Chicken Breasts

Chicken Salad

half a bowl of cooked chopped chicken

lettuce

1 cup of finely diced peppers

onion

spring onion

cucumber

celery

Dressing

equal parts of mayonnaise and sour cream

2 tsp lemon juice

salt

Mix dressing ingredients
Add dressing to chopped chicken and vegetables
Allow time in fridge for flavours to develop
Serve on top of lettuce

Sharp Chicken Pastry (a favourite of ours) Jacqui

Chicken breasts or thighs (boneless)

2 tbsp pesto (Basil)

3-4 tbsp Sour cream

1/2 sheet of Flaky Puff or Savoury Short pastry for each piece of chicken

1. Chop chicken into the size of a jam jar lid
2. Mix pesto and sour cream
3. Cut sheets of pastry diagonally
4. Place a dollop of pesto mixture on each triangle of pastry
5. place a chicken piece on each pastry triangle
6. Fold up pastry into a packet
7. Bake in oven 180 degrees for 45 mins

Chicken Pie (Maree)

6 Chicken Thighs

100 grams button mushrooms, sliced finely

Spring onions, sliced finely

1 heaped tbsp flour

2 tsp dijon mustard

150g tub sour cream

1 cup chicken stock

fresh thyme sprigs

sheet of pre-rolled puff pastry

1 egg beaten for glazing

1. Heat oil in pan, add sliced chicken.
2. Add spring onion, mushrooms, mustard.
3. Sprinkle flour over chicken, cook couple of minutes.
4. Add sour cream and stock.
5. Cook 25 mins.
6. Put into pie dish and cover with pastry sheet to fit and glaze with beaten egg.
7. Bake 200 degrees C for 20 minutes or until golden.

Chicken Curry (This is unbelievably good, you need to make the paste and then freeze half of it)

Curry Paste

4 onions chopped

1 lump of ginger grated

1 whole head of Garlic chopped

4 green or red chillies chopped

zest of 2 limes or lemons

2 cups of chopped coriander or 1 Tbsp of dried coriander

1 cup of Grape seed oil or rice bran oil

3 tsp ground cumin

1 tsp coriander seed

2 tsp tumeric

1 tbsp of hoison sauce

1/2 cup crushed cashews or nuts

3 tbsps lemon juice

2 tbsp Soya sauce

2 tbsp brown sugar

1 cup of coconut milk or cream

2 chicken breasts or 3 chicken thighs chopped

1 cup of Chicken stock or 1 cup of water

1 eggplant chopped (Optional)

2 tomatoes chopped (Optional)

400g of beans (optional)

Place all curry paste ingredients in a food processor and pulse until blended
Add 1/2 of the curry paste to deep frying pan and gently cook for about 15 mins (Freeze the rest of the paste for another dinner)
Add chopped chicken pieces, cook for another 15 minutes
Add coconut milk or cream, stock or water, and optional ingredients, simmer for another 15 to 30 mins
Serve with Poppadoms or Roti or rice

Chicken with Apricots and Olives

600-800 grams chicken breast

1/2 cup flour

1 tsp tumeric

salt and pepper

3 tbsp olive oil

2 onions sliced

2 cloves garlic crushed

2 tbsp honey

1 tsp ground ginger, cumin and paprika

1-2 tsp harissa

16 dried apricots

1 400g tin chickpeas, drained and rinsed

1 x punnet of cherry tomatoes

1 cup chicken stock

12 large black olives

zest of 1 lemon

2 tbsp pine nuts or almonds roasted

small handful coriander

Couscous

1 and 1/2 cup couscous

1 tsp of salt

6 tbsp olive oil

boiling water

1. Combine flour, tumeric, salt and pepper
2. Add cubed chicken (4 cm) and coat, shake off excess four
3. Heat oil in large frying pan and brown, remove from pan
4. Add onions and garlic, cover and cook until tender
5. Stir in honey and cook for 1 minute, add all the spices, harissa and apricots and cook for 1 minute.
6. Stir in remaining ingredients, bring to boil and simmer uncovered for 10 minutes
7. Add the chicken, cover and simmer for 15 minutes until chicken is cooked
8. Chop lemon zest, pine nuts and coriander
9. Serve with couscous and Greek yoghurt mixed with a tsp of harissa
10. Put couscous, salt, oil and enough boiling water to cover by 1 cm
11. Cover bowl with tinfoil and leave for 20 mins
12. Uncover and fluff couscous
13. Serve with couscous and Greek yoghurt mixed with a tsp of harissa

Chicken Thighs with Olives and Prunes

1 kg Chicken thighs

1 head of garlic

1/4 cup of dried oregano

salt and pepper

1/2 cup of Red Wine vinegar

1/2 cup of Olive Oil

1 cup of Prunes

1/2 cup green olives

1/2 cup of Capers and juice

6 Bay leaves

1 cup of brown sugar

1 cup of white wine

1. Combine all the first column of ingredients and marinate for 2 hours
2. Then add sugar and wine
3. Cook for 50 minutes to 1 hour
4. Sprinkle with chopped parsley and coriander
5. Serve with rice (optional)

Poached Chicken Breasts

Chicken Breasts

Sliced garlic cloves

Bay leaves

Parsley

Black peppercorns

Put all ingredients in a saucepan
Add enough cold water to cover
Bring to simmer then turn down and poach gently until cooked
Cool down in liquid

Chicken and Spinach Pie (originally from Dish Issue 12)

