CHICKEN MORNAY RECIPE

This recipe will teach you how to make Chicken Mornay. It is a quick and easy recipe to make. This is a fantastic tasting way to do chicken. The baked chicken pieces covered in white sauce then cornflakes and more cheese and then grilled is just so good. When I do this meal for my family I serve it with mashed potatoes, beans and carrots but it also goes well with a big tossed salad and chips to.

Chicken Mornay Ingredients

1 oz flour
4 oz butter
1/2 pint milk
salt and pepper
1 whole chicken
2 oz cheese grated
1 tsp french mustard
1 Tbs crushed cornflakes

Chicken Mornay Method

Joint the chicken into four then season well and place in an ovenproof dish and dot with 2 oz butter and bake in the centre of oven for 20 minutes. Next you have to make the white sauce by melting 1 oz butter then add the flour and mix well and cook for 3 minutes. Remove from heat and gradually add milk then add 1 oz cheese and the mustard and mix well and cook for 2 minutes. Beat in the remaining butter a little at a time and cook gently for 5 minutes. Pour off excess liquid from chicken and cover with sauce then sprinkle with cornflakes and remaining cheese. Grill for 5 minutes or until bubbling. Serve the Chicken Mornay very hot.

Enjoy your freshly made Chicken Mornay!

CHICKEN RISSOLES RECIPE



This recipe will teach you how to make Chicken Rissoles. It is a quick and easy recipe to make. Chicken Rissoles are great made for a meal or you can make them smaller and use as an appetizer with a dip. I make these rissoles up as a meal but if we are having a barbecue I make them as an appetizer with dip either way the Chicken Rissoles are great.

Chicken Rissoles Ingredients

2 eggs
salt and pepper
1 tsp lemon juice
deep fat for frying
few sprigs parsley
1 lb cooked chicken
4 oz button mushrooms
dry breadcrumbs for coating
4 oz fresh white breadcrumbs

Chicken Rissoles Method

Mince the chicken finely and add to the breadcrumbs then season well and add lemon juice and 1 whole egg then beat well until smooth. The mixture should be stiff. Divide the mixture into 8 portions and make into a sausage shape and dip in beaten egg then toss in dry breadcrumbs. Do this twice. Fry the rissoles three at a time in deep fat until golden brown and crisp and drain on kitchen paper. Serve the Chicken Rissoles hot or cold and garnished with mushrooms and parsley.

Enjoy your freshly made Chicken Rissoles!

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