Honey Sriracha Chicken

Honey Sriracha ChickenOne of the Mr’s favourite things is Sriracha sauce. If you haven’t heard of it, it’s basically a hot sauce but with actual flavour. Not being a huge fan of hot sauces myself, it surprised me just how much flavour it really has!

Thanks to my blogging, the Mr tends not to get a lot of choice in what we eat so I thought I would be nice and make something I knew he would love. Also, (at the time of writing this post) I was nearly 40 weeks pregnant & hadn’t dropped yet. I heard hot & spicy foods are meant to be good!

Here is what you will need to serve 2 – easily doubled.

(Recipe adapted from Creme de la Crumb.)

For the Chicken

  • 2 Chicken Breasts, diced
  • Salt
  • 20g Corn Flour
  • 2 tbsp Olive Oil

For the Sauce

  • 120ml Water
  • 1 – 2 tbsp Sriracha Sauce *
  • 2 tbsp Light Soy Sauce
  • 2 Garlic Cloves, minced
  • 30g Granulated Sugar
  • 2 tbsp Runny Honey
  • 1 tbsp Corn Flour/ 2 tsp Cold Water
  • Toasted Sesame Seeds to serve, optional
  • Cooked Rice to serve, optional

* If you don’t like it too hot, just use 1 tbsp. Trust me, even 1 tbsp of this stuff packs a punch!

To make the sauce – add the water, Sriracha, soy sauce, garlic, sugar & honey to a small saucepan and bring to the boil.

Honey Sriracha ChickenDissolve the corn flour in the cold water then add it to the saucepan. Stir well and bring back to the boil.

Simmer, stirring often, until the sauce begins to thicken. Continue to cook until you reach the consistency you like, then remove from the heat and set to one side until needed.

Honey Sriracha ChickenSeason the diced chicken with salt then toss to coat well in the flour.

Place a non stick frying pan over a medium/high heat. When the pan is hot, add the olive oil.

Fry the chicken until golden & cooked through.

Honey Sriracha ChickenPour the sauce over the chicken and cook for a further minute or 2 until heated through.

If you like, serve over cooked rice & scatter with some toasted sesame seeds.

Honey Sriracha ChickenI was genuinely surprised at how good this was! I mean, yes it was hot, but the flavour really was lovely. I will definitely be making this one again – particularly the sauce. Except maybe with only 1 tbsp of Sriracha next time… (To please the Mr I used 2 tbsp – bit too much for me!)

Not only does it taste great though, it’s really quick to make! And let’s be honest, you can never have enough meals that are fast to prepare and still seriously tasty in your repertoire.

In other news – on Friday 13th, (seriously, you couldn’t make it up) I spent the day getting this little beauty out the oven…

Tilly - Honey Sriracha ChickenI would like you all to meet my daughter – Matilda. Both myself & baby are doing well and are now at home enjoying our first few days together. I apologise for any absence over the coming weeks – as you can imagine, I will be a little busy getting to grips with becoming a Mum!

Well, I hope you enjoyed the post my lovelies. Until next time!

Miss KitchenMason

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Balsamic Garlic Chicken with Couscous!

Balsamic Garlic Chicken with CouscousSo now we are in Spring, I think it’s about time to dust off those lighter meal ideas and start look forward to Summer! I’m kicking it all off with this gorgeous chicken and couscous dish covered in a sultry balsamic, garlic, and honey glaze. Here is what you will need to serve two hungry people.

For the Couscous

  • 90g Couscous
  • Knob of Butter
  • Salt & Pepper
  • 260ml Chicken Stock (Reserve 60ml for the Chicken)
  • 1 heaped tsp Fresh Parsley, chopped
  • 4 Spring Onions, chopped
  • 15g Flaked Almonds, roughly chopped
  • Zest of 1 Lemon

For the Chicken

  • 2 x Skinless & Boneless Chicken Breasts
  • Salt & Pepper
  • 1 tbsp Butter
  • 1/2 tbsp Olive Oil
  • 60ml Chicken Stock (Reserved from the Couscous)
  • 2 tbsp Balsamic Vinegar
  • 1/2 tbsp Freshly Squeezed Lemon Juice
  • 1 large Garlic Clove, finely chopped
  • 1 tsp Honey

Tip the couscous into a large glass bowl, add in the butter and season well with salt & pepper.

