Chicken With Garlic, Chilli, Bay Leaves and Rosemary
Recipe: #15016
October 22, 2014
Categories: Chicken, Sunday Dinner, High Protein, No Eggs, Boneless Pieces, Spicy, Chicken Dinner, more
"From our local paper. I haven't had the chance to try this yet, so times are estimated. Suggested to serve with greens (snow peas, sugar snap peas or brocolli) and wedges of lemon. Was also suggested that skinless thigh could be used. I personally would serve with salad greens (young baby leaves) and the lemon wedges."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (304.1 g)
- Calories 468.6
- Total Fat - 25.1 g
- Saturated Fat - 7.2 g
- Cholesterol - 135.1 mg
- Sodium - 787.8 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 1.3 g
- Sugars - 0.2 g
- Protein - 45.7 g
- Calcium - 82.7 mg
- Iron - 3.3 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut chicken breasts into 3 or 4 even sized pieces.
Step 2
Season the flour with salt and pepper and dust the sections in it.
Step 3
Heat a heavy large frypan/skillet to medium hot and add oil and butter.
Step 4
Add chicken pieces and cook until golden brown and cooked through. If you frypan/skillet is small you may have to do this in 2 batches.
Step 5
Add rosemary, chillies, garlic and bay leaves to the pan and cook until garlic starts to colour.
Step 6
Pour over lemon juice and serve with greens and lemon wedges.
Tips
No special items needed.
2 Reviews
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