Method

1. preheat oven to 200C / GM 6

2. cook chicken breasts in oven for approximately 20 minutes, until juices run clear.

3. allow to cool slightly

4. heat oil in a large pan and add onion and garlic, cook for 4 minutes or until soft.

5. stir in tomato puree and tomatoes. Bring to boil, reduce heat and simmer for 15 minutes until rich and thick.

6. shred cooked chicken with two forks, then stir in to the tomato sauce and season well.

7. arrange tortilla chips in an ovenproof dish, spoon chicken mixture on top, then top with cheese. Bake for 10 minutes.

Method

1. coat the chicken in flour, then egg, and then parmesan. Fry to browned.

2. cook onions and garlic in oil for 5 minutes

3. add chopped tomatoes, courgette, tomato puree, basil and oregano.

4. place chicken in an oven proof dish with sliced mozzarella on top. cover with sauce and sprinkle with parmesan.

5. cover dish and bake at 180 /GM 4 for 20 minutes

6. take off cover 10 minutes before the end.

7. serve with pasta

Method

1. slice chicken into thin strips

2. mix lemon juice, paprika, garlic and tarragon

3. marinade the chicken in the mixture for at least an hour (overnight is better)

4. melt butter in a pan, add chicken and cook for 10 minutes

5. cut tomatoes into 4 and add to pan.

6. stir in cream and boil for 2 minutes

7. cook in oven at 160 C / GM 3 for 30-45 minutes

8. serve with rice or roast potatoes

Method

1. cut chicken into bite sized pieces

2. prepare sauce - add boiling water to stock cubes, stir until dissolved. Add pineapple juice, soy sauce, sugar and vinegar. Allow to cool then gradually add cornflour ensuring no lumps.

3. add 40g butter to pan and heat to melted. Add chopped onion to pan and soften gently.

4. add sliced mushrooms to pan, and the sauce mix. Stir continuously until sauce thickens.

5. add cashews and pineapple, continuing to stir.

6. add diced chicken, and allow to heat through.

7. serve with rice.

Method:

1. fry onions in oil until soft, add curry powder and cook for 1 minute

2. stir in stock, tomato puree, lemon juice and apricot jam. bring slowly to the boil, simmer for 10 minutes and cool

3. stir mayonnaise, salad cream and cream together. Add cooled tomato mixture and chicken. Mix well

4. season to taste

Method

1. set oven to 180C / GM 4

2. mix together the flour, grated lemon zest and garlic. Then use to coat the chicken.

3. heat oil in a pan, add chicken and cook to lightly browned.

4. stir in any of the remaining flour mixture, then add stock, sage and seasoning. Bring to the boil.

5. add to oven proof dish and cover, bake for 25-30 minutes

6. mix egg yolk with 30ml lemon juice. Then, off the heat, add to the pan juices. Return to heat and gently warm to sauce thickens (do not boil).

7. serve with rice.

Method

1. cut chicken in to thin strips. Cut broccoli into small florets and cut baby corn into 2 or 3 pieces.

2. heat oil in a wok, add chicken and stir fry over a high heat for 5 minutes (until browned).

3. stir in broccoli and baby corn, fry for 2 minutes.

4. pour over the soy sauce and orange juice, allowing the juices to bubble for around 4 minutes.

5. season to taste, then add sesame seeds and peanuts.

6. serve with noodles or rice.