Juicy chicken, creamy feta and tender asparagus lovingly wrapped in prosciutto then baked until golden.

For how delicious these are, you’re going to be shocked at how easily they come together and how few ingredients you need. Follow me…

Chicken wrapped in Prosciutto

Most prosciutto-wrapped chicken recipes use whole chicken breasts. I find that using chicken tenders and adding a couple of other goodies renders far better results:

• Tenders – individually wrapped tenders allow the prosciutto and chicken to cook at a better rate, where the chicken ends up juicy without the prosciutto drying out.
• Toppings – adding a slice of feta adds so much flavour. It also goes gorgeously soft and creamy as it bakes. The asparagus pairs beautifully with the feta, prosciutto and chicken and adds a nice visual appeal.

Process shots: toss tenders in oil and seasoning (photo 1), toss asparagus in leftover oil (photo 2), spread out tenders (photo 3), add feta (photo 4), add asparagus (photo 5), wrap in prosciutto (photo 6).

Prosciutto-wrapped Chicken FAQ

How to serve Prosciutto-wrapped Chicken

I like to finish with a squeeze of lemon juice, just to brighten up everything (although this is optional). I’ve yet to try it, but I imagine a drizzle of honey/hot honey would be amazing too!

I actually typically serve these for dinner with a couple of Sides (here I’ve gone for some Baby Potatoes and a simple Rocket/Arugula Salad). These would work perfectly served for guests too as part of a spread or as a starter.

Alrighty, let’s tuck into the full recipe for these prosciutto-wrapped chicken tenders shall we?!

How to make Chicken, Asparagus & Feta wrapped in Prosciutto (Full Recipe & Video)

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Prosciutto-wrapped Chicken with Asparagus & Feta

Juicy chicken, creamy feta and tender asparagus lovingly wrapped in prosciutto then baked until golden.

Course Dinner, Main Course

Cuisine Western

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 tenders

Calories 105kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Large Shallow Dish & Tongs
• Large Baking Tray

Ingredients

• 12 Chicken Tenders/Mini Fillets (typically 1.3lb/600g – see notes)
• 1 1/2 tbsp Olive Oil
• 1/2 tsp EACH: Salt, Black Pepper, Paprika, Garlic Powder
• 4oz / 120g Feta
• 24x Fine Asparagus (typically ~5oz/140g)
• 6 slices of Prosciutto, sliced in half
• 1 Lemon, quartered to serve (optional – see notes)

Instructions

• Preheat the oven to 200C/400F.
• In a large shallow dish, toss the tenders in the oil and seasoning until fully coated. Space them out on a large baking tray, leaving any excess oil in the bowl. Thinly slice the feta into strips and place on the tenders.
• Trim the asparagus to a similar length to the tenders, then toss in the leftover oil/seasoning (there won't be much, which is fine). Place on top of the feta (2 per tender).
• One by one, wrap the tenders in prosciutto, then bake in the oven for 15 minutes until the chicken is piping hot/white through the centre, the feta is creamy and the asparagus is very lightly charred.
• Serve with a squeeze of lemon juice (optional) then tuck in and enjoy!

Video

Notes

a) Tenders – this is the strip of meat attached underneath the breast. As the name suggests, the tender is slightly more ‘tender’ than the breast itself. You’ll find packs of fresh tenders in all supermarkets, but if for whatever reason you can’t find them, you could slice chicken breast into strips. 

b) Timings – depending on the size of the tenders, they could take a little less or more time, so just be vigilant. Very thick tenders could take up to 18 minutes. But just be careful they don’t dry out (you can always put them back in if needed).

c) Lemon – I like to finish with a squeeze of lemon juice, just to brighten up the tenders. You might find them delicious as they are, so it is optional.

d) Calories – Per tender.

Nutrition

Calories: 105kcal | Carbohydrates: 1.03g | Protein: 13.95g | Fat: 4.87g | Saturated Fat: 1.952g | Polyunsaturated Fat: 0.485g | Monounsaturated Fat: 2.067g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 290mg | Potassium: 179mg | Fiber: 0.3g | Sugar: 0.72g | Vitamin A: 145IU | Vitamin C: 0.7mg | Calcium: 56mg | Iron: 0.84mg

The post Prosciutto-wrapped Chicken with Asparagus & Feta appeared first on Don't Go Bacon My Heart.