600 g to 1 kilo of boneless chicken sliced

1 tbsp dried oregano

60 grams butter

1 onion, chopped

200g spinach

3 cloves crushed garlic

2 1/2 tbsp flour

Flaky Puff Pastry sheets or Filo pastry

150 - 200g Feta

125ml cream or sour cream or Greek Yoghurt

125 ml milk

Preheat oven to 180
Toss sliced chicken in oil and oregano, salt and pepper
Quickly fry in a pan and remove and set aside
Melt butter in a pan
Add the onion, saute, add garlic and spinach and cook until wilted
Add flour and stir well
Cook gently for 2 mins, add cream, milk and nutmeg
Bring to boil and then reduce heat to low, season and simmer
Take off heat and cool
Butter pie dish and lay pastry sheets in dish
Add half of spinach mixture to dish, add all of chicken, add rest of spinach mixture
Top with feta
Lay pastry sheet over pie, cut slits in pastry
Bake in oven for 30 to 40 mins

Chicken Risotto (Our family specialty)

800 g chicken cut in thin strips (skin off))

100 mls Chicken stock

3 cloves of crushed garlic

1 tsp dried Thyme

Splash of olive oil

2 cups of Aborio rice

approx 4 cups stock (sometimes you need more)

1 1/2 cups white wine

Juice of 2 lemons

Optional

add veges that have been sauteed

Poach chicken gently in a fry pan with first measure of Chicken stock until cooked
Add pepper and juice of a lemon
Remove chicken from pan, turn up the heat and add yoghurt or sour cream, with lemon juice, add chicken, stir on a low heat

At the same time

Heat second measure of stock until simmering in a pot
In another fry pan saute garlic, pepper and thyme in a little olive oil for 2 minutes
Add rice and wine, stir until absorbed
Add stock, one ladle at a time, stirring until absorbed, do not leave pan

Tomato Chicken Pasta

Olive oil

Chicken breast or boneless thighs

1 onion finely chopped

2 cloves garlic crushed

1/4 to 1/2 tsp Chilli flakes

1 tsp oregano

2 Tbsp capers

20 black pitted olives

1 tin of crushed tomatoes

Dried spaghetti or Pappardelle

Parmesan

Basil or Parsley

1. Preheat oven 180 C
2. Heat oil in a frying pan
3. Cut chicken into large bite size pieces
4. Brown in the oil and then transfer to a baking dish
5. Add onion, garlic, chilli flakes, and oregano to the frypan
6. Cook until the onion is soft
7. Add capers, olives and tomatoes and cook until starting to boil
8. Cook for 2 minutes, pour over chicken and bake in oven for 25 minutes
9. Boil Spaghetti or Pappardelle until al dente, drain and add a little olive oil
10. Add pasta to plate and spoon tomato chicken over the top, sprinkle with grated Parmesan and Basil

Chinese Chicken Salad (Amazing and easy to make)

500g boneless, skinless chicken

1 tbsp cornflour

1 tbsp Shaoxing, Chinese cooking wine or sherry

1 egg white

1/2 tbsp sea salt

Dressing

juice of 2 large limes

3tbsp fish sauce

3 tbsp sweet chilli sauce

1 clove of garlic crushed

1 tsp caster sugar

3 tbsp peanut oil

Salad

1 large carrot, peeled and julienned

1/2 telegraph cucumber, halved and thinly sliced on the diagonal

2 cups bean sprouts

2 spring onions, thinly sliced

1/2 cup mint or coriander roughly chopped

1/2 red capsicum, thinly slided

1 small cos lettuce, thinly sliced

2 cups crispy noodles

Chicken

1. Slice chicken thinly
2. combine cornflour and Shaoxing in medium bowl to make smooth paste
3. use a fork and stir in egg white and salt (you don't want a foamy mixture)
4. add chicken and coat well
5. cover and refrigerate for 30 mins to 4 hours)
6. Bring a medium saucepan of water to boil with 1/2 tsp salt
7. add chicken to saucepan letting excess egg mixture drip back into bowl
8. stir to separate pieces
9. bring water back to boil
10. remove saucepan from heat for 2 mins
11. transfer chicken to bowl of iced water
12. leave for 2 -3 mins then drain well
13. tip onto kitchen towels to soak up excess water, transfer to large bowl

Dressing

1. whisk all ingredients in a bowl and pour over chicken, stir to combine
2. cover and refrigerate

To serve

1. place all salad ingredients on top of chicken and turn gently to combine
2. transfer to serving bowl

Chicken Lasagne with Pumpkin and Spinach (from Mecca Cafe, and my mum made it and it was awesome, very rich)

Pumpkin

400g peeled, seeded pumpkin, thinly sliced

2 tbsp olive oil

salt and pepper

White Sauce

100g butter

1/2 c plain flour

1 and 1/2 c milk

1/2 c cheese (Mozzarella)

salt and pepper

pinch ground nutmeg

Filling

1 tbsp olive oil

1 large onion, peeled and chopped

400g skinned, boneless, chicken breasts diced

2 tbsp tomato paste

400g tin diced tomatoes

100 g baby spinach

50g feta cheese, crumbled

75 g cottage cheese

400g fresh lasagne

3 1/4 c mozzarella cheese

1. Preheat oven to 180 C
2. put pumpkin in roasting pan, and toss with olive oil, salt and pepper for 15 minutes
3. Make the white sauce by melting butter, stir in flour, whisk in milk, cook until thick
4. Stir in cheese, salt and pepper and nutmeg
5. Prepare filling by heat oil in pan and saute onion until softened
6. Add chicken and tomato paste and cook for 4 mins
7. Add tomatoes and simmer for another 5 mins
8. Combine spinach, feta and cottage cheese
9. Cut lasagne into 3 sheets to fit 26cmx20cm greased baking dish
10. place one sheet of lasagne in bottom of dish
11. spread with chicken mixture
12. sprinkle with 3/4 c of cheese
13. top with another sheet of lasagne
14. place pumpkin on top and another 3/4 cup of cheese
15. top with another sheet of lasagne
16. top with spinach mixture plus another 3/4 cup of cheese
17. cover with white sauce and remaining cheese
18. Bake at 180 for 1 and 1/2 hours
19. serves 6

