Tuesday, November 26, 2013

{ Dinner: Pan Grilled Chicken Chop with Ham and Cheese }

I had to run some errands yesterday and didn't plan for dinner.

Before I headed home, I dropped by Cold Storage and bought a tray of (4pcs) boneless chicken thighs for under $10.

I went home and dug into my fridge for other ingredients and decided to make this for dinner. It was a rush job, all done under an hour for 4 servings. As I didn't have enough time to marinate the chicken well, I used honey baked ham and cheese to further enhance the taste.

I'm pleased that the rushed out dinner wasn't that bad. ;)

  • 2 Chicken Drumstick or Breast, deboned
  • 4 slices Ham Baked Ham, cut into strips
  • 4 slices Cheese

Optional Ingredients:
  • 10 - 15 New/Baby Potatoes or any potato of your choice, scrubbed and cleaned (skin if you prefer not to have the skin on)
  • 2 Carrot, skinned and chop into smaller pieces.
  • 3 medium Onion, cut into half (I'm using red onions here)

    • 1 teaspoon Dried Thyme
    • 2 teaspoon Dried Rosemary
    • Rind of 1 Lemon
    • 1 teaspoon Chicken Powder or Salt
    • 1 teaspoon Light Soy Sauce
    • 2 tablespoon Lemon Juice
    • Sprinkle of  Ground Black Pepper (optional)

    How to do it:
    1. Clean and dab chicken meat dry.
    2. Add marinade to chicken meat and blend well with the meat..
    3. Set aside for 1/2 hour.
    4. Heat grill pan with a tablespoon olive oil.
    5. Grill chicken skin down first for about 2 mins, till brown.
    6. Turn over and continue to grill the other side of the chicken till it's completely cooked.
    7. Place ham on top of chicken chop; skin side up and top with cheese.
    8. Cover and continue grilling for a 10-15 seconds till the cheese starts to melt.
    9. While pan grilling the chicken meat, prepare the vegetables, if you are serving it with the chicken chop.
    10. Boil the vegetables in a pot of lightly salted water for 10-15 mins till they are tender. This is to cut down cooking time. I usually just let them roast in the oven.
    11. Drain and set aside.
    12. Pan fry 3 strips of diced streaky bacon till lightly brown. 
    13. Pan grill the onion at the same time while pan frying the diced bacon.
    14. Add in the drained vegetables and toss well in the oil.
    15. Transfer the vegetables and roast at 240c for 15 mins.
    16. Sprinkle with some salt and set aside to be served.
    17. Serve chicken chop with roasted vegetables.

    • Oil Splatter Alert! I'm using a HCP grill pan to cook it. If you do not have one, use a pan with a cover.
    • If you do not have an oven to roast the vegetables, you can pan fry them lightly but it will take a longer time as you have to turn them one at a time to avoid burning them.

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