A
CHICKEN A LA KING IN A HURRY: [MR FOOD]
Get the typical, scrumptious Chicken a la King fancy schmancy taste, with this easy "pea"sy recipe.
Serves: 2
Preparation Time: 4 min
Cooking Time: 10 min
What You'll Need:
1 cup chopped cooked chicken
1/4 cup milk
1/4 cup frozen green peas, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-3/4-ounce) can cream of chicken soup, undiluted
1 (4-ounce) can sliced mushrooms, drained
1 (2-ounce) jar diced pimiento, drained
4 slices whole wheat bread, toasted
Paprika
What To Do:
1.Combine first 8 ingredients in a large saucepan; cook over low heat 10 minutes, stirring often.
2.For each serving, cut each slice of toast in half, if desired. Spoon chicken mixture evenly over toast. Sprinkle with paprika.
Notes
Feel free to use any kind of bread that you have on hand for the toast. And for a touch of fancy schmancy, diagonally cut your toast into triangles.
Get the typical, scrumptious Chicken a la King fancy schmancy taste, with this easy "pea"sy recipe.
Serves: 2
Preparation Time: 4 min
Cooking Time: 10 min
What You'll Need:
1 cup chopped cooked chicken
1/4 cup milk
1/4 cup frozen green peas, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-3/4-ounce) can cream of chicken soup, undiluted
1 (4-ounce) can sliced mushrooms, drained
1 (2-ounce) jar diced pimiento, drained
4 slices whole wheat bread, toasted
Paprika
What To Do:
1.Combine first 8 ingredients in a large saucepan; cook over low heat 10 minutes, stirring often.
2.For each serving, cut each slice of toast in half, if desired. Spoon chicken mixture evenly over toast. Sprinkle with paprika.
Notes
Feel free to use any kind of bread that you have on hand for the toast. And for a touch of fancy schmancy, diagonally cut your toast into triangles.
TRADITIONAL CHICKEN A LA KING
INGREDIENTS
1 onion, finely diced
500 g Skinless chicken fillets, cut into strips
500 ml low fat milk
100 g Mushrooms, sliced
1 Green pepper, sliced
15 ml sunflower oil
1 sachet KNORR Chicken a'la King Dry Cook-in-Sauce
METHOD
In a pan, brown the onions in oil, add the chicken, pepper and mushrooms and brown for 5 min.
Add cold milk to the pan, stir in the contents of the sachet of KNORR Chicken a'la King Dry Cook-in-Sauce and bring to the boil while stirring.
Simmer uncovered for 25 min, stirring occasionally.
Serve with brown rice.
What's for Dinner
INGREDIENTS
1 onion, finely diced
500 g Skinless chicken fillets, cut into strips
500 ml low fat milk
100 g Mushrooms, sliced
1 Green pepper, sliced
15 ml sunflower oil
1 sachet KNORR Chicken a'la King Dry Cook-in-Sauce
METHOD
In a pan, brown the onions in oil, add the chicken, pepper and mushrooms and brown for 5 min.
Add cold milk to the pan, stir in the contents of the sachet of KNORR Chicken a'la King Dry Cook-in-Sauce and bring to the boil while stirring.
Simmer uncovered for 25 min, stirring occasionally.
Serve with brown rice.
What's for Dinner
CHICKEN ALA KING
Ingredients
1 onion
4 button mushrooms
3 chicken fillets
500ml milk
1 pack knorr chicken –a la king
Bow tie pasta
Parsly
Thyme
Rosemary
Olive oil
3 tlb butter – still firm
Method
Flatten chicken breasts and then slice diagonally into 1cm thick strips…..
Add chicken strips, butter, 3 sprigs diced thyme, 1 sprig diced rosemary and 3 sprig diced parsly, ground salt and pepper into bowel.
Mix together and allow chicken to stand for 30 min in flavoured butter.
Slice onion into rings and slowly fry in some olive oil. Add sliced mushrooms once onions r translusant
And continue to fry on low heat. Once mushrooms start goin golden brown, add chicken mix……
Fry on medium heat and keep coved as much as possible, locking moisture into chicken…….
Once chicken cooked, reduce heat and add 500ml milk and knorr chicken ala king mix.
Smimmer uncovered until sauce thickens.
Bring to boil large pot of water and add salt and oil….. add pasta, striring occasionally.
Once pasta cooked, drain into colander……. Add healthy pinch of diced parsly and 1 diced tomatoe (1cm x 1cm)
Mixed into pasta.
Dish pasta on large dinner plate with chicken and white sauce spooned over the top…….
(Serves 4)
Ingredients
1 onion
4 button mushrooms
3 chicken fillets
500ml milk
1 pack knorr chicken –a la king
Bow tie pasta
Parsly
Thyme
Rosemary
Olive oil
3 tlb butter – still firm
Method
Flatten chicken breasts and then slice diagonally into 1cm thick strips…..
Add chicken strips, butter, 3 sprigs diced thyme, 1 sprig diced rosemary and 3 sprig diced parsly, ground salt and pepper into bowel.
Mix together and allow chicken to stand for 30 min in flavoured butter.
Slice onion into rings and slowly fry in some olive oil. Add sliced mushrooms once onions r translusant
And continue to fry on low heat. Once mushrooms start goin golden brown, add chicken mix……
Fry on medium heat and keep coved as much as possible, locking moisture into chicken…….
Once chicken cooked, reduce heat and add 500ml milk and knorr chicken ala king mix.
Smimmer uncovered until sauce thickens.
Bring to boil large pot of water and add salt and oil….. add pasta, striring occasionally.
Once pasta cooked, drain into colander……. Add healthy pinch of diced parsly and 1 diced tomatoe (1cm x 1cm)
Mixed into pasta.
Dish pasta on large dinner plate with chicken and white sauce spooned over the top…….
(Serves 4)
CHICKEN A LA KING Khadija Ali (Estcourt)
CHICKEN PREPARATION:
1.5kg chicken pieces
1 medium onion, cut into chunks
1 tsp mixed herbs
2 stems thyme
2 bay leaves
A few whole black peppercorns
1 tsp ginger and garlic paste
Combine all the ingredients in a deep saucepan.
Add water to cover and bring to a boil. Turn down heat, remove scum that rises to surface and cook until chicken is tender. Remove chicken and shred. Strain and reserve water used for cooking. VEG AND SAUCE PREPARATION: 50g butter 1 medium onion, sliced 1 medium green pepper, seeded and sliced 1 red pepper, seeded and sliced 250g button mushrooms 4 Tbs flour 2 cups reserved stock 1 cup evaporated milk Salt, pepper and Aromat Heat butter and sauté the vegetables. Sprinkle the flour in and stir until foamy (2-3 minutes) Stir in stock and cook until thickened. Add chicken, evaporated milk and seasoning. Simmer for 10-15 minutes. Serve with boiled rice and peas
CHICKEN PREPARATION:
1.5kg chicken pieces
1 medium onion, cut into chunks
1 tsp mixed herbs
2 stems thyme
2 bay leaves
A few whole black peppercorns
1 tsp ginger and garlic paste
Combine all the ingredients in a deep saucepan.
Add water to cover and bring to a boil. Turn down heat, remove scum that rises to surface and cook until chicken is tender. Remove chicken and shred. Strain and reserve water used for cooking. VEG AND SAUCE PREPARATION: 50g butter 1 medium onion, sliced 1 medium green pepper, seeded and sliced 1 red pepper, seeded and sliced 250g button mushrooms 4 Tbs flour 2 cups reserved stock 1 cup evaporated milk Salt, pepper and Aromat Heat butter and sauté the vegetables. Sprinkle the flour in and stir until foamy (2-3 minutes) Stir in stock and cook until thickened. Add chicken, evaporated milk and seasoning. Simmer for 10-15 minutes. Serve with boiled rice and peas
Chicken and Broccoli à la king
Add taste and nutrition to a standard Chicken à la King by stirring in fresh broccoli.
Serves 4
Preparation Time: 10 mins
Cooking Time: 20 mins
1 box Knorr Rice Mate Chicken à la King
250 g sliced mushrooms
15 ml oil
500 g chicken breasts, sliced
150 g broccoli
Using a large saucepan, brown the sliced chicken breasts and mushrooms in oil. Add the sachet of uncooked rice and stir. Mix the packet of seasoning mix with 800 ml warm water and pour the mix in the pan. Stir well. Bring to the boil, stirring occasionally, reduce heat, cover and simmer for 20 min. Add the broccoli florets, stir well, cover and simmer for another 10 min.
Add taste and nutrition to a standard Chicken à la King by stirring in fresh broccoli.
Serves 4
Preparation Time: 10 mins
Cooking Time: 20 mins
1 box Knorr Rice Mate Chicken à la King
250 g sliced mushrooms
15 ml oil
500 g chicken breasts, sliced
150 g broccoli
Using a large saucepan, brown the sliced chicken breasts and mushrooms in oil. Add the sachet of uncooked rice and stir. Mix the packet of seasoning mix with 800 ml warm water and pour the mix in the pan. Stir well. Bring to the boil, stirring occasionally, reduce heat, cover and simmer for 20 min. Add the broccoli florets, stir well, cover and simmer for another 10 min.
Chicken a la King Recipe
A chicken a la king recipe to serve over rice or toast.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
3 tablespoons butter
4 to 8 ounces fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped green onion
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups evaporated milk or half-and-half
2 cups chicken broth
3 cups cooked diced chicken
1/4 cup chopped pimiento
Preparation:
Melt butter in a large saucepan. Add mushrooms, green pepper, and green onion; cook for 5 minutes, until tender. Blend in flour, salt, and pepper. Gradually add milk or half-and-half and the chicken broth, stirring constantly. Continue cooking over low to medium-low heat, stirring, until mixture is hot and thickened. For thicker sauce, mix 2 tablespoons of cornstarch with about 1/4 cup of cold water and stir into the mixture at this point. Cook for a few more minutes; add chicken and pimiento and heat thoroughly. Serve over toast or rice. Chicken a la king recipe serves 8.
By Diana Rattray, About.com Guide
A chicken a la king recipe to serve over rice or toast.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
3 tablespoons butter
4 to 8 ounces fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped green onion
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups evaporated milk or half-and-half
2 cups chicken broth
3 cups cooked diced chicken
1/4 cup chopped pimiento
Preparation:
Melt butter in a large saucepan. Add mushrooms, green pepper, and green onion; cook for 5 minutes, until tender. Blend in flour, salt, and pepper. Gradually add milk or half-and-half and the chicken broth, stirring constantly. Continue cooking over low to medium-low heat, stirring, until mixture is hot and thickened. For thicker sauce, mix 2 tablespoons of cornstarch with about 1/4 cup of cold water and stir into the mixture at this point. Cook for a few more minutes; add chicken and pimiento and heat thoroughly. Serve over toast or rice. Chicken a la king recipe serves 8.
By Diana Rattray, About.com Guide
Chicken ala king
1 Onion finely chopped
100g mushrooms sliced
2 Tablespoons) flour
1 ½ cups Milk
200ml chicken stock
500g poached chicken in bite size pieces
splash of cream
Salt and pepper
1 red or green Pepper chopped
2 tablespoons sherry(if desired)
3 tablespoons butter for frying
In a pan on a medium heat, add butter and a little oil and cook the onions, peppers and mushrooms until soft. Add the flour and cook for a minute or two stirring constantly. Remove from the heat, add the milk slowly and stir constantly, add the stock, bring to the boil and stir until smooth and quite thick. Add the chicken and cream(not essential) and season with salt and pepper and finally, if you want the sauce really rich add the sherry and combine it all. Serve with pasta or rice.
1 Onion finely chopped
100g mushrooms sliced
2 Tablespoons) flour
1 ½ cups Milk
200ml chicken stock
500g poached chicken in bite size pieces
splash of cream
Salt and pepper
1 red or green Pepper chopped
2 tablespoons sherry(if desired)
3 tablespoons butter for frying
In a pan on a medium heat, add butter and a little oil and cook the onions, peppers and mushrooms until soft. Add the flour and cook for a minute or two stirring constantly. Remove from the heat, add the milk slowly and stir constantly, add the stock, bring to the boil and stir until smooth and quite thick. Add the chicken and cream(not essential) and season with salt and pepper and finally, if you want the sauce really rich add the sherry and combine it all. Serve with pasta or rice.
CHICKEN A LA KING
Serves : 4 – 6
30 ml (2 Tbs) oil
1 onion, chopped
80 grams button mushrooms, sliced
30 ml (2 Tbs) flour
375 ml (1 ½ cups) milk
185 ml (¾ cup) chicken stock
400 – 500 grams cooked chicken, chopped
45 ml (3 Tbs) cream
salt and pepper to taste
375 ml (1 ½ cups) uncooked Tastic Rice
1 red pepper, chopped 15 ml (1 Tbs)
chopped parslely
Heat oil and gently fry onion and mushrooms.
Stir in flour and cook, stirring, for about one minute then remove from heat.
Gradually add milk and stock. Return to boil, stirring until thickened and smooth.
Add chicken, cream, salt and pepper and simmer for 10 minutes.
Prepare Tastic Rice according to directions on the packet. Once rice is cooked stir in red pepper and parsley.
Serve the Chicken a la King accompanied by the hot rice.
Chef’s Tips:
For a richer sauce add 30 ml (2 Tbs) sherry.
For a more economical dish replace cream with milk.
This dish is perfect for entertaining, as it can be prepared in advance and simply heated when required.
Serves : 4 – 6
30 ml (2 Tbs) oil
1 onion, chopped
80 grams button mushrooms, sliced
30 ml (2 Tbs) flour
375 ml (1 ½ cups) milk
185 ml (¾ cup) chicken stock
400 – 500 grams cooked chicken, chopped
45 ml (3 Tbs) cream
salt and pepper to taste
375 ml (1 ½ cups) uncooked Tastic Rice
1 red pepper, chopped 15 ml (1 Tbs)
chopped parslely
Heat oil and gently fry onion and mushrooms.
Stir in flour and cook, stirring, for about one minute then remove from heat.
Gradually add milk and stock. Return to boil, stirring until thickened and smooth.
Add chicken, cream, salt and pepper and simmer for 10 minutes.
Prepare Tastic Rice according to directions on the packet. Once rice is cooked stir in red pepper and parsley.
Serve the Chicken a la King accompanied by the hot rice.
Chef’s Tips:
For a richer sauce add 30 ml (2 Tbs) sherry.
For a more economical dish replace cream with milk.
This dish is perfect for entertaining, as it can be prepared in advance and simply heated when required.
BADAAM (ALMOND) CHICKEN Amina Haffejee MARINATE CHICKEN WITH:
1 tspn Ginger Garlic
1 tblspn Lemon Juice
1 tspn Dhana Jeeru
1/4 tspn Arad
1 tspn Salt
1 tspn Red Chillis add to pot with
2/3 tblspn Ghee. Also add
3 Taj and
3 Elachi
When chicken is about 3/4 done add: 1cup tomato Then grate 1 large Onion, removing all excess water. Braise Onion till pink. Then add 1/2 bunch dhania chopped. Add to cooked chicken: Sliced badaam (almond) and the dhania/onion mix
1 tspn Ginger Garlic
1 tblspn Lemon Juice
1 tspn Dhana Jeeru
1/4 tspn Arad
1 tspn Salt
1 tspn Red Chillis add to pot with
2/3 tblspn Ghee. Also add
3 Taj and
3 Elachi
When chicken is about 3/4 done add: 1cup tomato Then grate 1 large Onion, removing all excess water. Braise Onion till pink. Then add 1/2 bunch dhania chopped. Add to cooked chicken: Sliced badaam (almond) and the dhania/onion mix
Creamy Asparagus Chicken
Serves 4-6
Preparation Time: 15 min
Cooking Time: 40 min
1 cooked chicken, deboned
1 packet Knorr Fresh Ideas Chicken & Mushroom Pan
1 x 400g tin asparagus cuts, reserve the liquid
10ml curry powder
125ml grated mozzarella cheese
1 x 400g tin evaporated milk
1 green pepper, chopped
500ml water
100g breadcrumbs
Place chopped chicken in a baking dish and put drained asparagus and green pepper on top. Mix the remaining ingredients (except breadcrumbs and cheese) together in a pot and cook until slightly thickened. Pour over the chicken. Cover with breadcrumbs and sprinkle with grated cheese. Bake at 180°C for 20-30 min until cheese is golden brown.
Serves 4-6
Preparation Time: 15 min
Cooking Time: 40 min
1 cooked chicken, deboned
1 packet Knorr Fresh Ideas Chicken & Mushroom Pan
1 x 400g tin asparagus cuts, reserve the liquid
10ml curry powder
125ml grated mozzarella cheese
1 x 400g tin evaporated milk
1 green pepper, chopped
500ml water
100g breadcrumbs
Place chopped chicken in a baking dish and put drained asparagus and green pepper on top. Mix the remaining ingredients (except breadcrumbs and cheese) together in a pot and cook until slightly thickened. Pour over the chicken. Cover with breadcrumbs and sprinkle with grated cheese. Bake at 180°C for 20-30 min until cheese is golden brown.
Avocado Chicken Melt
4 Slices health/rye bread
1 garlic clove, skin removed
60 ml cream cheese
2 small avocados, sliced
2 RAINBOW Chicken Breasts, cooked and cubed
1 red pepper, chopped
4 cheese squares
Place the slices of health bread under the grill until golden brown. Rub the garlic clove over the hot toasted bread to add flavour, spread thickly with cream cheese. Top each slice of bread with avocado, cubed chicken and red pepper. Place a square of cheddar cheese over the chicken and return to the grill until the cheese has melted and is golden brown. Serve as a lunchtime meal with a fresh garden salad.
4 Slices health/rye bread
1 garlic clove, skin removed
60 ml cream cheese
2 small avocados, sliced
2 RAINBOW Chicken Breasts, cooked and cubed
1 red pepper, chopped
4 cheese squares
Place the slices of health bread under the grill until golden brown. Rub the garlic clove over the hot toasted bread to add flavour, spread thickly with cream cheese. Top each slice of bread with avocado, cubed chicken and red pepper. Place a square of cheddar cheese over the chicken and return to the grill until the cheese has melted and is golden brown. Serve as a lunchtime meal with a fresh garden salad.
Apricot and mustard chicken
Less than 1 hour
Serves : 4
8 chicken thighs, bone in, skin off
Basting sauce
2 tbsp wholegrain mustard
1 tbsp English mustard
1 can apricots in fruit juice, drained and quartered
125 ml apricot juice, (reserved)
1 tbsp marmalade, reduced-sugar or low-GI
125 ml chicken stock, (using 1 tbsp stock powder)
1 tbsp thyme, sage or rosemary leaves
1 pinch salt and milled pepper
Preheat oven to 180°C. Wipe chicken pieces with a damp cloth and place in a snug baking dish. Avoid using too big a dish. Mix all basting ingredients together and pour over chicken. Cover tightly with foil and bake for 30 min. Remove foil, baste chicken, cover and cook for a further 20 min. Season. Serve with a salad and lightly crushed baby potatoes in their skins
More good ideas
Use Seville diabetic orange marmalade and ½ cup (125ml) chicken stock instead of canned apricots, reserved apricot juice and dried apricots
Toss in chopped baby marrows after the first 30 minutes of cooking time
Use the basting on a whole filleted snoek and grill on the braai
Serve wholewheat couscous as an accompaniment to this dish
Less than 1 hour
Serves : 4
8 chicken thighs, bone in, skin off
Basting sauce
2 tbsp wholegrain mustard
1 tbsp English mustard
1 can apricots in fruit juice, drained and quartered
125 ml apricot juice, (reserved)
1 tbsp marmalade, reduced-sugar or low-GI
125 ml chicken stock, (using 1 tbsp stock powder)
1 tbsp thyme, sage or rosemary leaves
1 pinch salt and milled pepper
Preheat oven to 180°C. Wipe chicken pieces with a damp cloth and place in a snug baking dish. Avoid using too big a dish. Mix all basting ingredients together and pour over chicken. Cover tightly with foil and bake for 30 min. Remove foil, baste chicken, cover and cook for a further 20 min. Season. Serve with a salad and lightly crushed baby potatoes in their skins
More good ideas
Use Seville diabetic orange marmalade and ½ cup (125ml) chicken stock instead of canned apricots, reserved apricot juice and dried apricots
Toss in chopped baby marrows after the first 30 minutes of cooking time
Use the basting on a whole filleted snoek and grill on the braai
Serve wholewheat couscous as an accompaniment to this dish
Antipasto Platter
pickled vegetables
cooked I&J Light & Crispy – any variant – cut into bite-size pieces (ideal on toothpicks)
cooked I&J Chicken Steaklets – any variant – cut into bite-size pieces (ideal on toothpicks)
Tzatziki
French Dip
olives
cold meats (e.g. salami, smoked ham)
Italian breads (e.g. Focaccia, Ciabatta – broken into chunks)
fresh greens and salads
French Dip:
250 ml (1 cup) mayonnaise
30 ml (2 tablespoons) wholegrain mustard
Combine mayonnaise and mustard.
Tzatziki:
(Greek yoghurt dip)
250 ml (1 cup) thick yoghurt
250 ml (1 cup) coarsely grated English cucumber (seeded)
2 garlic cloves – thinly sliced
a squeeze of lemon juice
shredded fresh mint leaves
salt
coarse black pepper to taste
Combine all ingredients. Includes a delicious French dip and Tzatiki.
pickled vegetables
cooked I&J Light & Crispy – any variant – cut into bite-size pieces (ideal on toothpicks)
cooked I&J Chicken Steaklets – any variant – cut into bite-size pieces (ideal on toothpicks)
Tzatziki
French Dip
olives
cold meats (e.g. salami, smoked ham)
Italian breads (e.g. Focaccia, Ciabatta – broken into chunks)
fresh greens and salads
French Dip:
250 ml (1 cup) mayonnaise
30 ml (2 tablespoons) wholegrain mustard
Combine mayonnaise and mustard.
Tzatziki:
(Greek yoghurt dip)
250 ml (1 cup) thick yoghurt
250 ml (1 cup) coarsely grated English cucumber (seeded)
2 garlic cloves – thinly sliced
a squeeze of lemon juice
shredded fresh mint leaves
salt
coarse black pepper to taste
Combine all ingredients. Includes a delicious French dip and Tzatiki.
Chicken Alfredo Casserole
Ingredients
2 dry cups pasta (shells or elbow macaroni are really good for this recipe)
1 15-16 oz jar of a GOOD Alfredo sauce
1-2 cups cooked chicken, shredded or chunked
1/2 cup chicken broth
5 oz shredded Parmesan cheese
2 cups shredded mozzarella cheese (one 8 oz bag)
1-1/2 tsp minced garlic
salt and pepper to taste
Directions:
Preheat oven to 350*.
Prepare pasta according to package directions.
In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, garlic, salt and pepper, shredded Parmesan cheese and mix well.
Grease 9x13 baking dish.
Pour chicken mixture into baking dish.
Sprinkle mozzarella cheese on top.
Bake uncovered for 30-35 minutes.
Ingredients
2 dry cups pasta (shells or elbow macaroni are really good for this recipe)
1 15-16 oz jar of a GOOD Alfredo sauce
1-2 cups cooked chicken, shredded or chunked
1/2 cup chicken broth
5 oz shredded Parmesan cheese
2 cups shredded mozzarella cheese (one 8 oz bag)
1-1/2 tsp minced garlic
salt and pepper to taste
Directions:
Preheat oven to 350*.
Prepare pasta according to package directions.
In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, garlic, salt and pepper, shredded Parmesan cheese and mix well.
Grease 9x13 baking dish.
Pour chicken mixture into baking dish.
Sprinkle mozzarella cheese on top.