Chicken Puttanesca

6 boneless skinless chicken thighs

salt and pepper

2 tbsp olive oil

1 onion finely chopped

2 cloves garlic, crushed

1/4 tsp chilli flakes

3 anchovy fillets, chopped

1 tsp dried oregano

2 tbsp capers

20 black olives, pitted

2 containers of cherry tomatoes

400 gms dried spaghetti

grated parmesan cheese

fresh basil

1. Preheat oven to 180 C
2. heat oil in large pan and add chicken thigh pieces cut into 2 or 3 pieces
3. Brown chicken and transfer to oven baking dish
4. add onion, garlic, chilli flakes, anchovies and oregano and cook until onion is soft
5. Add capers, olives and tomatoes and bring to boil
6. cook for 2 minutes
7. pour over chicken and bake uncovered for 20-30 mins
8. Cook spaghetti in large saucepan, drain and toss with olive oil
9. serve chicken mixture on top of pasta, top with shaved parmesan, basil and ground pepper

Chicken with Bacon and Feta

4 boneless chicken breasts or thighs (skin on)

100 gram feta cheese

2 cloves garlic, crushed

1 tbsp lemon juice/zest

1 tsp dried tarragon

salt and pepper

slices of streaky bacon

preheat oven to 180 C
mix feta, lemon, garlic, tarragon, salt and pepper
cut a pocket in each breast or pull apart thighs so that they are flat
share out the feta mixture in pockets or flesh side of thighs and under skin
wrap bacon over over the chicken, secure if necessary with toothpicks (I find that I don't need to use toothpicks)
bake for 30 mins, baste occasionally

Adapted from Dish Issue 53

Stuffed Chicken Breasts

250g of cooked wilted spinach

1/2 cup ricotta cheese

1/4 cup of parmesan cheese

1/4 cup of cottage cheese

3 eggs beaten

4 boned skin on chicken breasts

1/2 tsp paprika

1/4 cup of melted butter

1 crushed garlic clove

salt and pepper

1. Mix drained spinach with 3 cheeses and eggs.
2. Divide the mixture and stuff under skin.
3. Combine butter, paprika, garlic, salt and pepper and brush over each breast.
4. Bake 180 for 30 minutes.

Crumbed chicken & grilled vegetables

Chicken breast

Panko crumbs

Parmesan cheese, finely grated

Chopped parsley

Beaten egg

Asparagus

Baby vine tomatoes

Haolumi cheese

Slice chicken breasts into smaller fillets, dust with flour.
Whisk egg, dip chicken and coat with Panko crumbs.
Heat pan with olive oil, lightly fry chicken until golden.
At same time heat griddle pan, add olive oil,
Add asparagus, then vine tomatoes, lastly haolumi which has been dusted in flour and grill until golden.
Arrange on plate serve dress vegetables with balsamic glaze.

Crispy Skinned Chicken with Pearl Couscous, roasted tomatoes and zucchini (From Dish Magazine)

4 chicken breast fillets, skin on

2 tbsp virgin olive oil

sea salt and cracked pepper

1 tbsp lemon zest

2 cloves garlic, crushed

4 sprigs oregano

2 small zucchini (200g) slices

275 g cherry tomatoes

1 cup pearl couscous

1/4 cup of basil pesto

Preheat oven to 220 degree Celcius
1. Place chicken, half the oil, salt and pepper in a large bowl and toss to combine
2. Place chicken skin up on large oven tray and roast for 10 minutes
3. While chicken is roasting place remaining oil, lemon zest, garlic, oregano and zucchini and mix in a bowl
4. Turn the chicken and add the zucchini mixture to the tray.
5. Roast for a further 5 mins
6. Add tomatoes and cook for a further 5 mins or until chicken is cooked through
7. Cook the couscous in a large saucepan of salted boiling water for 6-8 mins or until al dente
8. Drain and place in a large bowl, add the pesto and roasted zucchini and toss to combine.
9. Serve with chicken and tomatoes.

Soba noodles with Miso and Sesame Dressing

500g skinless, boneless chicken breasts or thighs

salt and pepper

1/4 red cabbage, sliced thinly

1 large carrot, julienned

1 1/2 cups shelled edamame beans

1 spring onion, thinly sliced

200g soba noodles

DRESSING

3 tbsp miso paste

juice of 1 lime

1 1/2 tsps sesame oil

1tbsp soy sauce

1 heaped tsp honey or 1 tbsp raw sugar

1 tsp finely grated ginger

TO SERVE

extra sliced spring onions

dried red chilli flakes

sesame seeds

Preheat oven to 200 degree C
Lay chicken in a shallow baking dish
Season generously with salt and pepper
Roast for approx 30 mins until golden and cooked through
Slice into 2cm wide pieces
Place all ingredients in a small jug and whisk
Boil water in a large pot
Add soba noodles and cook for 5 mins (not any longer as they might go mushy)
Drain, rinse well with cold water to cool
Place cold noodles and vegetables in a large bowl and combine with 2/3 of the dressing
Toss well
Divide noodle salad between 4 bowls
Add the cooked chicken
Sprinkle over additional spring onions, chilli flakes and sesame seeds