Juicy chicken thighs coated in a glossy, flavour-packed lemon and dill sauce – this lemon dill chicken is quick, easy and perfect for weeknights or guests.

Quite frankly, this dinner has no business being so delicious given how easy it is to make. Follow me…

Pan-Fried Chicken Thighs

For this recipe, we are going to be using boneless skinless chicken thighs. They work great with the lemon dill sauce; the rich, fatty flavour from the thighs offers the perfect balance for the light, tangy sauce.

Preparing the thighs

Neither of these steps are essential, but they will help in the cooking of the thighs:

• Curling – I like to slice any strings of meat that are preventing the thighs from lying out completely flat. Doing this will make sure the thighs don’t curl up in the pan.
• Pounding – I like to use the blunt end of my knife to lightly pound any thicker parts of the thigh to ensure everything is even.

Dredging through flour

I like to coat the thighs in a thin layer of seasoned flour before frying them. This will ensure they develop a nice, golden crust, which in turn, will help the sauce ‘cling’ to the meat.

When it comes to frying the thighs, a little oil in a large pan will do the trick. Keep in mind they’ll continue cooking slightly as they rest and when added back to the pan.

Process shots: slice chicken (photo 1), pound (photo 2), add to flour (photo 3), coat then shake (photo 4), add to pan (photo 5), fry then remove (photo 6).

Lemon Dill Sauce

The sauce starts where the chicken leaves: in the leftover fat. Frying some shallots and garlic in that leftover liquid gold is going to make your house smell like heaven. From there, we’re going in with some chicken stock, lemon juice and fresh dill.

Thickening the sauce

You do not need to add any more flour of any variety to thicken the sauce. The sauce is thickened in a few different ways:

• Butter – whisking cold butter into the stock will help it emulsify and create a light, glossy sauce that thickens around the chicken.
• Dijon Mustard – this helps thicken a little more, but it’s mostly for a mellow background flavour.
• Chicken – when you add the chicken back to the pan, the crust will naturally exchange with the sauce and thicken it a little more.

One final bonus ingredient is the resting juices from the chicken. Don’t skip this! It’s free flavour.

Process shots: fry shallots (photo 1), fry garlic (photo 2), add stock, lemon juice, dill and Dijon (photo 3), whisk in butter (photo 4), whisk in resting juices (photo 5), add chicken (photo 6).

Lemon Dill Chicken FAQ

How to serve Lemon Dill Chicken

I like to finish with extra dill and a light zesting of lemon, just to give that final ‘wow’ factor. From there, there are a few different ways you could serve the thighs:

• Crusty Bread & Side Salad – for optimum speed and convenience. There will be plenty of sauce for bread-mopping!
• Rice & Asparagus – as I’ve served here (photo below). I just threw the asparagus in the air fryer with some olive oil, salt and pepper as the chicken was cooking.
• Potatoes & Veg – go full comfort with Mashed Potato or Parmesan Smashed Potatoes with veg of choice.

Alrighty, let’s tuck into the full recipe for this lemon dill chicken shall we?!

How to make Lemon Dill Chicken (Full Recipe & Video)

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Lemon Dill Chicken

Juicy chicken thighs coated in a glossy, flavour-packed lemon dill sauce – this lemon dill chicken is quick, easy and perfect for weeknights or guests.

Course Dinner, Main Course

Cuisine Western

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3 – 4

Calories 383kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Large Shallow Dish (for coating chicken in flour)
• Large Pan & Tongs
• Wooden Spoon
• Microplane/Zester (for lemon)

Ingredients

Chicken

• 640g / 1.4lbs boneless skinless Chicken Thighs (preferably 6 even-sized thighs – see notes)
• 35g / 1/4 cup Plain Flour
• 1 tsp EACH: Salt, Black Pepper
• 1 1/2 tbsp Olive Oil, plus more as needed