Bake uncovered for 30-35 minutes.
B
Chicken Breasts Stuffed with Apricot & Feta Recipe
The combination of spices, sweet apricots and creamy feta makes these chicken breasts a real winner!
Serves: 4 | Preparation Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
The combination of spices, sweet apricots and creamy feta makes these chicken breasts a real winner!
Serves: 4 | Preparation Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 KNORR Cook-in-Bag Spicy Roast Chicken
- 4 Chicken breasts, deboned with skin on
- 50 gram Walnuts, chopped
- 80 gram Dried apricots, chopped
- 100 gram Feta cheese, crumbled
- Preheat oven to 180°C
- In a bowl mix together chopped walnuts, chopped dried apricots and crumbled feta cheese
- Using a small knife make an incision in the middle of the chicken breast and create a pocket in the breast in which to place the stuffing
- Place spoonfuls of the stuffing into the chicken breast and close using toothpicks if necessary
- Place the stuffed chicken breasts in a single layer in the roasting bag
- Sprinkle seasoning mix over the chicken breasts
- Knot the bag loosely to seal
- Hold the bag closed and gently roll to coat the pieces evenly
- Pierce the top of the bag three times with a fork for the steam to escape
- Place on a baking tray in the centre of the oven and bake for 40-45 minutes
- Ensure that the grill is off at all times
- Cut the bag open, coat the chicken breast in any remaining juices and transfer to a serving dish
- Serve with cous cous, roast potatoes or rice and spoon the left over sauce over your meal
Melt In Your Mouth Chicken Breasts Recipe
Ingredients
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Directions
Ingredients
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Directions
- Mix mayonnaise, cheese and seasonings.
- Spread mixture over chicken breast and place in baking dish.
- Bake at 375 degreesF for 45 minutes
- BRON:COCINADELAABUELA
Melt in Your Mouth Chicken Breast....
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Directions:
1Mix mayonnaise, cheese and seasonings.
2Spread mixture over chicken breast and place in baking dish.
3Bake at 375°F for 45 minutes.
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Directions:
1Mix mayonnaise, cheese and seasonings.
2Spread mixture over chicken breast and place in baking dish.
3Bake at 375°F for 45 minutes.
Baked Garlic Brown Sugar Chicken
Ingredients:
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
Instructions:
Preheat oven to 500°F and lightly grease a casserole dish.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar.
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes.
original recipe:
Bron:Food
Ingredients:
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
Instructions:
Preheat oven to 500°F and lightly grease a casserole dish.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar.
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes.
original recipe:
Bron:Food
Melt in Your Mouth Chicken Breasts)
Photo by Marg (CaymanDesigns)
The mayonnaise make these chicken breast very moist and tender--enjoy!
Ingredients:
Servings: 4
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Directions:
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes.
BRON:FOOD
Photo by Marg (CaymanDesigns)
The mayonnaise make these chicken breast very moist and tender--enjoy!
Ingredients:
Servings: 4
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Directions:
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes.
BRON:FOOD
BEST CHICKEN BREASTS
BY ROCK RECIPES
2 cups flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce (low sodium soy sauce is best)
1 tsp ground black pepper
canola oil for frying
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.
Make an egg wash by whisking together the eggs and water.
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
To make the Honey Garlic Sauce:
In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
BY ROCK RECIPES
2 cups flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
2 tbsp paprika
1 tsp cayenne pepper
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce (low sodium soy sauce is best)
1 tsp ground black pepper
canola oil for frying
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe...and there will be a next time.
Make an egg wash by whisking together the eggs and water.
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
To make the Honey Garlic Sauce:
In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
- Buffalo Chicken Tenders
(foodloversrecipes.com)
Fast flavorful chicken tenders made easy with McCormick® Buffalo Wings Seasoning Mixes. They're great in a tortilla wrap with lettuce, tomato and the ranch dressing mixture or serve on mixed greens to make a hearty main dish salad.
Ingredients
Serves: 6
1/2 cup ranch dressing
1 package McCormick® Original Buffalo Wings Seasoning Mix
1/4 cup plain dry bread crumbs
2 pounds chicken tenders or boneless skinless chicken breasts, cut into strips
Directions
Preheat oven to 425°F. Mix ranch dressing and 1 tablespoon of the Seasoning Mix in small bowl. Set aside. Mix remaining Seasoning Mix and bread crumbs in large resealable plastic bag. Add chicken tenders in batches. Seal bag and shake to coat evenly.
Arrange in single layer on foil-lined 15x10x1-inch baking pan. Discard bag and any remaining seasoning mixture.
Bake 15 minutes or until chicken is cooked through. Serve with dressing mixture.
BRON-Calling All Cooks
Bhuna Murg
Ingrediants:
1 whole chicken, skinned
1 tbsp freshly ground garlic paste
1tbsp freshly ground ginger paste
salt to taste
Orange red colour 1/4th tsp
1-2 green chillies
1-2 level tsp chilli powder
1.5 tsp ground coriander powder
1/2 level tsp ground turmeric powder
1/2 cup water
1 cup hung curd
1/2 cup oil
1.5 tsp garam masala
1 tsp chaat masala
Method:
Wash and cut chicken into 8-10 pieces. Marinate chicken in ginger-garlic paste, salt, chili powder, ground coriander powder, turmeric and hung curd for one hour. In a heavy skillet, heat oil and add marinated chicken. Cook on high flame for 5 mins and then on low flame till the chicken is tender. Finally bhuno the chicken on high flame till excess moisture evaporates and oil begins to separate from gravy.Add garam masala, chaat masala and chilies, stir once and transfer to a serving dish. Serve hot with naan and raita.
Ingrediants:
1 whole chicken, skinned
1 tbsp freshly ground garlic paste
1tbsp freshly ground ginger paste
salt to taste
Orange red colour 1/4th tsp
1-2 green chillies
1-2 level tsp chilli powder
1.5 tsp ground coriander powder
1/2 level tsp ground turmeric powder
1/2 cup water
1 cup hung curd
1/2 cup oil
1.5 tsp garam masala
1 tsp chaat masala
Method:
Wash and cut chicken into 8-10 pieces. Marinate chicken in ginger-garlic paste, salt, chili powder, ground coriander powder, turmeric and hung curd for one hour. In a heavy skillet, heat oil and add marinated chicken. Cook on high flame for 5 mins and then on low flame till the chicken is tender. Finally bhuno the chicken on high flame till excess moisture evaporates and oil begins to separate from gravy.Add garam masala, chaat masala and chilies, stir once and transfer to a serving dish. Serve hot with naan and raita.
Weight Watchers Breaded Chicken Cutlets Recipe!.•♥•☆
SOURCE: WEIGHT WATCHERS
4 points per serving!
Ingredients:
Servings:4
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)
Directions:
Preheat oven to 400 degrees.
In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
Arrange on nonstick baking sheet.
Bake until chicken is cooked through, 20-25 minutes.
4 points per serving.
SOURCE: WEIGHT WATCHERS
4 points per serving!
Ingredients:
Servings:4
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)
Directions:
Preheat oven to 400 degrees.
In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
Arrange on nonstick baking sheet.
Bake until chicken is cooked through, 20-25 minutes.
4 points per serving.
Chicken Breasts with Orange Glaze
1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 teaspoon cornstarch
1/2 teaspoon ground mustard
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons soy sauce
Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
Makes 4 servings
1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 teaspoon cornstarch
1/2 teaspoon ground mustard
1/2 cup orange juice
1/4 cup orange marmalade
2 tablespoons soy sauce
Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
Makes 4 servings
Bacon Wrapped Chicken Breasts
2 Boneless Skinless chicken breasts
2-3 slices of bacon per chicken
1 pack whole or sliced mushrooms (i used baby bellas whole & sliced them)
2 organic Green Onions
Half Red Pepper
Himalayan Pink Salt
Fresh ground pepper
dry basil,& garlic powder,dash of red pepper flakes for some spice
2 tablespoons Coconut oil
3 Tablespoons water
Bake UNcovered @ 350 for 35-45 minutes all ovens vary in temperature.
Let it rest for 15 minutes then enjoy !!
— with Julia Hollins.
2 Boneless Skinless chicken breasts
2-3 slices of bacon per chicken
1 pack whole or sliced mushrooms (i used baby bellas whole & sliced them)
2 organic Green Onions
Half Red Pepper
Himalayan Pink Salt
Fresh ground pepper
dry basil,& garlic powder,dash of red pepper flakes for some spice
2 tablespoons Coconut oil
3 Tablespoons water
Bake UNcovered @ 350 for 35-45 minutes all ovens vary in temperature.
Let it rest for 15 minutes then enjoy !!
— with Julia Hollins.
Chicken Ball Appetizers Recipe
Ingredients
2.5 pounds ground chicken
1 cup breadcrumbs
1 Tablespoon ground coriander
3 Tablespoons sweet chili sauce
1 1/2 Tablespoons lemon juice
vegetable oil for frying
Directions
Ingredients
2.5 pounds ground chicken
1 cup breadcrumbs
1 Tablespoon ground coriander
3 Tablespoons sweet chili sauce
1 1/2 Tablespoons lemon juice
vegetable oil for frying
Directions
- Preheat oven to 375 degrees F.
- In a large mixing bowl combine all the ingredients except the vegetable oil for cooking.
- Use your hands to form bite sized balls.
- Next you will shallow fry the chicken balls. In a large heavy bottom frying pan put 1/2 inch of vegetable oil and heat Once browned, place the browned chicken balls onto a baking sheet and bake about 10-15 minutes or until done.
- Serve with dipping sauce of your choice.
Herb crusted chicken bites
Prep Time : 20 min
Cook Time : 10 min
Serves : 4
1 teaspoon dried mixed herbs
2 cups (200g) fresh wholemeal breadcrumbs
salt and cracked black pepper
flour, for dusting
2 eggs, lightly beaten
3 chicken breasts, trimmed and cut into 3cm cubes
lemon wedges, to serve
Preheat oven to 210°C. Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well. Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 min or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired. These chicken bites freeze well. They can be frozen before or after cooking.
Prep Time : 20 min
Cook Time : 10 min
Serves : 4
1 teaspoon dried mixed herbs
2 cups (200g) fresh wholemeal breadcrumbs
salt and cracked black pepper
flour, for dusting
2 eggs, lightly beaten
3 chicken breasts, trimmed and cut into 3cm cubes
lemon wedges, to serve
Preheat oven to 210°C. Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well. Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 min or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired. These chicken bites freeze well. They can be frozen before or after cooking.
CHEDDAR,BACON CHICKEN TENDERS
1 egg
½ cup Breadcrumbs
½ cup finely shredded cheddar cheese
1 (90gr) package cooked real bacon bits
1 (440gr) package uncooked chicken tenders Breasts smaller cuts -not breaded)
Ranch dressing (for serving)
Step 1: Preheat the oven to 200°C.
Line a large cookie sheet with aluminum foil. Spray the lined cookie sheet with cooking spray.
Step 2: In a shallow bowl beat the egg. In another shallow bowl or a pie plate, combine bread crumbs, cheddar cheese, and bacon bits. Dip the chicken tenders first in the egg mixture, then roll in the breadcrumb mixture until evenly coated. Place onto the baking sheet. Repeat until all of the chicken strips are coated.
Step 3: Place into the oven and bake at 200°Cfor 15 to 20 minutes, turning once, until the chicken is fully cooked and the breadcrumbs are golden brown. Serve with Ranch dressing.
(Makes 4 Servings)
Bron: Blog Chef
1 egg
½ cup Breadcrumbs
½ cup finely shredded cheddar cheese
1 (90gr) package cooked real bacon bits
1 (440gr) package uncooked chicken tenders Breasts smaller cuts -not breaded)
Ranch dressing (for serving)
Step 1: Preheat the oven to 200°C.
Line a large cookie sheet with aluminum foil. Spray the lined cookie sheet with cooking spray.
Step 2: In a shallow bowl beat the egg. In another shallow bowl or a pie plate, combine bread crumbs, cheddar cheese, and bacon bits. Dip the chicken tenders first in the egg mixture, then roll in the breadcrumb mixture until evenly coated. Place onto the baking sheet. Repeat until all of the chicken strips are coated.
Step 3: Place into the oven and bake at 200°Cfor 15 to 20 minutes, turning once, until the chicken is fully cooked and the breadcrumbs are golden brown. Serve with Ranch dressing.
(Makes 4 Servings)
Bron: Blog Chef
Balsamic Glazed Roasted Chicken Recipe
Ingredients
Marinade
1/2 cup balsamic vinegar
Juice from 1 lemon
2 Tbsp Dijon mustard
2 Tbsp olive oil
1 tsp crushed red pepper
2 garlic cloves, minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
3 – 4 lbs chicken pieces
salt / fresh ground pepper
Directions
Ingredients
Marinade
1/2 cup balsamic vinegar
Juice from 1 lemon
2 Tbsp Dijon mustard
2 Tbsp olive oil
1 tsp crushed red pepper
2 garlic cloves, minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
3 – 4 lbs chicken pieces
salt / fresh ground pepper
Directions
- In a small bowl, whisk together the first 8 ingredients. In a shallow, container pour all of the dressing over the chicken parts.
- Cover and place the container in the refrigerator and allow to marinate for several hours. Turn the pieces once in a while to ensure they all have a reasonably even coating.
- Preheat the oven to 425 degrees F.
- Remove the chicken from the marinade and shake off any excess. Sprinkle lightly with salt and pepper. Place the chicken skin side up in a baking dish.
- Roast for approximately 1 hour, until cooked through.
Butter Chicken
Ingredients
25g butter
2 tablespoons oil
500 g boneless chicken pieces
1 onion, diced
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoon curry powder
Chili powder or fresh chilies (to taste)
30ml natural yogurt (I used Smetana)
40ml tomato paste (or 1 cup tomato puree)
100 ml heavy cream
100 ml water or chicken stock (omit if using tomato puree)
Directions
1. Heat butter and oil in a saucepan over medium heat.
2. Add the onion and salt and cook until translucent.
3. Add curry powder, ginger and garlic and cook until fragrant, about 2-3 minutes. Stir constantly
4. Add chicken pieces and cook until browned
5. Reduce heat to low, add yogurt, tomato paste, cream and water and simmer covered for 30 minutes. Stir occasionally
Ingredients
25g butter
2 tablespoons oil
500 g boneless chicken pieces
1 onion, diced
1 clove garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoon curry powder
Chili powder or fresh chilies (to taste)
30ml natural yogurt (I used Smetana)
40ml tomato paste (or 1 cup tomato puree)
100 ml heavy cream
100 ml water or chicken stock (omit if using tomato puree)
Directions
1. Heat butter and oil in a saucepan over medium heat.
2. Add the onion and salt and cook until translucent.
3. Add curry powder, ginger and garlic and cook until fragrant, about 2-3 minutes. Stir constantly
4. Add chicken pieces and cook until browned
5. Reduce heat to low, add yogurt, tomato paste, cream and water and simmer covered for 30 minutes. Stir occasionally
Butter Chicken
No need to order out - make your own butter chicken dish and impress family and friends.
Serves 4
Preparation Time: 10 mins
Cooking Time: 40 mins
30 ml oil
30 ml margarine
15 ml ginger & garlic paste
5 ml chilli powder
1 bay leaf
60 ml plain yogurt
1 sachet KNORR Lemon Butter Sauce
1 pinch salt
500 g skinless chicken thighs, deboned and cut into bite-size pieces
1 onion, finely chopped
10 ml lemon juice
10 ml garam masala
5 ml ground cumin
250 ml tomato puree
250 ml cream
¼ tsp cayenne pepper, or to taste
1 pinch black pepper
1 pinch cayenne pepper
Heat 15 ml oil in a large saucepan over medium high heat. Sauté onion until soft and translucent. Stir in margarine, lemon juice, ginger & garlic paste, 5 ml garam masala, chilli powder, cumin and bay leaf. Cook, stirring, for 1 min. Add tomato puree, and cook for 2 min, stirring frequently. Stir in yoghurt and cream and KNORR Lemon Butter Sauce. Reduce heat to low, and simmer for 10 min, stirring frequently. Season with salt and pepper. Remove from heat and set aside. Heat remaining oil in a large frying pan over medium heat. Cook chicken until lightly browned (about 10 min). Reduce heat and season with remaining 5 ml garam masala and cayenne pepper. Stir chicken into
No need to order out - make your own butter chicken dish and impress family and friends.
Serves 4
Preparation Time: 10 mins
Cooking Time: 40 mins
30 ml oil
30 ml margarine
15 ml ginger & garlic paste
5 ml chilli powder
1 bay leaf
60 ml plain yogurt
1 sachet KNORR Lemon Butter Sauce
1 pinch salt
500 g skinless chicken thighs, deboned and cut into bite-size pieces
1 onion, finely chopped
10 ml lemon juice
10 ml garam masala
5 ml ground cumin
250 ml tomato puree
250 ml cream
¼ tsp cayenne pepper, or to taste
1 pinch black pepper
1 pinch cayenne pepper
Heat 15 ml oil in a large saucepan over medium high heat. Sauté onion until soft and translucent. Stir in margarine, lemon juice, ginger & garlic paste, 5 ml garam masala, chilli powder, cumin and bay leaf. Cook, stirring, for 1 min. Add tomato puree, and cook for 2 min, stirring frequently. Stir in yoghurt and cream and KNORR Lemon Butter Sauce. Reduce heat to low, and simmer for 10 min, stirring frequently. Season with salt and pepper. Remove from heat and set aside. Heat remaining oil in a large frying pan over medium heat. Cook chicken until lightly browned (about 10 min). Reduce heat and season with remaining 5 ml garam masala and cayenne pepper. Stir chicken into
Brazillian Chicken with Coconut Milk
Serves 4 – 6
Preparation Time: 5 min
Cooking Time: 40 min
5 ml ground cumin
5 ml ground cayenne pepper
5 ml ground turmeric
5 ml ground coriander
6 skinless, boneless chicken breasts
salt and pepper to taste
30 ml olive oil
1 onion, chopped
15ml minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 sachet KNORR Chicken Gravy
½ can light coconut milk
1 bunch chopped fresh parsley
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture. Heat 1 tablespoon of olive oil in a frying pan over medium heat, add the chicken and cook for 10 to 15 min on each side, until the juices run clear. Remove from heat and set aside. Heat the remaining olive oil and stir the onion, ginger, jalapeno peppers, and garlic for 5 min, or until tender. Mix in the tomatoes and prepared KNORR Chicken Gravy and continue cooking 5 to 8 min. Stir in the coconut milk. Serve sauce over the chicken and garnish with parsley.
Serves 4 – 6
Preparation Time: 5 min
Cooking Time: 40 min
5 ml ground cumin
5 ml ground cayenne pepper
5 ml ground turmeric
5 ml ground coriander
6 skinless, boneless chicken breasts
salt and pepper to taste
30 ml olive oil
1 onion, chopped
15ml minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 sachet KNORR Chicken Gravy
½ can light coconut milk
1 bunch chopped fresh parsley
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture. Heat 1 tablespoon of olive oil in a frying pan over medium heat, add the chicken and cook for 10 to 15 min on each side, until the juices run clear. Remove from heat and set aside. Heat the remaining olive oil and stir the onion, ginger, jalapeno peppers, and garlic for 5 min, or until tender. Mix in the tomatoes and prepared KNORR Chicken Gravy and continue cooking 5 to 8 min. Stir in the coconut milk. Serve sauce over the chicken and garnish with parsley.
Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked
Directions:
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
Roll CHicken breast up to conseal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Plase on baking sheet and back for about 30 minutes at 375F/190C.
Broil for about 5 minute to crisp bacon.
1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked
Directions:
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
Roll CHicken breast up to conseal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Plase on baking sheet and back for about 30 minutes at 375F/190C.
Broil for about 5 minute to crisp bacon.
MIM 15: Stuffed Chicken breasts wrapped in bacon
Ingredients
6 Chicken breasts (with or without skin and bone)
3 disks feta cheese with black pepper
a handful of fresh basil leaves, torned
250g streaky bacon
salt and black pepper
Pre-heat the oven to 180ºC.
Break up the feta cheese and mix with the basil leaves.
Make a small slit into each chicken breast and stuff with the feta and basil mixture.
Season with salt and pepper and wrap two to three pieces of bacon around each chicken piece.
Place onto a roasting pan and roast in the pre-heated oven for 50 minutes.
Serve with a salad on the side
Ingredients
6 Chicken breasts (with or without skin and bone)
3 disks feta cheese with black pepper
a handful of fresh basil leaves, torned
250g streaky bacon
salt and black pepper
Pre-heat the oven to 180ºC.
Break up the feta cheese and mix with the basil leaves.
Make a small slit into each chicken breast and stuff with the feta and basil mixture.
Season with salt and pepper and wrap two to three pieces of bacon around each chicken piece.
Place onto a roasting pan and roast in the pre-heated oven for 50 minutes.
Serve with a salad on the side
Super Quick & Easy Dinner!!
Creamed Chicken with Broccoli
2-3 Cups cooked, shredded chicken
1 Can cream of chicken soup
1/3 Cup Milk
2 Cups shredded cheddar cheese
2 Cups cooked, chopped Broccoli
Combine all in an 8x8 baking pan, bake uncovered at 360 for 30 mins or until heated thru and bubbly with cheese melted. I mix in 1/2 C of the cheese and sprinkle the rest on top...
Creamed Chicken with Broccoli
2-3 Cups cooked, shredded chicken
1 Can cream of chicken soup
1/3 Cup Milk
2 Cups shredded cheddar cheese
2 Cups cooked, chopped Broccoli
Combine all in an 8x8 baking pan, bake uncovered at 360 for 30 mins or until heated thru and bubbly with cheese melted. I mix in 1/2 C of the cheese and sprinkle the rest on top...
Broccoli and Cheese Stuffed Chicken
Ingredients
1 slice mozzarella cheese
1 slice cheddar cheese
¾ cups broccoli (fresh or frozen), chopped
4 boneless, skinless chicken breasts
½ cups flour
1 egg, beaten with 1 tablespoon water
½ cup bread crumbs
Directions
Preheat oven to 350F/180C degrees. Line a baking sheet with parchment paper.
If the chicken breasts are thick, use a mallet to pound them thin enough to fill and roll. Make sure to keep the thickness even so that they cook evenly throughout.
Cut each slice of cheese into 4 even rectangles. Lay a piece of swiss and a piece of mozzarella on top of each chicken breast. Place some of the chopped broccoli on top of the cheese in the center of the chicken. Starting with the short end, roll the chicken up as tight as you can and place it seam side down on a plate. Repeat with the remaining chicken breasts.
Prepare 3 bowls for the dredging process. Place flour in one, egg wash in the second and btead crumbs in the third. Season the flour with salt and pepper. Dredge the chicken in flour and tap off the excess. Then coat in egg wash and then in breadcrumbs. Place seam-side down on the lined baking sheet. Bake for about 25-30 minutes, until cooked through.
Ingredients
1 slice mozzarella cheese
1 slice cheddar cheese
¾ cups broccoli (fresh or frozen), chopped
4 boneless, skinless chicken breasts
½ cups flour
1 egg, beaten with 1 tablespoon water
½ cup bread crumbs
Directions
Preheat oven to 350F/180C degrees. Line a baking sheet with parchment paper.
If the chicken breasts are thick, use a mallet to pound them thin enough to fill and roll. Make sure to keep the thickness even so that they cook evenly throughout.
Cut each slice of cheese into 4 even rectangles. Lay a piece of swiss and a piece of mozzarella on top of each chicken breast. Place some of the chopped broccoli on top of the cheese in the center of the chicken. Starting with the short end, roll the chicken up as tight as you can and place it seam side down on a plate. Repeat with the remaining chicken breasts.