Asian style grilled chicken salad

2 tbsp finely grated ginger

2 cloves garlic, crushed

2 tbsp olive oil

4 x 180g chicken breast fillets

100g vermicelli noodles

400g cabbage, shredded

2 large lebanese cucumbers, shredded

1 cup coriander leaves, plus extra to serve

1 cup basil leaves

1/2 cup roasted cashews, roughly chopped with extra to serve

Coconut Dressing

3/4 cup coconut cream

2 tsp fish sauce

2 tsp grated lime rind

6 kaffir lime leaves, roughly chopped

Preheat char-grill pan
Put ginger, garlic, oil and chicken in a large bowl and mix
Cook chicken for 6-8 mins each side until cooked
Set aside to cool
Use 2 forks to shred
Place noodles in bowl, cover with boiling water and leave for 10 minutes, drain
Make coconut dressing by placing coconut cream, fish sauce, lime rind and kaffir leaves in a small bowl and blend until smooth
Place cabbage, cucumber, coriander, basil, cashew, chicken, noodles and coconut dressing in a large bowl
Toss to combine and divide between plates, top with extra coriander and cashews

Serves 4

Chicken with Crispy Onions (adapted from Dish number 22 page 77)

Chicken boneless Thighs

Marinade

1/2 cup plain yoghurt

finely grated lemon zest

juice of 1 lemon

3 cloves crushed garlic

2 tbsps grated fresh ginger

1 tsp salt

1 tsp ground cinnamon and cardamom

1/2 tsp ground turmeric

Topping

3 tbsp vegetable oil

knob of butter

3 onions finely sliced

1/2 tsp salt

1/2 cup chopped cashew nuts

1/2 cup sultanas

To Serve

1/2 cup yoghurt

2 tbsp chutney

1. Make up the marinade, add the chicken and marinade for max 24 hours
2. Make the topping by heating oil and butter, add onions and salt, cover and cook for 10 mins, uncover and cook gently until golden (at least 30 mins, they will crisp up) Turn 'Frequently"
3. Stir in cashew nuts and sultanas and cook for 3 mins, set aside (can be reheated)
4. Bake chicken in oven 200 degrees 20 mins, fan grill for 10 mins
5. Serve by adding topping over chicken, mix chutney and yoghurt together and pour over the chicken
6. Serve with vegetables

Mozzarella and basil stuffed chicken

80g creme fraiche

50g grated mozzarella

1 cup basil leaves, finely chopped

salt and pepper

4 x 250g skinless chicken breasts

1/3 cup of flour (or arrowroot)

2 eggs

1/4 cup milk

1 1/2 cups panko bread crumbs

2 tbsp olive oil

Preheat oven to 200 C
Place creme fraiche, cheese, basil, salt and pepper in a medium bowl and mix to combine
Cut a long pocket in the side of the chicken breast
Fill each with mixture, fold chicken over to close
Place flour (or arrowroot), salt and pepper in a medium bowl and combine
Place eggs and milk in separate bowl and whisk
Place breadcrumbs in 3rd bowl
Dust chicken with flour, cover in egg and then in breadcrumbs
Place on baking tray covered with baking paper
Drizzle with olive oil and cook for 20 minutes or until cooked

Charred miso chicken with sweet potato noodle salad

2 tbsp white miso paste

1 tbsp honey

2 cloves garlic, crushed

2 tbsp olive oil

720g chicken breast or thigh fillets

800g kumara, peeled and spiralised or thinly shredded

2 onions (cocktail onions), thinly sliced

1 1/2 cups frozen edamame, thawed

1 cup basil leaves

1 cup coriander leaves

1/2 cup toasted cashews, chopped

lime wedges, to serve

Coconut miso dressing

1/3 cup coconut cream

2 tbsp white miso paste

1 tbsp lime juice

2 tbsp water

1 tsp honey

Preheat grill to high
Place the miso, honey, garlic, and half the oil in a large bowl and stir well to combine
Add the chicken and toss to coat. Set aside to marinated for 20 mins
While chicken is marinating, make the coconut miso dressing
Place the coconut cream, miso, lime juice, water and honey in a small bowl and whisk to combine, Set aside
Place the chicken on a large oven tray. Cook for 4-5 minutes or until slightly charred. Turn and cook for a further 4-5 mins or until cooked, set aside
Preheat oven to 180 degrees
Divide the kumara mixture between 2 large oven trays and toss with the remaining oil
Cook for 4-5 mins or until just softened
Transfer all the kumara to one tray, add the onion and edamame and toss to combine
Slice the chicken
Divide the kumara and chicken between plates and top with the basil, coriander, cashew and coconut miso dressing, serve with lime wedges

Chicken Roasts with Spiced Quinoa Stuffing

4 boneless chicken breasts, skin on

12 slices streaky bacon

olive oil

sea salt and ground pepper

Stuffing

1 cup cooked quinoa, (⅓ cup raw)

2 cloves garlic, crushed

1 teaspoon ground cumin

½ teaspoon each ground cinnamon and smoked paprika

6 dried apricots, thinly sliced

4 dates, roughly chopped

zest 1 orange (reserve juice)

small handful basil or parsley, chopped

1 egg, lightly beaten

Preheat the oven to 180°C fan bake.