Lemon Dill Sauce

• 2 small Shallots, very finely diced
• 2 cloves of Garlic, finely diced
• 180ml / 3/4 cup Chicken Stock
• 1/2 tsp Dijon Mustard (see notes)
• 2 Lemons (1 squeezed for 2 tbsp juice and the other left whole for now)
• 3 1/2 tbsp / 50g Unsalted Butter, sliced into small cubes and kept in the fridge
• 2 tbsp finely diced Fresh Dill (1 1/2 tbsp for sauce, the rest for garnish)

Instructions

• Lay the thighs smooth side down on a chopping board (slice any strings of meat that are preventing them from lying flat). Use the blunt end of your knife to gently pound any thicker parts of the thigh so everything is even.
• In a large shallow dish, combine the flour, salt and pepper. One by one, dredge the thighs through the flour, give them a shake, then place to one side.
• Add the olive oil to a large pan over medium-high heat. Once hot, add the thighs and fry both sides until golden and cooked right through the centre (4-5 minutes on each side depending on size). Remove and place on a plate to one side, leaving any excess fat in the pan. Work in batches/top up with oil if needed.
• Lower the heat to medium, then add the shallots to the leftover fat. Fry until soft and golden, then add the garlic and fry for 10-20 seconds or so (be careful it doesn't burn). Pour in the stock, then stir in 2 tbsp lemon juice, 1 1/2 tbsp dill and 1/2 tsp Dijon mustard.
• Take the butter out of the fridge and swiftly stir it into the sauce until it melts and emulsifies into the sauce. Stir in the resting juices from the chicken, then check for seasoning and adjust if needed. If it looks like it's splitting at any point, just lower the heat and whisk it back together. The sauce should have thickened slightly into a light, glossy sauce.
• Add the thighs back to the pan to coat in the sauce and warm them back through. Serve with a light zesting of lemon and the rest of the dill. Slice the lemon you used for zesting into 4 wedges (1 per person – optional for extra lemon). Tuck in and enjoy!

Video

Notes

a) Chicken thighs – I like to even out the thighs, just so they cook through quicker and more evenly. It’s easiest to do it with the blunt end of the knife, but you could use cling film and a mallet/rolling pin. In all cases, it’s a very light pounding, just to get them even.

b) Chicken breast – I prefer thighs because the fattier, richer flavour of the meat takes on the light/sharp sauce really nicely. Breast would work great though, just use 2x 250g/9oz breasts and horizontally slice them through the centre to make 4 even-sized breasts. Then continue the recipe (they’ll take less time to cook, that’s the only difference).

c) Dijon – This adds a little depth of flavour and a subtle complexity to the sauce. It also helps emulsify the sauce. It’s not much, and you won’t specifically taste mustard, but it’s definitely worth the 1/2 tsp!

d) Lemon – I find 2 tbsp offers the perfect amount of lemon to cut through the buttery sauce and fatty thighs. You can of course squeeze more over at the end. Keep the zest light at the end; this is just to ‘finish’ the dish.

e) Calories – Whole recipe divided by 4 (overestimate as it assumes all the flour is used).

Nutrition

Calories: 383kcal | Carbohydrates: 10.41g | Protein: 33.93g | Fat: 22.33g | Saturated Fat: 8.882g | Polyunsaturated Fat: 2.687g | Monounsaturated Fat: 8.498g | Trans Fat: 0.41g | Cholesterol: 156mg | Sodium: 901mg | Potassium: 440mg | Fiber: 0.8g | Sugar: 1.35g | Vitamin A: 448IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 2.37mg

For more similar recipes check out these beauties:

One Pan Chicken Recipes

• Creamy Chicken and Chorizo
• Cajun Butter Chicken
• Garlic Butter Chicken
• Honey Lemon Chicken
• Creamy Cajun Chicken

The post Lemon Dill Chicken appeared first on Don't Go Bacon My Heart.

These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn’t be more delicious if they tried!

You know what’s crazy? I’ve never uploaded a slider recipe to the blog before. I’ve been biding my time, testing around to try and create the perfect slider. Something off the beaten track too – something you’ve never had before. Well, I’m happy to report that the mission has been accomplished. Follow me…

Chicken and Mushroom Sliders

We’re essentially going to whip up a filling that’s similar to a Classic Chicken and Mushroom Pie filling. Just imagine that, stuffed inside crusty garlic bread, then smothered in cheese. Yes, heaven truly is a place on earth.