Pour in 200ml of the chicken stock (reserve the remaining 60ml for the chicken later) stir briefly with a fork then cover with cling film & leave to one side whilst we get on with the chicken.

Balsamic Garlic Chicken with CouscousPlace a heavy, non stick pan over a medium heat.

Meanwhile, place the chicken breasts inbetween some clingfilm & flatten to about 2cm thick with a rolling pin. Season well with salt & pepper.

Balsamic Garlic Chicken with Couscous

Balsamic Garlic Chicken with CouscousAdd the butter & olive oil into the heated pan then lay in the chicken.

Balsamic Garlic Chicken with Couscous

Cook for about 5-6 mins on each side until golden and cooked through.Cook for about 5-6 mins on each side until golden and cooked through.

Cook for about 5-6 mins on each side until golden and cooked through.Place on a plate and cover with foil to rest and keep warm.

Balsamic Garlic Chicken with CouscousWith the pan still on the heat, add in the balsamic vinegar, lemon juice, reserved chicken stock, garlic & honey and continue to cook for about 5 minutes until it reduces to a sticky glaze.

Balsamic Garlic Chicken with Couscous

Balsamic Garlic Chicken with CouscousBack to the couscous. Remove the cling film and fluff  the cooked couscous up with a fork.

Balsamic Garlic Chicken with CouscousTip in the parsley, spring onions, almonds and lemon zest and give it all a good mix.

Balsamic Garlic Chicken with CouscousFinally, slice the chicken and serve on warmed plates with the couscous. Finish off by pouring over the hot, balsamic glaze.

Balsamic Garlic Chicken with CouscousAnd there you have it! This is definitely one I will be making again. It’s packed full of fresh, spring flavours and only clocking in at around 430 calories per portion. Not bad if you’re after that bikini bod or 6 pack for the summer! Oh, did I mention that it’s absolutely delicious by the way? No? Well it is!

Hope you enjoyed the post and I’ll see you all next week.

Miss KitchenMason

Slow Cooker Tomato Chicken!

Slow Cooker Tomato Chicken!We’re in the frosty grips of winter, there’s tons of Christmas preparations to be done,  parties to attend, cards to be written, shopping to be bought and no time to do it all. So what do we need? Another no fuss, hearty and amazingly delicious slow cooker meal! And it has to be said… this is definitely my favourite so far.

Here is what you will need to feed 2 (easily doubled)

  • 2 Chicken Breasts, skinless & boneless
  • Salt & Pepper
  • 1 Jar of Tomato Based Sauce (I used Ragu’s Tomato & Pecorino Cheese Sauce )
  • 6-7 Cherry tomatoes, halved
  • 100g-150g Cheddar Cheese, grated
  • 1 tbsp Fresh Parsley, optional to decorate

And before you say it… the jarred sauce? We all need to cheat some times!

Right on with the show.

First thing’s first, season your chicken breasts generously with salt & pepper. Tip half the jar of sauce into the slow cooker and spread along the bottom. Place the chicken breasts on top, add in the cherry tomatoes for good measure then cover with the remaining sauce.

Slow Cooker Tomato ChickenSlow Cooker Tomato ChickenPop the lid on and cook on low for about 3-4 hours.

See how easy that was?!

Slow Cooker Tomato ChickenWhen the chicken is cooked through, transfer to a baking dish and pop the grill on a medium/high heat.

Slow Cooker Tomato ChickenNow for the beautiful part. Cover it in grated cheddar cheese…

Slow Cooker Tomato ChickenPlace it under the grill and wait for the magic to happen.

Slow Cooker Tomato ChickenCOMMENCE DROOLING! When the cheese is bubbling and golden, sprinkle over some chopped parsley and serve with some crushed new potatoes doused in olive oil and butter.

Slow Cooker Tomato ChickenJust look how magnificent it is! That sensual, beautifully melted golden cheese cascading over the sweet, seductive tomato sauce on a juicy chicken breast… *Homer moment*

In all seriousness, this really is so simple to make, incredibly tasty and down right ruddy marvelous! If you find yourself short on time over the festive period, I would definitely dust off your slow cooker and give this one a go.

Hope you all enjoyed the post my lovelies, until next time!

