Coated Chicken Breasts
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe was from Bella who was a member of one of the
recipe discussion groups at www.egroups.com.
- 600 g chicken fillets or skinned and boneless chicken
3 tbs chili sauce (mild)
3 tbs Parmesan cheese
125 - 150 ml grated cheese
1 - 2 tbs butter or margarine
1 yellow pepper
75 - 100 g fresh mushrooms
150 g fresh spinach
150 g cherry tomatoes
75 ml creme fraiche / sour cream
1 1/2 - 2 tbs milk
2 - 3 tbs chopped parsley
the chicken with salt and pepper and put them in a
buttered, oven-proof dish.
with chili sauce and sprinkle with Parmesan and grated
fat in pieces in the dish and fry in the middle of
the oven at 225°C / 435°F for about 25 minutes
or until done.
the pepper and slice the mushrooms. Mix spinach leaves,
cherry tomatoes, pepper, and mushrooms in a salad
creme fraiche / sour cream and milk until smooth.
Flavour with salt, pepper, and parsley.
the chicken with raw-fried potato wedges and the salad
with the dressing.
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