Layering the flavours

Alongside the obvious chicken and mushroom, we’re going to pack in more flavour with some bacon. This will not only offer a lovely smoky background flavour, but you can also use the excess fat to fry the mushrooms. We’re also going in with shallots, Dijon and Parmesan to really let the filling shine.

Filling consistency

The sauce is made up of stock and cream, but we want it nice and thick before we add it to the sliders. As such, you’ll want to make a roux with flour and butter. You shouldn’t have to simmer it for long until it gets thick, and just keep in mind it gets saucy again as it bakes in the sliders.

Process shots: fry bacon (photo 1), fry shallot (photo 2), fry mushrooms (photo 3), melt butter then stir in flour (photo 4), whisk in stock and cream then stir in parmesan and mustard (photo 5), stir in bacon and chicken (photo 6).

Cheesy Chicken Sliders

My problem with regular sliders is that there’s only so much saucy filling you can put in the centre without them getting too soggy and literally sliding around.

My solution = use crusty rolls and turn them into mini bowls to contain the filling. This way us folks in the UK can also enjoy the fun without having to fly to the US to buy Hawaiian Rolls.

Garlic bread sliders

When I first tested these, I just plonked the filling straight into the rolls and went from there. Don’t get me wrong, they were nice, but realistically, what isn’t improved by adding garlic bread to the situation? As such, we’ll be brushing the insides of the sliders with a simple garlic butter before we load them up.

Process shots: halve rolls (photo 1), use your fingers to make a dent (photo 2), add to baking dish then brush with garlic butter (photo 3), bake (photo 4), add filling (photo 5), add cheese then bake (photo 6).

How to serve Chicken Sliders

Once the cheese has melted and the filling is golden and bubbly, you’re good to go. These are perfect for so many different occasions – think appetizers, game day, potluck, holiday season, lunch.

Alrighty, let’s tuck into the full recipe for these cheesy chicken mushroom sliders shall we?!

How to make Cheesy Chicken and Mushroom Sliders (Full Recipe & Video)

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Cheesy Chicken and Mushroom Sliders

These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn't be more delicious if they tried!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

35 minutes minutes

Total Time 55 minutes minutes

Servings 10 sliders

Calories 303kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Large Pan & Wooden Spoon (for filling)
• Large Baking Dish (mine is 12×9" / 30x22cm)
• Small Bowl & Brush (for butter)

Ingredients

Filling

• Olive Oil, as needed
• 2 slices of Streaky Bacon, diced
• 1 Shallot, finely diced
• 150g / 5.3oz Baby Chestnut or Button Mushrooms, sliced
• 2 tbsp / 30g Butter
• 2 tbsp Plain Flour
• 240ml / 1 cup Chicken Stock
• 60ml / 1/4 cup Double/Heavy Cream
• 1 tsp Dijon Mustard
• 20g / 1/4 cup Parmesan
• 200g / 7oz Cooked Chicken, diced into small cubes
• Salt & Black Pepper, to taste

Sliders

• 5x Crusty Rolls (see notes)
• 3 tbsp / 45g Butter, melted
• 15g / 0.5oz Parmesan (the fresh dusty stuff works best)
• 1 tbsp very finely diced Fresh Parsley
• 1 large clove of Garlic, finely grated
• 6 slices of Swiss Cheese, or as needed to cover the sliders

Instructions

Filling

• Add a drizzle of oil to a large pan over medium heat, then add the diced bacon. Gently fry until crispy with the fat rendered out, then remove and place to one side, leaving the excess oil/fat behind.
• Top up with oil if needed, then add the shallot and fry for 2 minutes (just until it softens slightly). Add the mushrooms and fry until everything is soft and golden. Melt the butter, then stir in the flour to create a roux. Add the stock, whisking as you go to avoid lumps forming, then stir in the cream. Stir in the mustard and parmesan until it melts, then stir in the chicken and bacon.
• Gently simmer for a 2-3 minutes to thicken, then check for seasoning and adjust if needed. If the sauce is already very thick, you might not need to reduce too much more (see video for reference on the best consistency).