Prepare 3 bowls for the dredging process. Place flour in one, egg wash in the second and btead crumbs in the third. Season the flour with salt and pepper. Dredge the chicken in flour and tap off the excess. Then coat in egg wash and then in breadcrumbs. Place seam-side down on the lined baking sheet. Bake for about 25-30 minutes, until cooked through.
Chicken Bread
One of my personal favourite recipes and a definite keeper of a recipe!
Servings
2-3 medium loafs
I have included step by step instructions with pictures here.
Courtesy of Fati Naz.
Ingredients for Dough
4 cups plain/all purpose flour
1 tbsp yeast
2 tbsp powdered milk
1 tsp. salt
4 tbsp. oil
1 egg (plus one for glazing)
1 tbsp. castor sugar
Ingredients for Chicken Filling
1 1/2 - 2 cups chicken boiled and shredded
small onions (finely chopped)
1 tbsp. salt
1 tbsp. black pepper
coriander leaves
green chilies (chopped)
1 tbsp. garam masala powder
2 tbsp. flour
butter
milk
Instructions
In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.
Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.
For the Chicken Filling:
Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala.
Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.
The filling will look like this
Now divide the dough into two or three parts depending on what size loaves of chicken bread you want. Roll the dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the center and fold each side so they overlap each other (like a braid) the filling will show slightly but that's ok, brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so.
Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.
Tip:
I always make big batches of chicken bread at a go and then wrap them well with film or foil, then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it's thawed out, then unwrap and zap it in the micro for a minute or so until it warms up, and then splash a little bit of water using your fingertips on it and put it in the oven for about 5 minutes to freshen it back up. Becomes as good as new!
One of my personal favourite recipes and a definite keeper of a recipe!
Servings
2-3 medium loafs
I have included step by step instructions with pictures here.
Courtesy of Fati Naz.
Ingredients for Dough
4 cups plain/all purpose flour
1 tbsp yeast
2 tbsp powdered milk
1 tsp. salt
4 tbsp. oil
1 egg (plus one for glazing)
1 tbsp. castor sugar
Ingredients for Chicken Filling
1 1/2 - 2 cups chicken boiled and shredded
small onions (finely chopped)
1 tbsp. salt
1 tbsp. black pepper
coriander leaves
green chilies (chopped)
1 tbsp. garam masala powder
2 tbsp. flour
butter
milk
Instructions
In a bowl mix together 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.
Divide the dough into two or three depending on how big you want the loaves. Proceed with viewing the subsequent steps to see how the bread is shaped.
For the Chicken Filling:
Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala.
Add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.
The filling will look like this
Now divide the dough into two or three parts depending on what size loaves of chicken bread you want. Roll the dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the center and fold each side so they overlap each other (like a braid) the filling will show slightly but that's ok, brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so.
Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.
Tip:
I always make big batches of chicken bread at a go and then wrap them well with film or foil, then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it's thawed out, then unwrap and zap it in the micro for a minute or so until it warms up, and then splash a little bit of water using your fingertips on it and put it in the oven for about 5 minutes to freshen it back up. Becomes as good as new!
Chicken, cauliflower & broccoli bake
Make a bake for the whole family to enjoy, as they savour the delicious creamy chicken taste with the added nutrition of broccoli and cauliflower.
Prep Time : 15 min
Cook Time : 40 min
1 packet ROYCO Traditional White Sauce
2 Tbls olive oil
4 chicken breasts cut into strips
200 g cauliflower florets
200 g broccoli florets
½ cup breadcrumbs
100 g cheddar cheese grated
Preheat oven to 180°C. Prepare ROYCO sauce according to pack instructions. Heat oil in a large non-stick frying pan & lightly fry chicken strips. Blanch the cauliflower & broccoli in boiling water for 2 min. Refresh in cold water & drain. Arrange the chicken, cauliflower & broccoli in an ovenproof dish. Pour over sauce to cover evenly. Sprinkle with the breadcrumbs & cheese.
Make a bake for the whole family to enjoy, as they savour the delicious creamy chicken taste with the added nutrition of broccoli and cauliflower.
Prep Time : 15 min
Cook Time : 40 min
1 packet ROYCO Traditional White Sauce
2 Tbls olive oil
4 chicken breasts cut into strips
200 g cauliflower florets
200 g broccoli florets
½ cup breadcrumbs
100 g cheddar cheese grated
Preheat oven to 180°C. Prepare ROYCO sauce according to pack instructions. Heat oil in a large non-stick frying pan & lightly fry chicken strips. Blanch the cauliflower & broccoli in boiling water for 2 min. Refresh in cold water & drain. Arrange the chicken, cauliflower & broccoli in an ovenproof dish. Pour over sauce to cover evenly. Sprinkle with the breadcrumbs & cheese.
Chicken & Broccoli Casserole
4 servings
cup freshly shredded cheddar cheese
tablespoon cornstarch
pound boneless, skinless chicken breasts, cut into 1-inch pieces
package (10 ounces) frozen chopped broccoli
medium-size onion, chopped
½ cup low-sodium chicken broth
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons crushed cheddar cheese crackers (such as Cheez-Its) (optional)
cups cooked white or brown rice (optional)
Toss together ½ cup of the cheddar cheese and the cornstarch; set aside. Place chicken, broccoli, onion, broth, ¼ teaspoon each salt and pepper and the cheddar cornstarch mixture into slow cooker. Cover and cook on HIGH for 3 hours or on LOW for 4 hours. Remove lid and stir remaining ½ cup cheddar cheese and ¼ teaspoon each salt and pepper into slow cooker. Sprinkle crushed crackers over top and serve immediately with rice, if desired
4 servings
cup freshly shredded cheddar cheese
tablespoon cornstarch
pound boneless, skinless chicken breasts, cut into 1-inch pieces
package (10 ounces) frozen chopped broccoli
medium-size onion, chopped
½ cup low-sodium chicken broth
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons crushed cheddar cheese crackers (such as Cheez-Its) (optional)
cups cooked white or brown rice (optional)
Toss together ½ cup of the cheddar cheese and the cornstarch; set aside. Place chicken, broccoli, onion, broth, ¼ teaspoon each salt and pepper and the cheddar cornstarch mixture into slow cooker. Cover and cook on HIGH for 3 hours or on LOW for 4 hours. Remove lid and stir remaining ½ cup cheddar cheese and ¼ teaspoon each salt and pepper into slow cooker. Sprinkle crushed crackers over top and serve immediately with rice, if desired
Broccoli Chicken Casserole
"This is an easy dinner to make ahead of time and just warm up when needed."
Prep Time : 5 min
Cook Time : 50 min
Ready in : 55 min
Servings : 6
2 1/2 cups chopped chicken breast meat
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup shredded Monterey Jack cheese
1 (10 ounce) package frozen broccoli
1/2 cup chopped green onion
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Preheat oven to 175°C. In a large bowl combine the chicken, soup, milk, cheese, broccoli, green onion, basil and pepper. Mix well and spread mixture into a lightly greased 9x13 inch baking dish. Bake at 175°C for 50 min, until bubbly.
"This is an easy dinner to make ahead of time and just warm up when needed."
Prep Time : 5 min
Cook Time : 50 min
Ready in : 55 min
Servings : 6
2 1/2 cups chopped chicken breast meat
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup shredded Monterey Jack cheese
1 (10 ounce) package frozen broccoli
1/2 cup chopped green onion
1 teaspoon dried basil
1/2 teaspoon ground black pepper
Preheat oven to 175°C. In a large bowl combine the chicken, soup, milk, cheese, broccoli, green onion, basil and pepper. Mix well and spread mixture into a lightly greased 9x13 inch baking dish. Bake at 175°C for 50 min, until bubbly.
CHICKEN - BROCCOLI AND CAULIFLOWER BAKE
Serves 1.
1 tbsp olive oil
1 small onion - grated
1 clove garlic - crushed
1 tbsp chopped thyme
1 chicken breast fillet - diced
1 dash salt and milled pepper
250 g cauliflower and broccoli florets
200 g cheese sauce
60 ml fresh breadcrumbs
60 ml grated parmesan cheese
Preheat oven to 200 º C.
Heat oil in a non stick pan.
Sauté onion, garlic and ½ the thyme until soft.
Add chicken and fry to seal all sides.
Season.
Steam broccoli and cauliflower until al dente, drain and leave to cool.
Mix chicken, vegetables, cheese sauce and seasoning together and spoon into an ovenproof dish.
Mix breadcrumbs, parmesan cheese and remaining thyme together.
Scatter on top and bake for 10 - 15 minutes or until cooked through and golden.
Serves 1.
1 tbsp olive oil
1 small onion - grated
1 clove garlic - crushed
1 tbsp chopped thyme
1 chicken breast fillet - diced
1 dash salt and milled pepper
250 g cauliflower and broccoli florets
200 g cheese sauce
60 ml fresh breadcrumbs
60 ml grated parmesan cheese
Preheat oven to 200 º C.
Heat oil in a non stick pan.
Sauté onion, garlic and ½ the thyme until soft.
Add chicken and fry to seal all sides.
Season.
Steam broccoli and cauliflower until al dente, drain and leave to cool.
Mix chicken, vegetables, cheese sauce and seasoning together and spoon into an ovenproof dish.
Mix breadcrumbs, parmesan cheese and remaining thyme together.
Scatter on top and bake for 10 - 15 minutes or until cooked through and golden.
Chicken, Broccoli Rabe & Feta on Toast
4 servings
The assertive flavor of broccoli rabe can be a schoolyard bully in dishes. But here, the sweet tomatoes and briny feta stand up to its bite, rendering this dish a rustic but comforting favorite. Still, if broccoli rabe proves too strong for your taste, you can substitute broccolini or even tiny, trimmed broccoli florets.
4 thick slices whole-wheat country bread
1 clove garlic, peeled (optional), plus 1/4 cup chopped garlic
4 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut crosswise into 1/2-inch pieces
1 bunch broccoli rabe, stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped (see Ingredient note)
2 cups cherry tomatoes, halved
1 tablespoon red wine vinegar
1/8 teaspoon salt
Freshly ground pepper to taste
3/4 cup crumbled feta cheese
Ingredient Note: Pleasantly pungent and mildly bitter, broccoli rabe, or rapini, is a member of the cabbage family and commonly used in Mediterranean cooking. Broccolini (a cross between broccoli and Chinese kale) is sweet and tender - the florets and stalks are edible. Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic. Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 min. Transfer the chicken and any juices to a plate; cover to keep warm. Add the remaining 2 teaspoons oil to the pan. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 min. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 min. Return the chicken and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 min. Serve warm over garlic toasts.
4 servings
The assertive flavor of broccoli rabe can be a schoolyard bully in dishes. But here, the sweet tomatoes and briny feta stand up to its bite, rendering this dish a rustic but comforting favorite. Still, if broccoli rabe proves too strong for your taste, you can substitute broccolini or even tiny, trimmed broccoli florets.
4 thick slices whole-wheat country bread
1 clove garlic, peeled (optional), plus 1/4 cup chopped garlic
4 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut crosswise into 1/2-inch pieces
1 bunch broccoli rabe, stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped (see Ingredient note)
2 cups cherry tomatoes, halved
1 tablespoon red wine vinegar
1/8 teaspoon salt
Freshly ground pepper to taste
3/4 cup crumbled feta cheese
Ingredient Note: Pleasantly pungent and mildly bitter, broccoli rabe, or rapini, is a member of the cabbage family and commonly used in Mediterranean cooking. Broccolini (a cross between broccoli and Chinese kale) is sweet and tender - the florets and stalks are edible. Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic. Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 min. Transfer the chicken and any juices to a plate; cover to keep warm. Add the remaining 2 teaspoons oil to the pan. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 min. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 min. Return the chicken and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 min. Serve warm over garlic toasts.
Deliciously rich Broccoli Chicken
Today's recipe is Deliciously rich Broccoli Chicken. This broccoli and chicken bake with a tangy cheese topping makes a mouth-watering meal and tastes great served with fluffy white rice.
Serves 6
Preparation Time: 5 min
Cooking Time: 30 min
6 whole chicken breasts
1 litre water
2 Knorr Chicken Stock Cubes
500 g broccoli
500 ml milk
250 ml flour
250 ml mayonnaise
5 ml salt
15 ml lemon juice
5 ml curry powder
250 ml grated Cheddar cheese
Add water and Knorr Chicken Stock Cubes to a pot together with the chicken breasts and poach the chicken breasts until tender. Remove the skin and bone from the breasts, break the chicken into pieces and place in a large ovenproof dish. Using the same stock/poaching liquid, boil the broccoli until just tender and arrange the broccoli florets evenly over the chicken pieces. (Reserve stock/poaching liquid). Whisk the milk gradually into the flour and add 750 ml reserved stock. Whisk until well combined. Place pot on the stove and stir until the mixture comes to the boil. Remove from the heat and add mayonnaise, salt, lemon juice and curry powder. Pour the sauce over the chicken and broccoli and sprinkle with cheese. Bake at 180°C for 45 min. Serve with fluffy white rice.
Today's recipe is Deliciously rich Broccoli Chicken. This broccoli and chicken bake with a tangy cheese topping makes a mouth-watering meal and tastes great served with fluffy white rice.
Serves 6
Preparation Time: 5 min
Cooking Time: 30 min
6 whole chicken breasts
1 litre water
2 Knorr Chicken Stock Cubes
500 g broccoli
500 ml milk
250 ml flour
250 ml mayonnaise
5 ml salt
15 ml lemon juice
5 ml curry powder
250 ml grated Cheddar cheese
Add water and Knorr Chicken Stock Cubes to a pot together with the chicken breasts and poach the chicken breasts until tender. Remove the skin and bone from the breasts, break the chicken into pieces and place in a large ovenproof dish. Using the same stock/poaching liquid, boil the broccoli until just tender and arrange the broccoli florets evenly over the chicken pieces. (Reserve stock/poaching liquid). Whisk the milk gradually into the flour and add 750 ml reserved stock. Whisk until well combined. Place pot on the stove and stir until the mixture comes to the boil. Remove from the heat and add mayonnaise, salt, lemon juice and curry powder. Pour the sauce over the chicken and broccoli and sprinkle with cheese. Bake at 180°C for 45 min. Serve with fluffy white rice.
Chicken & Bacon Gougere
This tasty chicken and bacon stew with a choux pastry topping makes a delicious meal for the family.
Serves 4
Preparation Time: 10 min
Cooking Time: 45 min
Filling:
1 onion, chopped
500 g chicken breast, chopped
60 g butter, chopped
½ cup four
35 g grated Parmesan
15 ml oil
6 slices bacon, chopped
1 x 500 ml Bottle Knorr Unbelievable Honey & Mustard Cook-in-Sauce
Choux Pastry:
½ cup water
2 eggs, lightly beaten
Fry the onion and bacon in oil until cooked, then brown the chicken in the same pan. Add the Knorr Unbelievable Cook-in-Sauce and simmer for 5 min. Pour into an ovenproof dish and set aside. For the pastry, place the butter and water into a pan and stir until melted, then bring to the boil. Add flour and mix until mixture leaves the side of the pan. Gradually mix in the beaten egg and beat with an electric beater until thick and glossy, then add the Parmesan. Spoon heaped tablespoons of pastry on top of the chicken mix around the sides of the dish and bake for 10 min at 200°C, then reduce heat to 180°C and bake for a further 20 min.
This tasty chicken and bacon stew with a choux pastry topping makes a delicious meal for the family.
Serves 4
Preparation Time: 10 min
Cooking Time: 45 min
Filling:
1 onion, chopped
500 g chicken breast, chopped
60 g butter, chopped
½ cup four
35 g grated Parmesan
15 ml oil
6 slices bacon, chopped
1 x 500 ml Bottle Knorr Unbelievable Honey & Mustard Cook-in-Sauce
Choux Pastry:
½ cup water
2 eggs, lightly beaten
Fry the onion and bacon in oil until cooked, then brown the chicken in the same pan. Add the Knorr Unbelievable Cook-in-Sauce and simmer for 5 min. Pour into an ovenproof dish and set aside. For the pastry, place the butter and water into a pan and stir until melted, then bring to the boil. Add flour and mix until mixture leaves the side of the pan. Gradually mix in the beaten egg and beat with an electric beater until thick and glossy, then add the Parmesan. Spoon heaped tablespoons of pastry on top of the chicken mix around the sides of the dish and bake for 10 min at 200°C, then reduce heat to 180°C and bake for a further 20 min.
Chicken & Biscuit Bake
6 servings
2 cups cubed cooked chicken
1 1/2 cups frozen green beans
1 tablespoon Crisco® Butter Shortening
1 medium onion, chopped
2 medium carrots, cut into julienne strips
1/2 cup thinly sliced celery
1 1/2 cups water, divided
1/4 cup Pillsbury BEST® All Purpose Flour
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/2 teaspoon chopped chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 canPET® Evaporated Milk
1 1/2 teaspoons instant chicken bouillon granules
BISCUITS
1 cup Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking powder
1 teaspoon dried parsley
1/2 teaspoon chopped chives
2 tablespoons Crisco® Butter Shortening
1/2 cup milk
HEAT oven to 375ºF. Combine chicken and green beans in 2-quart casserole. Set aside. MELT 1 tablespoon shortening in 2-quart saucepan. Add onion, carrots and celery. Cook and stir over medium heat until onion is tender. ADD 1/2 cup water. Heat to boiling. Reduce heat. Cover and simmer for about 12 minutes, or until carrots are tender. Stir in 1/4 cup flour, 1 teaspoon parsley flakes, thyme, 1/2 teaspoon chives, salt and pepper. Slowly blend in remaining 1 cup water, evaporated milk and bouillon granules.COOK and stir over medium heat until mixture thickens and bubbles. Remove from heat. Stir into chicken and green beans. While the vegetable mixture is simmering, make the biscuits. COMBINE 1 cup flour, baking powder, 1 teaspoon parsley flakes and 1/2 teaspoon chives in small bowl. Cut in 2 tablespoons shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk. Drop dough by spoonfuls onto casserole to form 6 to 8 biscuits.
BAKE, uncovered, 35 to 40 min, or until bubbly and biscuits are golden brown
6 servings
2 cups cubed cooked chicken
1 1/2 cups frozen green beans
1 tablespoon Crisco® Butter Shortening
1 medium onion, chopped
2 medium carrots, cut into julienne strips
1/2 cup thinly sliced celery
1 1/2 cups water, divided
1/4 cup Pillsbury BEST® All Purpose Flour
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/2 teaspoon chopped chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 canPET® Evaporated Milk
1 1/2 teaspoons instant chicken bouillon granules
BISCUITS
1 cup Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking powder
1 teaspoon dried parsley
1/2 teaspoon chopped chives
2 tablespoons Crisco® Butter Shortening
1/2 cup milk
HEAT oven to 375ºF. Combine chicken and green beans in 2-quart casserole. Set aside. MELT 1 tablespoon shortening in 2-quart saucepan. Add onion, carrots and celery. Cook and stir over medium heat until onion is tender. ADD 1/2 cup water. Heat to boiling. Reduce heat. Cover and simmer for about 12 minutes, or until carrots are tender. Stir in 1/4 cup flour, 1 teaspoon parsley flakes, thyme, 1/2 teaspoon chives, salt and pepper. Slowly blend in remaining 1 cup water, evaporated milk and bouillon granules.COOK and stir over medium heat until mixture thickens and bubbles. Remove from heat. Stir into chicken and green beans. While the vegetable mixture is simmering, make the biscuits. COMBINE 1 cup flour, baking powder, 1 teaspoon parsley flakes and 1/2 teaspoon chives in small bowl. Cut in 2 tablespoons shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk. Drop dough by spoonfuls onto casserole to form 6 to 8 biscuits.
BAKE, uncovered, 35 to 40 min, or until bubbly and biscuits are golden brown
Biscuit Topped Deep Dish Chicken Bake
4 to 6 servings
1 tablespoon Butter Flavor CRISCO Stick or 1 tablespoon Butter Flavor CRISCO all-vegetable shortening
1 medium onion, chopped
1/2 cup thinly sliced celery
1 16 ounce bag mixed frozen vegetables
1/2 cup water
1/4 cup all-purpose flour
1 teaspoon dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
2 teaspoons instant chicken bouillon granules
2 cups cut-up cooked chicken, turkey or ham
Biscuits:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon snipped fresh parsley OR 1 teaspoon dried
2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening
1/2 cup milk
Heat oven to 375°F. Grease 2 quart casserole with Crisco No Stick Cooking Spray. (Note - for easy clean-up, spray up to and include the rim)
For filling, melt shortening in large saucepan. Add onion and celery. Cook and stir on medium heat until onion is tender. Add frozen vegetables and water; bring to a boil. Reduce heat. Cover and simmer about 5 min.
Stir in 1/4 cup flour, 1 tablespoon parsley, Italian seasoning, 1/4 teaspoon salt and pepper. Add 2 cups milk and bouillon granules. Cook and stir on medium heat until mixture thickens and comes to boil. Remove from heat. Stir in chicken. Pour into prepared casserole.
For biscuits, combine flour, parsley, baking powder, and salt in small bowl. Cut in Butter Flavor Crisco using pastry blender (or 2 knives) until coarse crumbs form. Add milk. Stir with fork until blended. Drop by spoonfuls on top of casserole to form 8 biscuits.
Bake 35 to 40 min or until bubbly and biscuits are browned.
4 to 6 servings
1 tablespoon Butter Flavor CRISCO Stick or 1 tablespoon Butter Flavor CRISCO all-vegetable shortening
1 medium onion, chopped
1/2 cup thinly sliced celery
1 16 ounce bag mixed frozen vegetables
1/2 cup water
1/4 cup all-purpose flour
1 teaspoon dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
2 teaspoons instant chicken bouillon granules
2 cups cut-up cooked chicken, turkey or ham
Biscuits:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon snipped fresh parsley OR 1 teaspoon dried
2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening
1/2 cup milk
Heat oven to 375°F. Grease 2 quart casserole with Crisco No Stick Cooking Spray. (Note - for easy clean-up, spray up to and include the rim)
For filling, melt shortening in large saucepan. Add onion and celery. Cook and stir on medium heat until onion is tender. Add frozen vegetables and water; bring to a boil. Reduce heat. Cover and simmer about 5 min.
Stir in 1/4 cup flour, 1 tablespoon parsley, Italian seasoning, 1/4 teaspoon salt and pepper. Add 2 cups milk and bouillon granules. Cook and stir on medium heat until mixture thickens and comes to boil. Remove from heat. Stir in chicken. Pour into prepared casserole.
For biscuits, combine flour, parsley, baking powder, and salt in small bowl. Cut in Butter Flavor Crisco using pastry blender (or 2 knives) until coarse crumbs form. Add milk. Stir with fork until blended. Drop by spoonfuls on top of casserole to form 8 biscuits.
Bake 35 to 40 min or until bubbly and biscuits are browned.
Bacon Mushroom Honey Dijon Chicken
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions
In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.
Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside.
In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon then cheeses and green onions.
Cook over low heat, covered for 15-20 minutes until juices run clear.
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions
In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.
Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside.
In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon then cheeses and green onions.
Cook over low heat, covered for 15-20 minutes until juices run clear.
Bacon kips chicken
Chicken Braai pack
2 eggs
1box bacon kips
Sauce
2 cups mayonnaise
1onion chopped
2 chicken stock
2 cups hot water
1) Beat the eggs and place the chicken in the raw egg.
2) Crush the bacon kips with rolling pin and roll the chicken in the crumbs. (don’t crush it to a powder)
3) Bake it at 180 for + -1 hour. Do not cover the casserole dish remember to turn the chicken
4) Once the chicken is done then you mix the sauce and pour it over,
5) Mix the chicken stock and hot water and then the mayonnaise and onion all together. Pour over chicken and let it go for about one hour.
