MSK Chicken Schnitzel with Bacon & White Wine

Cooked By Paul Tonight

Yesterday we went to Coombe Abbey in Warwickshire to the My Secret Kitchen annual convention, it was a very inspiring day with Holly Bell from GBBO, who was a lovely guest speaker.

Tonight's dinner was inspired from a recipe from the Nigella Express cook book but with a MSK twist.

Chicken

2 teaspoons MSK Oak Smoked Rapeseed Oil

1 teaspoon MSK Wild Garlic Secret Spice

4 Chicken escalopes approx 125g each.

If you only have chicken breasts then slice them 3/4 through the middle and open up, mine looked heart shaped. Place the Chicken breast between two pieces cling film on flatten with a rolling pin.

4 rashers Streaky Bacon - finely chopped

100ml White Wine

Pasta accompaniment 

50g dried pasta per person

3 dessert spoons MSK Tapenade with Smoked Garlic 

• Add the wild garlic and oak smoked rapeseed oil to the frying pan and add the finely chopped bacon, fry until the bacon is crisp and remove the bacon. Drain on kitchen roll and set aside.
• Bring a pan of water to the boil Dont salt the water and cook the pasta until tender.
• Fry the Chicken escalopes for about 4 minutes on each side, check that the juices run clear, also like to make a cut into the middle to make sure that the chicken pieces are cooked through with no pinkness.
• Drain the pasta and stir in the tapenade with smoked Garlic making sure the pasta is well coated.
• Serve pasta into the bowls and place a Chicken piece onto each serving.
• Return the bacon to the frying pan and pour in the white wine, simmer gently for 3-4 minutes and pour over the chicken pieces.

Don't be tempted to add additional seasoning as the bacon can be salty.

Italian Chicken Bake

One of my aims for 2013 is to try at least one new recipe a week, this weekend is a great opportunity as we are all at home this weekend together. A recipe that caught my eye in a foodie magazine this week was from the recipe book by Fay Ripley What's for Dinner.

1tbsp Olive oil
3 Skinless Chicken breasts, diced
2 Cloves of Garlic peeled & thinly sliced
1  Onion peeled & diced
2 x 200g tin chopped tomatoes
125g Mozzarella Ball - reduced fat if you can get it 
2 tsp Dried Oregano
50g Chorizo or Pepperoni
Salt & freshly ground Black pepper

1. Preheat the oven to 200C/180C fan/gas mark 6. In a frying pan, fry the onion in the oil until translucent.
2. Add the diced chicken and fry for 5 minutes.

3. Add the garlic and oregano and fry for 1-2 minutes before pouring in the tomatoes. 

4. Let it gently bubble for 5 more minutes.
5. Pop the lot into an ovenproof dish and top it first with the mozzarella, then with the pepperoni. I found a Lasagne dish was the perfect size.
6. Bake for 25 minutes.

7. Serve with Garlic bread. 

This was a very flavoursome dinner, but the 2 tins of chopped tomatoes made the bake very runny. Next time I would add some tiny pasta that would absorb some of the excess juice.