Rolls

• Preheat the oven to 180C/350F.
• Halve the rolls down the centre, then use your fingers to press in the centre of each halve to create little 'cups' for the filling. Place them cup-side-up in the baking dish (they should fit nice and snug).
• In a bowl, combine the butter, parsley, garlic and parmesan and brush the centre of the rolls. If the butter thickens up, just spread it as best you can (it'll melt in the oven).
• Bake in the oven (without the filling) for around 12 minutes until they crisp and just start to tinge golden around the top.

Sliders

• Spoon the filling into the rolls, then cover with Swiss cheese. Bake for a further 10 minutes until the cheese melts and the filling is bubbling.
• Tuck in and enjoy!

Video

Notes

a) Rolls – For reference, the rolls I used were around 60g/2oz each, 4″ wide and 2″ deep. You’ll find crusty rolls in most supermarket bakeries. If yours are very firm and crusty, you might not need to pre-bake them for as long (just use your best judgment).

b) Make Ahead – These don’t reheat particularly well, but you could make these ahead of time:

• Filling – just allow to completely cool then tightly store in the fridge until needed.
• Garlic Butter – tightly cover in the fridge until needed. Microwave in very short burst until creamy (don’t go overboard because of the parmesan).

c) Cheese – The parmesan is a must, but you could swap out the Swiss if you’d like. I just love it because it’s mild, creamy, melty and pairs perfectly with the filling. I imagine Cheddar or Gruyere would work great (don’t use mozzarella, not enough flavour).

d) Calories – Per slider.

Nutrition

Calories: 303kcal | Carbohydrates: 18.77g | Protein: 15.82g | Fat: 18.52g | Saturated Fat: 9.247g | Polyunsaturated Fat: 1.21g | Monounsaturated Fat: 4.67g | Trans Fat: 0.272g | Cholesterol: 61mg | Sodium: 460mg | Potassium: 212mg | Fiber: 1.1g | Sugar: 2.73g | Vitamin A: 485IU | Vitamin C: 1.1mg | Calcium: 228mg | Iron: 1.48mg

The post Cheesy Chicken and Mushroom Sliders appeared first on Don't Go Bacon My Heart.

Juicy chicken coated in super crispy shredded potato – this truly is the best kind of fried chicken!

This is one of those ‘I can’t believe I hadn’t thought of this before’ recipes. But we won’t dwell on the lost time. We are here now, and that’s all that matters. Follow me…

Preparing Hash Browns

We’ll start by grating the potato on a box grater. No need to peel! That’s just extra faff. After that, there a two important steps:

• Rinsing – I like to rinse the shredded potato in cold water to remove excess starch. The starch is what tends to make hash browns a little ‘gloopy’ in the centre, as opposed to ‘fluffy’. This step just helps the potato crisp up a bit more efficiently.
• Drying – If you didn’t rinse the potato, it wouldn’t be the worst thing in the world. However, if you don’t squeeze out the water from the potato, it will completely ruin the recipe. It’s essential that you squeeze as much moisture from the shredded potato as possible, not only to help it crisp in the pan, but also to help it bind and cling to the chicken. I do this by twisting it in a tea towel.

Shredded Potato and Parmesan

Once you’ve shredded and dried the potato, you’ll want to combine it with Parmesan. This not only adds a boost of flavour, but it’ll also help the potato crisp up even more. Don’t skip this step.

Process shots: grate potato (photo 1), rinse (photo 2), dry (photo 3), combine with parmesan (photo 4).

Potato Crusted Chicken

You want the chicken nice and thin, just so it cooks at the same rate the potato does. As such, you’ll want to halve the breasts right through the centre to create thinner, more even-sized cutlets. You can even gently pound them after that if you need to.

From there, we’ve got the classic flour and egg initial coating, which will help the potato cling to the chicken. When coating the chicken in the potato, use your hands to really press it into the chicken and create a flat, even coating of potato that completely covers the chicken.

