Nigella's Ritzy Chicken Strips.. An Easy Lunch or Dinner..

This practically took minutes to prepare and a few more minutes to cook. But needs a couple of days for it to be ready, so prepare them a day in advance. If you have kids, they will love this recipe and grownups do too! I tried this Nigella Lawson easy breezy recipe accompanied by homemade Honey Mustard Sauce.. tastes sooo good!

Ingredients:

2 Packets of boneless skinless chicken breasts
1 cup buttermilk (Leban) - I prefer KDD because it's think and creamy
20 pieces of Ritz cracker crushed to form bread crumbs


Method:


. Put the chicken breasts into a freezer bag flat.
. Bash them gently with a rolling pin until the chicken is quite thin.
. Once done, take them out of the bag and slice them.
. In a bowl, place the butter milk and chicken and leave then in the fridge to marinade for 24 hours atleast.
. When ready to cook, prepare a baking sheet with parchment paper and preheat the oven.
. Take the bread crumbs and place them in a shallow dish to coat the chicken.
. Take the chicken out of the fridge, take each piece, shake off the excess buttermilk and dip them in the crumbs.
. Coat them well and lay them on the baking sheet, bake for 15 to 20 minutes until golden brown. and Voila !!!!

Dinner is served! ... or lunch ;)

More Amazing Marinades

Chicken Marinade:


1 tablespoon garlic, minced
1/4 cup balsamic vinegar
1/4 cup cider vinegar
1/4 cup dijon mustard
1 teaspoon thyme
1 1/4 cup olive oil
Salt & pepper to taste

Mix all ingredients together. Pour onto chicken. Best to marinate 24 hours. Grill or bake.

Fish Marinade:


1 tablespoon garlic, pressed
1 teaspoon dill
1/3 cup lemon juice
1 cup olive oil
Salt & Pepper to taste

Mix all ingredients together. Pour onto fish. Best to marinate 24 hours. Grill or bake.

Marinates ~ JO

Some Marinates by Jamie Oliver..


Cajun Spicy

Ingredients:

2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves of garlic, peeled and crushed
3 tablespoons of onion flakes
2 tablespoons of dried oregano
salt

Method:

Crush all the ingredients together until you have a powdery consistency, and rub all over your chosen meat.



Asian Marinade

Ingredients:

2 sticks lemon grass, crushed and bruised
1 small handful of kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 fresh red chili, finely chopped
2 limes, halved, juiced and skin squashed
10 good splashes of olive oil

Method:

Crush and crumble together in a bowl and coat over your chosen meat. Also works brilliantly with fish.



Olive oil & Lemon juice

Ingredients:

2 tablespoons lemon juice
5 tablespoons olive oil
salt and freshly ground black pepper, to taste

Method:

Mix all together and use of your chosen meat.

Preserved Feta with Herbs ~ JO

Ingredients:

feta cheese
fennel seeds
pepper
2 dried chilies
olive oil
dried herbs, i.e. parsley, thyme, red basil, green basil, oregano

Method:

- Put the cheese on paper towels to remove excess moisture.

- Cut the chilies into small pieces. Put them on a flat surface with fennel seeds and some pepper. Crumble the herbs lightly and remove the thick stalks.

- Spread out on the surface and push the cheese into the mixture, so seeds and herbs stick to it.

- Put the cheese carefully into a jar. Break the cheese into smaller pieces to leave as little space as possible in the jar. Fill the jar with olive oil.

- Ready to serve after 1 week. Do not put in the fridge, as the oil will stiffen. A delicacy served on warm baguettes.

Enjoy...

Marinated Lemons ~JO

An aromatic marinate to add to your chicken or fish .. by Jamie Oliver..
I have my jar of those amazing marinated lemons and I always add them to my chicken.


Ingredients:

1 handful of coriander seeds
1 handful of fennel seeds
whole, black pepper
some whole cinnamon
1 package of coarse sea salt
dried thyme
bay leaves


Method:


- Wash the lemons. Cut them almost through - into 4 pieces. Put the spices in a cloth and smash them 3-4 times to release the aroma.

- Put spices in a bowl together with salt, some twigs of thyme and some bay leaves. The salt will suck out the aromas and the juices from the lemons.

- Push the mixture into the lemons - as much as will fit in. Pour some of the salt mixture into a large jar, press as many lemons as possible into it. Put the rest of the salt mixture on top.

- Close the jar with a tight lid, and shake it to spread the salt evenly. It will take about a month to soften the skin of lemons. After this they'll be ready for use.

- You can preserve the lemons up to about 2 years. Cut the lemons into thin slices when using them with your dish as desired.


Enjoy..