What I ate Wednesday #6 Oven ‘Fried’ Chicken

wiaw fall into good habits button

Its that time of the week again – What I Ate Wednesday time over at Peas and Crayons! Big shout out to Jenn and all the other bloggers in the party!

This week’s dish is Homemade Oven ‘Fried’ Chicken Goujons – they are so healthy and crunchy you wont believe they are not deep fried.

Makes 10-12 goujons

Crunchy Oven Baked Chicken Goujons

Crunchy Oven Baked Chicken Goujons


  • 2 Chicken breasts cut in to Goujons (5-6 per breast)
  • 2 Heaped Tbsp of low fat natural yogurt
  • 4 Rye crackers (I use ryvita)
  • 1 Cup of cornflakes
  • 2 Tsp of cajun seasoning
  • 1 Tsp paprika
  • 1 Tsp garlic powder
  • 1/2 Tsp of Sea salt & freshly ground black pepper
  • Spray oil

Chicken goujon


  1. Pre-heat oven to 200’c
  2. Whizz the cornflakes up until very fine put in to a bowl then do the same with the rye crackers and mix together with the cornflakes
  3. Put the yogurt in to a bowl and add half a tsp of the cajun seasoning and mix well
  4. Add the garlic powder, the remainder of the cajun, paprika and salt and pepper to the cornflake mixture
  5. Dip each chicken goujon in to the yogurt mixture and with your other hand put it in to the cornflake mixture, coat well and place on to a plate.
  6. When all the goujons are coated spray a baking sheet with spray oil and add the goujons spray the goujons and cook in the oven for 10 minutes and turn. Cook for a further 10 minutes, until golden and crisp
  7. Serve with salad and dips of choice (sweet chilli mayo being ours)
Crispy Chicken Goujons

Crispy Chicken Goujons



Stuffed Chicken Breast

Stuffed Chicken Breast

Stuffed Chicken Breast

This is the Chicken from my dinner part of #WIAW this week. The chicken is so succulent, the veg crunchy and sauce chunky! It all goes so well together you are going to HAVE to make it again and again 🙂 This makes a perfect dinner party dish. If you are not too keen on brie you can use mozzarella or feta instead. I use my julienne peeler to get the julienne slices from the carrot and butternut squash. If you don’t have one slice as thinly as you can.

This recipe serves 2


  • 2 Chicken Breasts
  • 50g Brie cut in to slices
  • 6 Sun-dried Tomatoes chopped finely
  • Handful of raw spinach, washed and chopped

Stir-fry Veg

  • Spray Oil / Olive oil
  • 1/2 Red Pepper, cut in to thin slices
  • 1/2 Yellow Pepper cut in to thin slices
  • 1/2 Medium onion sliced
  • 100g Butternut Squash julienne
  • 1 large Carrot julienne
  • 1 tsp of Garlic powder or one clove crushed
  • 1 tsp of Paprika
  • 1 Tablespoon of Light Soy Sauce (Gluten Free Soy)

Tomato & Basil Sauce

  • Spray Oil / Olive Oil
  • 1/2 Onion large dice
  • 1/2 a carrot cut in to quarters and then diced
  • 1 Can of tinned tomatoes
  • Fresh Basil
  • Sea Salt & Freshly ground Black Pepper to taste
  • 1 tsp of paprika
  • 1/2 tsp Cayenne Pepper (optional)



Pre-heat oven to 200c and place baking sheet sprayed with oil in
Make an incision in to the thickest side of each chicken breast to make a pocket to put the filling in
In a bowl mix the sun-dried tomatoes and spinach


Place the sliced brie in to each pocket and then top with the sun-dried tomato and spinach mixture and push the opening of the pocket back together 

Seal the chicken in a hot pan for a couple of minutes on each side

Transfer the chicken to the heated baking tray and cook for 20 minutes

Meanwhile get your sauce on as it will take 20 minutes to cook down – fry the onions and carrots in some spray oil until onions are translucent, add the garlic, paprika and cayenne if using. Add Tinned tomatoes, season and cook down. 

Chunky tomato and basil sauce

Heat your wok and add the sliced onions and carrots, cook for 2 minutes

Add you butternut squash and peppers, stir-fry for a few minutes then add garlic, paprika and soy sauce cook for a further 4-5 minutes. The veg should still have a slight crunch to them

Stirfry Vegetables

Add torn basil to your sauce and take chicken out of the oven

To Serve

Drizzle a plate with some balsamic reduction add a large spoon of stir-fry veg to the centre of the plate, top with the chicken breast and then the sauce


Stuffed Chicken Breast

Stuffed Chicken Breast

Enjoy the taste sensation!