Frying the chicken is very simple because we are only shallow frying, not deep frying. You just need enough oil to fill the base of the pan – you might want to work in batches too.

Process shots: slice chicken (photo 1), coat in flour (photo 2), coat in egg (photo 3), coat in potato (photo 4), add to hot oil (photo 5), fry both sides (photo 6).

Hash Brown Chicken FAQ

How to serve Hash Brown Chicken

Once the chicken has cooked, I like to rest it on a wire rack with paper towels underneath to catch excess oil. From there, you’ll want to hit them with a good pinch of salt (remember, the potato wasn’t seasoned).

When it comes to serving these, here are some ideas:

• Coleslaw and Side Salad (as I’ve done here).
• Green beans or some other veg with Gravy.
• Sliced into a wrap.
• Part of a breakfast situation with a fried egg, grilled tomato, beans, etc.

For my proper hash browns check out my Hash Brown Patties!

Alrighty, let’s tuck into the full recipe for this hash brown chicken shall we?!

How to make Hash Brown Chicken (Full Recipe & Video)

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Hash Brown Chicken Cutlets (Potato Crusted Chicken)

Juicy chicken coated in super crispy shredded potato – this truly is the best kind of fried chicken!

Course Dinner, Main Course

Cuisine Western

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 450kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Box Grater (for grating potato)
• Large Bowl (for rinsing potato)
• Clean Tea Towel (for straining potato)
• 3 Large Dishes (for dredging)
• Large (preferably heavy-based) Pan & Tongs (for frying chicken)
• Kitchen Thermometer
• Wire Rack and Paper Towels (for resting chicken)

Ingredients

• 650g / 1.4lbs Potatoes (see notes)
• 30g / 1oz Parmesan (see notes)
• 35g / 1/4 cup Plain Flour
• 1 tsp Salt
• 1/2 tsp EACH: Paprika, Onion Powder, Garlic Powder, Black Pepper
• 2 Eggs, beaten
• 2x 200g/7oz Chicken Breasts, take out of the fridge 30 mins or so before needed (see notes)
• 240ml / 1 cup Vegetable Oil, for frying
• Flaky Sea Salt, to serve (for just more regular salt)

Instructions

• Use a box grater to grate the potatoes (no need to peel), then place into a large bowl. Fill with enough cold water to comfortably cover the shredded potato, then use your hand to swish everything around. The water should turn cloudy from the excess starch.
• A handful at a time, grab the potato, squeeze out excess water, then place in the centre of a large, clean tea towel. Twist it into a ball over the sink and squeeze out as much moisture as possible. For extra insurance, I then like to untwist the ball and press down kitchen roll/paper towels to remove any excess water. If the potato is at all soggy, it won't bind or crisp up on the chicken.
• Place the now dry shredded potato in a large dish and combine with the parmesan (do not add salt). Place a dish with the beaten egg to the left of it, then place the flour + the seasonings in a large dish to the left of that.
• Carefully slice the chicken breasts right through the centre to create 4 even-sized cutlets. If they're still thick and/or uneven, consider using cling film and a rolling pin to gently pound them to level them out.
• One by one, coat the cutlets in the flour, then egg, then the shredded potato. You'll need to press the potato into the chicken to create a flat, even coating of potato that completely covers the chicken.
• Add enough oil to comfortably fill the base of a large (preferably heavy-based) pan. Turn the heat to medium-high and heat the oil to 180C/350F (a shred of potato should rapidly sizzle). Carefully add the cutlets and fry both sides for around 3-4 minutes until golden and crispy with the chicken cooked through the centre (safe internal temp of chicken is 74C/165F). Lower the heat/and or add in more oil if they look like they're burning/cooking too quickly (you can peek underneath to check). Place on a wire rack with paper towels underneath to catch excess oil. You may need to work in two batches.
• Serve the chicken with a good pinch of salt (remember the potato isn't seasoned), then tuck in and enjoy!

