flavourful chicken – My Whisk and I

Hasselback Chicken

August 10, 2023July 31, 2023by Karen ClaassenLeave a Comment

4 chicken breasts, boneless and skinless
200g ementhal cheese, sliced into 20 slices
250g smoked bacon, cut into 20 strips
12 bay leaves
125ml cream
1 egg

Preheat your oven to 190℃.
Place the chicken on a chopping board and season with salt.
Cut 5 slits at a slight angle into each chicken breast, making sure not to cut all the way through.
Place a slice of cheese into each slit.
Now insert a pice of bacon into each slit.
Randomly insert 3 bay leaves per breast.
Place the stuffed chicken in a casserole dish and grind over some black pepper.
Add the cream and the egg to a jug and whisk together.
Pour the mixture over the chicken and bake for 35 minutes.
Serve warm.

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Fusion Chicken

November 3, 2021November 3, 2021by Karen ClaassenLeave a Comment

I have named this recipe “Fusion Chicken” because it brings together a few different principles in cooking chicken: almost black-chicken; almost butter chicken and almost pan-fried chicken. The combination makes for a very flavourful and juicy chicken that is one of the quickest dishes you will ever put together!

125g + 90g butter
30ml ground cumin
30ml smoked paprika
30ml dried origanum
20ml salt
6 chicken breasts, skin removed
15ml flat leaf parsley, roughly chopped
fresh lemon wedges to serve – these are essential!!

Melt the 125g butter and add the cumin, paprika, origanum and salt to it. Stir/whisk together to dissolve as much of the spices as possible.
Lay the chicken flat in a ceramic dish and pour the butter mixture over it. Flip the breasts to coat them evenly.
Cover with a tea towel and set aside at room temperature for 20 minutes.
Place a large cast iron pan on medium-high heat and add the 90g butter to the pan, to melt.
Add the chicken breasts to the warm pan and cook for 7 minutes before turning to cook for another 7 minutes. Do not fiddle around with the chicken! Spoon some of the pan juices onto the chicken as it cooks.
Remove the breasts from the pan and slice them.
Place on a serving dish and sprinkle with the chopped parsley.
Squeeze a good amount of lemon over the chicken before serving.

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Oven-baked Sweet-and-Sour Chicken

July 22, 2021June 30, 2021by Karen ClaassenLeave a Comment

This is a hands-off meal that can be served with fragrant steamed rice or noodles. Leftovers are even better the next day!

9 skinless chicken breasts
125ml cornstarch
2 eggs
vegetable oil for frying

Sweet-and-sour sauce:
250ml sugar
250ml apple cider vinegar
125ml tomato sauce (ketchup)
30ml soy sauce
5ml garlic powder

Preheat your oven to 190℃ and spray an oven-proof dish or casserole of about 18cm X 28cm. Set aside.
Add all the sauce ingredients to a mixing bowl and whisk together until the sugar has dissolved. Put aside.
Cut the chicken in to 2 – 3 cm chunks, season with salt and pepper and toss together in a mixing bowl.
Sprinkle the cornstarch over the chicken and mix to coat all the pieces.
Heat about 3cm of vegetable oil in a saucepan.
Whisk the eggs in a small bowl.
Dip the chicken pieces in the egg and fry the pieces in batches, in the oil, until golden.
Place the fried chicken into the prepared oven-proof dish. Keep going until all the chicken has been fried.
Pour the sauce over the chicken and cook in the oven for 40 minutes. Give it a stir once or twice during cooking time.
Serve the sweet-and-sour chicken on steamed rice or noodles, with a sprinkling of sesame seeds.