Trouble-free lunches
September 20, 2008
Lunch can be made in a hassle free way. So here’s some recipes that help you to serve lunch fast and easy.
1. Chicken with garlic and lemon
Ingredients
2 fillets of chicken breast( skin-less ) Skinless chicken breast fillets 2,1 mashed Garlic clove, Olive oil, Thyme leaves from 2 sprigs, Lemon half-sliced,1 ½-1 juiced., 2 toasted crispy bread pieces, Rocket to serve
Make an incision in each side of the chicken breast piece and help it open up like a book. Apply a layer of clingfilm on the top make it flatter by pressing it down. Make a mixture of the thyme leaves, garlic and tsp of olive oil and spread the paste over the chicken. Start heating a non-stick fry pan and get the chicken fried on each side of it for 1-2 minutes until you are over with it. You don’t require extra oil. Now pour the lemon juice all over the chicken get it seasoned well. Place each of the chicken breast pieces over the crispy bread slices and top it with a rocket. Serve it with Pour over the lemon juice and season well. Put each chicken breast on a slice of toast and top with the rocket. Add fine touches by serving with a lemon wedge and drizzle over any pan juices.
2. Open sandwich with apple and tuna
Ingredients
2 skinless chicken breast fillet, 1 squashed garlic clove, Olive oil, Thyme leaves from 2 sprigs, Lemon ½ sliced , 11/2-1 juiced, 2 crispy slices of bread(toasted), Rocket to serve
Make a deep cut into one side of each chicken breast and open it out like a book. Put a layer of clingfilm on top, then press down to flatten them further. Mix the garlic and thyme leaves with 2 tsp olive oil and spread over the chicken. Heat a non-stick frying pan and fry the chicken for 1-2 minutes on each side until cooked through (you shouldn’t need any more oil). Pour over the lemon juice and season well. Put each chicken breast on a slice of toast and top with the rocket. Serve with a lemon wedge and drizzle over any pan juices.
Simple chicken salad
A Drained petit poi can of 410gms, A bag of basic, long-grain microwave rice, Half sliced 250gms of baby tomatoes, 2 pieces of cooked breast chickens, 1 tbsp of mashed capers, 1 large red pepper, 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp balsamic vinegar
First you open up, draw off and wash all canned items. Peel off the skin of the cooked chickens and slice them into chunks. Cut the large red pepper into thin strips. Put the rice in the microwave and stick to the process of cooking as given in the packet. Put together all the ingredients in a big bowl and blend them all together. Make a mixture for dressing with olive oil, balsamic vinegar and mustard in a smaller bowl. Add up the mixture with the salad. Add the dressing to the salad, stir well and serve it.
Unique Breast Cosmetics from St.Botanica
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