6) Do not cover.
7) Enjoy with rice, veg or Salad
Chicken Braai pack
2 eggs
1box bacon kips
Sauce
2 cups mayonnaise
1onion chopped
2 chicken stock
2 cups hot water
1) Beat the eggs and place the chicken in the raw egg.
2) Crush the bacon kips with rolling pin and roll the chicken in the crumbs. (don’t crush it to a powder)
3) Bake it at 180 for + -1 hour. Do not cover the casserole dish remember to turn the chicken
4) Once the chicken is done then you mix the sauce and pour it over,
5) Mix the chicken stock and hot water and then the mayonnaise and onion all together. Pour over chicken and let it go for about one hour.
6) Do not cover.
7) Enjoy with rice, veg or Salad
Chicken and bacon rolls
Serves 4
4 large skinless chicken breasts (600g)
250 g (1 packet) bacon
125 ml (½ c) braai marinade
12 toothpicks
Preheat the oven to 180 ˚C.
1 Cut each chicken breast into about 3 pieces. Wrap 1 or 2 rashers of bacon around each piece of chicken and secure with a toothpick.
2 Cover the rolls with the sauce, place in the fridge and leave to marinate for at least 15 minutes.
3 Remove the rolls from the sauce and place on a baking sheet. Bake for 10-15 minutes or until done.
4 Serve with polenta or a salad.
BRON:~ Hope Malau.
Serves 4
4 large skinless chicken breasts (600g)
250 g (1 packet) bacon
125 ml (½ c) braai marinade
12 toothpicks
Preheat the oven to 180 ˚C.
1 Cut each chicken breast into about 3 pieces. Wrap 1 or 2 rashers of bacon around each piece of chicken and secure with a toothpick.
2 Cover the rolls with the sauce, place in the fridge and leave to marinate for at least 15 minutes.
3 Remove the rolls from the sauce and place on a baking sheet. Bake for 10-15 minutes or until done.
4 Serve with polenta or a salad.
BRON:~ Hope Malau.
Bacon Chicken
Prep Time 15 min
Cook Time 45 min
Servings 4
4 skinless, boneless chicken breast halves
1 (18 ounce) bottle honey barbecue sauce
1 pound sliced bacon
Preheat oven to 175°C. Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all. Bake at 175°C for about 45 min or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon
Prep Time 15 min
Cook Time 45 min
Servings 4
4 skinless, boneless chicken breast halves
1 (18 ounce) bottle honey barbecue sauce
1 pound sliced bacon
Preheat oven to 175°C. Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all. Bake at 175°C for about 45 min or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon
DELICIOUS BUTTER CHICKEN BY MASTER CHEF'S ILSE NEL
Serves 4
Ingredients 1:
4-5 Chicken breasts cut into bite sized pieces
1 t salt
2 t plain yogurt
2 t garam masala
2 t tandoori masala
1 t cumin powder
2 t oil
Ingredients 2:
1 large onion finely diced
2 t oil
400 ml strained tomatoes/puree
2 t minced ginger and garlic
½ to 1 t chilli powder
Salt to taste
Ingredients 3:
100 g butter
125 - 175 ml fresh single cream
250 ml chopped fresh coriander
1. Marinate chicken pieces in ‘ingredients 1’ for a few hours or overnight
2. Fry chicken in oil until just tender and cooked and set aside
3. In a clean pot use ‘ingredients 2’ by frying onion in oil until golden brown and adding the rest of the ingredients to cook until oil comes to the top
4. Add the fried chicken and juices and cook for a few minutes further
5. Stir in butter, cream and coriander (ingredients 3)
Cook's Notes:
Serve with basmati or rotis.
Basmati when cooked add 1chopped onion fried in thick slice of butter with tbsp of cumin seeds
Serves 4
Ingredients 1:
4-5 Chicken breasts cut into bite sized pieces
1 t salt
2 t plain yogurt
2 t garam masala
2 t tandoori masala
1 t cumin powder
2 t oil
Ingredients 2:
1 large onion finely diced
2 t oil
400 ml strained tomatoes/puree
2 t minced ginger and garlic
½ to 1 t chilli powder
Salt to taste
Ingredients 3:
100 g butter
125 - 175 ml fresh single cream
250 ml chopped fresh coriander
1. Marinate chicken pieces in ‘ingredients 1’ for a few hours or overnight
2. Fry chicken in oil until just tender and cooked and set aside
3. In a clean pot use ‘ingredients 2’ by frying onion in oil until golden brown and adding the rest of the ingredients to cook until oil comes to the top
4. Add the fried chicken and juices and cook for a few minutes further
5. Stir in butter, cream and coriander (ingredients 3)
Cook's Notes:
Serve with basmati or rotis.
Basmati when cooked add 1chopped onion fried in thick slice of butter with tbsp of cumin seeds
Butter Chicken
Prep Time: 5 min.
Cook Time: 240 min.
Serves: 4
Allergy Alert: Dairy
Ingredients
1 1/2 tbsp (20 ml) vegetable oil
1 lb (500 g) boneless skinless chicken breasts, cut into 1" cubes
2 cups (500 ml) fresh or frozen thawed broccoli florets (optional)
1 jar (341 ml) VH® Butter Chicken Sauce
Directions
Heat oil in large skillet over medium-high heat. Add chicken and stir-fry 10 minutes.
Add broccoli, cover and cook 10 minutes over low heat, until chicken is golden.
Add VH® Butter Chicken Sauce, stir well and cook 5 minutes. Serve with rice or boiled potatoes.
Tip:
For extra saucy Butter Chicken, use half the ingredients and a full jar of BRON:VHRECIPES
Prep Time: 5 min.
Cook Time: 240 min.
Serves: 4
Allergy Alert: Dairy
Ingredients
1 1/2 tbsp (20 ml) vegetable oil
1 lb (500 g) boneless skinless chicken breasts, cut into 1" cubes
2 cups (500 ml) fresh or frozen thawed broccoli florets (optional)
1 jar (341 ml) VH® Butter Chicken Sauce
Directions
Heat oil in large skillet over medium-high heat. Add chicken and stir-fry 10 minutes.
Add broccoli, cover and cook 10 minutes over low heat, until chicken is golden.
Add VH® Butter Chicken Sauce, stir well and cook 5 minutes. Serve with rice or boiled potatoes.
Tip:
For extra saucy Butter Chicken, use half the ingredients and a full jar of BRON:VHRECIPES
BUTTER CHICKEN ZAAHIRAH SALOJEE (LENASIA)
INGREDIENTS:
1kg CHICKEN BREASTS
1kg ONIONS CHOPPED
1/2kg TOMATOES (APPROX 3)
5ml (1 tsp) CHICKEN MASALA
5ml (1 tsp) TANDOORI SPICE
5ml (1 tsp) JEERA
2ml(1/2 tsp) TUMERIC POWDER
10ml (2 tsp) SALT
15ml (1 Tbsp) GARLIC PASTE
15ml (1 Tbsp) LEMON JUICE
60ml PLAIN YOGURT
125ml (1/2 cup) FRESH CREAM/ORLEY WHIP/COOK 'N CRÈME
15ml (1 Tbsp) SUGAR
1 BUNCH DHANYA
15ml (1 Tbsp) TOMATO PASTE (optional) 100g BUTTER
METHOD:
BRAISE ONION AND BUTTER UNTIL TRANSPARENT ADD ALL SPICES AND SIMMER TILL A THICK SAUCE FORMS ADD CHICKEN AND STIR IN YOGHURT, LEMON JUICE AND GARLIC PASTE ADD HALF BUNCH CHOPPED DHANYA AND SIMMER UNTIL CHICKEN IS DONE ADD FRESH CREAM AND SUGAR AND SIMMER SPRINKLE REST OF DHANYA ON TOP AND SERVE HOT WITH NAAN, BREAD OR RICE ADD TOMATO PASTE TO ADD COLOUR
INGREDIENTS:
1kg CHICKEN BREASTS
1kg ONIONS CHOPPED
1/2kg TOMATOES (APPROX 3)
5ml (1 tsp) CHICKEN MASALA
5ml (1 tsp) TANDOORI SPICE
5ml (1 tsp) JEERA
2ml(1/2 tsp) TUMERIC POWDER
10ml (2 tsp) SALT
15ml (1 Tbsp) GARLIC PASTE
15ml (1 Tbsp) LEMON JUICE
60ml PLAIN YOGURT
125ml (1/2 cup) FRESH CREAM/ORLEY WHIP/COOK 'N CRÈME
15ml (1 Tbsp) SUGAR
1 BUNCH DHANYA
15ml (1 Tbsp) TOMATO PASTE (optional) 100g BUTTER
METHOD:
BRAISE ONION AND BUTTER UNTIL TRANSPARENT ADD ALL SPICES AND SIMMER TILL A THICK SAUCE FORMS ADD CHICKEN AND STIR IN YOGHURT, LEMON JUICE AND GARLIC PASTE ADD HALF BUNCH CHOPPED DHANYA AND SIMMER UNTIL CHICKEN IS DONE ADD FRESH CREAM AND SUGAR AND SIMMER SPRINKLE REST OF DHANYA ON TOP AND SERVE HOT WITH NAAN, BREAD OR RICE ADD TOMATO PASTE TO ADD COLOUR
Oven-Fried Buttermilk Chicken!
Preheat oven to 425°. Coat jellyroll pan with cooking spray. Pour 1 1/2 cups buttermilk into bowl.
In separate bowl, combine 1 package (8 1/2 oz) dry corn muffin mix, 1/2 cup seasoned dry breadcrumbs, 3 TB chopped fresh cilantro, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 1/2 tsp salt, and 1/4 tsp cayenne pepper.
Dip 4 lbs chicken parts in buttermilk; coat with breadcrumb mixture. Place on pan. Spray chicken with cooking spray. Bake until no longer pink near bone, about 40 minutes.
This sound delicious and lower in calories than pan frying!
(found in Woman's World)
Preheat oven to 425°. Coat jellyroll pan with cooking spray. Pour 1 1/2 cups buttermilk into bowl.
In separate bowl, combine 1 package (8 1/2 oz) dry corn muffin mix, 1/2 cup seasoned dry breadcrumbs, 3 TB chopped fresh cilantro, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 1/2 tsp salt, and 1/4 tsp cayenne pepper.
Dip 4 lbs chicken parts in buttermilk; coat with breadcrumb mixture. Place on pan. Spray chicken with cooking spray. Bake until no longer pink near bone, about 40 minutes.
This sound delicious and lower in calories than pan frying!
(found in Woman's World)
Buttermilk Fried Chicken Tenders
Serving Size: 4
Ingredients
2 pounds chicken tenders
3-4 cups vegetable oil, for cooking
For the Marinade
1 cup buttermilk
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
For the Breading
1-1/2 cups all purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1-1/2 teaspoons baking powder
3 tablespoons buttermilk
Instructions
Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.
Notes
I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
Serving Size: 4
Ingredients
2 pounds chicken tenders
3-4 cups vegetable oil, for cooking
For the Marinade
1 cup buttermilk
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
For the Breading
1-1/2 cups all purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1-1/2 teaspoons baking powder
3 tablespoons buttermilk
Instructions
Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.
Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.
Notes
I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
Buttermilk Fried Chicken
2 c. Buttermilk (I used 2c. 2% milk + fresh juice of 2 lemons)
8 Chicken Thighs (You can also use chicken breasts and legs)
2 c. All-Purpose Flour
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
1 tsp. Paprika
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Dry Mustard
2 tsp. Fresh Thyme
Extra Virgin Olive Oil, for frying
Directions:
1. Rinse the chicken under cold water and pat dry with paper towels.
2. Add the chicken to a resealable plastic bag along with the buttermilk and refrigerate for at least 2 hours (you can leave them there all day if you'd like). Remove the chicken from the refrigerator 10 minutes before you're ready to fry.
3. Prepare the coating mixture by mixing together the flour, salt, pepper, onion powder, garlic powder, dry mustard and thyme.
4. Pour the oil into a large pot, Dutch oven or deep fryer and allow to heat over medium-high heat.
5. Coat the chicken one piece at a time by dredging it into the flour mixture; then add the chicken to the oil. (You may have to work in two batches to avoid overcrowding).
6. Fry the chicken 7-8 minutes per side; allowing them to turn golden brown.
7. Drain the chicken on paper towels; then place on a baking sheet lined with a rack or foil.
8. Bake the chicken at 350 degrees for 10-15 minutes or until the chicken has reached proper internal temperature. Makes 8 pieces.
Now the nutritional value on this one was a little tricky to figure out due to the frying aspect. I calculated this recipe using 1/2 cup of extra virgin olive oil; which was based on how much oil was left after frying so this is just to give you an idea. It's fried=not real healthy! :)
2 c. Buttermilk (I used 2c. 2% milk + fresh juice of 2 lemons)
8 Chicken Thighs (You can also use chicken breasts and legs)
2 c. All-Purpose Flour
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
1 tsp. Paprika
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Dry Mustard
2 tsp. Fresh Thyme
Extra Virgin Olive Oil, for frying
Directions:
1. Rinse the chicken under cold water and pat dry with paper towels.
2. Add the chicken to a resealable plastic bag along with the buttermilk and refrigerate for at least 2 hours (you can leave them there all day if you'd like). Remove the chicken from the refrigerator 10 minutes before you're ready to fry.
3. Prepare the coating mixture by mixing together the flour, salt, pepper, onion powder, garlic powder, dry mustard and thyme.
4. Pour the oil into a large pot, Dutch oven or deep fryer and allow to heat over medium-high heat.
5. Coat the chicken one piece at a time by dredging it into the flour mixture; then add the chicken to the oil. (You may have to work in two batches to avoid overcrowding).
6. Fry the chicken 7-8 minutes per side; allowing them to turn golden brown.
7. Drain the chicken on paper towels; then place on a baking sheet lined with a rack or foil.
8. Bake the chicken at 350 degrees for 10-15 minutes or until the chicken has reached proper internal temperature. Makes 8 pieces.
Now the nutritional value on this one was a little tricky to figure out due to the frying aspect. I calculated this recipe using 1/2 cup of extra virgin olive oil; which was based on how much oil was left after frying so this is just to give you an idea. It's fried=not real healthy! :)
Buttermilk Fried Chicken
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.
Prep: 30 minutes
Total: 1 hour
Serves 8
2 cups low-fat buttermilk
Coarse salt
3 teaspoons cayenne pepper
2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups all-purpose flour
2 cups vegetable oil
In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days. (See How to Coat and Fry Chicken for more details.) In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350°F on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil). Carefully add 1/3 of the chicken. Cook 10 min; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165°F, about 10 min more. Transfer to a rack to drain. Season with salt, if desired. Return oil temperature to 350°F. Repeat with remaining chicken.
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.
Prep: 30 minutes
Total: 1 hour
Serves 8
2 cups low-fat buttermilk
Coarse salt
3 teaspoons cayenne pepper
2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
3 cups all-purpose flour
2 cups vegetable oil
In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days. (See How to Coat and Fry Chicken for more details.) In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350°F on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil). Carefully add 1/3 of the chicken. Cook 10 min; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165°F, about 10 min more. Transfer to a rack to drain. Season with salt, if desired. Return oil temperature to 350°F. Repeat with remaining chicken.
Buttermilk-baked-Chicken
1.6Kg chicken pieces;
600ml buttermilk;
2cloves garlic chopped;
1/2tsp cayenne pepper;
1tsp sea salt;
1+1/2c flour;
1tsp peprika;
1tsp salt;
1/3tsp thyme&
1/2tsp rosemary.
Place chicken in large resealable bag,add ingr for marinadeSeal&rub chicken well to cover.Refrigerate overnight. Comb dry ingr..Lift chicken from marinade,into seasoned flour,onto baking tray & bake until golden & cooked
1.6Kg chicken pieces;
600ml buttermilk;
2cloves garlic chopped;
1/2tsp cayenne pepper;
1tsp sea salt;
1+1/2c flour;
1tsp peprika;
1tsp salt;
1/3tsp thyme&
1/2tsp rosemary.
Place chicken in large resealable bag,add ingr for marinadeSeal&rub chicken well to cover.Refrigerate overnight. Comb dry ingr..Lift chicken from marinade,into seasoned flour,onto baking tray & bake until golden & cooked
Braai chicken
Tips
Baste with oil or a marinade.
Lay on grill skin-side up.
Break joints to keep halves and quarters flat on grill. Try to grill similar sized pieces.
Grill halves and quarters at approximately 350°; grill breasts at 375°
Chicken is done when joints move easily and juices run clear.
COOKING CHART Halves Quarters Breasts
Total Time- Approx. 1 hr - Approx. 45 min. 24– 30 min.
Temperature Med./350° Med./350° Hot/375-400°
Grill Height- 6" to 10" 6" to 10" 6" to 10"
Tips
Baste with oil or a marinade.
Lay on grill skin-side up.
Break joints to keep halves and quarters flat on grill. Try to grill similar sized pieces.
Grill halves and quarters at approximately 350°; grill breasts at 375°
Chicken is done when joints move easily and juices run clear.
COOKING CHART Halves Quarters Breasts
Total Time- Approx. 1 hr - Approx. 45 min. 24– 30 min.
Temperature Med./350° Med./350° Hot/375-400°
Grill Height- 6" to 10" 6" to 10" 6" to 10"
Ultimate Barbecue-Rubbed Chicken
Smoked Spanish paprika provides the foundation of this flavour-packed rub that turns plain chicken into a savory grilled masterpiece.
Prep Time: 20 Min
Makes: 4 servings
1 tablespoon packed brown sugar
2 teaspoons smoked Spanish paprika
½ teaspoon ground cumin
¼ teaspoon garlic salt
¼ teaspoon ancho chili powder
4 boneless skinless chicken breasts
½ cup barbecue sauce, warmed
Heat gas or charcoal grill. In small bowl, mix brown sugar, paprika, cumin, garlic salt and chili powder. Rub both sides of chicken with seasoning mixture. Place chicken on grill over medium heat. Cover grill; cook 8 to 10 min, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken with barbecue sauce
Smoked Spanish paprika provides the foundation of this flavour-packed rub that turns plain chicken into a savory grilled masterpiece.
Prep Time: 20 Min
Makes: 4 servings
1 tablespoon packed brown sugar
2 teaspoons smoked Spanish paprika
½ teaspoon ground cumin
¼ teaspoon garlic salt
¼ teaspoon ancho chili powder
4 boneless skinless chicken breasts
½ cup barbecue sauce, warmed
Heat gas or charcoal grill. In small bowl, mix brown sugar, paprika, cumin, garlic salt and chili powder. Rub both sides of chicken with seasoning mixture. Place chicken on grill over medium heat. Cover grill; cook 8 to 10 min, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken with barbecue sauce
Brown-Sugar Barbecue Chicken Drumettes
A simple, sweet barbecue sauce will please even finicky eaters. Make a big batch of this scrumptious stir-together barbecue sauce, refrigerate up to two weeks, and have an easy chicken dinner.
Prep: 10 minutes
Total: 45 minutes
Serves 8
2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry
In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken. Preheat oven to 450°F, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil. Divide drumettes between baking sheets, and toss with reserved 1 cup sauce. Bake chicken until opaque throughout, 30 to 35 min, rotating sheets and tossing chicken halfway through. Toss baked drumettes with ½ cup sauce, and serve with remaining sauce on the side.
A simple, sweet barbecue sauce will please even finicky eaters. Make a big batch of this scrumptious stir-together barbecue sauce, refrigerate up to two weeks, and have an easy chicken dinner.
Prep: 10 minutes
Total: 45 minutes
Serves 8
2 cups ketchup
1 cup packed light-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
Coarse salt and ground pepper
6 pounds chicken drumettes, patted dry
In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken. Preheat oven to 450°F, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil. Divide drumettes between baking sheets, and toss with reserved 1 cup sauce. Bake chicken until opaque throughout, 30 to 35 min, rotating sheets and tossing chicken halfway through. Toss baked drumettes with ½ cup sauce, and serve with remaining sauce on the side.
Chicken Bombs~
Ingredients
5 boneless, skinless chicken breasts-makes 10 bombs:@)
5 jalapenos, sliced in half lengthwise and cleaned or you can ue fresh Asparagus
20 slices bacon
120g cream cheese, softened
1 Cup cheddar cheese, shredded
S&P to taste
1 Cup of your favorite BBQ sauce
Directions
Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it's 1/4" thick.
Season with S&P.
Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers).
Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.
Cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.
For oven: Bake at 180 degrees C for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 180 degree C oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 170*C, change pans to loose some of the bacon fat (if you don't have a broiler pan), cover in BBQ sauce and finish baking
Ingredients
5 boneless, skinless chicken breasts-makes 10 bombs:@)
5 jalapenos, sliced in half lengthwise and cleaned or you can ue fresh Asparagus
20 slices bacon
120g cream cheese, softened
1 Cup cheddar cheese, shredded
S&P to taste
1 Cup of your favorite BBQ sauce
Directions
Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it's 1/4" thick.
Season with S&P.
Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers).
Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon.
Cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it.
For oven: Bake at 180 degrees C for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 180 degree C oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 170*C, change pans to loose some of the bacon fat (if you don't have a broiler pan), cover in BBQ sauce and finish baking
Barbecued Chicken
Prep time: 25 min
Total time: 1 hour
4 servings
1/4 cup * CRISCO Oil
1 medium onion, peeled and chopped
3/4 cup ketchup
1/3 cup lemon juice or vinegar or a combination of each
3 tablespoons granulated sugar
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 -1/2 teaspoon chili powder
3 pounds bone in chicken pieces or 4 boneless, skinless chicken breast flattened to even thickness
Heat Crisco Oil in small saucepan on medium heat. Add onion. Cook 5 min, or until onions are soft. Add ketchup, lemon juice, sugar, mustard, Worcestershire sauce, chili powder, salt and pepper. Simmer 20 min, stirring occasionally. Heat grill or broiler while sauce is simmering. Rinse chicken. Pat dry. Place on grill on medium heat or about 8 inches from broiler. For whole bone-in pieces: Baste with sauce after about 20 min. Turn chicken. Baste again after 15 min. Cook 5 min longer or until chicken is no longer pink in center, turning and basting as needed.
For boneless, skinless breasts: Baste with sauce immediately. Turn after 5 min. Baste again. Grill 3 to 5 minutes, or until chicken is no longer pink in center.**
*Use your favorite Crisco Oil product.**Cooking times can vary greatly depending on size of chicken pieces and intensity of heat.
Prep time: 25 min
Total time: 1 hour
4 servings
1/4 cup * CRISCO Oil
1 medium onion, peeled and chopped
3/4 cup ketchup
1/3 cup lemon juice or vinegar or a combination of each
3 tablespoons granulated sugar
3 tablespoons prepared mustard
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 -1/2 teaspoon chili powder
3 pounds bone in chicken pieces or 4 boneless, skinless chicken breast flattened to even thickness
Heat Crisco Oil in small saucepan on medium heat. Add onion. Cook 5 min, or until onions are soft. Add ketchup, lemon juice, sugar, mustard, Worcestershire sauce, chili powder, salt and pepper. Simmer 20 min, stirring occasionally. Heat grill or broiler while sauce is simmering. Rinse chicken. Pat dry. Place on grill on medium heat or about 8 inches from broiler. For whole bone-in pieces: Baste with sauce after about 20 min. Turn chicken. Baste again after 15 min. Cook 5 min longer or until chicken is no longer pink in center, turning and basting as needed.
