All Good Stuff!
Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have no added Colourings or Preservatives.
The shelf life is two years.
Ingredients - Serves 4
2 cups of water
8 cloves of garlic (unpeeled) or buy crushed in a jar
6 tablespoons, chopped fresh parsley
1 1/2 teaspoon of Rhayne Lime Leaf
4 single chicken breast (boneless) - approx 125g each
1/4 cup chicken stock (preferably reduced salt version
2 tablespoons of lemon juice
Method
In a small saucepan, bring half a pan to the boil. Add garlic cloves and continue to boil for 10 mins.
Drain the garlic, peel and cut garlic into thin slices
Combine garlic, 4 tablespoons of parsley, Rhayne Lime Leaf and mix well.
Then....
With a sharp knife, cut a pocket in each breast and place a teaspoon of garlic mixture into the pocket.
Heat a large frying pan (preferably non stick) over medium heat. Place chicken skin side down (if any) cook until golden (approx 4 mins) and then turn to cook other side for 12 mins.
When finished (no longer pink in middle of chicken) transfer to a plate (using paper towel to absorb excess oil) let stand.
Use remaining parsley, stock and lemon juice to the same frying pan (so don't wash it up first - you little clean freaks!) bring to the boil and cook for just a minute.
Plate up the chicken, spoon stock mixture over the chicken. Garnish as you please (suggest some cut lemon and sprigs of parsley)
Approx Nutritional Values - Per serving (one skinless chicken piece)
Calories 153kJ
Carbohydrates 1g
Fibre 2g
Protein 29g
Sodium 246mg
Fat 3g
Cholesterol 62mg
Okay, should've took you about 30-40 minutes (depending on the garlic process) pretty simple eh?
Hot Tip: Place garlic stuffing in each pocket - close the pockets and press openings together with your fingertips to seal. It keeps in the flavour.
We are simply about going back to the start and using as much natural products and native plants as we can to prevent instead of cure. We want you to respond to our products, not react!
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