Wednesday, September 29, 2010

SMOKED PAPRIKA CHICKEN CIABATTA AND CHEESE COLESLAW


I was very impatient to use my new Circulon griddle pan, kindly sent to me courtesy of Cookware By CSN, the pan is excellent and grilled the chicken superbly.

The meal took only 30 minutes or so to prepare and cook, and served with sides of potato wedges makes a substantial meal.

I always precook my potato wedges for 5 minutes or so, drain, return to the dry pan, and drizzle over a few tablespoons of olive oil, shake the pan to coat. Tip onto a tray and cook at 200C for half an hour or so, turning half way through the cooking time. Drain, season, serve.

For the Paprika Chicken you will need:

4 skinless chicken breasts, juice of 1 lemon, 1 tablespoon of smoked paprika, olive oil, 1 crushed clove garlic, 4 tablespoons mayonnaise, 8 torn romaine lettuce leaves or your lettuce of choice.

1. Cut the chicken breasts in half horizontally and lay each between two sheets of cling film. Bash with a rolling pin until about 1 cm thick.
2. Squeeze the lemon juice over the chicken and dust with the paprika. Season with salt and pepper, then drizzle with a little olive oil. Lay on a hot griddle pan and cook for 3-4 minutes on each side until charred and cooked through.
3. Halve the ciabatta horizontally and lay, cut side down, on the pan for 1 minute. Mix the crushed garlic and mayonnaise and then spread over the cut side of each ciabatta half. Top with the lettuce and chicken, then season with a little salt and pepper. Cut in half to serve.

Cheese Coleslaw

400g white cabbage, 1 coarsely grated carrot, 1 halved and thinly sliced red onion, 3 tablespoons good quality mayonnaise, 3 tablespoons low-fat natural yogurt, 1 teaspoon Dijon mustard, 20g pack chives, 100g reduced-fat mature Cheddar (grated).

1. Cut the cabbage in half, then into quarters. Remove and discard the core, then thinly shred the cabbage. Put into a large mixing bowl. Add the carrot, onion, mayonnaise, yogurt and mustard. Snip in most of the chives.
2. Mix the coleslaw well, making sure all of the salad is coated in the dressing. Season, cover and chill.
3. Just before serving sprinkle over the grated cheese and the remaining chives.

Delicious!

9 comments :

Jan said...

Yummy yum yum - that does look GOOD Maggie!

Kath said...

Looks delicious and I like the addition of cheese to the coleslaw that sounds very good indeed.

Maria♥ said...

This looks so delish and healthy!

Maria
x

Lin, pain d'épices et chocolat said...

It looks so delicious, healthy and easy to make. I am adding cabbage to my shopping list, I have everything else and I am going to make it as soon as possible. I will let you know. Do you think I can use "gruyère rapé" instead of cheddar?
I have just posted a recipe, as I made cannelés for friends who came this morning. I have tranlated it into English, but I am sure you've tried it before.
Kind regards
Véronique

Lucie said...

This looks delicious Margaret.

Gloria said...

Margaret this look absolutely yummy! gloria

Heavenly Housewife said...

That is one amazing sandwich, pass it over and give me a bite daaaaahling!
Have a wonderful weekend.
*kisses* HH

The Caked Crusader said...

Paprika and chicken is a wonderful combination - so tasty and warming but not too hot!

Lin, pain d'épices et chocolat said...

"Un aperçu" is exactly " a glimpse". It is not an easy word!
Well done with the translation!
My husband went shopping this morning but Monday is the day they don't have bread (I won't find ciabatta at the local boulangerie), so I am keeping the recipe for later.
Regards
Véronique

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