* I've reposted this from the NET where Lisa (NewFinnLoper) originally posted this recipe.
...This takes me about 30 minutes to make
Chicken Oka
CHICKEN
- 4 skinless boneless chicken breasts
- 4 oz Oka cheese, cut into 4 pieces
- 4 Sprigs thyme, chopped
SAUCE
- 1 tb Chopped parsley
- 2 cloves Garlic, minced
- 3 tbsp Vegetable oil
- 2 tbsp chopped chives
- 1/2 cupBaco Noir (red wine) if I'm making it for a regular supper I'll add cooking sherry or omit this altogether
- 1 c Chicken Stock
Preheat oven to 400F. Combine Oka and thyme. Make a slit in chicken breast and stuff a piece of Oka into each breast. Heat oil in ovenproof skillet on medium-high. Sear breast, skin side down until golden, about 2 minutes. Place skillet on bottom shelf of oven and roast for 12 minutes or until juices are clear. Remove breasts and keep warm. Discard all but 1 tablespoon fat from skillet. Place pan on high heat; add shallot and garlic. Saute 1 minute then add wine and reduce by half, about 3 minutes. Add stock and reduce until half a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter and chives. Place chicken on plates (with other side dishes you are serving) and drizzle the sauce over...
Chicken Oka
Chicken Oka
PB’s (official race results)
5K – 26:20; 8K – 41:28; 10K – 52:13; 15K - 1:22:43; 21.1K – 1:54:16; 30K – 2:51:34; 42.2K – 4:24:14
What is up for 2018
Feb 11th - First Half Vancouver
TBA
Planning & in my sights
Jun 9th - Puddle Jumper Classic
Run the mile you're in. Not the one behind you, and not the one in front of you - the one you are running now - purdy65
5K – 26:20; 8K – 41:28; 10K – 52:13; 15K - 1:22:43; 21.1K – 1:54:16; 30K – 2:51:34; 42.2K – 4:24:14
What is up for 2018
Feb 11th - First Half Vancouver
TBA
Planning & in my sights
Jun 9th - Puddle Jumper Classic
Run the mile you're in. Not the one behind you, and not the one in front of you - the one you are running now - purdy65
Re: Chicken Oka
Sounds yummy!! I have a question: the recipe calls for "boneless, skinless chicken breasts," but later on, it says to sear the chicken skin-side down. Which is it? Probably would be tastier and prettier with the skin on.
"We are made of dreams and bones."
--The Garden Song
"By perseverance, the snail reached the ark."
--Charles H. Spurgeon
"I am always doing that which I cannot do, in order that I may learn how to do it."
--Pablo Picasso
--The Garden Song
"By perseverance, the snail reached the ark."
--Charles H. Spurgeon
"I am always doing that which I cannot do, in order that I may learn how to do it."
--Pablo Picasso
- NewFinnLoper
- Jerome Drayton
- Posts: 4335
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- Location: Winnipeg
Re: Chicken Oka
I have used both....but tend to stick to skinless...No reason other than most of the chicken we buy is boneless/skinless...
Not a huge difference I found..
Not a huge difference I found..
22 halfs (PR 1:42:02)
5 full (PR 3:48:21)
...and a smattering of adventure and trail races thrown in for good measure!
--------------------------
All running is on hold until further notice .... :0(
5 full (PR 3:48:21)
...and a smattering of adventure and trail races thrown in for good measure!
--------------------------
All running is on hold until further notice .... :0(
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