Tuesday, 15 July 2014

Chilli Chicken Fillet Burger With lemon Mayonnaise

Hello honeys,
Hoping you're all well and having a fabulous week.  Yesterday was the soggiest, ickiest, rainiest day! I mean it was pouring with rain all day long! It was still so warm though. Definitely an icky kinda day.  Our furbaby Jade would only go as far as the back door, stare outside and then look at me as if to say "turn it off Mum I wanna go outside!"

Poor baby, I so wish I could just turn the rain off for her. Luckily I didn't have work yesterday, which is as well because the dampness was trying to turn me into a human pretzel (ouch) & the humidity was trying to suffocate me. It's a joy being me, huh?

Hubby however did have work, as well as picking up my prescription & a new shelf unit for our teeny tiny mudroom. The shelf unit was in the Argos clearance and is adorable :) I'll post photos when hubby puts it together.

Well, since hubby was being his usual lovely self running errands during his lunch, I wanted to make him a nice dinner to say thank you.  OK, now don't go telling him I said this, but hubby really is the sweetest, loveliest man. Seriously though, I'm lucky to have him, he makes life worth living,  even on nasty "spoonie" days like today when it doesn't really feel like it is. Now remember, shush, no telling :)

So, as a treat, I decided to make him this.....


I have a huge admission to make. I can't eat chilli or anything else spicy or " a wee bit nippy burny" :) Hubby however does and since dinner was a treat for hubby, chilli chicken it is. So, here it is.....

 

Chilli Chicken Fillet Burger & Lemon Mayonnaise

Ingredients:

4 medium chicken fillets
Olive oil
2 cubes of frozen chilli OR 2 teaspoons of dried chilli OR fresh chilli
75g mayonnaise
1 tablespoon of lemon juice (bottled is fine)
Iceberg (or your favourite) lettuce for rolls & crispy side salad to serve.
Bread rolls, halved

Directions: 

1. Pre-heat oven to 180C or 160C for fan ovens (360F) Gas mark 3

2. Into a small bowl add your chilli and 1 tablespoon of olive oil.  I used frozen chilli because I have them in the freezer

but use dried chilli or fresh chilli if you prefer. Just be careful not to allow hands near your face while cooking & wash hands after handling chilli.

3. Mix chilli & olive oil to a paste, then gradually add an additional 1-2 tablespoons of olive oil to create a coating for your chicken.

4.  Lay a piece of aluminium foil flat nearby your bowl. Place each chicken fillet into the chilli & olive oil mix one piece at a time, making sure each piece is well coated, then placing it onto the aluminium foil.


5. Once all of your fillets are coated and placed in the middle of your tin foil, if you have any coating left, drizzle it over them.


6. Carefully fold your tin foil into a package, not too tightly. All we're looking to do is to contain all of the fluid that's inside, but also allow room around the chicken for it to cook. So, just fold edges together to seal.

7. Place your folded package onto a baking tray in case of spills. Life is too short to spend it cleaning the oven any more than you have to :) Place into the pre-heated oven, middle shelf, for approximately 25-28 minutes, depending on the thickness of chicken fillets.  They are ready when you can insert a knife or skewer and juices run out clear. Remember when you open the package there will be steam, be careful not to get burned honeys.

8. While the chicken is cooking, into a small bowl place 75g of mayonnaise. Add 1 tablespoon of lemon juice and mix thoroughly until well mixed through and creamy.


9. Slice bread rolls in half and grill or toast if preferred. When cooled, spread both halves with the lemon mayonnaise. To one half add a layer of iceberg lettuce, or your favourite.  Yesterday I made a crispy salad using iceberg lettuce, sliced cucumber, chopped spring onion & tomatoes as a side dish and I used a little of this.

10. When chicken fillets are ready, again remember to check that when pierced juices should run out clear, place one on each prepared bread roll and place other half of the roll on top.

11. Serve to a happy loved one with a side salad & await praise, smiles and grateful hugs :)


Now I can't say what these tasted like, as I said I just can't bare chilli or anything else hot/spicy/burny. I know, I'm such a wuss :) Hubby however said he loved his dinner, he said chilli chicken was perfect (bless him) and he really liked the lemon mayonnaise, that it was fresh & zesty.

So, that's it dear ones. What's your favourite coating for chicken? I'm very partial to garlic & Italian herbs, yum! Yesterday was a pretty horrible day pain wise, not a coping day I'm afraid so I'm so, so happy that I still managed to have a nice dinner ready for hubby.  Took far longer than it should have because of how I felt, but he's so worth the effort.

It's 6.40am here now honeys, another sleepless night but I've enjoyed writing this for you. The sun is streaming in the windows, I hope wherever you are, you have a gloriously sunny, wonderful day, and send heaps of hugs your way xx

2 comments:

  1. Yum Yum! Try substituting the bread for a lettuce leaf (I find iceberg, the leaves just peel off). Wrap the filling in the lettuce leaf. Glad hubby enjoyed his dinner! x

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    1. Oh my, I'm so sorry! Whoever you are, thank you so much for visiting and I'm sorry I hadn't seen your comment till now :( Thank you for the suggestion though I'll definitely try it. In case you ever see this, sending you heaps of hugs xx

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