Miss KitchenMason

A Day With The Ladies!

A Day With The Ladies! DessertLast weekend the Mr went on a trip to Germany to visit Gamescom. Meanwhile, I enlisted my girls to come keep me company with a day of cooking, drinking and general merriment.

The idea was that we would each pick a course and run with it. Emma chose the starter, Ceri took the main course, I had the dessert and Charlie designated herself as pot washer!

Here was the finished menu we chose.

Starter

Mushroom & Halloumi Stuffed Roast Peppers

Main

Feta, Mozzarella & Sun Dried Tomato stuffed Chicken with a Parmesan Crust – Served with Spicy Potato Dauphinoise

Dessert

6 Layer Peanut Butter S’mores Cookie Bars

First up was Emma’s starter. The recipe she used is based on THIS ONE from the trusty BBC Good Food website.

She roasted the peppers in the oven first for about 15 minutes, until they were soft & slightly charred but still held their shape.

A Day With The Ladies! StarterThen she stuffed them using most of the ingredients on the list but instead of using the antipasti mushrooms, cooked her own and added in some toasted almonds to the mix.

A Day With The Ladies! StarterAfter baking for about 15 minutes more in a 180°C oven, they came out all golden and delicious…

A Day With The Ladies! StarterNow having never eaten stuffed peppers before, but I must say, I bloomin loved them! They seem to have an added sweetness to them when they’ve been roasted which is absolutely delicious. The textures from the filling that Emma chose were great too! Soft and fluffy couscous teamed up with the meaty mushrooms, ‘squeaky’ halloumi & the crunchy almonds, really made for a fantastic, light starter. I also added a cheeky drizzle of truffle oil to mine, made them even more delicious… cracking job Em!

For the main course, Ceri started on the potato dauphinoise which is based on THIS RECIPE from the Love Potatoes site. She peeled and thinly sliced the potatoes & set to one side in a bowl of cold water to stop them from browning. Then moved onto the sauce by putting some cream, milk chopped garlic & some added chilli flakes into a saucepan and brought to the boil. When that was ready, she added in the potatoes, covered with a lid and simmered for about 10 minutes or so until just starting to soften.

Tipping the potatoes into a glass dish, she then topped it all off with mountains of gruyère cheese and placed in a 180°C oven for about half an hour until cooked through, golden & bubbling…

A Day With The Ladies! MainJust look at it… isn’t is beautiful??

Anyway! Now we’ve all stopped drooling at the potatoes, onto the chicken!

Loosely based on THIS RECIPE from the Eating Well website, Ceri butterflied each chicken breast, smeared in some sun dried tomatoes, feta & mozzarella cheese then folded back over. She then blitzed up some breadcrumbs with parmesan, Italian herbs, salt & pepper and spread them all over the tops of the chicken breasts.

A Day With The Ladies! MainThey went in the oven alongside the potatoes for about 30 minutes until golden & crispy on top…

A Day With The Ladies! MainYep… I can assure you, it was as tasty as it looks. That chicken was seriously tasty stuff! Super crispy on the outside with a sweet tomato and cheesy centre, team that up with the creamy potatoes (that packed a punch with that extra chilli kick!) and you have yourself a winner ladies and gentleman. Compliments to Chef Ceri!

Right! Now it was my turn to try and impress.

I came across THIS RECIPE from the excellent Cookies & Cups blog and knew it was the one.

The only thing that I really need to say, which isn’t spelled out from the pictures, is that I used 1 batch of my own Ultimate Choc Chip Cookie recipe for the dough.

Well that, and I may have gotten slightly carried away with the quantities I used but in my opinion, this only made it bigger, better & messier! Just the way I like it…

So! Line a large square tin with baking paper, preheat your oven to 200°C/Fan 180°C and press half of the cookie dough into the bottom of the tin.

A Day With The Ladies! DessertNext, lay blocks of milk chocolate on top of the cookie dough… yep, you heard me. WHOLE block chocolate!

A Day With The Ladies! DessertThen smear on lots of smooth peanut butter…

A Day With The Ladies! Dessert

A Day With The Ladies! DessertBlitz up some milk chocolate digestive biscuits (not too fine… I got a little carried away haha) then spread them out onto the peanut butter…

A Day With The Ladies! DessertNow for the fun bit… spread (I use that term loosely) some marshmallow Fluff over the top of the crushed biscuits. Yeah… you’ll have fun with that!

