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Hey. Itapos;s been a while since I dropped one of my concoctions in here so I thought Iapos;d share a quickie dinner with you; it doesnapos;t really have a name but itapos;s one of the most popular things Iapos;ve created. I call it spicy chicken with creamy BBQ sauce, you may call it what you wish. So without further ado:

You will need: (To feed 3 people comfortably)

3 Fecking Huge baking potatoes (Firm, white potato, looking about 2Kg for all 3)
4 skinless, boneless chicken breasts (Value ones are perfectly adequate)
40g flour (plain or sauce flour, not self-raising)
20g butter
Knob of butter for rubbing potato skins.
1 tbsp vegetable oil
400ml stone cold semi-skimmed milk (the stone cold bit is imperative)
1pkt Old El Paso "Spice Mix for Fajitas - Original Smoky BBQ"
Schwartz Original BBQ seasoning to taste
Schwartz Hot Spicy Cajun seasoning to taste.

Prep Time: 10-15 minutes
Total cooking time: 1hr.

Stage 1: Prep your spuds

Preheat your oven to 230-240c (450-475F, Regulo 8/9) and move the shelf to the upper quarter of the oven. Wait until you feel nuclear waves of heat emanating.
Clean prick spuds all over with a fork, wrap in kitchen paper and microwave for 10-15 minutes (to start the cooking process, not to cook them thoroughly).
Rub potato skins with melted, salted butter (just coat them, donapos;t need to go nuts) and place the potatoes directly onto the shelf of the oven. Set timer for 30 minutes.

Stage 2: Prep your chicken

Sharpen your favourite 8" kitchen knife. Butterfly your chicken breasts, season half with the Schwartz BBQ and half with the Schwartz Cajun. Spend a little time working the seasoning into the meat, get intimate with it; if your hands arenapos;t sticky then youapos;re not doing it right. ;) Rinse your mitts and dice into even pieces; sized to suit (or to stretch if you have unexpected visitors). Keeping each flavour separate, put on a plate and wrap with cling film (Saran Wrap), return to the fridge.

*Wait for the timer to go ding - Spod online or something, you know. Kill time*

Ok.. Open the oven and with an oven mitt quickly turn the spuds over. Donapos;t let too much heat escape. Shut the door again, set timer for 15 minutes.

Stage 3: Make your sauce, cook your chicken and combine.

Here is where people panic. Weapos;re going to make a white sauce, but this isnapos;t as daunting as it sounds. Firstly, forget everything youapos;ve ever heard about making a roux. Donapos;t need to. In a small saucepan, put the *STONE COLD* milk (I really canapos;t emphasise *STONE COLD* enough), flour and butter. Put on stove over a medium-high heat. Whisk continuously until the flour and butter are absorbed, keep whisking and as the liquid nears the boil it will thicken and go glossy. One white sauce, presto Lower the heat to keep it on the simmer, add the packet of Fajita mix (and itapos;ll get even thicker and glossier) and cook for another two minutes, stirring occasionally to stop it going lumpy. Set pan aside.

heat up vegetable oil in a frying pan or skillet. When the pan is good and hot, add the chicken and cook through, ensuring the chicken takes on a good colour. Turn the heat down low, let the pan cool for a couple of minutes and add the sauce (you donapos;t want to flash boil it, itapos;ll turn to a very runny liquid again if you do). Stir the chicken through the sauce and let bubble gently for about 3 minutes to cook out the remainder of the flour in the sauce.

*PING* Your potatoes should just about be ready now: They should be a deep brown colour and hard enough to knock on.

Serve by splitting your spud in half spooning the chicken sauce down the middle. If youapos;re feeling extra decadent, add another knob of butter to your spud first.� The dish takes on a creamy Cajun-y, yummy, spicy, luxuriant sauciness.� Itapos;s to die for, apparently.� This dish is The most requested thing I have ever made.� I have had friends ask to visit purely so I can cook this dish.� I share my secrets with you.� Bon Appetit.

PS:

The white sauce recipe is adapted from a Delia Smith recipe and can be used in any dish where a white sauce is called for.� If you want you can add Cheese to it, or enfuse the milk with onion, black pepper herbs.� The only important thing to bear in mind is the milk is stone cold from the fridge before you start, if itapos;s warm youapos;ll end up with a pan of lumps and nothing else.

PPS:

The usual caveats - This dish isnapos;t gluten free, isnapos;t suitable for nut allergy sufferers (due to the possibility of cross-contamination in factory made spice rubs, check packaging for details).� Ensure that all poultry is kept chilled before cooking and is cooked thoroughly before serving.� If you die from following my recipe, I cannot be held responsible.� So There.
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