Video

Notes

a) Chicken – I like the chicken relatively small/thin to ensure it definitely cooks through by the time the potato cooks. I also recommend getting the chicken close to room temp before cooking. I find cooking fridge-cold meat causes it to seize up and release moisture, which, in turn, would work to push off the potato.

b) Potatoes – I recommend floury/baking potatoes like Maris Pipers or Russets, because they crisp up, whilst still staying fluffy in the centre. 

c) Rinsing – I have tested this recipe by rinsing the potato and by not rinsing. They do crisp up a little more efficiently if you wash off the starch first, but it’s not a complete deal-breaker if you just squeeze out the moisture without rinsing first. The most important thing is squeezing out the water from the potato, so definitely do not skip this step.

d) Parmesan – This adds a boost of flavour and helps the coating crisp up even more. If you are vegetarian then just use a vegetarian alternative. I like to use the fresh dusty variety you find in packets in the refrigerated section, just because it blends through the shredded potato really nicely.

e) Salt – You do not want to salt the potato directly, because it’ll draw out moisture, no matter how much you already squeezed out. Salting the potato will just make the batter go soggy, so just salt once they’re cooked.

f) Calories – Per cutlet assuming all the flour/egg/potato is used and 1 tbsp oil is soaked up per cutlet.

Nutrition

Calories: 450kcal | Carbohydrates: 36.5g | Protein: 31.31g | Fat: 19.65g | Saturated Fat: 4.395g | Polyunsaturated Fat: 8.884g | Monounsaturated Fat: 4.929g | Trans Fat: 0.147g | Cholesterol: 145mg | Sodium: 809mg | Potassium: 992mg | Fiber: 3.9g | Sugar: 1.4g | Vitamin A: 222IU | Vitamin C: 32.1mg | Calcium: 110mg | Iron: 3.01mg

For more similar recipes check out these beauties:

Crusted Chicken Recipes

• Pistachio Crusted Chicken
• Shallow Fried Chicken
• Cornflake Chicken
• Pretzel Chicken
• Dorito Chicken

The post Hash Brown Chicken Cutlets (Potato Crusted Chicken) appeared first on Don't Go Bacon My Heart.

These Boursin Bakes are the easiest and most delicious way to use up leftover cooked chicken or turkey!

These are so delicious that I often go out specifically to buy cooked chicken or turkey just to make them. Given how easy they are to make, I’m confident you’ll end up doing the same too! Follow me…

The Filling

If you’re in the UK, I’d say these are definitely a ‘nod’ to the classic Chicken Bake from Greggs. Just with more flavour, thanks to our good friend Boursin. Yes, if you’ve been around here for a little while, you’ll know I’m obsessed with the stuff.

Extra goodies

Alongside the chicken/turkey and Boursin, I love adding some pancetta (or bacon) for another punch of flavour. I also love adding a leek, which pairs really beautifully with the Boursin.

The sauce

The sauce is simply milk + Boursin, thickened with flour + butter. I also like adding a dash of Dijon mustard, just for a little more complexity of flavour and to bring everything together. You want the sauce nice and thick, just so it stays nice and compact in the pastry and doesn’t leak out.

Process shots: fry pancetta then remove (photos 1&2), fry leek (photo 3), melt butter then stir in flour (photo 4), whisk in milk then melt Boursin (photo 5), stir in mustard, chicken/turkey and pancetta then simmer (photo 6).

Puff Pastry Bakes

Once the filling has thickened, it’s very important to let it cool. Otherwise, it’ll steam the pastry and not only make it very difficult to work with, but it’ll prevent the pastry from crisping up too.

In general, cold pastry will flake up more efficiently. I typically have to wait 5 or so minutes before I unroll the pastry, just so it doesn’t crack, but this will be dependent on which brand you get. Once unrolled, you’ll want to work fairly quickly so the pastry stays cold.

Process shots: slice pastry (photo 1), add filling (photo 2), fold over and crimp (photo 3), brush with egg wash (photo 4).

Once they’re deep golden and puffy, you’ll want to wait 5 or so minutes before tucking in, just because the filling will be screaming hot.

For more puff pastry ‘bake’ recipes, check out my Steak Bakes and Bangers and Mash Bakes!

Alrighty, let’s tuck into the full recipe for these Boursin Bakes shall we?!