A Day With The Ladies! DessertNow roll out the leftover cookie dough into a square and press onto the top to finish…

A Day With The Ladies! Dessert

A Day With The Ladies! DessertIf you can actually lift it up (it weighs a bloomin ton!) put into the centre of the oven and bake for about 20-25 minutes until golden and crisp on top.

A Day With The Ladies! DessertNow for the painful bit… wait. It has to be completely cool before you even attempt to get it out the tin, let alone try and cut it. So preferably, make this the day before, allow to come to room temperature then chill in the fridge overnight. Otherwise (like me!) you will get yourself in a right ruddy mess! Well, they do say patience is a virtue… something I’ll have to master one of these days!

A Day With The Ladies! Dessert

A Day With The Ladies! DessertBut to be fair… let’s face it, it’s totally worth it!

I mean, what’s not to like? The crunchy yet gooey cookie? The milk chocolatey goodness? The creamy peanut butter? The unbearable deliciousness of marshmallow Fluff? Nope, didn’t think so. There is actually nothing not to like about this ridiculously indulgent bar of amazingness!

It’s honestly that good, our Emma was handing it out to strangers in the pub who were randomly congratulating me even though I had never met them before.

When all is said and done though, I think we put together an awesome meal! Massive thanks to my girls for all going out of their way to keep me company whilst the Mr was away at Gamescom.

Until next time my lovelies!

Miss KitchenMason

Chicken Katsu Curry!

Chicken Katsu CurryThis super awesome dish is one of the Mr’s favourites! If you have never visited a Yo! Sushi restaurant then you are seriously missing out. It’s a modern Japanese diner where we happily discovered this fantastic crispy panko chicken dish.

One very important thing to note is that Sushi does NOT mean Fish. It’s the most common misconception about sushi and one that even I’ll admit, I fell prey to for a long time. It actually means Rice. Yes, seriously. So if you’re not a big fan of fish… it doesn’t matter! There’s sushi with lots of different meats and vegetables too. So get yourself down to a Yo! Sushi restaurant and give it a try, you might surprise yourself!

Anyway, on to the matter at hand… chicken katsu curry. I had the great fortune of finding the Yo! Sushi cookbook on sale a while ago and I’ve been dying to try this recipe out! This is what you will need to make enough to feed two hungry people. (Easily doubled.)

  • 2 Chicken Breasts or Thighs (skinless & boneless)
  • 25g Plain Flour
  • 1-2 Eggs
  • 50g Panko Breadcrumbs
  • 25g Butter
  • 1/2 Onion, diced
  • 2 tbsp Mild Curry Powder
  • 60ml Chicken Stock
  • 1 tbsp Light Soy Sauce
  • 2 tbsp Mirin
  • 1 tbsp Cornflour/1 tbsp Water
  • Vegetable Oil for frying
  • Salt & Pepper
  • Cooked Rice, to serve

Notes: You can pick up a mild curry powder from most supermarkets fairly cheap. I found Mirin at Tesco’s in the specialist ingredients section for about £1.50. It is quite important to the overall flavour of the sauce so try not to leave it out if you can help it. I also found a pack of panko breadcrumbs in the specialist ingredients section.

Ok! Let’s get started.

If you’re using chicken breasts, grab a rolling pin and flatten them out so they’re all an even thickness. It shouldn’t matter so much if you’re using thighs. Season both sides of each breast/thigh with salt then coat all over in the flour.

Chicken Coated in FlourBeat the egg in a shallow dish/bowl and tip the breadcrumbs into another. Dip each piece of chicken in the egg then coat in breadcrumbs. Leave to one side whilst you make a start on the sauce.

Floured Chicken Coated in Egg

Coating Chicken in Breadcrumbs

Chicken Coated in Panko BreadcrumbsMelt the butter in a large saucepan or frying pan and sweat the diced onions until they are cooked through.

Sweating Onions in Butter - Katsu Curry SauceWhen the onions are cooked, add in the curry powder and the chicken stock and bring to the boil.

Then stir in the soy sauce & the mirin and leave to simmer for about 10 minutes.