Stuffing:

Combine all the ingredients, except the egg, in a large bowl and season with salt and pepper. Stir in the egg.

Chicken:

Place skin-side down, then cut each breast open so it lies flat like a book, but don’t cut all the way through, leaving it attached on one side. Season with salt and pepper.

Lay 5 slices of bacon side by side on the bench. Place one breast, skin-side down, on top. Top with half of the stuffing, then sandwich with a second breast, skin-side up, lying the thicker end over the thin end of the bottom piece. Pull the bacon up and over to cover.

Place on the baking tray, seam-side down. Place a piece of bacon over the top and tuck ends under, securing a sprig of herb, if desired. Repeat with the remaining bacon, chicken and stuffing.

Pour the reserved orange juice over the top, drizzle with oil and season. Roast for 35–40 minutes until fully cooked through. Rest for 15 minutes before carving. Serves 6.

Baked Stuffed Chicken Breasts on Fennel and Leeks

Stuffed chicken

60 grams cream cheese, at room temperature

finely grated zest 1 lemon

2 cloves garlic, crushed

1 tablespoon finely chopped reserved fennel fronds

sea salt and ground pepper

2 boneless, skin-on chicken breasts

4 rashers streaky bacon

2 sprigs thyme (optional)

To cook

2 tablespoons butter

1 large leek, white and pale green part, thinly sliced

1 fennel bulb, thinly sliced, fronds reserved

2 cloves garlic, crushed

2 bay leaves

2 big sprigs thyme

½ cup white wine

½ cup chicken stock

Preheat the oven to 180ºC fan bake.

Stuffed chicken: Mix the cream cheese, lemon zest, garlic and fennel fronds together and season with salt and pepper.

Season the chicken then lift the skin from the breasts and smear half of the cheese mixture over the flesh of each. Lay the skin back down and smooth it over the stuffing. Wrap 2 slices of bacon around each breast tucking the ends underneath. Thread a couple of thyme sprigs under the bacon if desired.

To cook: Melt the butter in a medium ovenproof sauté pan. Add the chicken to the pan, stuffed side down, and cook for a few minutes until golden. Take out and set aside.

Add the leek, fennel, garlic, bay leaves and the thyme to the pan, season and cook for 5 minutes then add the wine, cover and cook gently for 10 minutes.

Add the stock to the pan and place the chicken on top. Transfer to the oven and bake uncovered for about 30 minutes, or until the chicken is fully cooked. Cooking time will depend on the size of the chicken. Serves 2

Chicken Parmigiana with a Truffle Chip CrumbEnjoy a classic dish with a luxurious twist. The simple switch from regular breadcrumbs to crispy truffle chips elevates the flavour of this dish immensely. The umami of the truffle mingles with the acidity of tomato and delicate buffalo milk mozzarella, producing a more-ish dish perfect for a weeknight dinner.

Feta and lemon stuffed chicken breasts with mashBaked chicken breasts are made exotic with the use of Persian feta stuffing.

Garlic and Basil stuffed chicken ( this is so good and quick to make)

60g butter, at room temperature

3 garlic cloves, crushed

2 tbsp finely shredded fresh basil or 4 tsp of Basil pesto

4 (about 200g each) chicken breast fillets

1 egg

1 tbsp of milk

25g (1/4 cup) panko crumbs

olive oil

Preheat oven to 180°C. Place the butter, garlic and basil in a small bowl, and stir to combine.
Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket.
Divide the butter mixture into 4 equal portions. Spread each chicken pocket with a portion of butter mixture.
Mix egg and milk with a fork, place chicken in the mix
Place the breadcrumbs on a plate. Dip the chicken into the breadcrumbs, pressing firmly to coat. Heat the oil in a large frying pan over medium-high heat.
Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in preheated oven for 10 minutes or until cooked through. (I had to do an extra 5 mins to get to 74 C)

Stuffed Chicken Breast

600g skinless chicken breasts

1/4 tsp ground cumin

1/4 tsp paprika

5 cups chopped spinach

2 cloves garlic, crushed

1/2 tsp chilli flakes

120 g light cream cheese

50g finely grated parmesan cheese

Preheat oven 280 C
Line a large oven dish with baking paper
Lightly spray chicken breasts with olive oil and sprinkle with spices
Use a sharp knife cut a pocket into side of each chicken breast
Meanwhile into a large frying pan over high heat place 1/4 cup water, spinach, garlic and chilli flakes
Cook until spinach is just wilted, remove from heat and drain
In a small bowl, combine cream cheese and parmesan with spinach mixture and spoon into chicken breast pockets
Place onto prepared oven dish cook in oven 20-25 mins

Roast Chicken stuffed with Ricotta

8 cloves garlic, peeled

large handful flat leafed parsley freshly chopped quite finely (or use marjoram, basil, tarragon and sage

2 cups ricotta, seasoned well

6 large chicken breasts (skin left on)

olive oil for brushing

Preheat oven to 180-200C
Boil garlic cloves for 10 minutes
When soft, drain, cool then mash well with flakey salt
Add parsley then light fold through ricotta with a fork (if dry moisten with cream or milk)
Slide fingers under the skin of the chicken breast and spoon filling between skin and chicken (don't overfill as it spills out)
Rub skin with a little olive oil and season with salt and pepper
Fry in a hot pan or shallow roasting dish, skin side down to colour, finish in oven for 20 mins basting occasionally
Slice breast to show the stuffing or serve whole

