Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken/veggie baskets. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Spoon the remaining mixture into each of the tortilla baskets. Serve with lettuce, tomato a dollop of avocado, cheese and a scatter of fresh coriander. Come visit the Bojangles Famous Chicken 'n Biscuits Home page to get the information you need and find a restaurant near you Sprinkle it on potatoes, veggies or anything that needs some extra zip.
Chicken/veggie baskets is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Chicken/veggie baskets is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook chicken/veggie baskets using 19 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chicken/veggie baskets:
- Prepare 225 g (8 oz) diced chicken breast
- Take 1 small onion
- Prepare 1 tsp Italian seasoning
- Make ready 2 tsp chopped fresh sage
- Get 2 tsp chopped fresh thyme
- Get 500 g(17.6 oz) mixed vegetables cut to small pieces, (mushroom, green/yellow/red pepper, celery baby corn, sugar snap peas, onion)
- Take 2-3 tbs olive oil
- Take 2 tbsp melted butter
- Get 4 sheets filo pastry
- Take grated cheese of your choice
- Make ready salt and pepper
- Get For the salad:
- Prepare 1 1/2 cup cooked quinoa,
- Prepare cherry tomatoes,
- Make ready chopped cucumber,
- Take sliced red onion,
- Take baby spinach leaves,
- Prepare olive oil and lemon juice
- Make ready salt and pepper
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Instructions to make Chicken/veggie baskets:
- Star with pre-heating your oven to 180 c (350 F, gas mark 4). Melt 2-3 tbs of olive oil in a frying pan over a medium heat, Add the chopped onion and cook and stir until tender but not brown, about 5 minutes. Add the chicken and stir fry for a further 5 minutes, season then mix in all the vegetables. Stir fry until everything is cooked through. Sprinkle a tsp of flour over it mix again then set aside to cool.
- Unroll your filo pastry and cut into 9 cm (3.5") squares, brush with melted butter and stack 4 of them together at angles to form a basket shape. Gently press them into your greased muffin tin. Fill each filo case with chicken filling sprinkle with grated cheese or crumble feta cheese over them. Bake for 15 minutes
- For the salad mix all ingredients. No hard rules, you can use as much or as little of the vegetables, season then add olive oil and lemon juice. Enjoy.
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