Katsu Curry Sauce

Meanwhile, heat some vegetable oil in a large frying pan. (To a height of about 1cm.) Be a little patient with this, if you put your chicken in and the oil isn’t hot enough, the panko crumbs will likely go soggy.

Carefully add the prepared chicken into the pan and fry for about 5-7 minutes on each side or until golden and crispy.

Panko Breadcrumb Chicken

Panko Breadcrumb ChickenWhilst the chicken is cooking, let’s get back to the sauce.

Add the cornflour to the water and mix. Stir this into the sauce to thicken it. It should end up a yoghurt like consistency. If it becomes too thick, simply add more chicken stock or a little water until you get what you want.

Katsu Curry SauceNow all your components are ready, it’s time to serve. Plate up some cooked rice, slice up the chicken and place on top. Then pour over as much of the katsu curry sauce as you like! You could even sprinkle over some sliced spring onions to finish but I didn’t have any in at the time.

Chicken Katsu Curry

And there you have it! A simple, home made version of Yo! Sushi’s iconic chicken katsu curry.

The chicken is beautifully juicy & crunchy and the sauce just set’s the whole dish apart from any other curry! The Mr’s plate was empty in about 2 minutes flat, which I’m sure is a new record. He even polished off my plate as I was too full!

This is definitely a dish that I will be making again and I can’t wait to try more fabulous recipes from their book.

Hope you enjoyed the post my lovelies.

Miss KitchenMason

Rosemary Chicken!

Jamie Oliver's Golden Rosemary Chicken

This week we’ve had a bit of a heatwave over here in (the usually grey) England. The last thing I wanted was to have the oven on for hours on a roasting hot Saturday night! What I really wanted to do was sit in the garden with a nice cold glass of rosé… so I pulled out my copy of Jamie Oliver’s 15-Minute Meals in search of rescue.

Came across this fantastic looking recipe, golden rosemary chicken with a creamy, sage & onion potato gratin and braised greens. Yum!

Here is what you will need to recreate this recipe for you and one other hungry gannet! (Easily doubled)

For the Potato Gratin

  • 400g Potatoes
  • 1.5 Onions
  • Olive Oil
  • 1/2 Chicken Stock Cube
  • 1/4 bunch Fresh Sage
  • 50ml Single Cream
  • 20g Parmesan Cheese

For the Chicken

  • 2 Med-Lge Chicken Breasts (Skinless & Boneless)
  • Few Fresh Rosemary Sprigs
  • 2 Rashers Streaky Bacon

For the Greens

  • 200g Baby Leeks
  • 200g Baby Spinach
  • 200g Frozen Peas

First up, get your ingredients out & equipment sorted. Get the kettle boiled, the oven grill on a high heat, a medium sized lidded pan on a high heat, a roasting tray on the hob on a medium heat & a large non stick frying pan on a medium heat. If you want, you can use a food processor to slice the potatoes & the onions, but I don’t like to make excessive unnecessary pots!

Right! Here goes…

Finely slice the potatoes (either in a food processor or by hand) then pop them into the medium lidded pan and cover with boiling water & the lid.

Potato GratinPeel the onions & finely slice them (either in a food processor or by hand.)

Put into the roasting tray with 2 tbsp of olive oil. Crumble the chicken stock cube over, tear in the sage leaves & season with salt & pepper. If they start to catch on the bottom, tip in a little water.

Potato GratinLay both chicken breasts on a large piece of cling film and season generously with salt, pepper & some rosemary. Fold the cling film over & bash with a rolling pin until flattened to about 1.5cm thick.

Jamie Oliver;s Golden Rosemary ChickenPop it into the frying pan with 1tbsp of olive oil and turn after about 4 minutes or until nice and golden. (The juices will run clear when they are cooked.)

Jamie Oliver's Golden ChickenDrain the potatoes then tip them into the roasting pan with the onions. Give it a quick mix then spread them out flat. Pour over the cream then grate the parmesan cheese on top. Place in the oven under the grill until bubbling and golden.

Sage & Onion Potato Gratin

Cut the leeks in half lengthways, give them a quick rinse then slice and pop into the lidded pan you used for the potatoes with 1 tbsp of olive oil. Stir them frequently so they don’t burn on the bottom. After a minute or 2, add in the frozen peas.

Braised GreensRoughly chop the streaky bacon and drop into the pan alongside the chicken. Stir occasionally.

