the excess, then add it + into the beaten egg and finally press it firmly into the cheesy + breadcrumbs to evenly coat all over +

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Refrigerate until step 5

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+ 3. Add the linguine to a pot of boiled water with a large pinch of + salt and bring to the boil over a high heat +

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+ Cook the linguine for 8-10 min or until cooked with a slight bite +

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Once done, drain the linguine

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4. Meanwhile, re-boil a kettle

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Peel and finely slice the garlic

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+ Roll the lemon[s] with your hand on a hard surface (to release + more juice!) and cut in half +

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+ Cut half the lemon into wedges and reserve for garnish +

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+ Dissolve the chicken stock cube[s] in 100ml [200ml] boiled water +

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+ 5. Heat a large, wide-based pan (preferably non-stick) with a very + generous drizzle of vegetable oil over a medium-high heat +

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+ Once hot, add the breaded chicken and cook for 4-5 min on each + side or until golden and cooked through +

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+ Tip: add more oil if your pan is looking a little dry +

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+ Once cooked, transfer the breaded chicken to kitchen paper (keep + the pan!) +

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+ 6. Return the pan to a medium heat with a large knob of butter +

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+ Once hot, add the sliced garlic and cook for 1-2 min or until + starting to lightly brown +

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+ 7. Once lightly browned, add the capers, clotted cream and chicken + stock and cook for 1-2 min +

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+ Wash the baby spinach, then add it to the panand cook for 2 min + further or until the spinach is wilted +

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+ Squeeze in the juice of 1/2 [1] lemon and season with a generous + grind of black pepper +

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+ Add the drained linguine to the pan and give everything a good mix + up +

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Slice the breaded chicken

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+ Serve the linguine, top with the sliced chicken and garnish with a + wedge of lemon +

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Enjoy!

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Nutrition

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+ Typical values per 100g per serving
Energy 729 kJ 3460 kJ 173 + kcal 821 kcal
Fat 5.7 g 27.2 g
of which saturates 3.0 g + 14.2 g
Carbohydrate 19.6 g 93.1 g
of which sugars 0.9 g + 4.4 g
Fibre 1.2 g 5.8 g
Protein 13.0 g 61.4 g
Salt + 0.73 g 3.48 g +

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