Sandra Oh Stuffed Chicken Fillet, Roasted Asparagus and Pasta
Grey's Anatomy and Killing Eve icon Sandra Oh is a gourmet to the core.
Photo source: 123rf.com/profile_myviewpoint
She enjoys the ritual of focusing on morning coffee and simple avocado toast as much as she enjoys the thrill of a mesmerizing script falling on her desk. "My favorite meal? My favorites are Korean (but that goes without saying), Spanish and Japanese.” Sandra said. "The dinner of my dreams would be something simple - chicken fillet, fried asparagus and zucchini with a side dish of pasta and a large thick glass of wine." FYI: Butterflying, also known as butterflies, is when a chicken's backbone is removed so it lies flat, allowing for faster cooking and is often more tender in the end!
If you want to draw inspiration from the Queen of Memorial Hospital Gray Sloan herself, look no further for this flavorful and juicy chicken fillet recipe that is guaranteed to be a staple in your monthly diet. And finally, Sandra's dream dinner party guests? "Michelle Obama - no need to explain, Genghis Khan - to talk about power, Buddha - to help understand impermanence, Ted and Matt are my friends who look best at dinner parties because they are great conversationalists." Can we join?
Sandra Oh Stuffed Chicken Fillet, Roasted Asparagus and Pasta
Кухня: American, обед, калории: 420, время приготовления: 00:50
Ингредиенты
Chicken (about 1.5kg/3lb 5oz)
4 red chillies, chopped (remove the seeds if you don't like it too spicy)
3 garlic cloves, crushed
2 tsp sweet paprika
2 tbsp red wine vinegar
2 tbsp chopped parsley
2 tablespoons olive oil
Lemon wedges and Tabasco sauce (optional) for serving
Рецепт
1. To fluff the chicken, turn it over with the spine facing you. Use sturdy kitchen or poultry shears to cut off both sides of the spine, then discard. 2. 2. 2. Turn the chicken over and press hard on the breastbone to flatten the bird. Make several incisions on each joint of the leg.
3. Place the chili and garlic in a food processor with a good pinch of salt, or use a pestle and mortar. Mix to a paste, then add paprika, vinegar, parsley and olive oil. Mix well, then brush over the chicken. Leave to marinate for at least 1 hour, or overnight if possible. You can freeze at this stage.
4. Fire up the barbecue. When the flame has died down, place the chicken in the center of the barbecue, skin side down, and cook for 15-20 minutes, until browned. Turn the chicken over and continue cooking for another 5-15 minutes until cooked through. Make sure the juice comes out clear as the heat of each barbecue will be different. To cook in the oven, preheat to 200°C/180°C fan/gas 6 and cook for 35-40 minutes on a baking sheet. To char the skin, fry for another 5-10 minutes. Serve with lemon wedges and Tabasco if you like it spicy.