What is your favourite way to have chicken?

Do you like to experiment with different stuffings?


Best Curry Sauce



Happy Friday! It’s the start of a Bank Holiday here in Ireland so there will be lots of spooks and witches out and about over the weekend 🙂 I have a few recipes to catch up on starting with the best curry sauce, when I say the best curry sauce I mean the best curry sauce I have ever made and I’ve made a LOT!

Who doesn’t love a good Curry? It is so satisfying and tasty! This one is quite spicy so if you don’t like it too spicy just reduce the amount of chili. There is a Chicken, Prawn and Vegetarian version below. The vegetarian one is made with pumpkin. This is a perfect dish to make for a dinner party as the measurements can easily be doubled etc. 😀

Curry Sauce Ingredients:

  • 1 Large Onion – Diced
  • 2 Red Chilies – roughly chopped
  • 1 Tsp Black Mustard Seeds
  • 1 Tsp of Fenugreek Seeds
  • 1 Tsp of Cumin Seeds
  • 2 Cloves of Garlic – roughly chopped
  • 1 Tsp of Garam Masala
  • 1 tin of 400g Tinned Tomatoes
  • 150-200ml of water
  • 1 Tbsp White wine vinegar
  • 2 Tbsp of Rogan Josh or Jalfrezi paste (gives it depth)
  • Fresh Coriander
  • Tbsp of Olive Oil

Chicken Version:

  • 4 Chicken Breasts cut in to large chunks
  • 4 Wooden skewers soaked in water for at least 20 minutes
  • 4 Tbsp yogurt
  • 2 Tsp Paprika
  • 1 Tsp Turmeric
  • 1 Tsp Garlic Powder
  • 2 Tbsp Lemon Juice

Mix all the marinade ingredients together and add you chicken chunks, marinade for as long as possible. Place chicken on to the skewers and cook until a hot grill (broil) for 10-15 minutes turning occasional. The chicken is so tender and tasty cooked this way!



In a hot pan toast the cumin, fenugreek and mustard seeds until toasted. Put these in to a pestle and mortar and grind up to a fine powder.

Add the chilies and garlic to the pestle and mortar and grind to a paste
Fry the onion in the olive oil until translucent then add the chilli paste mixture

Add the garam masala, white wine vinegar and rogan /jalfrezi paste and fry for 5-8 minutes.
Whizz the tinned tomatoes in a food processor or use chopped tinned tomatoes, add to the curry mixture and mix well. Add water to the consistency you like (I like mine quite thick)

Whizz up until smooth and put back on a medium head and let the sauce cook for 15-20 minutes
Add your Chicken Tikka Chunks to the curry paste and add fresh chopped coriander just before serving
Serve with poppadoms, rice/cauli-rice, naan breads or chapatis


Vegetarian Version:

Two Cups of Chopped Pumpkin, this was about 1/4 of a large Pumpkin. Chickpeas are a nice addition to the pumpkin version also. You can use any other vegetables you prefer – Butternut squash, Potato, Cauliflower, Broccoli, Spinach 🙂

Add the pumpkin after whizzing up the sauce and cook until soft but firm.

Pumpkin Curry

Prawn Version:

200g of raw tiger prawns

Add the Prawns after the sauce has cooked down and cook until the prawns have changed colour to pink and are cooked through.

Saturday Night In sorted 🙂

I would love to hear from you……

Whats your favourite takeaway dish?

Are you planning on cooking over the weekend and if so what?


Cajun Chicken Quinoa Salad



I am a new lover of Quinoa, less than a year, but I absolutely love everything about it! Its texture, its versatility and the flavours it can take. When I first bough quinoa I followed the instructions on the back of the packet but it turned in to a pan of mush, NOT the most appealing 😀 Then I read up online and found out the instructions on the label were way off, you cook one park quinoa to 2 parts water (after rinsing) I found that once rinsed if I put in a pan with a little olive/spray oil and cook for a few minutes before adding the liquid it gets a better crunch 🙂 This salad is so fresh and tasty – you can add whatever tickles your fancy to the quinoa. Its a great alternative to couscous and rice and its Gluten Free!