For boneless, skinless breasts: Baste with sauce immediately. Turn after 5 min. Baste again. Grill 3 to 5 minutes, or until chicken is no longer pink in center.**
*Use your favorite Crisco Oil product.**Cooking times can vary greatly depending on size of chicken pieces and intensity of heat.
Oven Roasted Beer Can Chicken
Ingredients
1 5lb whole chicken, cleaned
a few sprigs of thyme
5 to 10 cloves fresh garlic, minced
olive oil
salt and pepper
1 16oz can of beer, of your choice
Directions
Preheat your oven to 425°F.
Drink or reserve 1/2 a can of beer, and then add a clove of garlic and a sprig or two of thyme into your half-empty can. Take your cleaned chicken, give it a nice coating of olive oil, season it with chopped fresh thyme, garlic, salt, and pepper. Give the can a little brush of olive oil along the sides, and gently ease the can of beer into the end of the chicken. Set the chicken beer-can down into a prepared baking dish or roasting pan.
Cook your chicken until the internal temperature reaches 160°F. This should take approximately 1 hour and 30 minutes, but it's better to check with a proper meat thermometer.
BRON:YUMMLY
Ingredients
1 5lb whole chicken, cleaned
a few sprigs of thyme
5 to 10 cloves fresh garlic, minced
olive oil
salt and pepper
1 16oz can of beer, of your choice
Directions
Preheat your oven to 425°F.
Drink or reserve 1/2 a can of beer, and then add a clove of garlic and a sprig or two of thyme into your half-empty can. Take your cleaned chicken, give it a nice coating of olive oil, season it with chopped fresh thyme, garlic, salt, and pepper. Give the can a little brush of olive oil along the sides, and gently ease the can of beer into the end of the chicken. Set the chicken beer-can down into a prepared baking dish or roasting pan.
Cook your chicken until the internal temperature reaches 160°F. This should take approximately 1 hour and 30 minutes, but it's better to check with a proper meat thermometer.
BRON:YUMMLY
Balsamic chicken bake
Here's a super-smart dish that keeps on giving — a delicious meal one night, with leftovers and a recipe for the next night.
Ingredients (serves 4)
12 (2kg) chicken thighs (bone in, skin on), trimmed
600g chat potatoes, quartered
2 medium red onions, cut into thin wedges
6 garlic cloves, unpeeled
6 fresh thyme sprigs
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons brown sugar
250g cherry tomatoes
Method
Preheat oven to 220°C/200°C fan-forced. Arrange chicken, potato, onion, garlic and thyme in two large roasting dishes. Whisk vinegar, oil and sugar in a jug until sugar has dissolved. Drizzle over chicken mixture. Season with salt and pepper.
Bake for 40 minutes. Add tomatoes. Bake for 10 minutes or until chicken is cooked through. Serve 8 chicken thighs with half the vegetables. Cover and refrigerate remaining chicken and vegetables.
Here's a super-smart dish that keeps on giving — a delicious meal one night, with leftovers and a recipe for the next night.
Ingredients (serves 4)
12 (2kg) chicken thighs (bone in, skin on), trimmed
600g chat potatoes, quartered
2 medium red onions, cut into thin wedges
6 garlic cloves, unpeeled
6 fresh thyme sprigs
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons brown sugar
250g cherry tomatoes
Method
Preheat oven to 220°C/200°C fan-forced. Arrange chicken, potato, onion, garlic and thyme in two large roasting dishes. Whisk vinegar, oil and sugar in a jug until sugar has dissolved. Drizzle over chicken mixture. Season with salt and pepper.
Bake for 40 minutes. Add tomatoes. Bake for 10 minutes or until chicken is cooked through. Serve 8 chicken thighs with half the vegetables. Cover and refrigerate remaining chicken and vegetables.
Chicken Biryani!
Quick Chicken Biryani from Peek N Cook
*Note: While this dish is made with a pressure cooker, you can still make it even if you do not have one! All you need is a rice cooker, dutch oven, or a large soup pot. The only adjustment you need to make for the recipe is ensuring the water you use is double the amount of rice you’re using for your biryani (example: for 1 cup of rice, you’ll need 2 cups of water). Cook it on medium-low heat until your chicken is done!
Quick and Easy Chicken Biryani
Ingredients
Quick Chicken Biryani from Peek N Cook
*Note: While this dish is made with a pressure cooker, you can still make it even if you do not have one! All you need is a rice cooker, dutch oven, or a large soup pot. The only adjustment you need to make for the recipe is ensuring the water you use is double the amount of rice you’re using for your biryani (example: for 1 cup of rice, you’ll need 2 cups of water). Cook it on medium-low heat until your chicken is done!
Quick and Easy Chicken Biryani
Ingredients
- 8 bone-in pieces of chicken
- 1 1/2 cups of basmati rice, soaked for 30 minutes into cold water
- 1 cup fried onion
- 1/2 inch piece of ginger
- 3 to 4 cloves of garlic
- 1 cup of plain yogurt
- 1 large tomato, chopped
- 4 to 5 green chilies, to taste
- 1/2 cup fresh mint leaves
- 1/2 cup cilantro, chopped
- 1/2 tsp turmeric
- 5 to 6 cloves
- 5 to 6 green cardamom pods
- 1'' long cinnamon stick
- 2 black cardamom pods
- 1 Tbsp shah jeera (black cumin)
- 3 Tbsp, plus 1 Tbsp vegetable oil
- salt, to taste
- In a small grinder add ginger, garlic, green chilies, mint, cilantro, and 1 tablespoon of water, and grind to make a fine paste. Put the mix into a bowl and add yogurt, salt, turmeric, tomato, fried onions, and mix well. Finally, add the chicken pieces to the mixture and let it marinate.
- Heat 3 tablespoons of oil in a pan. Add the marinated chicken pieces to the pan and cover it for 5 minutes. After 5 minutes open the lid. You should see lots of water in the pot from the chicken. Evaporate all this excess water and stir fry until oil comes out from the chicken. Turn off the oven.
- Heat 1 tablespoon of oil in a pressure cooker and add cloves, green cardamom pods, cinnamon sticks, black cardamom, shah jeera, and some salt. Fry until a nice aroma comes from the whole spices.
- Add the soaked rice to the cooker and fry for a minute, Add the chicken pieces and 1 1/2 cup of water to the pressure cooker. Pressure cook the Biryani for 2 whistles on High heat. Turn off the oven and let the pressure release itself . Now when all the pressures was released itself, open the lid and your biryani will be ready to serve!
C
CHEDDAR CHICKEN :
Easy and delicious
16 butter crakers, crushed (Bacon Kips, Ritz)
185gr sharp cheddar cheese, shredded
garlic salt, to taste
pepper, to taste
4-6 chicken breasts, boneless and skinless
4 Tbsp butter, melted
Directions
1 Heat oven to 350° F.
In a bowl, combine the crackers, cheese, garlic salt, and pepper.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere.
Place the chicken on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter.
Bake until the chicken is golden brown, 25 to 30 minutes.
Bron: Tangier / Witchin in the Kitchen
Easy and delicious
16 butter crakers, crushed (Bacon Kips, Ritz)
185gr sharp cheddar cheese, shredded
garlic salt, to taste
pepper, to taste
4-6 chicken breasts, boneless and skinless
4 Tbsp butter, melted
Directions
1 Heat oven to 350° F.
In a bowl, combine the crackers, cheese, garlic salt, and pepper.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere.
Place the chicken on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter.
Bake until the chicken is golden brown, 25 to 30 minutes.
Bron: Tangier / Witchin in the Kitchen
Crispy Baked Chicken Fingers
These are great with your favorite dipping sauce or in a yummy chicken parmesan sandwich. Be creative and have fun with cooking. Another benefit of these chicken fingers is that I know they are made from fresh wholesome ingredients.
Servings: 6 Servings
Total Time (median): 0 : 45
Active Time: 0 : 20
4 cup Bread crumbs Japanese Panko
1 tablespoon Salt
1 tablespoon Pepper
3 tablespoons Olive oil
4 each Chicken breast halves 7 to 8 ounces each
1 cup Flour all-purpose
3 large Eggs beaten
1 teaspoon Dijon mustard
Preheat oven to 300°F. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 min, stirring twice during baking time. Let cool to room temperature. Cut Chicken into Finger sized strips. Preheat oven to 350°F. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160°F, 10 to 15 min. Let rest 1 minutes on wire rack before serving.
These are great with your favorite dipping sauce or in a yummy chicken parmesan sandwich. Be creative and have fun with cooking. Another benefit of these chicken fingers is that I know they are made from fresh wholesome ingredients.
Servings: 6 Servings
Total Time (median): 0 : 45
Active Time: 0 : 20
4 cup Bread crumbs Japanese Panko
1 tablespoon Salt
1 tablespoon Pepper
3 tablespoons Olive oil
4 each Chicken breast halves 7 to 8 ounces each
1 cup Flour all-purpose
3 large Eggs beaten
1 teaspoon Dijon mustard
Preheat oven to 300°F. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to bread crumbs. Add oil and toss until crumbs are evenly coated. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, about 25 min, stirring twice during baking time. Let cool to room temperature. Cut Chicken into Finger sized strips. Preheat oven to 350°F. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with 1/4 teaspoon salt and 1/8 teaspoon pepper; season bread crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken strip in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading of remaining chicken breasts. Bake until instant-read thermometer inserted into center of chicken (from top) registers 160°F, 10 to 15 min. Let rest 1 minutes on wire rack before serving.
Crispy Creole Chicken
1/2 cup bread crumbs, finely crushed
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 1/2 tablespoons Creole seasoning
4 to 6 boneless skinless chicken breast halves
1/4 cup Italian salad dressing, reduced fat
In a large plastic storage bag, mix chicken pieces with salad dressing. Marinate for about 1 hour, refrigerated. Combine bread crumbs, parsley, garlic, and Creole seasoning. Preheat oven to 325°F. Dredge marinated chicken breasts in the crumb mixture. Place chicken breasts in a 13- X 9- X 2-inch baking dish sprayed with vegetable cooking spray. Bake for 50 min or until chicken is tender and juices run clear. Serve with rice or mashed potatoes and a green vegetable.
Serves 4.
1/2 cup bread crumbs, finely crushed
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 1/2 tablespoons Creole seasoning
4 to 6 boneless skinless chicken breast halves
1/4 cup Italian salad dressing, reduced fat
In a large plastic storage bag, mix chicken pieces with salad dressing. Marinate for about 1 hour, refrigerated. Combine bread crumbs, parsley, garlic, and Creole seasoning. Preheat oven to 325°F. Dredge marinated chicken breasts in the crumb mixture. Place chicken breasts in a 13- X 9- X 2-inch baking dish sprayed with vegetable cooking spray. Bake for 50 min or until chicken is tender and juices run clear. Serve with rice or mashed potatoes and a green vegetable.
Serves 4.
Crispy Chicken Strips With Wisconsin American Grana® & Sweet & Sour Dipping Sauce
Crispy Chicken Strips:
1 cup buttermilk
1 teaspoon hot pepper sauce (optional)
2 pounds chicken breast tenders or boneless, skinless chicken breasts cut into long strips
1 1/2 cups seasoned dry breadcrumbs
3/4 (3 ounces) cup grated American Grana® Cheese
1/2 cup yellow corn meal
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 stick (1/2 cup) butter, melted
Sweet and Sour Dipping Sauce:
1 cup apricot preserves
3 tablespoons seasoned rice vinegar or white wine vinegar
2 teaspoons dry mustard
Preheat oven to 400°F. Combine buttermilk and, if desired, hot pepper sauce in a large bowl. Add chicken, mix well. Let stand 10 min. Combine breadcrumbs, Grana Cheese, cornmeal, salt and pepper in a shallow pie plate or dish. Using fork, remove one piece of chicken at a time, letting buttermilk drip off; roll in crumb mixture to coat. Transfer to two large nonstick baking sheets or jelly-roll pans. Drizzle melted butter over chicken. Bake 10 min; turn. Continue baking 8-12 min or until chicken is golden brown and no longer pink in the center. Meanwhile, in a small bowl, combine preserves, vinegar and mustard; mix well. Serve chicken warm, at room temperature or cold with dipping sauce
Crispy Chicken Strips:
1 cup buttermilk
1 teaspoon hot pepper sauce (optional)
2 pounds chicken breast tenders or boneless, skinless chicken breasts cut into long strips
1 1/2 cups seasoned dry breadcrumbs
3/4 (3 ounces) cup grated American Grana® Cheese
1/2 cup yellow corn meal
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 stick (1/2 cup) butter, melted
Sweet and Sour Dipping Sauce:
1 cup apricot preserves
3 tablespoons seasoned rice vinegar or white wine vinegar
2 teaspoons dry mustard
Preheat oven to 400°F. Combine buttermilk and, if desired, hot pepper sauce in a large bowl. Add chicken, mix well. Let stand 10 min. Combine breadcrumbs, Grana Cheese, cornmeal, salt and pepper in a shallow pie plate or dish. Using fork, remove one piece of chicken at a time, letting buttermilk drip off; roll in crumb mixture to coat. Transfer to two large nonstick baking sheets or jelly-roll pans. Drizzle melted butter over chicken. Bake 10 min; turn. Continue baking 8-12 min or until chicken is golden brown and no longer pink in the center. Meanwhile, in a small bowl, combine preserves, vinegar and mustard; mix well. Serve chicken warm, at room temperature or cold with dipping sauce
Crunchy Chicken Sticks with Avocado & Sweet Corn Dip
The home-made crispy coating on these chicken sticks will have your kids licking their lips for more.
Serves 4
Preparation Time: 15 min
Cooking Time: 25 min
½ avocado, mashed
1 small can of corn, rinsed and drained
100 g cornflakes
500 g chicken breast cut into chunky strips
½ cup flour
2 tbs sour cream
5 ml finely chopped coriander
1 sachet KNORR Tomato & Herb Pasta Sauce
1 egg, beaten
2-3 tbs oil
Combine avocado, sour cream, corn and coriander and set aside in the fridge until needed. Put cornflakes and KNORR Tomato & Herb Pasta Sauce Sachet in a sandwich bag and close. Roll over with a rolling pin and crush cornflakes finely. Put the egg in the first plate, flour in a second deep plate and cornflakes mixture in a third deep plate. Dip each piece of chicken, one at a time, first in the egg and then in the cornflakes mixture. Ensure each chicken strip is evenly coated and transfer onto a baking tray. Heat oil in a non-stick frying pan and fry chicken sticks in batches for about 6 min each side until cooked through. Keep warm in the oven until all done. Serve with avocado and corn dip.
The home-made crispy coating on these chicken sticks will have your kids licking their lips for more.
Serves 4
Preparation Time: 15 min
Cooking Time: 25 min
½ avocado, mashed
1 small can of corn, rinsed and drained
100 g cornflakes
500 g chicken breast cut into chunky strips
½ cup flour
2 tbs sour cream
5 ml finely chopped coriander
1 sachet KNORR Tomato & Herb Pasta Sauce
1 egg, beaten
2-3 tbs oil
Combine avocado, sour cream, corn and coriander and set aside in the fridge until needed. Put cornflakes and KNORR Tomato & Herb Pasta Sauce Sachet in a sandwich bag and close. Roll over with a rolling pin and crush cornflakes finely. Put the egg in the first plate, flour in a second deep plate and cornflakes mixture in a third deep plate. Dip each piece of chicken, one at a time, first in the egg and then in the cornflakes mixture. Ensure each chicken strip is evenly coated and transfer onto a baking tray. Heat oil in a non-stick frying pan and fry chicken sticks in batches for about 6 min each side until cooked through. Keep warm in the oven until all done. Serve with avocado and corn dip.
Chicken Strips coated in Five-Spice
500 g FARMER BROWN fillet strips
1 egg, beaten
150 g fresh breadcrumbs
75 g flour, sifted
1 ½ tbs Chinese five-spice
1 tsp paprika
2 tsp salt
1 tsp cayenne pepper
Dip fillet in beaten egg. Coat well in seasoning. Deep or shallow fry for 4-6 min. Drain on a paper towel and serve. Garnish with chopped spring onion.
500 g FARMER BROWN fillet strips
1 egg, beaten
150 g fresh breadcrumbs
75 g flour, sifted
1 ½ tbs Chinese five-spice
1 tsp paprika
2 tsp salt
1 tsp cayenne pepper
Dip fillet in beaten egg. Coat well in seasoning. Deep or shallow fry for 4-6 min. Drain on a paper towel and serve. Garnish with chopped spring onion.
Baked Fried Chicken} - As your mouth waters be sure and SHARE so you can find it later.
I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!
This is super easy and you are TOTALLY going to love it!
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!
BRON:SWEETPEAKITCHEN
I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!
This is super easy and you are TOTALLY going to love it!
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!
BRON:SWEETPEAKITCHEN
CHICKEN BITES TEMPURA STYLE
Yummy! This simple batter is sooo delicious. I upped the amounts of seasoning a bit and it turned out perfectly.
Keep in mind that your chicken pieces will need to be small enough to cook properly in the oil.
If the pieces are too large, the tempura batter will burn before the chicken is done.
3 1/4 c self rising flour
1 dash(es) cumin
1 dash(es) paprika
1 dash(es) salt
1 c water, warm
chicken breast, boneless
oil, for frying
take a large mixing bowl add all dry ingredients,then add the water, mix until thick enough to coat mixing utensil
2 deep fryer or frying pan with 1 to 2 inches of canola oil is what I use, Take Chicken Breast Boneless Preferred, Cut Into Bite sized pieces,
3 heat oil to 350. Then take a fork and pick up chunks and dip 1 at a time. place in fryer until all have a nice golden brown appearance.
Bron: *ralphcreamer* Witchin in the Kitchen
Yummy! This simple batter is sooo delicious. I upped the amounts of seasoning a bit and it turned out perfectly.
Keep in mind that your chicken pieces will need to be small enough to cook properly in the oil.
If the pieces are too large, the tempura batter will burn before the chicken is done.
3 1/4 c self rising flour
1 dash(es) cumin
1 dash(es) paprika
1 dash(es) salt
1 c water, warm
chicken breast, boneless
oil, for frying
take a large mixing bowl add all dry ingredients,then add the water, mix until thick enough to coat mixing utensil
2 deep fryer or frying pan with 1 to 2 inches of canola oil is what I use, Take Chicken Breast Boneless Preferred, Cut Into Bite sized pieces,
3 heat oil to 350. Then take a fork and pick up chunks and dip 1 at a time. place in fryer until all have a nice golden brown appearance.
Bron: *ralphcreamer* Witchin in the Kitchen
Another recipe
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
Method
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) until a pinch of flour starts to sizzle when dropped in the hot oil (About 350°F).
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
Method
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) until a pinch of flour starts to sizzle when dropped in the hot oil (About 350°F).
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
PAN-ROASTED CHICKEN PORTIONS WITH CRUSTY POTATO SALAD ~ Phillippa Cheifitz
Serves: 4
Ingredients:
1 free-range chicken (about 1 kg)
3 T olive oil
3 or 4 sprigs rosemary
2 cloves garlic, smashed
Sea salt and freshly ground black pepper
Salad leaves, for serving
Hot mustard, for serving
For the crusty potato salad
500 g baby Mediterranean potatoes
1 red onion, thinly sliced
2-3 T red-wine vinegar
Sea salt and freshly ground black pepper
2-3 T roughly chopped flat-leaf parsley
Cooking instructions:
Cut out the backbone of the chicken (freeze it for stock). Cut the rest of the chicken into 4 portions.
Meanwhile gently heat the oil with the rosemary and garlic in a wide nonstick pan until fragrant.
Place the seasoned chicken pieces, flesh side down into the pan. Cover with baking paper and press down by placing a heavy cast iron pan on top.
Turn the heat to medium-hot and cook for 10 minutes, or until golden brown.
Flip and cook skin side down, weighted with the heavy pan, for another 10 minutes or until well-browned and cooked through (the thighs may need a few minutes longer than the breast portions).
Keep the chicken warm in a low oven while finishing off the potatoes.
Serve with crusty potato salad, a bowl of green salad leaves and a pot of mustard.
To make the crusty potato salad:
Scrub and halve the potatoes. Steam or simmer until tender. Drain.
Sauté the onion and potato in the same pan as the chicken, using the leftover oil, until the potatoes are crusty and the onion well browned.
Add the vinegar, parsley and seasoning, to taste, and mix well together.
Leftovers? Don’t reheat the chicken, rather use it for sandwiches. Spread a good baguette or sourdough bread with mayonnaise and sandwich with green leaves and pickles.
Serves: 4
Ingredients:
1 free-range chicken (about 1 kg)
3 T olive oil
3 or 4 sprigs rosemary
2 cloves garlic, smashed
Sea salt and freshly ground black pepper
Salad leaves, for serving
Hot mustard, for serving
For the crusty potato salad
500 g baby Mediterranean potatoes
1 red onion, thinly sliced
2-3 T red-wine vinegar
Sea salt and freshly ground black pepper
2-3 T roughly chopped flat-leaf parsley
Cooking instructions:
Cut out the backbone of the chicken (freeze it for stock). Cut the rest of the chicken into 4 portions.
Meanwhile gently heat the oil with the rosemary and garlic in a wide nonstick pan until fragrant.
Place the seasoned chicken pieces, flesh side down into the pan. Cover with baking paper and press down by placing a heavy cast iron pan on top.
Turn the heat to medium-hot and cook for 10 minutes, or until golden brown.
Flip and cook skin side down, weighted with the heavy pan, for another 10 minutes or until well-browned and cooked through (the thighs may need a few minutes longer than the breast portions).
Keep the chicken warm in a low oven while finishing off the potatoes.
Serve with crusty potato salad, a bowl of green salad leaves and a pot of mustard.
To make the crusty potato salad:
Scrub and halve the potatoes. Steam or simmer until tender. Drain.
Sauté the onion and potato in the same pan as the chicken, using the leftover oil, until the potatoes are crusty and the onion well browned.
Add the vinegar, parsley and seasoning, to taste, and mix well together.
Leftovers? Don’t reheat the chicken, rather use it for sandwiches. Spread a good baguette or sourdough bread with mayonnaise and sandwich with green leaves and pickles.
Oven-Fried Chicken ~ The O Magazine.
4 cups chicken stock
4 halved chicken breasts, bone in, skin removed
1 cup seasoned breadcrumbs
1 cup cake flour
1 Tbsp. salt
¼ tsp. cayenne pepper
2 tsp. dried oregano
2 large cloves garlic, minced
2 Tbsp. chopped fresh parsley
½ tsp. freshly ground pepper
1 cup low-fat plain yoghurt
1. Place chicken stock and 3 cups ice in a large bowl. Add chicken and refrigerate for 1 hour.
2. Mix breadcrumbs, flour, salt, cayenne pepper, oregano, garlic, parsley and pepper in a resealable bag. Shake mix thoroughly.
3. Preheat oven to 200°C. Lightly oil a baking sheet.
4. Place yoghurt in a medium bowl. Remove chicken from stock and dip into yoghurt. Coat breasts with breadcrumbs and shake off excess. Place chicken on the baking sheet and oil tops lightly. Bake for 45 to 50 minutes, until chicken is golden brown in colour.
4 cups chicken stock
4 halved chicken breasts, bone in, skin removed
1 cup seasoned breadcrumbs
1 cup cake flour
1 Tbsp. salt
¼ tsp. cayenne pepper
2 tsp. dried oregano
2 large cloves garlic, minced
2 Tbsp. chopped fresh parsley
½ tsp. freshly ground pepper
1 cup low-fat plain yoghurt
1. Place chicken stock and 3 cups ice in a large bowl. Add chicken and refrigerate for 1 hour.
2. Mix breadcrumbs, flour, salt, cayenne pepper, oregano, garlic, parsley and pepper in a resealable bag. Shake mix thoroughly.