Jamie Oliver's Golden Rosemary ChickenAdd the spinach into the pan with the leeks & peas and stir until wilted. Once the bacon is cooked, you’re ready to serve!

Ready to Serve!

Jamie Oliver's Golden Rosemary Chicken

I really did enjoy this recipe. It’s fun to make, doesn’t actually create that many pots and it’s some proper tasty stuff! The thing I love about the recipe’s from Jamie Oliver’s 15 minutes cook book, is they really are quick to make. Just what I was after on this piping hot summer’s day!

No more slaving over a hot stove for me… I’m off to the garden with a chilled glass of the good stuff!

Au revoir mon ami!

Miss KitchenMason

The Mr’s 30th Birthday Part 2!

Chicken Cordon Bleu

Candied Bacon & Chocolate Chip CookiesIn true KitchenMason tradition, for the Mr’s 30th Birthday I offered to cook him a meal of his choosing. This year, he chose chicken cordon bleu with crispy chips and candied bacon & chocolate chip cookies. (Recipes adapted from Tablespoon.com and White Lights on Wednesday.)

I’ll admit, I was a little skeptical about the cookies but hey – it’s his birthday and that’s what he asked for. So he got it! (And actually, they weren’t anywhere near as strange as I was expecting!)

So without further ado, here is what you will need to make these wonderful recipes for yourself.

Chicken Cordon Bleu & Crispy Chips

(Serves 2 greedy people or 4 with a side salad)

  • 2 Chicken Breasts
  • 2 Large slices of Ham
  • 2 Large slices of Mozzarella Cheese
  • 60g Panko Breadcrumbs
  • 1 tbsp Butter

For the Chips

  • 2 Baking Potatoes, peeled
  • 1 Litre Vegetable Oil for Frying

For the Sauce

  • 1 tbsp Butter
  • 1 tbsp Plain Flour
  • 80ml Semi Skimmed Milk
  • 75ml Chicken Stock
  • 1 tsp Dijon Mustard
  • Splash Worcestershire Sauce
  • 20g Parmesan Cheese, grated

Candied Bacon & Chocolate Chip Cookies

(Makes approx 18 large cookies)

For the Candied Bacon

  • 8 Slices of thick Streaky Bacon (*see notes)
  • 100g Brown Sugar

For the Dough

  • 230g Plain Flour
  • 1/2 tsp Bicarbonated Soda
  • 170g Unsalted Butter, melted
  • 110g Golden Caster Sugar
  • 200g Light Soft Brown Sugar
  • 1 tbsp Vanilla Extract (good quality!)
  • 1 Egg
  • 1 Egg Yolk
  • 300g Chocolate Chips (** see notes)

Notes:

*I actually think it needs more bacon! If I made them again I would probably use about 12 slices instead of the moderate 8. (So increasing the brown sugar to 150g)

**I used 1x 100g bag of milk chocolate chips & 2x 100g bars of milk chocolate chopped into chunks. I think it adds to the texture of the finished cookie to mix the two.

Ok, here we go ladies and gents! Lets kick off with the crispy chips. Preheat your oven to 200°C/Fan 180°C.

Peel the potatoes and cut into chunky chips. If you have the time, I would recommend soaking them in a bowl of cold water for at least 30-60 minutes. This helps draw out the starch from the potato. We don’t want that stuff, it has a tendency to hold onto moisture – and we want crispy chips!

Crispy Triple Cooked ChipsWhen they have soaked, drain the water and pat them dry. Meanwhile, pour the vegetable oil into a large wok and get it nice and hot. (So when you drop a chip in it starts to bubble instantly. Always be careful not to get it too hot though, you don’t want it to burst into flames!)

Carefully put all the chips into the wok and cook until they are just starting to turn golden on the edges.

Crispy Triple Cooked Chips

Crispy Triple Cooked Chips

Pat them dry and spread out on a baking tray. Pop into the oven for about 15-20 minutes until they are a nice, even golden brown colour.

Crispy Triple Cooked Chips

Carefully put the chips back into the wok with the hot oil and fry for a few minutes until nice and crispy. And there you have it, crispy triple cooked chips!

Chicken Cordon Bleu

For the chicken, you need to slice your chicken breasts in half. Do so as if you were butterflying them but finish the cut completely through.

