Dear Reader,

A healthy body equals a healthy skin, we think. You are after all, what you eat, or as Miss Piggy would say – “only eat what you can carry”. So, today in preparation for the weekend, we thought we would write about food and in particular our recipe for:

Chicken and Sweet Red Pepper Casserole

Italian cooking prides itself on the fact that very often ‘less is best’. A few simple, but well-chosen ingredients can often provide a really tasty and nutritious meal, and this is what we intend to do here.

Ingredients (to serve two)

Two chicken breasts (organic and free range if you can find it).

One large red pepper with core removed and thinly sliced.

Two or three slices of cured ham (we will explain).

Two decent sized carrots, cleaned and cut into thin slices.

One chicken stock cube dissolved in a cup or warm water.

A little Sherry

Method

Most supermarket chicken these days is decent, but we have to accept that it is produced on an industrial scale, and it is for this reason that we would search for free range or corn-fed chicken that has spent some time outside in the fresh air. We buy ours from the local Co-op store and it is good standard. Wash it carefully under cold water, pat dry with kitchen paper and trim off any excess fat. Season slightly with salt and pepper

Parma ham is great and is used in lots of recipes but we find that a cheaper, yet tastier ham is Serrano (from Spain) that we find in Lidl or Aldi supermarkets. The packet that we favour has half size plastic paper between each sheet which is better that the full-size that we find in other thinly sliced hams of this type. We yearn for the day that it is not sold in plastic packaging and they use recyclable paper between the sheets, but suffice to say Serrano for its terrific flavour is best for this dish. Take a sheet and wrap one (or two) around each chicken breast.

Place a heatproof casserole on a stove and heat to medium as you add most of a tablespoon of olive oil. When it begins to warm, add the chicken and slide it around a little to coat the bottom with oil and to prevent it sticking. Allow to brown for a few minutes on one side and carefully turn over to brown on the other. Add a splash of Sherry and swirl it around in the pan to absorb the flavours. Then add the peppers and carrots and tuck them around the chicken. Pour the prepared stock over the chicken and vegetables. Put the lid on the casserole and place it in the middle of a pre-heated oven at 180°Centigrade and leave to cook for 40 minutes.

When it’s done, you should have some pleasant aromas in your kitchen and gravy in the pot that has all of the lovely flavours that you don’t want to waste. Pour most of the gravy into a pan (and keep the chicken warm). Dissolve a teaspoon or so of Cornflour in a little cold water and add this to the gravy. Stir the mixture over a reasonably high heat until this tasty sauce (as it now is) thickens.

Serve the chicken and vegetables and pour over the sauce. Hot, buttery mashed potatoes are all that we have with this dish that is delicious, healthy and nutritious – and which has become a ‘most weeks’, a staple in our diet.

If you have any questions or queries about his recipe, the please get in touch (details at the bottom) and we will be pleased to help.

But before you go – Save £5

The best-selling products that we have are Joint Ease and Skin Repair. Many customers buy two bottles at a time and so we would like to reward your loyalty. On the website (or if you place our order by telephone) you will now find a button that when you purchase either of the products, automatically saves you £5 when you buy two bottles (tubes). We hope this helps.

Kind regards and best wishes from the team at SkinLikes.

Office freephone: 0800 023 6252

Mail: advice@skinlikes.co.uk
Web: www.skinlikes.co.uk