3. Preheat oven to 200°C. Lightly oil a baking sheet.
4. Place yoghurt in a medium bowl. Remove chicken from stock and dip into yoghurt. Coat breasts with breadcrumbs and shake off excess. Place chicken on the baking sheet and oil tops lightly. Bake for 45 to 50 minutes, until chicken is golden brown in colour.
Cheesy Chicken Patties ~ I love Cooking.
Ingredients
4 slices white bread, crusts removed
600 g freshly-ground chicken meat
65 - 125 ml grated white cheddar cheese
65 - 125 ml grated Parmesan cheese
80 ml spring onion tops, very finely chopped
45 ml low-oil mayonnaise
30 ml soft butter
15 ml very finely chopped rosemary
5 - 10 ml (to taste) herb & garlic seasoning salt (Ina Paarman's)
a little olive oil
Chef's hint: Really, you can use any relish, sauce or accompaniment with these patties. And you can use any kind of bread or roll. Also, you can spice the mixture up with chili, garlic, lemon rind, lemon juice and even tomato sauce.
Method
Put the bread in a processor and pulse into crumbs. Place in a mixing bowl and add the chicken meat, cheeses, spring onion tops, mayonnaise, butter, rosemary and salt. Mix lightly but well and shape into 6 patties, trying to get them all equally-sized. Arrange them on a plate, cover with cling film and place in the fridge to firm for 30 minutes.
To cook, brush all over with olive oil and grill in a griddle pan or roast over the coals or fry in a little butter mixed with a little olive oil in a frying pan until cooked through on both sides.
Transfer to a plate, cover loosely with tin foil and allow to rest for 5 minutes before serving.
Makes 6 patties
Ingredients
4 slices white bread, crusts removed
600 g freshly-ground chicken meat
65 - 125 ml grated white cheddar cheese
65 - 125 ml grated Parmesan cheese
80 ml spring onion tops, very finely chopped
45 ml low-oil mayonnaise
30 ml soft butter
15 ml very finely chopped rosemary
5 - 10 ml (to taste) herb & garlic seasoning salt (Ina Paarman's)
a little olive oil
Chef's hint: Really, you can use any relish, sauce or accompaniment with these patties. And you can use any kind of bread or roll. Also, you can spice the mixture up with chili, garlic, lemon rind, lemon juice and even tomato sauce.
Method
Put the bread in a processor and pulse into crumbs. Place in a mixing bowl and add the chicken meat, cheeses, spring onion tops, mayonnaise, butter, rosemary and salt. Mix lightly but well and shape into 6 patties, trying to get them all equally-sized. Arrange them on a plate, cover with cling film and place in the fridge to firm for 30 minutes.
To cook, brush all over with olive oil and grill in a griddle pan or roast over the coals or fry in a little butter mixed with a little olive oil in a frying pan until cooked through on both sides.
Transfer to a plate, cover loosely with tin foil and allow to rest for 5 minutes before serving.
Makes 6 patties
CHICKEN BAKE
• 8-10 chicken portions on bone, preferably thighs and drumsticks
• 4 tablespoons mayonnaise
• 4 tablespoons tomato sauce
• Salt and pepper to taste
Clean and pat-dry the chicken pieces. Rub with salt and coarsely ground pepper. In a bowl, combine the mayonnaise and tomato sauce and mix well.Coat each piece of chicken evenly with the mixture
Place chicken pieces over a medium heated surface. Cover with lid and bake until the chicken is cooked.
It should take approximately 12-15 minutes.
Serves 4-5.
• 8-10 chicken portions on bone, preferably thighs and drumsticks
• 4 tablespoons mayonnaise
• 4 tablespoons tomato sauce
• Salt and pepper to taste
Clean and pat-dry the chicken pieces. Rub with salt and coarsely ground pepper. In a bowl, combine the mayonnaise and tomato sauce and mix well.Coat each piece of chicken evenly with the mixture
Place chicken pieces over a medium heated surface. Cover with lid and bake until the chicken is cooked.
It should take approximately 12-15 minutes.
Serves 4-5.
Grilled Cherry Chicken
Ingredients:
1/2 cup light soy sauce
1 jar cherry jam
3 garlic cloves, minced
1/4 cup mustard
1 teaspoon hot pepper sauce
4-5 lbs chicken parts, rinsed and patted dry
green onions, sliced lengthwise
Directions:
1.In small saucepan, mix soy sauce, preserves, garlic and mustard. Stir over med heat just until preserves are melted and mix is well blended. Season to taste with hot pepper sauce. Cool.
2.Arrange chicken in single layer in baking dish just large enough to hold pieces.
Pour sauce over all and turn to coat evenly.
3.Cover and refrigerate at least 2 hours or up to 1 day.
4.Lift chicken from marinade, collecting remaining marinade in small bowl.
5.Grill chicken over med coals until done, about 25 min, turning frequently and basting with additional marinade.
Garnish with green onions.
Ingredients:
1/2 cup light soy sauce
1 jar cherry jam
3 garlic cloves, minced
1/4 cup mustard
1 teaspoon hot pepper sauce
4-5 lbs chicken parts, rinsed and patted dry
green onions, sliced lengthwise
Directions:
1.In small saucepan, mix soy sauce, preserves, garlic and mustard. Stir over med heat just until preserves are melted and mix is well blended. Season to taste with hot pepper sauce. Cool.
2.Arrange chicken in single layer in baking dish just large enough to hold pieces.
Pour sauce over all and turn to coat evenly.
3.Cover and refrigerate at least 2 hours or up to 1 day.
4.Lift chicken from marinade, collecting remaining marinade in small bowl.
5.Grill chicken over med coals until done, about 25 min, turning frequently and basting with additional marinade.
Garnish with green onions.
Crunchy-topped chicken savoury
1 onion
2 sticks celery
2 cloves garlic
1 carrot
2 tablespoons oil
8 chicken thighs, skinned and boned
¼ cup flour
2 cups chicken stock
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
Salt
Freshly ground black pepper
4 to 6 slices ciabatta bread
25g butter
1 cup grated tasty cheese
½ cup chopped walnuts
Peel onion and chop finely. Wash and trim celery and chop finely. Crush garlic, peel and chop finely. Peel carrot and chop finely. Heat oil in a large frying pan. Add onion, celery, garlic and carrot to pan. Cook until onion has softened. Place in a six-cup-capacity oven-proof dish. Cut thighs in half and add to pan. Brown chicken. Sprinkle over flour and cook for one to two minutes. Add stock and stir in thyme, oregano, salt and pepper. Cook for 10 minutes. Place mixture in the oven-proof dish with the vegetables. Cut bread into cubes. oelt butter and toss bread cubes in butter. Place bread over chicken and sprinkle with cheese and nuts. Bake at 180 degrees C for 35 minutes or until golden.
Serves 4
1 onion
2 sticks celery
2 cloves garlic
1 carrot
2 tablespoons oil
8 chicken thighs, skinned and boned
¼ cup flour
2 cups chicken stock
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
Salt
Freshly ground black pepper
4 to 6 slices ciabatta bread
25g butter
1 cup grated tasty cheese
½ cup chopped walnuts
Peel onion and chop finely. Wash and trim celery and chop finely. Crush garlic, peel and chop finely. Peel carrot and chop finely. Heat oil in a large frying pan. Add onion, celery, garlic and carrot to pan. Cook until onion has softened. Place in a six-cup-capacity oven-proof dish. Cut thighs in half and add to pan. Brown chicken. Sprinkle over flour and cook for one to two minutes. Add stock and stir in thyme, oregano, salt and pepper. Cook for 10 minutes. Place mixture in the oven-proof dish with the vegetables. Cut bread into cubes. oelt butter and toss bread cubes in butter. Place bread over chicken and sprinkle with cheese and nuts. Bake at 180 degrees C for 35 minutes or until golden.
Serves 4
CASHEW CHICKEN:
Serves 2
Ingredients
2 boneless chicken breasts, skinned & thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
¼ teaspoon ginger
2.5 tablespoons oil, heated
1 cup sugar snap peas
½ cup cashews
In 2-quart, microwave-safe glass baking dish or bowl, combine chicken, garlic, soy sauce, sherry, cornstarch and ginger. Microwave the oil in a separate small bowl for 15-20 seconds until warm, then pour into the baking dish over ingredients. Stir to combine. Microwave on HIGH for 4 to 6 minutes, stirring every minute. Add snap peas and cashews, and cover with plastic wrap. Microwave on HIGH 3 to 4 minutes until chicken is done and snap peas are tender; stir after 2 minutes. Let stand for 3 minutes before eating, and serve over white rice.
Tip: If you don't have sherry lying around - or live in the District of Columbia like me, where they're not allowed to sell it at grocery stores - a dry white wine works just fine for this recipe (and you can drink the rest with dinner).
Serves 2
Ingredients
2 boneless chicken breasts, skinned & thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
¼ teaspoon ginger
2.5 tablespoons oil, heated
1 cup sugar snap peas
½ cup cashews
In 2-quart, microwave-safe glass baking dish or bowl, combine chicken, garlic, soy sauce, sherry, cornstarch and ginger. Microwave the oil in a separate small bowl for 15-20 seconds until warm, then pour into the baking dish over ingredients. Stir to combine. Microwave on HIGH for 4 to 6 minutes, stirring every minute. Add snap peas and cashews, and cover with plastic wrap. Microwave on HIGH 3 to 4 minutes until chicken is done and snap peas are tender; stir after 2 minutes. Let stand for 3 minutes before eating, and serve over white rice.
Tip: If you don't have sherry lying around - or live in the District of Columbia like me, where they're not allowed to sell it at grocery stores - a dry white wine works just fine for this recipe (and you can drink the rest with dinner).
Affordable Crispy Chicken Treat
Serves 4-6
Preparation Time: 10 min
Cooking Time: 40 min
600 g chicken strips
2 eggs, lightly beaten
20 ml chopped parsley
¼ cup (60ml) olive oil
1 cup grated mozzarella
I sachet KNORR Lemon Butter Pasta Sauce
1 cup fresh breadcrumbs
15 ml chopped basil
1 tin tomato & onion mix
Preheat oven to 200°C. Lightly grease a shallow ovenproof dish. Toss chicken in Knorr Lemon Butter Pasta Sauce, shaking off excess. Dip in egg and coat in combined breadcrumbs and herbs. Fry in oil on a medium heat. Cook chicken in batches for 1-2 min each side, until browned. Pour half the tin of tomato & onions Mix over the bottom of the dish and top with half of chicken, and half the mozzarella. Repeat layers and season. Bake for 30 min, until bubbling and cheese is golden. Serve with green salad
Serves 4-6
Preparation Time: 10 min
Cooking Time: 40 min
600 g chicken strips
2 eggs, lightly beaten
20 ml chopped parsley
¼ cup (60ml) olive oil
1 cup grated mozzarella
I sachet KNORR Lemon Butter Pasta Sauce
1 cup fresh breadcrumbs
15 ml chopped basil
1 tin tomato & onion mix
Preheat oven to 200°C. Lightly grease a shallow ovenproof dish. Toss chicken in Knorr Lemon Butter Pasta Sauce, shaking off excess. Dip in egg and coat in combined breadcrumbs and herbs. Fry in oil on a medium heat. Cook chicken in batches for 1-2 min each side, until browned. Pour half the tin of tomato & onions Mix over the bottom of the dish and top with half of chicken, and half the mozzarella. Repeat layers and season. Bake for 30 min, until bubbling and cheese is golden. Serve with green salad
CHIPS CHICKEN WITH CHEESE SAUCE
[serves 6]
6 chicken fillets with skin ( the skin prevents the chicken from drying in the oven)
1 x 125 g Cheese and Onion Chips
1 egg - beaten with a little milk
125 ml flour
1 t barbecue spice
Place the chips in a plastic bag and with a rolling pin, bash the chips until it becomes course crumbs. Place on a plate. Beat the egg and milk together and place in another bowl and lastly mix the flour and the seasoning and place in a 3rd bowl. Place a chicken breast between 2 layers of plastic and with a meat mallet, lightly beat the chicken to make a "schnitzel". Repeat with all the chicken breasts. Now one-by-one dip the chicken first into the flour, shake off the excess flour, then into the egg mixture and lastly into the crumbs. Repeat with all the chicken. Place on a baling sheet and allow to set in the fridge for about 20 minutes. Preheat oven to 180C. Bake the chicken in the oven for about 20 minutes. Make the cheese sauce while you wait.
CHEESE SAUCE
[makes about 1½ cup]
2 T butter
2 T flour
a pinch of smoked paprika
salt to taste - remember the cheese is also very salty
250 ml milk
250 ml grated Dutch Mature Cheddar
Melt the butter in a little pot, add the flour, paprika, salt and mix. Slowly add the milk why whisking continuously. Bring mixture to the boil and allow to boil for a minute or two, make sure the sauce does not burn. Add the cheese and allow the cheese to melt. Season if necessary. Serve on the chips chicken or steamed vegetables if you which
[serves 6]
6 chicken fillets with skin ( the skin prevents the chicken from drying in the oven)
1 x 125 g Cheese and Onion Chips
1 egg - beaten with a little milk
125 ml flour
1 t barbecue spice
Place the chips in a plastic bag and with a rolling pin, bash the chips until it becomes course crumbs. Place on a plate. Beat the egg and milk together and place in another bowl and lastly mix the flour and the seasoning and place in a 3rd bowl. Place a chicken breast between 2 layers of plastic and with a meat mallet, lightly beat the chicken to make a "schnitzel". Repeat with all the chicken breasts. Now one-by-one dip the chicken first into the flour, shake off the excess flour, then into the egg mixture and lastly into the crumbs. Repeat with all the chicken. Place on a baling sheet and allow to set in the fridge for about 20 minutes. Preheat oven to 180C. Bake the chicken in the oven for about 20 minutes. Make the cheese sauce while you wait.
CHEESE SAUCE
[makes about 1½ cup]
2 T butter
2 T flour
a pinch of smoked paprika
salt to taste - remember the cheese is also very salty
250 ml milk
250 ml grated Dutch Mature Cheddar
Melt the butter in a little pot, add the flour, paprika, salt and mix. Slowly add the milk why whisking continuously. Bring mixture to the boil and allow to boil for a minute or two, make sure the sauce does not burn. Add the cheese and allow the cheese to melt. Season if necessary. Serve on the chips chicken or steamed vegetables if you which
Cream Cheese Chicken
Prep Time : 15 min
Cook Time : 15 min
Ready in : 30 min
Servings : 6
1 teaspoon butter
8 ounces fresh mushrooms, sliced
6 ounces cream cheese, softened
6 skinless, boneless chicken breast halves
1 cup brown sugar
1/2 cup Dijon mustard
1/2 cup chopped walnuts
Preheat oven to 230°C. Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat. Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish. Bake in preheated oven for 15 to 20 min, or until chicken is no longer pink, and juices run clear.
Prep Time : 15 min
Cook Time : 15 min
Ready in : 30 min
Servings : 6
1 teaspoon butter
8 ounces fresh mushrooms, sliced
6 ounces cream cheese, softened
6 skinless, boneless chicken breast halves
1 cup brown sugar
1/2 cup Dijon mustard
1/2 cup chopped walnuts
Preheat oven to 230°C. Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat. Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish. Bake in preheated oven for 15 to 20 min, or until chicken is no longer pink, and juices run clear.
Crumbed Chicken
Ingredients
• 4 chicken breast fillets
• Seasoned flour
• 2 beaten eggs
• Breadcrumbs
• Oil for frying
• Lemon wedges
Method
Slice each piece of chicken horizontally so that you end up with 8 pieces.
Then using a mallet or a rolling pin and some plastic to cover the chicken, bash the chicken pieces so that they are all more or less the same thickness.
Next place the flour, the eggs and breadcrumbs in three shallow dishes.
Take a piece of chicken and dip into the flour first, then the egg and finally the breadcrumbs.
Continue until you’ve crumbed all the pieces and then let them firm up in the fridge for a while.
Just before serving, fry over medium heat in a little oil for a couple of minutes each side until cooked through and golden.
Drain on paper towel and serve with lemon slices.
Serves 6 generously
Ingredients
• 4 chicken breast fillets
• Seasoned flour
• 2 beaten eggs
• Breadcrumbs
• Oil for frying
• Lemon wedges
Method
Slice each piece of chicken horizontally so that you end up with 8 pieces.
Then using a mallet or a rolling pin and some plastic to cover the chicken, bash the chicken pieces so that they are all more or less the same thickness.
Next place the flour, the eggs and breadcrumbs in three shallow dishes.
Take a piece of chicken and dip into the flour first, then the egg and finally the breadcrumbs.
Continue until you’ve crumbed all the pieces and then let them firm up in the fridge for a while.
Just before serving, fry over medium heat in a little oil for a couple of minutes each side until cooked through and golden.
Drain on paper towel and serve with lemon slices.
Serves 6 generously
Buffalo Ranch Chicken Bites
Ingredients
1 cup finely diced cooked chicken breast
4 oz cream cheese, softened
¼ cup shredded cheddar cheese
2 Tbsp hot sauce
2 Tbsp ranch dressing
1 lb frozen bread dough, thawed
In a small bowl, combine the chicken, cream cheese, cheddar cheese, ranch dressing, and hot sauce; set aside.
Divide the bread dough into 4 equal pieces. Roll the first piece into a 10x4 inch rectangle. Spread 1/4 of the chicken mixture onto the lower third of the rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible into a log. Cut the log into 1-inch pieces and place on a lined baking pan. Repeat with the remaining dough and chicken mixture. Cover and let rest for 30 minutes.
Preheat oven to 400 degrees. Bake 7-10 minutes or until the tops are lightly browned and filling is heated through. Serve immediately.
Ingredients
1 cup finely diced cooked chicken breast
4 oz cream cheese, softened
¼ cup shredded cheddar cheese
2 Tbsp hot sauce
2 Tbsp ranch dressing
1 lb frozen bread dough, thawed
In a small bowl, combine the chicken, cream cheese, cheddar cheese, ranch dressing, and hot sauce; set aside.
Divide the bread dough into 4 equal pieces. Roll the first piece into a 10x4 inch rectangle. Spread 1/4 of the chicken mixture onto the lower third of the rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible into a log. Cut the log into 1-inch pieces and place on a lined baking pan. Repeat with the remaining dough and chicken mixture. Cover and let rest for 30 minutes.
Preheat oven to 400 degrees. Bake 7-10 minutes or until the tops are lightly browned and filling is heated through. Serve immediately.
Curry Chicken Cheese Puffs
Ingredients
1 cup finely chopped cooked chicken (or turkey)
1 cup sifted flour
1 1/2 teaspoons baking powder
1 teaspoon onion salt
1/2 teaspoon curry powder
1/4 cup (1/2 stick) butter
1/2 cup milk
1 cup shredded cheddar cheese
1 tablespoon finely chopped roasted red peppers (or green bell pepper)
Directions
Preheat oven to 400°F/200C.
In a medium mixing bowl, combine flour, baking powder, onion salt, and curry powder. Cut butter into mixture with pastry blender or fork until texture resembles coarse meal. Add milk and stir with a fork until evenly moistened. Add chicken (or turkey), cheese and roasted red peppers (or green pepper), blending well. Grease a baking sheet, then dust lightly with flour. Drop dough by teaspoonfuls onto baking sheet.
Bake for 15 minutes or until puffs appear golden brown in color. Serve warm. (Note: If desired, baked puffs may be placed in an air-tight bag and frozen for future use. To reheat, place puffs on a baking sheet in a 350F/180C-degree oven for about 5 minutes to thaw and crisp.
Ingredients
1 cup finely chopped cooked chicken (or turkey)
1 cup sifted flour
1 1/2 teaspoons baking powder
1 teaspoon onion salt
1/2 teaspoon curry powder
1/4 cup (1/2 stick) butter
1/2 cup milk
1 cup shredded cheddar cheese
1 tablespoon finely chopped roasted red peppers (or green bell pepper)
Directions
Preheat oven to 400°F/200C.
In a medium mixing bowl, combine flour, baking powder, onion salt, and curry powder. Cut butter into mixture with pastry blender or fork until texture resembles coarse meal. Add milk and stir with a fork until evenly moistened. Add chicken (or turkey), cheese and roasted red peppers (or green pepper), blending well. Grease a baking sheet, then dust lightly with flour. Drop dough by teaspoonfuls onto baking sheet.
Bake for 15 minutes or until puffs appear golden brown in color. Serve warm. (Note: If desired, baked puffs may be placed in an air-tight bag and frozen for future use. To reheat, place puffs on a baking sheet in a 350F/180C-degree oven for about 5 minutes to thaw and crisp.
Creamy Chicken Cacciatore
Serves 4
Preparation Time: 10 min
Cooking Time: 50 min
1 bottle Knorr Unbelievable Cook-in-Sauce - Bolognaise
2 garlic cloves, chopped
900 g chicken pieces
45 ml chopped basil
15 ml olive oil
30 ml flour
100 ml black olives, pitted and roughly chopped
30 ml chopped parsley
1 red onion, sliced
125 ml white wine
100 ml cream
Dust the chicken pieces with flour and fry in batches in oil over medium heat. Fry the red onion and garlic for 5 min and add the Cook-in-Sauce and wine. Bring to the boil, reduce the heat to a simmer, add the chicken pieces and cook for 20 min. Add basil, parsley and olives to the pot and simmer for a further 10 min. Add cream and season to taste.
Serves 4
Preparation Time: 10 min
Cooking Time: 50 min
1 bottle Knorr Unbelievable Cook-in-Sauce - Bolognaise
2 garlic cloves, chopped
900 g chicken pieces
45 ml chopped basil
15 ml olive oil
30 ml flour
100 ml black olives, pitted and roughly chopped
30 ml chopped parsley
1 red onion, sliced
125 ml white wine
100 ml cream
Dust the chicken pieces with flour and fry in batches in oil over medium heat. Fry the red onion and garlic for 5 min and add the Cook-in-Sauce and wine. Bring to the boil, reduce the heat to a simmer, add the chicken pieces and cook for 20 min. Add basil, parsley and olives to the pot and simmer for a further 10 min. Add cream and season to taste.
Chicken Breasts with Cottage Cheese Mushroom Nut and Sage Stuffing
SERVES 6
INGREDIENTS:
45 ml butter
1 small onion, finely chopped
125 g brown mushrooms, coarsely chopped
50 g pine kernels or pecan nuts, chopped
15 ml freshly chopped sage
Grated zest of half a lemon
Salt and freshly ground black pepper to taste
1 x 250 g tub LANCEWOOD chunky low fat cottage cheese
6 chicken breasts, with skin but deboned
Extra butter
Coarse salt and freshly ground black pepper to taste
Juice of half a lemon
Sage leaves
Extra pine kernels or pecan nuts
METHOD:
Heat the butter and sauté the onion, mushrooms, pine kernels and sage until soft and golden. Add the lemon zest and seasoning to taste. Mix well with the cottage cheese. Divide into 6. Loosen the skin on the chicken breasts in the middle and cut a slit into each breast. Stuff with some stuffing in both slit and under the skin. Pack tightly in a baking dish. Dot with more butter, sprinkle with coarse salt, freshly ground black pepper and drizzle with lemon juice. Bake in a preheated oven at 180°C for 30 – 45 minutes until golden. Heat some butter in a pan and fry the sage leaves until crispy. Spoon butter and leaves over breasts and garnish with pine kernels or pecan nuts. Serve with wilted spinach and steamed green beans.