How to make Boursin Bakes (Full Recipe & Video)

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Boursin Puff Pastry Bakes (Leftover Turkey or Chicken)

These Boursin Bakes are the easiest and most delicious way to use up leftover cooked chicken or turkey!

Course Leftovers, Lunch

Cuisine British

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 bakes

Calories 669kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Large Pan & Wooden Spoon
• Large Baking Tray & Baking Paper (or use the paper stored with the pastry)
• Small Pot & Brush (for egg wash)

Ingredients

• 70g / 2.5oz diced Pancetta (see notes)
• 1 medium/large Leek, firm dark green part removed & discarded, light part diced
• 1 tbsp Butter
• 1 1/2 tbsp Plain Flour
• 240ml / 1 cup Milk
• 1x 150g/5.3oz block of Garlic & Herbs Boursin Cheese
• 1 tsp Dijon Mustard
• 200g / 7oz Cooked Chicken or Turkey, diced (see notes)
• Salt & Black Pepper, to taste
• 1 1/2 sheets of pre-rolled Puff Pastry (see notes)
• 1 Egg, beaten (for egg wash)

Instructions

• Add the pancetta to a large pan with the heat off. Turn to medium and gently fry until crispy, with the fat rendered out. Remove and place to one side, leaving the excess fat behind.
• Add the diced leek and sweat it right down until soft and starting to turn golden. Melt the butter, then stir in the flour. Add the milk, 1/2 a cup at a time, whisking as you go to make sure no lumps form. Stir in the Boursin until it melts, then stir in the mustard.
• Stir in the chicken/turkey and pancetta, then simmer for around 7-8 minutes until everything is nice and thick. It will be pretty thick at the start, but then it loosens up, so you will need to simmer to reduce it and thicken it back up again. Check for seasoning and adjust if needed, then leave to completely cool to room temp.
• Whilst the filling is cooling, preheat the oven to 200C/400F.
• Roll out the pastry and slice the whole sheet into 4 rectangles, then slice the half sheet into 2 more rectangles (6 in total). Add the filling to one side of each rectangle, then fold over the other side to secure the filling (see video below for reference). Use a fork to crimp around the edges, then clean up with a knife if needed.
• Place on a large tray lined with baking/parchment paper (you can use the paper with the pastry), then brush with egg wash. Slice a few steam holes, then bake in the oven for around 20 minutes, or until deep golden and visibly crisp.
• Tuck in and enjoy (careful, the filling will be very hot).

Video

Notes

a) Pancetta – I use half a pack of the ones you can get from supermarkets, which are usually around 65g-70g each. I use unsmoked, but you could use smoked if you’d prefer. If you don’t have pancetta, you can absolutely use bacon instead. Just make sure it’s streaky bacon so you can render down the fat and use it to fry the leek.

b) Turkey/Chicken – Either will work fine, but I usually have chicken on hand, so just use that. I recommend dicing it into cubes, as opposed to shredding it, just so it holds up better over the long cooking period. The dark parts of the meat will hold up even better (thigh).

c) Puff Pastry – For reference, each sheet I used was 14″x9″ / 35.5cmx22cm and weighed 320g/11.3oz each.

d) Calories – Per bake.

Nutrition

Calories: 669kcal | Carbohydrates: 42.64g | Protein: 20.52g | Fat: 46.36g | Saturated Fat: 14.33g | Polyunsaturated Fat: 4.604g | Monounsaturated Fat: 20.491g | Trans Fat: 0.112g | Cholesterol: 57mg | Sodium: 431mg | Potassium: 283mg | Fiber: 1.6g | Sugar: 4.21g | Vitamin A: 652IU | Vitamin C: 1.9mg | Calcium: 89mg | Iron: 3.11mg

For more leftover chicken recipes check out my Delicious and Easy Leftover Chicken Recipes!

For more leftover turkey recipes check out these beauties:

• Leftover Turkey Pasta
• Leftover Turkey Tacos
• Leftover Turkey Grilled Cheese
• Leftover Turkey Thai Green Curry

The post Boursin Puff Pastry Bakes (Leftover Turkey or Chicken) appeared first on Don't Go Bacon My Heart.