Baked Chicken Pasta with Capers, Lemon and SpinachDish is a New Zealand food magazine full of inspiring and achievable recipes using fresh, seasonal produce. With beautiful photography and design, it also showcases artisan food producers, chefs, gourmet destinations and the latest products, techniques,

Chicken, Spinach and Pasta GratinDish is a New Zealand food magazine full of inspiring and achievable recipes using fresh, seasonal produce. With beautiful photography and design, it also showcases artisan food producers, chefs, gourmet destinations and the latest products, techniques,

Chicken Pasta Bake

4 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken breasts, sliced into strips
300g penne
70g mature cheddar , grated
50g grated mozzarella
½ small bunch of parsley , finely chopped

STEP 1
Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
STEP 2
Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
STEP 3
Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Cashew Satay Chicken Skewers with chilli ginger broccolini

Butter Chicken

MARINADE

1/2 cup plain yoghurt

1 tbsp lemon juice

1 tsp tumeric powder

2 tsp garam masala)

1/2 tsp chilli powder or cayenne pepper powder (Note 2)

1 tsp ground cumin

1 tbsp ginger, freshly grated

2 cloves garlic, crushed

750 g chicken thigh fillets, cut into bite size pieces

CURRY

2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)

1 onion, chopped
2 cloves garlic, crushed

1 cup tomato passata (aka tomato puree) (Note 4)

1 cup heavy / thickened cream (Note 5)

1 tbsp sugar

1 1/4 tsp salt

Naan Bread

2 cups plain flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough

1/2 tsp salt

3 1/2 tbsp / 50g unsalted butter (1.75 oz)

3/4 cup milk

Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
Cook chicken: Heat the butter over high heat in a large fry pan. Add the garlic and onion and cook until soft. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don’t pour the Marinade left in the bowl into the fry pan).
Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.

Naan Bread instructions

Melt butter in milk: Combine butter and milk and heat until butter is just melted – on stove or in microwave.
Combine Dry: Combine 2 cups flour, salt, butter and milk in a bowl.
Knead 2 minutes: Sprinkle work surface with flour then knead for a few minutes until it is smooth – it doesn't need much kneading. Add extra flour if the dough is too sticky.
Rest 30 minutes: Wrap with cling wrap and rest at room temperature for 30 minutes or so.
Roll into rounds: Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8" rounds, 2 – 3 mm thick.
Heat oil: Heat a non stick pan over high heat (no oil). (Note 1)
Cook: Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again.
Keep wrapped in tea towel: Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces.
Brush with butter or oil (optional): Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!

BRAISED NUTTY SATAY CHICKEN

1½ teaspoons each ground cumin, coriander, turmeric, chilli powder, curry powder and sea salt

8 skinless, boneless chicken thighs

2 tablespoons olive oil

400ml tin coconut cream

½ cup each chicken stock and peanut butter

2 tablespoons kecap manis

1 tablespoon brown sugar

1 tablespoon rice wine vinegar

finely grated zest and juice 1 large lime

1 teaspoon sesame oil

3 cloves garlic, crushed

1 tablespoon grated fresh ginger

4 small whole red chillies

1 stalk lemongrass, lightly bruised with a rolling pin

½ cup roasted peanuts, to garnish

Preheat the oven to 180°C fan bake.

Combine all the spices and salt in a large bowl. Add the chicken and toss so each piece is well coated.
Heat the oil in a large ovenproof frying pan over a medium heat and quickly brown the chicken on both sides. Transfer to a plate.
Combine all the remaining ingredients except the chillies, lemongrass and peanuts in a large bowl.
Tip into the frying pan and bring to the boil, crushing the peanut butter with a fork to amalgamate.
Add the chicken and juices to the pan and turn to coat in the sauce. Nestle in the chillies and lemongrass.
Bake for 35-40 minutes, or until the chicken is fully cooked.
Top with the peanuts to serve.

Garlic Harissa Chicken, mushroom and bean bake

50 g butter

2 tbsp olive oil

3 cloves garlic, sliced

2-3 tbsp harissa paste (red chillies, garlic, oil, vinegar & lemon juice)

4 stalks thyme

500 g chicken

1 onion, cut into thin wedges

200g mushrooms, left whole

1 x 400g white beans

150ml chicken stock

1 tbsp lemon rind

150g spinach leaves, finely chopped

1/4 cup chopped parsley

Heat the oven to 200 C fan bake
Put the butter and oil in a roasting tray and pop in the oven to melt the butter for couple of mins
Add the garlic, harissa paste and thyme along with the chicken, onion and mushrooms
Toss to coat
Bake for 20 mins
Remove the chicken and set aside to rest
Add the beans, stock, lemon, spinach and parsley to the tray, toss well
Bake for 5 mins until hot and spinach has wilted
Serve with the chicken

Pumpkin rice with roast chicken

750g pumpkin, peeled and chopped

400g kidney beans

2 tsp cumin

1/2 tsp chilli flakes

1 1/2 tsp sweet paprika

6 chicken thigh fillets

1 cup chicken stock

150g cherry tomatoes

Preheat oven to 200 C
Grease a 12 cup baking dish
In a food processor pulse pumpkin until finely chopped, transfer to a large bowl
Toss with kidney beans, cumin, chilli and paprika, seaon
Spoon into a large baking dish
Top pumpkin with chicken and pour stock over
Bake covered for 45 mins turning chicken halfway through or until stock is nearly absorbed
Remove foil, add tomatoes
Bake uncovered for 15 mins

