Ready Steady Cook Challenge - Main Course

I am so cross with myself that my silly photos didn't come out all that well!! I was limited by poor light and to be honest, poor eye sight. But, as we're out every night this week for family festivals I cannot redo this challenge in time for the deadline. So, here it is, my not so proud main course submission for the Ready Steady Cook Challenge

Chicken Fillets stuffed with Basil and Tomato served with Spicy Quinoa and Roasted Baby Cabbage and Onion

First off, I have never ever ever ever cooked with quinoa before, so this was a learning curve for me - part of the point of me entering this challenge.

Chicken Fillet stuffed with Basil and Tomato

Serves 2

2 Skinless Chicken Fillets

Salt and Pepper

A few basil leaves

Tinned whole tomatoes

Olive Oil

Pre heat your oven to 180º

Cover the chicken fillets with clingwrap and flatten using a rolling pin. The idea is to expand them so that they can be rolled up with the filling inside.

Season the flattened fillets with salt and pepper. Place the basil leaves and thinly sliced tomatoes along the centre of the fillet, lengthways. Roll the chicken fillets and secure the edges with toothpicks. I like to roll the secured fillets tightly in clingfilm and let them stand in the fridge for a few minutes.

Place on a baking tray, drizzle with olive oil and cook in the oven for 10 minutes each side.

I think a creamy mushroom sauce would go really well with this if you wanted to try it at home. The healthier option is obviously without the creamy sauce!

I decided to melt some margerine and add chopped basil for a mock basil butter to garnish the plate.

Spicy Quinoa

Quinoa

Water

Cumin

Cinnamon

Chilli Powder

Paprika

Cook the quinoa as instructed (boil with water).

Fry some of the sauce from the tomatoes in a pan. Add various spices such as cumin, chilli powder, cinnamon and paprika as well as salt and pepper to taste. Mix the spicy tomato mixture with the quinoa.

Serve hot

(The left over quinoa, mixed with chicken breasts, coriander leaves, chickpeas and dried apricot make a delicious salad!)

Roasted Baby Cabbage and Onion

Serves 2

1 Baby Cabbage (purple or green)

1 Onion

Olive Oil

Salt and Pepper

Sugar

Slice the baby cabbage in halves or quarters depending on their size. Drizzle with olive oil, salt and pepper on both sides. Place in a baking dish and cook in the oven for 10 minutes on each side. I like the cabbage crunchy so you can cook it for longer if you want it softer.

Slice the onion and place in the same baking tray, drizzle with sugar. Cook for 10 minutes.

Sprinkle the onions over the cabbage for a delicious combination of sweet and salty.

Enjoy!!