SERVES 6
INGREDIENTS:
45 ml butter
1 small onion, finely chopped
125 g brown mushrooms, coarsely chopped
50 g pine kernels or pecan nuts, chopped
15 ml freshly chopped sage
Grated zest of half a lemon
Salt and freshly ground black pepper to taste
1 x 250 g tub LANCEWOOD chunky low fat cottage cheese
6 chicken breasts, with skin but deboned
Extra butter
Coarse salt and freshly ground black pepper to taste
Juice of half a lemon
Sage leaves
Extra pine kernels or pecan nuts
METHOD:
Heat the butter and sauté the onion, mushrooms, pine kernels and sage until soft and golden. Add the lemon zest and seasoning to taste. Mix well with the cottage cheese. Divide into 6. Loosen the skin on the chicken breasts in the middle and cut a slit into each breast. Stuff with some stuffing in both slit and under the skin. Pack tightly in a baking dish. Dot with more butter, sprinkle with coarse salt, freshly ground black pepper and drizzle with lemon juice. Bake in a preheated oven at 180°C for 30 – 45 minutes until golden. Heat some butter in a pan and fry the sage leaves until crispy. Spoon butter and leaves over breasts and garnish with pine kernels or pecan nuts. Serve with wilted spinach and steamed green beans.
CRESCENT CHICKEN:
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)
Preheat oven to 350
Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.
Easy Creamy White Chicken Enchiladas
6-8 corn tortillas (enchilada size)
1 pre-cooked plain rotisserie chicken, shredded
1 cup sweet corn
4 cups shredded Mexican blend cheese, divided in half Sauce:
3 tablespoons butter
3 tablespoons all purpose flour
1-1/4 cups chicken broth
1 10oz can cream of chicken soup
1 cup sour cream
1 4oz can chopped green chiles
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
Oven @ 350, 25-30 min
6-8 corn tortillas (enchilada size)
1 pre-cooked plain rotisserie chicken, shredded
1 cup sweet corn
4 cups shredded Mexican blend cheese, divided in half Sauce:
3 tablespoons butter
3 tablespoons all purpose flour
1-1/4 cups chicken broth
1 10oz can cream of chicken soup
1 cup sour cream
1 4oz can chopped green chiles
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
Oven @ 350, 25-30 min
Baked Chicken & Mushroom Penne
Ingredients
-45ml sunflower oil
-500g skinless chicken breasts, cubed
-1 medium onion, finely chopped
-1 green chilli, deseeded and finely chopped (optional)
-250g button mushrooms, sliced
-500ml chicken stock
-30ml cornflour
-125ml cream
-15ml fresh or 5ml dried thyme
-5ml paprika
-5ml mustard powder
-5ml lemon juice
-Salt and pepper to taste
-500g penne, cooked
-45ml brown or wholewheat breadcrumbs
-3ml paprika
-250ml Cheddar or Emmental cheese, grated
Instructions
1. Preheat oven to 180ºC/160ºC fan/Gas Mark 4.
2. In a large frying pan, heat oil.
3. Add chicken, and sauté for about 3 - 4 minutes; turn over half way during the cooking time.
4. Add onion and chilli to the pan and sauté until onions are translucent. Add mushrooms, and fry gently for a further 2 - 3 minutes.
5. Return chicken to the mixture, then add chicken stock. Simmer for a further 8 - 10 minutes.
6. Make a smooth paste with the cornflour and cream.
7. Reduce the heat, and add cornflour paste to chicken. Stir through until sauce is smooth and has thickened.
8. Add thyme, paprika, mustard powder and lemon juice, and mix through. Season to taste.
9. In a large bowl, mix together the pasta and chicken mixture. Pour into a greased ovenproof dish.
10. Sprinkle over breadcrumbs mixed with 3ml paprika, and then top with grated cheese.
11. Bake for 20 minutes, or until cheese is golden in colour.
Serves 8
Tips
• Reduced-fat cream may be used in place of full-fat cream.
• Use natural yoghurt instead of cream, if wishing to reduce fat in the diet.
Ingredients
-45ml sunflower oil
-500g skinless chicken breasts, cubed
-1 medium onion, finely chopped
-1 green chilli, deseeded and finely chopped (optional)
-250g button mushrooms, sliced
-500ml chicken stock
-30ml cornflour
-125ml cream
-15ml fresh or 5ml dried thyme
-5ml paprika
-5ml mustard powder
-5ml lemon juice
-Salt and pepper to taste
-500g penne, cooked
-45ml brown or wholewheat breadcrumbs
-3ml paprika
-250ml Cheddar or Emmental cheese, grated
Instructions
1. Preheat oven to 180ºC/160ºC fan/Gas Mark 4.
2. In a large frying pan, heat oil.
3. Add chicken, and sauté for about 3 - 4 minutes; turn over half way during the cooking time.
4. Add onion and chilli to the pan and sauté until onions are translucent. Add mushrooms, and fry gently for a further 2 - 3 minutes.
5. Return chicken to the mixture, then add chicken stock. Simmer for a further 8 - 10 minutes.
6. Make a smooth paste with the cornflour and cream.
7. Reduce the heat, and add cornflour paste to chicken. Stir through until sauce is smooth and has thickened.
8. Add thyme, paprika, mustard powder and lemon juice, and mix through. Season to taste.
9. In a large bowl, mix together the pasta and chicken mixture. Pour into a greased ovenproof dish.
10. Sprinkle over breadcrumbs mixed with 3ml paprika, and then top with grated cheese.
11. Bake for 20 minutes, or until cheese is golden in colour.
Serves 8
Tips
• Reduced-fat cream may be used in place of full-fat cream.
• Use natural yoghurt instead of cream, if wishing to reduce fat in the diet.
CHICKEN FRIED RICE SOMAYYA GHOGAWALA (SURREY-CANADA)
INGREDIENTS:
3 CHICKEN FILLETS
SALT AND PEPPER TO TASTE
1 TSP GINGER AND GARLIC PASTE
1 TSP GROUND GREEN CHILLIES
1 T SOYA SAUCE
1 T WOCESTER SAUCE
2 T OIL
2-3 CARROTS, JULIENNE
1 MEDIUM ONION, SLICED
2 CUPS RICE
DHANIA AND SPRING ONION FOR GARNISHING
GRATED CARROT AND FINELY SLICED ONION FOR GARNISHING
METHOD:
CUT CHICKEN FILLET IN SMALL STRIPS.
BRAISE IN OIL WITH SALT, PEPPER, CHILLIES AND GINGER GARLIC.
ADD SOYA AND WOCESTER SAUCE. MIX WELL. ADD CARROTS AND ONION AND BRAISE TILL DONE. BOIL RICE SEPERATELY TILL DONE BUT NOT SOFT. ADD TO CHICKEN AND TOSS WELL ADDING ABOUT 1-2 TBLSP SOYA SAUCE, DEPENDING ON TASTE. GARNISH WITH CHOPPED DHANIA AND SPRING ONIONS, GRATED CARROT AND ONION
INGREDIENTS:
3 CHICKEN FILLETS
SALT AND PEPPER TO TASTE
1 TSP GINGER AND GARLIC PASTE
1 TSP GROUND GREEN CHILLIES
1 T SOYA SAUCE
1 T WOCESTER SAUCE
2 T OIL
2-3 CARROTS, JULIENNE
1 MEDIUM ONION, SLICED
2 CUPS RICE
DHANIA AND SPRING ONION FOR GARNISHING
GRATED CARROT AND FINELY SLICED ONION FOR GARNISHING
METHOD:
CUT CHICKEN FILLET IN SMALL STRIPS.
BRAISE IN OIL WITH SALT, PEPPER, CHILLIES AND GINGER GARLIC.
ADD SOYA AND WOCESTER SAUCE. MIX WELL. ADD CARROTS AND ONION AND BRAISE TILL DONE. BOIL RICE SEPERATELY TILL DONE BUT NOT SOFT. ADD TO CHICKEN AND TOSS WELL ADDING ABOUT 1-2 TBLSP SOYA SAUCE, DEPENDING ON TASTE. GARNISH WITH CHOPPED DHANIA AND SPRING ONIONS, GRATED CARROT AND ONION
Cajun Chicken Bites with Raspberry Mustard Dipping Sauce
Prep Time : 15 min
Cook Time : 20 min
Yields : 8 servings
1-1/2 cups Pillsbury BEST® All Purpose Flour
1 cup finely chopped pecans
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon salt
12 tablespoons Crisco® Light Olive Oil
OR 12 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA
4 whole chicken breasts, skinned, boned and cut into 1-inch pieces
Raspberry Mustard Dipping Sauce
1 cup Smucker's® Seedless Red Raspberry Jam
2 tablespoons Dijon-style mustard, or to taste
Hot sauce (optional), to taste
Prep Time : 15 min
Cook Time : 20 min
Yields : 8 servings
1-1/2 cups Pillsbury BEST® All Purpose Flour
1 cup finely chopped pecans
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon salt
12 tablespoons Crisco® Light Olive Oil
OR 12 tablespoons Crisco® Puritan Canola Oil with Omega-3 DHA
4 whole chicken breasts, skinned, boned and cut into 1-inch pieces
Raspberry Mustard Dipping Sauce
1 cup Smucker's® Seedless Red Raspberry Jam
2 tablespoons Dijon-style mustard, or to taste
Hot sauce (optional), to taste
Curried Chicken Legs with Carrots, Rice & Lime
Prep: 15 minutes
Total: 1 hour
In this tasty chicken recipe, lime zest adds fragrance to rice, while lime juice gives carrots a citrus kick.Serves 4.
4 whole chicken legs (drumsticks and thighs), about 3 pounds total
1 tablespoon curry powder
2 pounds carrots, cut into 2-inch lengths, halved lengthwise if thick
1 cup brown or white basmati rice
2 limes, zest slivered and juice squeezed
Preheat oven to 475°F. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165°F, 35 to 45 min. Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 min. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 min. Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots
Prep: 15 minutes
Total: 1 hour
In this tasty chicken recipe, lime zest adds fragrance to rice, while lime juice gives carrots a citrus kick.Serves 4.
4 whole chicken legs (drumsticks and thighs), about 3 pounds total
1 tablespoon curry powder
2 pounds carrots, cut into 2-inch lengths, halved lengthwise if thick
1 cup brown or white basmati rice
2 limes, zest slivered and juice squeezed
Preheat oven to 475°F. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165°F, 35 to 45 min. Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 min. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 min. Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots
Carribean Chicken Curry
12 chicken pieces
45 ml (3 Tbsp) oil
2 onions, sliced
10 ml (2 tsp) grated ginger
25 – 30 ml (2 – 3 Tbsp) curry powder
2 cloves garlic, crushed
1 can (380g) Nestlé Ideal Evaporated Milk
20 ml (4 tsps) flour
250 ml (cup) water
30 ml 2 Tbsp) sultanas
desiccated coconut
Brown chicken in oil. Remove from saucepan and fry onion, garlic and curry powder in remaining oil. Add flour, cook for 1 minute. Stir in The Ideal Milk and sultanas. Bring to the boil and add chicken. Cover and simmer for 30 min or until the chicken is cooked through. Serve garnished with coconut.
12 chicken pieces
45 ml (3 Tbsp) oil
2 onions, sliced
10 ml (2 tsp) grated ginger
25 – 30 ml (2 – 3 Tbsp) curry powder
2 cloves garlic, crushed
1 can (380g) Nestlé Ideal Evaporated Milk
20 ml (4 tsps) flour
250 ml (cup) water
30 ml 2 Tbsp) sultanas
desiccated coconut
Brown chicken in oil. Remove from saucepan and fry onion, garlic and curry powder in remaining oil. Add flour, cook for 1 minute. Stir in The Ideal Milk and sultanas. Bring to the boil and add chicken. Cover and simmer for 30 min or until the chicken is cooked through. Serve garnished with coconut.
Chicken in a Hot Curry Mayonnaise
Cooking time: 30 min
4 Skinned & deboned chicken thighs
20ml Ground paprika
60g (60ml) Stork margarine
2 Cloves garlic, finely crushed
2 Onions, sliced
2 Medium potatoes, diced
2 Carrots, chopped
5ml Fresh ginger, grated
10g (20ml) Cornflour
100ml Mayonnaise
10g (15ml) Garam masala
5ml Medium curry powder
50ml Stork Crèmendous
Chopped parsley and coriander leaves to garnish
Dry chicken thighs and sprinkle with paprika. Heat Stork margarine in a pan and fry the chicken until brown. Remove the chicken from the pan and keep warm. Add garlic, onions, potatoes, carrots and ginger to the pan and gently sauté until the potatoes are half-cooked (about 10 min). Stir or turn well to ensure that they do not burn. Return chicken to pan. Mix together cornflour, mayonnaise, masala, curry powder and Stork crèmendous and pour over chicken. Allow to simmer gently for 20 min, turning chicken once only, until the sauce is thick. Serve sprinkled with coriander and parsley, and a fresh green salad.
Cooking time: 30 min
4 Skinned & deboned chicken thighs
20ml Ground paprika
60g (60ml) Stork margarine
2 Cloves garlic, finely crushed
2 Onions, sliced
2 Medium potatoes, diced
2 Carrots, chopped
5ml Fresh ginger, grated
10g (20ml) Cornflour
100ml Mayonnaise
10g (15ml) Garam masala
5ml Medium curry powder
50ml Stork Crèmendous
Chopped parsley and coriander leaves to garnish
Dry chicken thighs and sprinkle with paprika. Heat Stork margarine in a pan and fry the chicken until brown. Remove the chicken from the pan and keep warm. Add garlic, onions, potatoes, carrots and ginger to the pan and gently sauté until the potatoes are half-cooked (about 10 min). Stir or turn well to ensure that they do not burn. Return chicken to pan. Mix together cornflour, mayonnaise, masala, curry powder and Stork crèmendous and pour over chicken. Allow to simmer gently for 20 min, turning chicken once only, until the sauce is thick. Serve sprinkled with coriander and parsley, and a fresh green salad.
Fiery Chicken Curry
Serves 4-6
Preparation Time: 15 min
Cooking Time: 35 min
15 ml oil
750 g chicken breasts, cubed
1 onion, halved and sliced
1 sachet KNORR Fresh Ideas Durban Curry
400 ml water
3 potatoes, peeled and diced
250 ml frozen peas
30 ml raisins
½ cup coriander leaves
Steamed rice to serve
Heat oil in a large saucepan on medium. Cook chicken in batches for 3-5 min, until brown. Remove from pan and set aside. Cook onion in same pan for 5 min, until soft. Return chicken to pan with potato and KNORR Fresh Ideas Durban Curry and water. Reduce heat and simmer for 15 min, until potato is tender. Stir through peas and raisins and simmer for another 5 min. Top with coriander. Serve with fluffy white rice and sambals, with a side salad.
Serves 4-6
Preparation Time: 15 min
Cooking Time: 35 min
15 ml oil
750 g chicken breasts, cubed
1 onion, halved and sliced
1 sachet KNORR Fresh Ideas Durban Curry
400 ml water
3 potatoes, peeled and diced
250 ml frozen peas
30 ml raisins
½ cup coriander leaves
Steamed rice to serve
Heat oil in a large saucepan on medium. Cook chicken in batches for 3-5 min, until brown. Remove from pan and set aside. Cook onion in same pan for 5 min, until soft. Return chicken to pan with potato and KNORR Fresh Ideas Durban Curry and water. Reduce heat and simmer for 15 min, until potato is tender. Stir through peas and raisins and simmer for another 5 min. Top with coriander. Serve with fluffy white rice and sambals, with a side salad.
Creamy coconut curry chicken with Naan bread
A couple of months ago VG told me about the Naan bread with a topping that she ate at a restaurant in Stellenbosch. Ever since then I have been craving Naan bread, but I can not find it anywhere. I know Woolworths used to have them but every time I went to Woolworths they told me that they don’t have stock. Earlier this week I decided to make a coconut curry chicken. I thought Naan bread will go well with the dish, so I searched again, without any success. I then decided to make my own and found this easy and absolute delicious recipe on Food 24.
30ml olive oil
15ml butter
800g chicken fillets, cubed
1 onion, chopped
2 garlic cloves, minced
5ml minced fresh ginger root
10ml jeera powder
10ml coriander powder
10ml turmeric
15ml Ina Paarman braai and grill seasoning
1 x 410g can chopped tomatoes
125ml chicken stock
2 carrots, sliced
1 red pepper, sliced
1 green pepper, sliced
1 x 410g can coconut milk
salt and pepper to taste
fresh coriander or parsley
Heat the oil and butter in a large saucepan and fry the chicken cubes in batches until brown. Remove from the pot. Sauté the onions and garlic in the same pot. Add the ginger, jeera, coriander, turmeric and braai and grill seasoning and cook on low heat for 2 minutes. Add the can of tomatoes, chicken stock, carrots and peppers. Return the chicken to the pot and simmer for 30 min. Add the coconut milk and season to taste. Heat through and serve with rice, naan bread and sambals, garnished with fresh coriander or parsley. This curry is utterly delicious and tasted even better the next day.
A couple of months ago VG told me about the Naan bread with a topping that she ate at a restaurant in Stellenbosch. Ever since then I have been craving Naan bread, but I can not find it anywhere. I know Woolworths used to have them but every time I went to Woolworths they told me that they don’t have stock. Earlier this week I decided to make a coconut curry chicken. I thought Naan bread will go well with the dish, so I searched again, without any success. I then decided to make my own and found this easy and absolute delicious recipe on Food 24.
30ml olive oil
15ml butter
800g chicken fillets, cubed
1 onion, chopped
2 garlic cloves, minced
5ml minced fresh ginger root
10ml jeera powder
10ml coriander powder
10ml turmeric
15ml Ina Paarman braai and grill seasoning
1 x 410g can chopped tomatoes
125ml chicken stock
2 carrots, sliced
1 red pepper, sliced
1 green pepper, sliced
1 x 410g can coconut milk
salt and pepper to taste
fresh coriander or parsley
Heat the oil and butter in a large saucepan and fry the chicken cubes in batches until brown. Remove from the pot. Sauté the onions and garlic in the same pot. Add the ginger, jeera, coriander, turmeric and braai and grill seasoning and cook on low heat for 2 minutes. Add the can of tomatoes, chicken stock, carrots and peppers. Return the chicken to the pot and simmer for 30 min. Add the coconut milk and season to taste. Heat through and serve with rice, naan bread and sambals, garnished with fresh coriander or parsley. This curry is utterly delicious and tasted even better the next day.
Grilled Apple Curry Chicken
Apple curry chutney and curry powder moistened with apple juice season this tender chicken breast served over pasta. Sprinkles of crisp minced parsley make an appealing plate.
Preparation Time: 10 min
Cooking Time: 15 min
Servings: 4
1 jar (8 ounces) apple curry chutney
1/4 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 cloves garlic, peeled
1 teaspoon curry powder
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1 package (9 ounces) BUITONI Refrigerated Linguine
Chopped fresh parsley (optional)
PREHEAT grill or broiler. PLACE chutney, Juicy Juice, garlic and curry powder in food processor or blender; cover. Process until smooth. Reserve 1/3 cup. PREPARE pasta according to package directions; keep warm. GRILL or broil chicken, brushing frequently with remaining chutney mixture, until chicken is no longer pink in center. Slice chicken; place over pasta. Spoon reserved chutney mixture over chicken; sprinkle with parsley.
Apple curry chutney and curry powder moistened with apple juice season this tender chicken breast served over pasta. Sprinkles of crisp minced parsley make an appealing plate.
Preparation Time: 10 min
Cooking Time: 15 min
Servings: 4
1 jar (8 ounces) apple curry chutney
1/4 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 cloves garlic, peeled
1 teaspoon curry powder
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1 package (9 ounces) BUITONI Refrigerated Linguine
Chopped fresh parsley (optional)
PREHEAT grill or broiler. PLACE chutney, Juicy Juice, garlic and curry powder in food processor or blender; cover. Process until smooth. Reserve 1/3 cup. PREPARE pasta according to package directions; keep warm. GRILL or broil chicken, brushing frequently with remaining chutney mixture, until chicken is no longer pink in center. Slice chicken; place over pasta. Spoon reserved chutney mixture over chicken; sprinkle with parsley.
Leftover Chicken Casserole
This is an excellent casserole to make with chicken leftovers.
500g cooked chicken
1 celery, chopped
1 medium onion, chopped
1 can cream of chicken soup
200 ml mayonnaise, reduced fat
5ml ml salt
2.5 ml pepper
120 g jar red pimientos, diced
potato chip, crushed for topping
5ml ml grounded paprika
Directions:
1 Mix all ingredients together and place them in a casserole dish.
2 Cover with crushed potato chips and sprinkle with paprika.
3 Bake uncovered at 180ºC. for about 30 minutes or until heated through and chips are lighty brown.
4 Serve with noodles and a salad.
This is an excellent casserole to make with chicken leftovers.
500g cooked chicken
1 celery, chopped
1 medium onion, chopped
1 can cream of chicken soup
200 ml mayonnaise, reduced fat
5ml ml salt
2.5 ml pepper
120 g jar red pimientos, diced
potato chip, crushed for topping
5ml ml grounded paprika
Directions:
1 Mix all ingredients together and place them in a casserole dish.
2 Cover with crushed potato chips and sprinkle with paprika.
3 Bake uncovered at 180ºC. for about 30 minutes or until heated through and chips are lighty brown.
4 Serve with noodles and a salad.
Cajun Chicken Pilaf
Serves 4 – 6
Preparation Time: 10 min
Cooking Time: 30 min
3 chicken breasts, cut into strips
3 tsp Cajun seasoning
10 ml olive oil
3 oranges
1 onion, finely chopped
2 garlic cloves, crushed
2 cups white long grain rice, rinsed
1 litre water
2 KNORR Chicken Stock Cubes
60 ml currants
250 ml frozen peas
30 ml silvered almonds, toasted
Place chicken strips in a plastic bag and add the Cajun seasoning. Shake the bag until the chicken is well coated. Heat a large, non-stick frying pan oven medium heat. Add oil and cook chicken strips for 5 min or until cooked through. Place cooked strips on a plate. Cover and stand for 5 min. Spray a large saucepan with Spray ‘n Cook and add onion and garlic. Cook, stirring occasionally, for 3 to 4 min or until onion is tender. Add rice and stir to coat. Add water, Knorr Chicken Stock Cubes, grated orange rind and 1 cup orange juice. Increase heat to high. Bring to the boil. Reduce heat to low. Cover and simmer for 10 min. Stir in currants and peas. Remove from heat. Stand, covered, for 5 min or until rice has absorbed stock. Stir in chicken and almonds to rice and season with pepper. Serve.
Crunchy baked chicken
1/4 cup butter
3 to 3 1/2 pounds chicken pieces
salt and pepper
1 cup sour cream
1/2 teaspoon chili powder
1 tablespoon finely chopped green onion
1 cup crushed corn chops
Preheat oven to 375°. Put butter in a large shallow baking pan and put in oven until melted. Sprinkle chicken with salt and pepper. Combine the sour cream, chili powder, and green onions. Coat chicken pieces in the sour cream mixture; spreading with a spatula to coat evenly. Dip coated chicken pieces into the crushed corn chips. Arrange chicken pieces in the melted butter in pan. Bake for about 1 hour, or until chicken is tender and juices run clear. Serves 4.
