Monday, May 07, 2007

Ready, Set, Cook! #34: Feeling A Little Chicken


...or maybe I was just feeling a little flaky.

The feature ingredients in this month's edition of Ready, Set, Cook! hosted by Anne at Cooking With Anne are:

* Chicken Breasts
* Onions
* Sour Cream

The rules for the event can be found here.

I approached this challenge a little diiferently from past editions, in that I didn't create the recipe before going to the grocery store for the ingredients. I decided to go to the grocery store, and just wait for something to catch my attention.

I was actually out for a walk after getting off the streetcar on my way home from work, and as I passed the ValuMart on Queen St. East, I remembered about the event, and that posts were due by Tuesday (which is tomorrow, as I write this).

As I wandered through the produce department, I decided that I wanted to incorporate puff pastry or something similar into the recipe. So after grabbing some nice-looking produce (mushrooms, onions, new potatoes), I was heading towards the meat department to find some chicken, when I noticed that they had Montreal Smoked Meat on special in the deli department. Smoked Meat is one of my favourite foods, though I don't eat it that much. It's the moderately fatty meat in addition to the spices that makes it good, you see. I made an exception this time, as it is second only to bacon on my Favourite Foods list. It's a large list, and the thing is that because of this blog it just keeps getting larger. The challenge is making sure my waistline doesn't.

So, the Smoked Meat was in, and I found some nice chicken breasts to go with it. Along with the onions and the sour cream that are the other theme ingredients, I decided to add mushrooms and some chopped cubanelle pepper. Not to mention the chili sauce that I seem to be using in everything I cook lately.

Despite making an entire chicken casserole, I decided not to bake all six shells as I would just have to eat them, and it's easier to store leftover casserole than it is to store leftover pastry.

These are some tasty sandwiches, or pastries, or whatever, but my point is THEY TASTE GOOD. I highly recommend them. Here's the recipe that I used:

Flaky-Bakey Chicken Sammies
Makes lots

2 boneless skinless chicken breasts, cut up into bite-sized pieces
100g (4oz) Montreal Smoked Meat, chopped up
2 medium onions, chopped
3 large white mushrooms, sliced
3 tbsp light sour cream
juice & zest of one lime
2 tbsp honey mustard
1 good-sized splootch sriracha chili sauce (or any hot chili sauce)
salt & pepper
1/4 C water
3 frozen patty shells

450g (1 lb) small whole new potatoes - I had about eight of them
2 green onions, chopped
light sour cream
salt & pepper

Preheat the oven to 400F.
Place the frozen patty shells on a baking tray, and bake for 18-20 minutes.
Remove from oven. With a fork, cut out removable tops and save to use as lids, and let cool on a rack.

Reduce oven heat to 375F.
Place the rest of the first group of ingredients into a medium-sized casserole dish, and gently mix to combine.
Bake at 375F for about 60 minutes.

While the chicken is cooking, place the potatoes into a medium-sized saucepan and just cover the potatoes with water. Cover and bring to a boil, then reduce heat and tip the lid. Cook over medium heat for about 15 minutes or until potatoes are cooked through and soft.

When chicken casserole is ready, spoon a healthy amount into each shell, and place lid on top. Cut an 'X' into the top of each potato and pinch the sides slightly. Top potatoes with a small dollop of sour cream and chopped green onions.

4 comments:

kbabe1968 said...

Look great Ian! :D

KFarmer said...

Something new to try! looks wonderful! I've never tried that kind of pastry and will look them up :)

Ian said...

Looks like the 'k's have it!

kbabe1968,
Thanks!

kfarmer,
Thanks, I had never seen those kind of pastries before, either. The best part about them is that you cook them from frozen.

Cheers, all!

Sophie said...

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)