Season both sides with some salt and spray a baking tray with some cooking oil. (or just grease with a little oil if you don’t have a spray.)

Cut the ham and mozzarella slices in half. Place a slice of ham on top of each chicken breast then top with a slice of mozzarella.

Chicken Cordon BleuNext, melt the butter in a small saucepan and add in the breadcrumbs. Mix it up until all the crumbs are coated then spread over the chicken breasts so they are completely covered.

Chicken Cordon BleuPlace them in a preheated 200°C/Fan 180°C oven for about 30 minutes until the crumbs are a lovely golden brown colour and the chicken is cooked through. (The juices will run clear when it is cooked.)

To make the sauce, make a roux by melting the butter in a saucepan then adding in the flour. Mix with a wooden spoon continuously for about 3-4 minutes until the flour is “cooked out.”

Making a Roux

Making a Roux

Gradually add in the milk & the chicken stock a bit at a time and keep stirring with a whisk. Don’t worry when it goes all thick and lumpy, it will thin out the more liquid you add in.

Making a Roux

Making a Roux - Cheesy Mustard SauceAdd in the dijon mustard, worcestershire sauce and grated parmesan with a little salt & pepper and stir until smooth. If it is too thin, simply cook over a low heat and reduce it until it is the consistency you are after.

Cheesy Mustard SauceNow you are ready to serve! Divide your chicken cordon bleu and crispy chips onto plates and pour over the sauce. If you fancy it, serve with a side salad.

Chicken Cordon Bleu, Crispy Triple Cooked Chips & a Cheesy Mustard SauceThis really was a winner winner chicken dinner! Both myself and the Mr really enjoyed it. Definitely one I will be making again.

Candied Bacon & Chocolate Chip Cookies

Right, onto the candied bacon!

Preheat your oven to 200°C/Fan 180°C and line a large baking sheet with tin foil.

Place the strips of bacon on the tray and sprinkle generous amounts of the brown sugar over each strip.

Candied Bacon!Pop into the oven for about 25 minutes (make sure to turn every 10 minutes or so) and cook until really crispy. Keep your eye on it though, due to the high amount of sugar they can burn very easily.

Candied Bacon!Transfer the bacon to a cooling rack and leave to cool whilst you make the dough. Turn your oven down to 180°C/Fan 160°C.

Sift the flour and bicarbonated soda together in a bowl and set to one side.

In a stand mixer or a large bowl with a hand held electric mixer, cream together the golden caster sugar, brown sugar and the melted butter.

Cookie DoughAdd the egg, egg yolk & vanilla extract and mix until light and smooth. I do recommend using a good quality vanilla extract such as Nielsen-Massey‘s. It makes a HUGE difference to the overall flavour of your baked goods. Go on, toss out that awful ‘fake’ vanilla flavouring you got from the supermarket that tastes of nothing. Do it, I promise you won’t regret it!

Cookie DoughRight, now add a few spoonfuls of the flour mix at a time until you get a nice thick dough. Then chop up the candied bacon and add them into the bowl along with the chocolate chips/chunks.

Cookie DoughMix it all up until everything is evenly distributed and now you have your candied bacon and chocolate chip cookie dough!

Bacon Chocolate Chip Cookie Dough

At this point, you can bake straight away or if, like me, you want a perfectly baked cookie, curb your impatience and pop the dough in the fridge for an hour or so. It’s hard I know, but worth it!

Either way, form balls of dough (I use an ice cream scoop as a guide) and space out on a lightly greased baking sheet. They will spread during cooking.

Bacon Chocolate Chip Cookie DoughBake in the centre of the preheated oven for about 12-15 minutes until golden brown and crispy on the edges. Transfer to a wire rack to cool.

Candied Bacon & Chocolate Chip CookiesI was pleasantly surprised by this one. It really wasn’t as weird as I thought it was going to be! In fact, I actually think there should be more bacon. They did get some mixed reactions when I took some into the office. I got some very confused facial expressions when I explained they had bacon in them. But 90% of people actually enjoyed them! Some were still confused even after eating them. Claiming that they were wrong and they shouldn’t work, but somehow they do haha!

Anyway my lovelies, I hope you all enjoyed the post.

Until next time.

Miss KitchenMason