There is nothing quite as delicious as a well roasted chicken considering how easy it is to prepare.
A whole roast chicken with roasted vegetables on the side makes a healthy and hearty meal in a pot and the leftovers can be used in many different ways. I use leftover chicken by shredding it into soups or salads but my favorite thing is the chicken wrap. These wraps are great for a quick lunch and keep well for a school lunch box. They are versatile - the ingredients can be altered to suit ones tastes; for instance avocado and sour cream can be used instead of the sun dried tomato and pesto. They are great for picnics or a day at the beach or simply for a quick fix meal for an unexpected guest. To change it up I sometimes use roasted corn and black beans with a fresh salsa and the roast chicken to make a Tex Mex style wrap. The possibilities are endless and the results are always well appreciated.
Recipe for Chicken Wraps:
2 Flour Tortillas
1 Roast chicken breast cut into slices
1 tsp Pesto
2-3 sun dried tomato in oil
2 romaine lettuce leaves
4 slices cheese (optional)
Toast the tortillas lightly and place a lettuce leaf inside each. Place the chicken slices over each lettuce leaf. Dice the sun dried tomato and sprinkle over the chicken along with a few drops of pesto. Layer the cheese slices over it and roll up the tortillas. Cut each wrap in half, at an angle and plate up.
Recipe for Roast chicken:
1 roasting chicken
2-3 tbsp butter
salt and pepper
6 cloves garlic
1 onion
fresh rosemary leaves
Rinse the chicken inside and out and pat dry with paper towels. Place it on a baking tray, cut 6 slits in the fleshy parts and insert a clove of garlic in each. Melt the butter and brush the chicken with it. Sprinkle with salt and pepper and sprinkle with some of the rosemary leaves. Place the onion and some of the rosemary inside the cavity of the bird. Roast at 350°F for about an hour or until the chicken is golden brown.
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