Chicken Breasts with a Parmesan Crumb Topping Recipe

Calvin and I never like chicken breast at all. We both find it dried. But I would love to give it a try and start loving the chicken breast. And we both happy that we found one of the best recipe for it. If you a love Italian cuisine and wanted for a change from pasta. This one is for you.

Ingredients:

4 skinless, boneless chicken breasts

5 tablespoons pesto sauce

¾ cup fresh ciabatta breadcrumbs

¼ cup grated Parmesan cheese

finely grated rind of ½ lemon

2 tablespoons olive oil

salt and pepper

roasted vine tomatoes, to serve

Method:

1)   Preheat the oven to 425F/220C. Cut a deep slash into each chicken breast to make a pocket.

2)   Open out the chicken breasts and spread 1 tablespoon of the pesto into each pocket.

3)   Fold the chicken flesh back over the pesto and place in an ovenproof dish.

4)   Mix the remaining pesto with the breadcrumbs, Parmesan, and lemon rind.

5)   Spread the breadcrumb mixture over the chicken breasts. Season with salt and pepper to taste and drizzle with the oil.

6)   Bake in the preheated oven for about 20 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the meat.

7)   Serve the chicken hot with roasted vine tomatoes.

Coconut Shrimp with Chili Dressing Recipe

Sick and tired with you’re same old same old recipe on shrimps? I have something for you. This recipe really made a whole new taste on it and I love it. The taste of the cilantro was superb, as I love cilantro. And nothing goes wrong with the taste of coconut too. It just made a simple dish to a whole new level of food.

My mom loves to fried shrimps. You know, the simple and old fashion way. Flour with water and a bit of salt. Don’t get me wrong; I still like it as much. That’s mommy taste that can never forget.  Thinking about it right now. I’m having a little craving for it with a cold beer. Yum!

Shrimp is a very delicate food. You have to cook it just right. If this is you’re first times cooking it. Don’t worry! Practice make prefect. Now? Why wait. Pick up your pen and paper and write this down.

Ingredients:

24 large raw shrimp

all-purpose flour, to coat

1 egg

1 tablespoon milk

1 cup shredded coconut

1 handful cilantro leaves, chopped, plus extra, to garnish

2 ½ tablespoons vegetable oil

2 ¾ cups red Asian shallots, chopped

2 garlic cloves, finely chopped

2 teaspoons finely chopped fresh ginger

1 red chili, seeded and thinly sliced

1 teaspoon ground turmeric

9 ½ fl oz canned coconut cream

2 kaffir lime leaves, thinly sliced

2 teaspoons lime juice

2 teaspoons grated jiggery or unpacked brown sugar

3 teaspoons fish sauce

vegetable oil, for deep-frying

Method:

Peel the shrimp and gently pull out the dark vein from each shrimp back, starting from the head end. Holding he shrimp by their tails, coat them in flour, then dip them into the combined egg and milk, and then in the combined coconut and cilantro. Refrigerate from 30 minutes. 

To make the chili dressing, heat the oil in a saucepan and cook the shallots, garlic, ginger, chili, and turmeric over medium het for 3-5 minutes, or until fragrant. Add the coconut cream, makrut leaves, lime juice, jiggery, and fish sauce. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, or until thick. Keep warm.

Fill a wok or deep heavy-based saucepan one-third full of oil and heat to 350F, or until a cube of bread dropped into the oil browns in 15 seconds. Holding the shrimp by their tails, gently lower them into the wok and cook in bathes for 3-5 minutes, or until golden. Drain on crumpled paper towels and season with salt.

Add the extra cilantro to the chili dressing and serve with the shrimp.