TARRAGON & THYME

This is quick to make especially during the week if you are working and time is at a premium and stir fry is quick and delicious and extremely tasty.  To ring the changes I often use what's left in the fridge or add sweet pepper and sweetcorn to the mix.  Its all very filling. Serves 2 (or 1 starving person in my household) - so why not doubleup Ingredients 4oz skinless boneless chicken breast 2 spring onions trimmed 1 carrot peeled 2oz button mushrooms 2 inch piece of cucumber 2 tablespoons of oil 2 tablespoons clear honey 1 tablespoon vinegar 1 tablespoon soy sauce 1/2 a shredded iceberg lettuce or mixed lettuce leaves Method Cube the chicken and cut onion and carrot into sticks quarter the mushrooms and slice the cucumber Heat oil and add the chicken and vegetables cook until chicken turns white and vegetables are tender Stir in the hione vinegar soy sauce and lettuce cook for 1 minute serve with  rice or prawn crackers. Enjoy

I first came across this recipe on one of the Waitrose Cooking cards and have used it ever since 100g fresh white breadcrumbs 2 tablespoons chopped fresh thyme 2 tablespoon chopped fresh parsley 1/2 teaspoon of cayenne pepper 1 tsp paprika Salt and freshly ground black pepper 1 Pack chicken, thighs or drumsticks 4 tablespoons plain seasoned flour 2 medium eggs beaten 3 tablespoons olive oil Method Preheat oven to 200 degrees C gas mark 6. In a flat dish mix together the breadcrumbs, herbs, spices and seasoning. Coat the chicken portions in the seasoned flour then dip in the beaten egg, and coat thoroughly with the breadcrumb mixture and place on a baking sheet. Drizzle with the oil and bake in the oven for 35 to 40 minutes turning once so that the chicken gets evenly cooked until the crumb is crisp and the chicken is cooked thoroughly and there is no pink meat and the juices run clear. Serve with Rosemary, Onion and Garlic Roast potatoes, a side salad and sweet chilli or tomato s...