Tag Archives: Chicken

Ramadan day 3 – Cheesy Chicken Roll Ups


Another day, another fast and alhamdu lillah everyone got through the day in one piece! It was a bit of a cooking fest today – I made chicken noodle soup, vegetable samosas and cheese and garlic stuffed chicken breast slices and also cooked up some shop bought tortelloni. In addition of course, there was leftover couscous salad and tuna rolls.

The chicken rolls are very simple and require only a few ingredients.


  • 2 large chicken breasts, thinly sliced
  • 75g medium strength Cheddar cheese
  • 1 cloves minced garlic
  • 1 egg, beaten
  • breadcrumbs
The chicken breasts I used made 9 slices, the remaining bits of chicken I used for the chicken noodle soup.
Mix the cheese and garlic together and then divide between the chicken slices and roll. Dip in the egg and then the breadcrumbs and then hallow fry in a little oil until lightly golden. Bake in the oven at 190C until golden and cooked through (about 25-30 mins).


A bit later in the day I had a sudden urge to try making a chocolate sundae, all from scratch. Needless to say, it was a hit. Recipe to follow another day but it consisted of chocolate fudge brownie, raspberries, homemade chocolate mousse, homemade chocolate sauce and whipped cream. Chocolate heaven!

I have to add that making brownies AND mousse when fasting is torturous as you can’t lick the bowl out afterwards! 😯



Chargrilled baked chicken


Instead of just baking the chicken in the oven with some chopped vegetables, I thought it would be more tasty to sear the chicken pieces and the courgettes (zucchini) on the cast iron griddle before placing into a roasting tray and baking them.

Click here for printable recipe

I used:

7 whole chicken legs

3 medium courgettes (zucchini) sliced lengthways

1 small butternut squash, peeled and cut into chunks

1/2 red pepper, chopped

1 tomato cut into wedges

I would have liked to have added a good handful of mixed olives but unfortunately I ran out.

Mixed herbs/spices or your choice


Take some washed chicken pieces and pat dry.  

Drizzle with a little olive oil and sprinkle with seasonings of your choice; I used a combination of salt,  Mediterranean Herb and Spice mix, Zesty Lemon Pepper and Garlic and Herb Seasoning.

Place onto a lightly oiled cast iron griddle on a high heat for a few minutes.


Cook on both sides until dark lines appear and then place chicken pieces into a baking tray.

Griddle some sliced courgette (zucchini) and place into tray with the chicken along with, for example, cubed butternut squash, sliced carrot, slices of red or green pepper and olives.


Sprinkle a little more seasoning over the top, drizzle with a little more olive oil, cover with aluminium foil and bake at gas 4/350F/180C until the chicken and vegetables are tender – around 1 hour. When pierced at the thigh joint, there should be no red juices apparent.

I served this with Vermicelli rice and home-garlicked garlic bread.

Chicken Lasagne


I found this recipe for Chicken Lasagne on the Exclusively Food website and thought it looked very tasty. The large amount of vegetables in it also appealed to me. There are two fillings, one with minced chicken and vegetables (carrots, celery and mushrooms) and a middle layer with spinach and ricotta. All finished off of course with creamy cheese béchamel sauce. For some reason, you can’t see the spinach layer in the photograph above, but it is there… somewhere! The Exclusively Food recipe shows it much better.

I didn’t have ricotta cheese and didn’t even want to start trying to find that here in Saudi Arabia so I just took the easy way out and used Philadelphia Light. The spinach layer was very tasty nevertheless.

I followed this recipe pretty much to the letter (apart from the ricotta/Philadelphia substitution) and would recommend this lasagne. Easy to follow and delicious results!