Poached Chicken Breasts

600g skinless, boneless chicken breast or thighs

3 garlic cloves, smashed with the flat side of a knife

1 onion, peeled and quartered

1 bay leaf

2 to 3 sprigs fresh thyme or other herbs

1 ½ teaspoons fine sea salt

grated knob of ginger

Water, or substitute with chicken or vegetable stock or broth

Optional for serving: fresh cracked black pepper, lemon slices, fresh herbs, and olive oil

Add chicken, garlic, shallot, bay leaf, thyme, and the salt to a medium pot. Cover with water by an inch or two, 5 to 6 cups.
Place the pot over medium heat and heat until the liquid comes to a low simmer. This will take a few minutes. For the most tender poached chicken, don’t try to rush this step.
When the liquid is at a low simmer, turn down the heat to low and cook until the chicken is cooked through, 10 to 15 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 74 degrees C, and the juices will run clear when you pierce the chicken with a knife.
Transfer to a cutting board. Slice and serve. If you do not plan on eating the chicken straightaway, skip the slicing and store tightly covered in the refrigerator. The chicken will keep 3 to 4 days in the fridge.

Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 80 C, reduce the heat to low so that the water maintains this temperature.
Partly cover with the pot lid and cook for 10 minutes.
Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 70 C.

Cheese and Ham Stuffed Chicken breasts with crispy parmesan crumbs

2 boneless chicken breasts skin off

2 thin slices ham off the bone

4 thin slices of swiss or gruyere cheese

1 cup panko breadcrumbs

1/2 cup finely grated parmesan

1/2 cup plain flour

1 large egg

1 tsp Dijon mustard

2 cloves garlic, crushed

sea salt and ground pepper

olive oil and butter

Cut horizontally through the chicken but not all the way through
Gently beat each side to get the same thickness, use plastic wrap over them
Season with salt and pepper
Lay the ham and cheese over one half of the breast, fold the other side over and pinch to seal
Combine the breadcrumbs and cheese in a shallow dish, put the flour in a 2nd dish and then whisk the egg, mustard and garlic together in a 3rd dish. Season
Dust chicken in flour, dip in egg, coat with crumbs, pressing them on firmly
You could chill them for a couple of hours or overnight
Preheat oven Fanbake (180 C)
Heat ovenproof frying pan over medium heat with a good glug of oil and knob of butter
Add chicken and cook for 2 mins on each side until golden
Place the pan in the oven and cook for 15 minutes until golden and cooked through
Serves 2

Tandoori Butter Chicken

4 boneless skinless chicken thighs or breasts cut into chunks
1/4 fresh ginger finely diced
5 cloves garlic crushed
1 tsp chilli powder
1 tsp ground cumin
1/2 tsp garam masala
Juice of 1/2 lime
1 tbsp vegetable oil
4 1/2 tbsp of Greek yogurt

CURRY

4 cloves garlic crushed
1/2 fresh ginger chopped
175ml vegetable oil
2 bay leaf
4 pods green cardamom
1 stick cinnamon
800g tinned chopped tomatoes
1 tbsp butter
1 tsp chili powder
1 tsp garam masala
1 tsp ground cumin
1 fresh green chilli
80ml cream

GARNISH

Ginger matchsticks
Bunch roughly chopped fresh coriander

In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate for one to two hours.

To make the curry, combine the chopped ginger and crushed garlic, set aside.

Add the vegetable oil to a large Le Creuset Cast Iron Casserole and set over medium high heat. Add the bay leaves, cardamom, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.

Reduce the heat to medium and add the ginger-garlic paste. Cook until paste has browned a little, about 5 minutes, then add the tinned tomatoes. Cook, stirring occasionally, until the sauce is reduced about 2/3 and darkened, roughly 15 minutes.

Add the butter, chili powder, garam masala, cumin, fresh green chilli and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the double cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.

Preheat your grill on high. Oil the grates of the Le Creuset Cast Iron Rectangular Grill well, and then skewer and cook the chicken until charred and just cooked through, 8-10 minutes.

Add the chicken to the curry and simmer for another 10-15 minutes, stirring evenly to coat.

Plate up and garnish with the ginger matchsticks and the roughly chopped fresh coriander. Serve with rice and naan bread.

Braised Eggplant with green peas, herbs, yoghurt and grilled chicken breast

Serves 6

1.6kg eggplant

350ml olive oil

2 tbsp fresh rosemary, coarsely chopped

200ml water

2 x 250g boneless chicken breast, skin on

500g frozen peas

400g canned tomatoes

1/4 cup flat leaf parsley, chopped coarsely

240g yoghurt

Peel and dice eggplant into medium size pieces
Place a non stick frypan over a high heat, pour in 300ml of oil, once hot, add the eggplant and rosemary, then toss to coat all the eggplant
Turn the heat down low, pour in the water and place a tight fitting lid.
Allow to slowly cook for 25 mins or untl completely sot
Meanwhile, to grill the chicken, preheat oven to 220 C (200 C fan bake)
Place a small frying pan over a high heat, add remaining olive oil and season the chicken skin side with salt. One the pan is hot, place the chicken skin side down into the pan
Cook for 4-5 mins until golden brown, then turn over and place into the preheated oven for 12-15 mins
Remove from the oven and set aside to rest
Meanwhile place a small pot of salted water over a high heat. Once it comes to boil, add the peas and cook for 1 minute, drain and set aside
When eggplant is very soft, turn up the heat to high and fry until golden brown, then add the tomatoes, peas and parsley
Toss together and cook for 3-4 mins to heat through, season to taste and serve with yoghurt
Not suitable to freeze