I marinade the chicken breasts as it makes them so juicy and tender.

Serves 2


  • Half Cup of raw quinoa
  • Spray oil/splash olive oil
  • Cup of Water (or stock if you prefer)
  • 1 Onion – diced
  • 1 Carrot diced
  • 5-6 Sun-dried Tomatoes
  • Jalapenos (optional)
  • Handful of Fresh Herbs (I used Basil but Parsley or Coriander would be just as nice)
  • 2 Breasts of Chicken
  • Lemon Juice to taste


  •  2 Tbsp Natural low fat Yogurt
  • 2 tsp Cajun spices,
  • 1 tsp paprika,
  • 1/2 tsp garlic powder
  • Splash of lemon juice


  1. Mix Marinade ingredients together, add Chicken breasts and make sure they are coated. Leave for as long as possible
  2. Rinse Quinoa well in a sieve under running water
  3. Add oil to pan and heat add rinsed Quinoa and cook for 3-4 minutes
  4. Add Water/Stock to the pan and bring to the boil
  5. Simmer for 10-15 minutes until all the water has evaporated
  6. Put lid on turn off the heat after 5 minutes fluff the quinoa up with a fork
  7. Heat your char-grill pan to high and once hot add your chicken breasts sear on both side and turn the heat to medium turning to get crisscross marks on the chicken
  8. Once cooked put your chicken on to a plate to rest
  9. Add onions, carrots, sundried tomatoes, lemon juice, jalapenos and herbs to the quinoa. Season to taste
  10. Place the quinoa in the middle of plate or large pasta bowl and add your sliced chicken breast to the top



Wednesday 9th October WIAW #2


Its starting to feel a lot cooler here in Ireland today, winter is definitely on its way! That means stews, casseroles, pies and good gut warming dishes for the foreseeable future.

So today is my second What I ate Wednesday courtesy of Jenn at Peas and Crayons and I have to say I am enjoying it!


Easy oats with Skimmed milk cooked in the microwave, great for this chilly morning brrr and two cups of tea with skimmed milk



Homemade Soup with left over veggies from a roast dinner last week (I froze them once cooled) Great way of using leftover veggies 🙂

Yummy Homemade veggie soup


Homemade Chicken burgers with oozing brie centre, mine are gluten free as I had a lettuce ‘bun’ himself had the flour bun. I served these with baked potato, mixed salads and some homemade spicy salsa. The recipe will be up in the morning as my sister is coming over to practice facials etc on me for her beauty course – its a hard life! haha 😀

Lettuce bun gluten free chicken burger

   Lettuce bun gluten free chicken burger



Chicken Burger in Wholemeal Bap

Chicken Burger in Wholemeal Bap


1.5litres of still water
Glass of vino with dinner


Nature valley Oat bar

Natural Valley



Cajun Chicken Stirfry with Cauli-Rice


This recipe is super healthy and full of yummy ingredients. You can add whatever vegetables you prefer – broccoli, mange tout and bean sprouts are great in it too I just used what I had in the fridge on the day.


-Spray oil or Olive oil

-Two Chicken Breasts cut in to strips

-Cauli-rice (see cauliflower page)

-Half a spanish onion, sliced

-Half yellow pepper, cut in strips

-Half red pepper, cut in strips

-1 Large carrot, julienne

-1 Courgette

-100g Spinach

-Soya sauce to taste

-2 Garlic Cloves

-1/2 tsp paprika

-1/4 tin of tomatoes chopped up

-1/2 tsp of Ginger (powder or fresh)

For the Marinade:

-Tablespoon natural yogurt

-Tablespoon lemon juice

-1/4 tsp of paprika

-Tsp of cajun seasoning

Mix marinade ingredients together and add chicken, marinade up to 24 hours if possible. If not try to marinade at least for an hour.

Heat your wok, add your oil and add the chicken. Stirfry for 4-5 minutes until golden. When the chicken is cooked remove to a plate, add onions to the wok and fry until they are translucent. Add carrots, peppers, courgettes, garlic and ginger, stirfry for a few minutes until they are softened.

Add the cauli-rice and mix around, add the chicken back in along with the soy sauce and tomatoes and paprika. Add the spinach and cook for 1 minute or so.

Add whatever herbs you like at the end, I added coriander to this stirfry. Mmmmm