Thursday, 14 October 2010
The postman delivered a little box to me yesterday. I couldn't imagine what it was. I swore up and down to Todd I hadn't ordered anything . . . but I was forgetting something!
Several weeks ago Becky had contacted me with the offer of some samples of Merchant Gourmet ingredients. I jumped at the chance as I love all of their stuff! (What foodie doesn't!!!)
It had finally arrived and what a lovely assortment there was! Pouches of Puy Lentils, Quinoa, and Polenta, some delicious Balsamic Syrup, Wholesome Grains, dried Porcini Mushrooms and some lovely Slow Roasted Tomatoes.
My brain immediately began ticking over about what I could make with them. I think you'll love what I came up with.
A delicious chicken dish with a lovely sundried tomato sauce, which you could either serve on a bed of polenta (scrummy) or quinoa!
The sauce is tangy and rich, and oh so perfect with the mild flavour of the chicken. Don't you just love that about chicken??? It's the perfect blank canvas to paint some gorgeous flavours on!
This was gorgeous! Thank you Merchant Gourmet. hmmm . . . I see a polenta cake in my future!
*Chicken with a Sun Dried Tomato Sauce*
Tasty moist chicken breasts in a deliciously tangy tomato sauce. What's not to like?
70g of diced pancetta (about 1/4 cup)
4 boneless, skinless chicken breasts
4 dessert spoons of sundried tomato dressing (see my recipe)
1 tsp dried basil
1/2 (400g) tin of chopped tomatoes in juice (1 cup)
Freshly grated Parmesan cheese to finish
Cook the pancetta in a large skillet until nicely browned and crisp and most of the fat has been released. Wipe the chicken breasts and dry them. Season them well all over with salt, pepper and dried basil, and then place them into the hot pan and brown them in the pancetta oil, browning them on each side. (About 2 minutes on each) Spoon the tomato dressing over each browned piece of chicken, then lower the heat and cover. Cook for about 5 minutes. Remove the cover and turn the chicken over. Cover and cook for an additonal 5 minutes. Stir in the chopped tomatoes and heat through. Grate some Parmesan cheese over top and serve. Delicious!
*Sun Dried Tomato Dressing*
Makes about 1 cup
Thick and tangy and good for more than just dressing salads. Wonderful with pasta and chicken.
100g of sun dried tomatoes (about half a cup)
1 clove of garlic, peeled and minced
3 ounces of good quality balsamic vinegar (a generous 1/3 cup)
1/2 tsp sea salt
freshly cracked black pepper
3 ounces of extra virgin olive oil (a generous 1/3 cup)
2 ounces freshly grated Parmesan cheese
Place all of the ingredients into a blender and blitz until smooth.