Chicken satay meatballs (serves 3-4)

Meatballs

1 large egg

2 tbsp soy sauce

1 tsp sesame oil

1 tsp chilli flakes

1/2 cup Panko crumbs

1 thumb sized piece fresh ginger, chopped

3 cloves garlic, chopped

600g boneless, skin off chicken thighs or breast, roughly chopped

1/2 packed cup coriander, roughly chopped

Satay sauce

400ml coconut milk

3/4 cruncy peanut butter

1/2 cup chicken stock

finely grated zest 1 large lime

2 tbsp lime juice

2 tbsp kecap manis

1 tbsp each brown sugar and grated fresh ginger

2 tsp soy sauce

1 tsp sesame oil

1 tsp each ground cumin, corianderm tumeric and hot curry powder

1/4-1/2 tsp chilli powder

To cook

1 stalk lemongrass, lightly bruised with a rolling pin

To serve

fresh coriander

2 limes quartered

freshly cooked noodles or rice

Meatballs

Whisk the egg, soy and sesame oil together in a large bowl then stir in the chilli flakes and breadcrumbs
Whiz the ginger, garlic, chicken and coriander in a food processor until well chopped and almost smooth
Add to the crumb mixture and mix until well combined. (the mixture will be quite soft)
Lightly wet your hands first then scoop out spoonfuls of mixture and from into meatballs (about 16 meatballs)
Preheat oven to 180 C fan bake

Satay sauce

Combine all the ingredients in a large deep frying pan and bring to the boil, crusing the peanut butter with a fork to amalgamate

To cook

Add the meatballs to the pan and turn to coat in the sauce
Nestle in the lemongrass
Bake for 30 mins or until the chicken is fully cooked

To serve

Serve topped with corianger and a good squeeze of lime juice with freshly cooked noodles or rice on the side

Chicken and rice noodle salad with cucumber, peanuts and soft herbs

Chicken

400g chicken breast

3-4cm piece fresh ginger sliced into 3

Dressing

3 tbsp lime juice

2 tbsp olive oil

1 tsp each sugar and sea salt

1 small red chilli, chopped

Salad

10g dried rice noodles

1 small cucumber, halved lengthways ad thinly sliced

1 small red capsicum, thinly sliced

1 spring onion, thinly sliced

1/4 cup roasted salted peanuts, chopped

2 large handfuls fresh coriander, chopped

large handful fresh mint, shredded

large handful fresh basil, shredded

To serve

ground pepper

1 lime cut in wedges

Chicken

Put the chicken and ginger in a large lidded pot and cover with water
Cover and brings to a gentle boil over a medium heat
Reduce heat to a simmer and cook for 10 mins until chicken is cooked through, then turn off the heat and allow the chicken to cool in the poaching liquid
Once cool, remove the chicken and pull into shreds with two forks
Discard the ginger

Dressing

Whisk everything together in a large bowl to combine, Set aside

Salad

Cook the rice noodles according to the packet instructions
Rinse, drain and submerge in a bowl of cold water
Drain the noodles well and add to the dressing in the bowl
Add the shredded chicken, cucumber, capsicum, spring onion, peanuts and herbs and toss together until well mixed

To serve

Garnish with extra spring onion, peanuts and herbs if desired.

Season with pepper and serve, chilled or at room temperature, with lime wedges on the side for squeezing

Tarragon chicken with bacon and fennel

1 tbsp extra virgin olive oil

150g streaky bacon, sliced into 2 cm pieces

1 small brown onion, finely chopped

3 clives garlic, crushed

2 tsp dried tarragon

1 large fennel bulb, stem trimmed, cut into wedges

3/4 cup chicken stock

1/4 cup creme fraiche or sour cream

2 tsp grain mustard

1 tsp finely grated lemon zest

salt and pepper

6-8 boneless skin-off chicken thighs

Preheat the oven to 170 C fan bake
Heat the oil in a 28cm ovenproof frying pan
Add the bacon, onion, garlic and tarragon and cook for 8 mins until lightly golden
Add the fennel and cook for 2 mins
Whisk the stock, creme fraice, mustard and the lemon zest together then tip into the pan and season with salt and pepper
Season the chicken thighs with salt and pepper and fold in half to make plump parcels
Nestle into the pan and spoon some sauce over each one
Cook uncovered for 40-45 mintures or until the chicken is fully cooked, basting a couple of times during cooking

Serve with beans and asparagus

Chicken rolls

800g chicken breast

salt and pepper

Prosciutto x 6 pieces

1 zucchini

30g parmesan

120g mozzarella balls

1 egg

20 ml milk

120g breadcrumbs

10 ml olive oil

250g Greek yoghurt

1 cucumber

garlic

dill

mint

10 ml lemon juice

olive oil 10 ml

salt pepper

Cut the chicken breasts in half and then flatten using a mallet and plastic wrap over the meat
Salt and pepper them both sides
Lay one sheet of prosciutto over each chicken breast
Grate the zucchini and place a pile at the end of each chicken breast, do the same with the parmesan
Place a mozzarella ball (halved?) with cheese and zucchini
Roll up tightly
Dip in egg and milk and crumbs and place in a oven dish, drizzle olive oil over
Put in oven 190 degrees for 40 mins or until golden

Google Sites

Report abuse