The Corner Chicken Shop

Phone: 03 9329 9983

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January 10, 2016 by The Corner Chicken Shop

Walnut Pesto Stuffed Chicken

walnutpestochick2

  • 2 large chicken breasts
  • 1/3 cup walnuts, chopped
  • 4 fresh basil leaves
  • 2 cloves garlic
  • 2 tbsps extra virgin olive oil
  • 1 tsp dried rosemary leaves
  • sea salt and black pepper
  1. Using a small food processor, blend together the walnuts, basil, oil and garlic until a chunky paste. walnutpestochick1
  2. Carefully butterfly each chicken breast (make a slit through the meat then fold it open like a book). Cover with clingfilm and beat with a heavy object until the breast is somewhat flattened.
  3. Put a tbsp of pesto in each breast, lining it along the ‘seam’ and then rolling over the top part like a flap. Make sure the chicken seals over the pesto and there’s none poking out.
  4. Season the chicken well, sprinkle over the rosemary and bake at 375 for 30-35 minutes.walnutpestochick3

 

 

 

(Things My Belly Likes, 2013)

Filed Under: chicken Tagged With: chicken, healthy, paleo, recipe

January 3, 2016 by The Corner Chicken Shop

Asian Chicken Cakes

Ingredients

Asian twang dressing

1 tsp sesame oil

2 tbsp extra-virgin olive oil

1/2 small red chilli, diced26232-1_n

1 small nub of fresh ginger, diced

1 tbsp fish sauce

1 1/2 tbsp fresh lime juice

1/2 tsp grated palm sugar

1 tbsp freshly chopped coriander

Chicken cakes

800g chicken mince 

2 eggs

1 long red chilli finely diced

2 garlic cloves, finely diced

2 tbsp diced fresh coriander

1 tbsp diced Thai basil leaves

3 tbsp diced green onion

Thumb-size piece of fresh ginger, grated

2 tbsp fish sauce

1 tsp sesame oil

Zest of 1 lime

2 tbsp lime juice

2 tbsp coconut oil for cooking

To serve 2 medium cucumbers, sliced into ribbons

Handful of Thai basil

Method

Combine all ingredients in a mixing bowl and use your hand to mash and incorporate. Roll into golf-size balls and flatten slightly.

Heat coconut oil to sizzling hot and cook chicken cakes on medium heat for 5–7 minutes on each side. Serve with fresh cucumber, Thai basil and a spicy dipping sauce on the side.

(This recipe is taken from Irena Macri’s book ‘Eat Drink Paleo Cookbook’ – but featured on Body + Soul.com)

Filed Under: chicken Tagged With: chicken, paleo, recipe

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Shop 87-89, Dairy Produce Hall,
Queen Victoria Market
Corner of Victoria & Queen Streets, Melbourne

Phone: 03 9329 9983

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