Creamy Basil Chicken

Based on skillet basil cream chicken @ thecookierookie

FODMAP Warning: This recipe uses cream, cheese, and milk.

Adjusted measurements for us Australian viewers and simplified to use what I usually have on hand.

I tried oat bran instead of breadcrumbs because I had no breadcrumbs, and to also add in some extra protein. It actually worked quite well, when cooking, it smelled a bit like oats, but after the sauce drenches this dish, you'll not notice it.

INGREDIENTS

Forgot to take a picture of the food, so here's a fantastic
picture of fresh basil!

• ¼ cup Milk
• ½ cup oat bran (or bread crumbs)
• 450g skinless chicken breast; halve each
• 3 tablespoons Butter
• ½ cup Chicken Stock
• 1 cup thickened cream
• 1 diced red capsicum
• 1 can diced tomatoes
• ¼ cup Basil; fresh, minced
• ½ cup Parmesan; grated
• 2 tablespoons feta (or other similar cheese)
• some freshly ground Pepper (about ⅛ teaspoon)
• Some veges, I used cooked up a cup of broccoli and a handful of spinach leaves

INSTRUCTIONS

1. Heat skillet over medium high heat
2. Place milk and bran/crumbs in separate shallow bowls
3. Dip chicken in milk, and then coat with bran/crumbs
4. Add chicken to skillet with ½ of the butter about 5 min
5. Add remaining butter flip chicken and cook another 5 min until chicken is cooked.
6. Remove and keep warm
7. Add chicken stock to skillet bring to boil over medium heat
8. Stir in cream, capsicum, and tomatoes; boil and stir for 1 min
9. Reduce heat, add both cheeses, basil and pepper; cook and stir until heated through.
10. Add your cooked veges into the sauce or plate them beside the chicken,

Serve chicken with sauce poured over.

Quick Egg Breakfast Muffins

Saw this one on Facebook, don't know the original source.


Pasted verbatim:

"These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put it in making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.

I love these. They are filling and so much healthier than your muffins, bagels, donuts, and whatever else you grab with your morning coffee."

Ingredients

• Spring onion as required
• Chopped tomatoes as required
• Onion as required
• Cheese as required
• Green chillies
• Fresh coriander

You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.
Eggs 6 beaten with 2 tbsp milk, black pepper to taste

Instructions

1. Preheat oven at 200C
2. Grease your muffin tin
3. Add vegetables of your choice along with cheese (if you choose) 
4. Pour beaten egg mixture on it
5. Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
6. Let muffins cool for a few minutes before removing from the muffin pan or cups. 
7. Loosen gently with knife if they seem to be sticking.
8. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer.

The Egg Muffins can be reheated in the microwave