Serves 4 – 6
Preparation Time: 10 min
Cooking Time: 30 min
3 chicken breasts, cut into strips
3 tsp Cajun seasoning
10 ml olive oil
3 oranges
1 onion, finely chopped
2 garlic cloves, crushed
2 cups white long grain rice, rinsed
1 litre water
2 KNORR Chicken Stock Cubes
60 ml currants
250 ml frozen peas
30 ml silvered almonds, toasted
Place chicken strips in a plastic bag and add the Cajun seasoning. Shake the bag until the chicken is well coated. Heat a large, non-stick frying pan oven medium heat. Add oil and cook chicken strips for 5 min or until cooked through. Place cooked strips on a plate. Cover and stand for 5 min. Spray a large saucepan with Spray ‘n Cook and add onion and garlic. Cook, stirring occasionally, for 3 to 4 min or until onion is tender. Add rice and stir to coat. Add water, Knorr Chicken Stock Cubes, grated orange rind and 1 cup orange juice. Increase heat to high. Bring to the boil. Reduce heat to low. Cover and simmer for 10 min. Stir in currants and peas. Remove from heat. Stand, covered, for 5 min or until rice has absorbed stock. Stir in chicken and almonds to rice and season with pepper. Serve.
Crunchy baked chicken
1/4 cup butter
3 to 3 1/2 pounds chicken pieces
salt and pepper
1 cup sour cream
1/2 teaspoon chili powder
1 tablespoon finely chopped green onion
1 cup crushed corn chops
Preheat oven to 375°. Put butter in a large shallow baking pan and put in oven until melted. Sprinkle chicken with salt and pepper. Combine the sour cream, chili powder, and green onions. Coat chicken pieces in the sour cream mixture; spreading with a spatula to coat evenly. Dip coated chicken pieces into the crushed corn chips. Arrange chicken pieces in the melted butter in pan. Bake for about 1 hour, or until chicken is tender and juices run clear. Serves 4.
Chicken chow mein
Serves 4
Prep 10 mins
Cook 10 mins
3 garlic cloves , crushed
good chunk fresh root ginger , grated
1 red chilli , deseeded and chopped
1 tbsp soy sauce
2 tbsp tomato purée
2 chicken breasts , cut into chunky strips
3 blocks dried egg noodles
½ a head broccoli , broken into florets
3 carrots , cut into thin sticks
1 tbsp vegetable oil
300g pack bean sprouts
3 spring onions , halved and sliced into long strips
1 tbsp oyster sauce
Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients. Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 min before draining. Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 min until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.
Serves 4
Prep 10 mins
Cook 10 mins
3 garlic cloves , crushed
good chunk fresh root ginger , grated
1 red chilli , deseeded and chopped
1 tbsp soy sauce
2 tbsp tomato purée
2 chicken breasts , cut into chunky strips
3 blocks dried egg noodles
½ a head broccoli , broken into florets
3 carrots , cut into thin sticks
1 tbsp vegetable oil
300g pack bean sprouts
3 spring onions , halved and sliced into long strips
1 tbsp oyster sauce
Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients. Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 min before draining. Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 min until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.
Chicken Chop Suey
Serves 4
Preparation Time: 20 mins
Cooking Time: 10 mins
400 g chicken breast fillets, sliced thinly
30 ml olive oil
3 carrots, finely sliced
1 onion, sliced
100 g roasted cashew nuts
30 ml corn flour
½ cabbage, shredded
240 g sliced beans
1 x 500 ml bottle Knorr Unbelievable Sweet & Sour Cook-in-Sauce
Chinese noodles
Place the chicken in a plastic bag with the corn flour to coat well, then fry in olive oil to brown. Remove and set aside. Sauté the vegetables in the same pan, then add the Knorr Unbelievable Sweet & Sour Cook-in-Sauce and the reserved chicken and stir fry for 5 min or until vegetables are just cooked. Add the cashew nuts. Serve with Chinese noodles and, for a bit of extra fun, give everyone a set of chop sticks
Serves 4
Preparation Time: 20 mins
Cooking Time: 10 mins
400 g chicken breast fillets, sliced thinly
30 ml olive oil
3 carrots, finely sliced
1 onion, sliced
100 g roasted cashew nuts
30 ml corn flour
½ cabbage, shredded
240 g sliced beans
1 x 500 ml bottle Knorr Unbelievable Sweet & Sour Cook-in-Sauce
Chinese noodles
Place the chicken in a plastic bag with the corn flour to coat well, then fry in olive oil to brown. Remove and set aside. Sauté the vegetables in the same pan, then add the Knorr Unbelievable Sweet & Sour Cook-in-Sauce and the reserved chicken and stir fry for 5 min or until vegetables are just cooked. Add the cashew nuts. Serve with Chinese noodles and, for a bit of extra fun, give everyone a set of chop sticks
Chicken Cordon Bleu Casserole
Ingredients
2 tbsp. extra virgin olive oil
1 medium onion, finely chopped
2 stalks celery, diced
1 bell pepper, diced (I used red, green and yellow peppers.)
1 clove garlic, minced
1/2 lb diced ham
2 c cooked, shredded chicken breast
4 tbsp. butter
1/4 c flour
1/2 t salt
1/4 t pepper
14 oz can chicken broth
3 cups cooked rice (I used brown rice.)
1 c shredded cheddar
1 c shredded mozzarella or swiss
Directions
1. Preheat oven to 350.
2. Heat oil in a large, rimmed skillet over medium heat.
3. Add the onions, celery, and peppers and cook for about 5 minutes, until tender.
4. Then add the garlic, chicken and ham and cook for another 5 minutes until heated through.
5. Add the butter until it is melted, then stir in the flour, salt and pepper until combined.
6. Slowly stir in the chicken broth, then mix in the rice.
7. Transfer mixture to a 9x13 baking dish and sprinkle the top with your cheese.
8. Bake for 20-25 minutes.
from Lauren's Kitchen.
Ingredients
2 tbsp. extra virgin olive oil
1 medium onion, finely chopped
2 stalks celery, diced
1 bell pepper, diced (I used red, green and yellow peppers.)
1 clove garlic, minced
1/2 lb diced ham
2 c cooked, shredded chicken breast
4 tbsp. butter
1/4 c flour
1/2 t salt
1/4 t pepper
14 oz can chicken broth
3 cups cooked rice (I used brown rice.)
1 c shredded cheddar
1 c shredded mozzarella or swiss
Directions
1. Preheat oven to 350.
2. Heat oil in a large, rimmed skillet over medium heat.
3. Add the onions, celery, and peppers and cook for about 5 minutes, until tender.
4. Then add the garlic, chicken and ham and cook for another 5 minutes until heated through.
5. Add the butter until it is melted, then stir in the flour, salt and pepper until combined.
6. Slowly stir in the chicken broth, then mix in the rice.
7. Transfer mixture to a 9x13 baking dish and sprinkle the top with your cheese.
8. Bake for 20-25 minutes.
from Lauren's Kitchen.
Canneloni filled with chicken and spinach
The Spinach in my vegetable garden is looking beautiful and I have been cooking a lot of spinach lately!! I have also been freezing the spinach after blanching them!
I also made my famous spinach and feta cheesecake! But still there is a lot of spinach left. Spinach is very easy to grow in any home vegetable garden and since it contains vitamin C and minerals such as iron, calcium and magnesium it is a great vegetable to grow and feed to your loved ones!
But one can only cook it so many times! BG reminded me that I used to make a spinach and chicken filled cannelloni, which were wonderful and very popular amongst my family members!
I could remember making this vaguely and searched my own blog, and yes, there it was!! But as always I adapted it somewhat! This is actually a repost! If you want to see my previous post about the same dish (sort of…) you can go here!
So last Saturday we made this dish again and it was really a team effort because it is a lot of work. The end-result, however, is one of the tastiest dishes. BG made the pasta dough and Hubs, VG and Boykie made the pasta! BG made the filling and I made the topping and between BG and me we made the final cannelloni.
Ingredients:
Pasta
15 Homemade Pasta sheets, (rectangles of approximately 12 x 15 cm) made like this:
750ml cake flour
1.5ml salt
3 large eggs
10ml olive oil
Sift the flour and salt together and put onto a clean surface heaped up.
Make a well in the centre and add the eggs and the olive oil.
Using a fork, bring the flour in from the sides and mix with the eggs. Once it begins to form a soft dough, start to mix with your hands.
Knead the dough for approximately 4 minutes until smooth and elastic.
Divide the dough into 6 to 8 balls. Work with 1 ball at a time and keep the others covered. Flatten the ball slightly with the palm of your hand or a rolling pin.
Run the dough through the thickest setting of your pasta machine, fold up and run 3 times more through the thickest setting.
After this run it through the machine on a thinner setting and repeat through a thinner setting. (For cannelloni I just go through till the second last thinnest setting).
Cut into rectangles of 12 x 15cm and leave on clean cloths, until required.
Filling:
300g of Baby spinach leaves, cooked and drained of all water
45ml olive oil
15ml butter
800g chicken fillets, cubed
125g of bacon, diced
1 onion, chopped
2 garlic cloves, crushed
2 eggs
125ml cream
Salt and pepper to taste
Heat the oil and butter in a heavy based pot and fry the chicken, bacon, onion and garlic until the chicken is cooked. Remove from heat and cool.
Process the chicken mixture together with the cooked spinach in a food processor and process until roughly minced.
Add the eggs and cream and mix well.
Season with salt and pepper.
Sauce
45ml olive oil
15ml butter
2 onions, chopped
2 garlic cloves, crushed
2 x 410g tinned tomatoes
30ml tomato puree
3 bay leaves
10ml sugar
Salt and pepper to taste
Heat the oil and butter in a heavy based pot and sauté the onions and garlic until soft.
Add the Tomatoes, with juice, tomato puree, bay leaves and sugar.
Season with salt and pepper.
Cook for 30 minutes on low heat.
Cool down slightly and process in a food processor until smooth.
Topping
250ml grated cheddar cheese
Parmesan (optional)
To put together:
Preheat the oven to 180ºC.
Butter one large oven dish or individual oven dishes.
Cook the Pasta sheets, one at a time in boiling salted water for 1 minute.
Remove with a slotted spoon and place on a clean kitchen cloth.
Place the filling onto the pasta sheets and roll up to form cylinders. Place in the oven dish. (If using individual dishes, place 2 to 3 cylinders in a dish).
Cover with the sauce and top with the cheddar cheese.
Bake for 20 minutes.
Top with parmesan (optional), and serve with a salad.
The Spinach in my vegetable garden is looking beautiful and I have been cooking a lot of spinach lately!! I have also been freezing the spinach after blanching them!
I also made my famous spinach and feta cheesecake! But still there is a lot of spinach left. Spinach is very easy to grow in any home vegetable garden and since it contains vitamin C and minerals such as iron, calcium and magnesium it is a great vegetable to grow and feed to your loved ones!
But one can only cook it so many times! BG reminded me that I used to make a spinach and chicken filled cannelloni, which were wonderful and very popular amongst my family members!
I could remember making this vaguely and searched my own blog, and yes, there it was!! But as always I adapted it somewhat! This is actually a repost! If you want to see my previous post about the same dish (sort of…) you can go here!
So last Saturday we made this dish again and it was really a team effort because it is a lot of work. The end-result, however, is one of the tastiest dishes. BG made the pasta dough and Hubs, VG and Boykie made the pasta! BG made the filling and I made the topping and between BG and me we made the final cannelloni.
Ingredients:
Pasta
15 Homemade Pasta sheets, (rectangles of approximately 12 x 15 cm) made like this:
750ml cake flour
1.5ml salt
3 large eggs
10ml olive oil
Sift the flour and salt together and put onto a clean surface heaped up.
Make a well in the centre and add the eggs and the olive oil.
Using a fork, bring the flour in from the sides and mix with the eggs. Once it begins to form a soft dough, start to mix with your hands.
Knead the dough for approximately 4 minutes until smooth and elastic.
Divide the dough into 6 to 8 balls. Work with 1 ball at a time and keep the others covered. Flatten the ball slightly with the palm of your hand or a rolling pin.
Run the dough through the thickest setting of your pasta machine, fold up and run 3 times more through the thickest setting.
After this run it through the machine on a thinner setting and repeat through a thinner setting. (For cannelloni I just go through till the second last thinnest setting).
Cut into rectangles of 12 x 15cm and leave on clean cloths, until required.
Filling:
300g of Baby spinach leaves, cooked and drained of all water
45ml olive oil
15ml butter
800g chicken fillets, cubed
125g of bacon, diced
1 onion, chopped
2 garlic cloves, crushed
2 eggs
125ml cream
Salt and pepper to taste
Heat the oil and butter in a heavy based pot and fry the chicken, bacon, onion and garlic until the chicken is cooked. Remove from heat and cool.
Process the chicken mixture together with the cooked spinach in a food processor and process until roughly minced.
Add the eggs and cream and mix well.
Season with salt and pepper.
Sauce
45ml olive oil
15ml butter
2 onions, chopped
2 garlic cloves, crushed
2 x 410g tinned tomatoes
30ml tomato puree
3 bay leaves
10ml sugar
Salt and pepper to taste
Heat the oil and butter in a heavy based pot and sauté the onions and garlic until soft.
Add the Tomatoes, with juice, tomato puree, bay leaves and sugar.
Season with salt and pepper.
Cook for 30 minutes on low heat.
Cool down slightly and process in a food processor until smooth.
Topping
250ml grated cheddar cheese
Parmesan (optional)
To put together:
Preheat the oven to 180ºC.
Butter one large oven dish or individual oven dishes.
Cook the Pasta sheets, one at a time in boiling salted water for 1 minute.
Remove with a slotted spoon and place on a clean kitchen cloth.
Place the filling onto the pasta sheets and roll up to form cylinders. Place in the oven dish. (If using individual dishes, place 2 to 3 cylinders in a dish).
Cover with the sauce and top with the cheddar cheese.
Bake for 20 minutes.
Top with parmesan (optional), and serve with a salad.
CHICKEN TIKKA CONES: [UNKNOWN]
INGREDIENTS
samosa wraps as required
1 egg beaten
oil for deep frying
steel cones as required
FOR CHICKEN TIKKA
300gm chicken, boneless cut in small cubes
1tsp ginger garlic paste
2 tbsp yoghurt,beaten
salt to taste
1-2 tbsp chicken tikka masala
2 tbsp lemon juice
2-3 tbsp mayonnaise
1 tomatoes,chopped
oil 2 tbsp
[you can add green chillies,green coriander]
METHOD
Take samosa wraps [can take roll patty also] wrap it around greased steel cones binding with egg than deep fry them in hot oil with steel cones till golden.
Remove steel cones ,cool the cones.
For chicken tikka.
In a bowl mix chicken,yogurt,tikka masala ,lemon juice .marinate chicken in this for ½ hr.
Heat 2 tbsp oil in pan cook chicken in it till soft and dry mix tomatoes.
Remove from heat give coal dum cool it slightly mix mayonnaise in it.
Fill this mixture in cones and serve.
INGREDIENTS
samosa wraps as required
1 egg beaten
oil for deep frying
steel cones as required
FOR CHICKEN TIKKA
300gm chicken, boneless cut in small cubes
1tsp ginger garlic paste
2 tbsp yoghurt,beaten
salt to taste
1-2 tbsp chicken tikka masala
2 tbsp lemon juice
2-3 tbsp mayonnaise
1 tomatoes,chopped
oil 2 tbsp
[you can add green chillies,green coriander]
METHOD
Take samosa wraps [can take roll patty also] wrap it around greased steel cones binding with egg than deep fry them in hot oil with steel cones till golden.
Remove steel cones ,cool the cones.
For chicken tikka.
In a bowl mix chicken,yogurt,tikka masala ,lemon juice .marinate chicken in this for ½ hr.
Heat 2 tbsp oil in pan cook chicken in it till soft and dry mix tomatoes.
Remove from heat give coal dum cool it slightly mix mayonnaise in it.
Fill this mixture in cones and serve.
D
Crispy chicken drumsticks
Preparation time: 15 min
Cooking time: 30 min
8 chicken drumsticks
4 garlic cloves, chopped
5 ml ground coriander
10 ml turmeric
5 ml freshly ground black pepper
5 ml salt
40 ml sweet chilli sauce
20 ml extra chilli sauce to serve (optional)
Boil the drumsticks in salted water for 15 min. Transfer them to an oven pan and leave to cool completely. Pound the garlic, coriander, turmeric, pepper, salt and chilli sauce in a mortar until the mixture is smooth (or blitz in a food processor). Spread the mixture over the cooled chicken, cover and chill for at least 30 min. Preheat the oven to 220°C. Roast the drumsticks until dark brown. Turn regularly. Serve with potatoes and extra sweet chilli sauce.
Preparation time: 15 min
Cooking time: 30 min
8 chicken drumsticks
4 garlic cloves, chopped
5 ml ground coriander
10 ml turmeric
5 ml freshly ground black pepper
5 ml salt
40 ml sweet chilli sauce
20 ml extra chilli sauce to serve (optional)
Boil the drumsticks in salted water for 15 min. Transfer them to an oven pan and leave to cool completely. Pound the garlic, coriander, turmeric, pepper, salt and chilli sauce in a mortar until the mixture is smooth (or blitz in a food processor). Spread the mixture over the cooled chicken, cover and chill for at least 30 min. Preheat the oven to 220°C. Roast the drumsticks until dark brown. Turn regularly. Serve with potatoes and extra sweet chilli sauce.
Cheesy Chicken and Dumplings
Ingredients
1 box Hamburger Helper® Cheddar cheese melt
1 2/3 cups hot water
1 2/3 cups milk
2 tablespoons butter or margarine
2 cups Green Giant® frozen mixed vegetables
2 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
Chopped fresh parsley, if desired
Paprika, if desired
Steps
1.In 12-inch skillet, mix sauce mix (from Hamburger Helper box), hot water, milk, butter and vegetables. Heat to boiling, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box) and chicken. Return to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.
2.Meanwhile, cut biscuits into fourths. Place biscuits on hot mixture. Cover; cook over medium heat 10 to 12 minutes or until biscuits are no longer doughy in center.
3.Remove from heat. Sprinkle with parsley and paprika.
Source :
Pillsbury.com
Ingredients
1 box Hamburger Helper® Cheddar cheese melt
1 2/3 cups hot water
1 2/3 cups milk
2 tablespoons butter or margarine
2 cups Green Giant® frozen mixed vegetables
2 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
Chopped fresh parsley, if desired
Paprika, if desired
Steps
1.In 12-inch skillet, mix sauce mix (from Hamburger Helper box), hot water, milk, butter and vegetables. Heat to boiling, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box) and chicken. Return to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.
2.Meanwhile, cut biscuits into fourths. Place biscuits on hot mixture. Cover; cook over medium heat 10 to 12 minutes or until biscuits are no longer doughy in center.
3.Remove from heat. Sprinkle with parsley and paprika.
Source :
Pillsbury.com
Chicken Delux
Cooking Time : 20 mins
4 Chicken Breasts, cut in strips
1 Greenpepper, diced
1 Sachet of Ina Paarmans Honey and Mustard Cook in Sauce
1 Onion, diced
125g Packet of Fritos, Sweet Chilli
100g Cheese, grated
Slightly brown the chicken and onion in a pan. Turn oven on 180C Mix the chicken, onion, greenpepper and sauce evenly in non stick oven dish Crush the chips over the mixture. Ad the grated cheese on top Bake for 20 min
Notes
Serves 4 . Can be served with addionals. Sweet Chilli Fritos can be subsituted for BBQ flavour. Ina Paarmans can be subsituted for a other brand if wanted.
Cooking Time : 20 mins
4 Chicken Breasts, cut in strips
1 Greenpepper, diced
1 Sachet of Ina Paarmans Honey and Mustard Cook in Sauce
1 Onion, diced
125g Packet of Fritos, Sweet Chilli
100g Cheese, grated
Slightly brown the chicken and onion in a pan. Turn oven on 180C Mix the chicken, onion, greenpepper and sauce evenly in non stick oven dish Crush the chips over the mixture. Ad the grated cheese on top Bake for 20 min
Notes
Serves 4 . Can be served with addionals. Sweet Chilli Fritos can be subsituted for BBQ flavour. Ina Paarmans can be subsituted for a other brand if wanted.
E
F
G
Green Bean & Chicken Casserole
1 (5 oz) can chunk chicken; drained, flaked
1 (14.5 oz) can cut green beans, drained
1 (10 ¾ oz) can condensed cream of mushroom soup
1/3 cup milk
1 cup (4 oz.) shredded Cheddar cheese
6 servings Hungry Jack® Mashed Potatoes, prepared
1/2 (2.8 oz.) can french fried onions
HEAT oven to 375°F. Combine chicken, green beans, soup and milk in a medium saucepan. Mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. REMOVE saucepan from heat. Stir in cheese until melted. Pour into ungreased 2-quart casserole. Top with prepared mashed potatoes. BAKE 10 min. Sprinkle with onions. Bake an additional 3 to 5 min or until mixture is bubbly and onions are warm.Yield: 6 servings
1 (5 oz) can chunk chicken; drained, flaked
1 (14.5 oz) can cut green beans, drained
1 (10 ¾ oz) can condensed cream of mushroom soup
1/3 cup milk
1 cup (4 oz.) shredded Cheddar cheese
6 servings Hungry Jack® Mashed Potatoes, prepared
1/2 (2.8 oz.) can french fried onions
HEAT oven to 375°F. Combine chicken, green beans, soup and milk in a medium saucepan. Mix well. Cook over medium heat until mixture is bubbly and thoroughly heated, stirring occasionally. REMOVE saucepan from heat. Stir in cheese until melted. Pour into ungreased 2-quart casserole. Top with prepared mashed potatoes. BAKE 10 min. Sprinkle with onions. Bake an additional 3 to 5 min or until mixture is bubbly and onions are warm.Yield: 6 servings
H
I
J
K
Chicken Kisses
Ingredients
• 4 cup cooked, diced chicken (use a Rotisserie for an even quicker dinner)
• 250 g cream cheese, softened
• 4 Tbsp butter, softened
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup milk
• 1 Tbsp minced onion
• 2 package Pillsbury crescent rolls - (puff pastry)
• 1 jar Heinz chicken gravy, warmed - (you can make your own )
Instructions
1. Mix chicken, cream cheese, butter, spices, milk and onion in bowl.
2. Unroll crescents and using two crescent rolls at a time (to form a rectangle) fill with stuffing. Pinch up the corners (makes 8 packets).
3. Bake at 375F/190C for about 15-20 minutes. Serve with warmed gravy! Enjoy!
Ingredients
• 4 cup cooked, diced chicken (use a Rotisserie for an even quicker dinner)
• 250 g cream cheese, softened
• 4 Tbsp butter, softened
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup milk
• 1 Tbsp minced onion
• 2 package Pillsbury crescent rolls - (puff pastry)
• 1 jar Heinz chicken gravy, warmed - (you can make your own )
Instructions
1. Mix chicken, cream cheese, butter, spices, milk and onion in bowl.
2. Unroll crescents and using two crescent rolls at a time (to form a rectangle) fill with stuffing. Pinch up the corners (makes 8 packets).
3. Bake at 375F/190C for about 15-20 minutes. Serve with warmed gravy! Enjoy!
L
M
N
O
P
Creamy chicken, corn & mustard pie
Kathy Knudsen
1 barbecued chicken, skin and bones removed, meat shredded
420g can cream of chicken soup
310g can corn kernels, drained
250ml Cream for Cooking
50g baby spinach leaves
1 tbs wholegrain mustard
1 egg, lightly whisked
1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
1 tsp poppy seeds
1 tsp sesame seeds
Preheat oven to 200°C. Combine the chicken, soup, corn, cream, baby spinach and mustard in a 1L (4-cup) capacity ovenproof dish.
Brush the edges of the dish with some of the egg. Place the pastry on top of the dish. Trim off any excess. Use a fork to seal the edges. Brush the pastry with the remaining egg. Sprinkle with the poppy seeds and sesame seeds.
Bake for 25 minutes or until the pastry is golden and the pie is cooked through.
Kathy Knudsen
1 barbecued chicken, skin and bones removed, meat shredded
420g can cream of chicken soup
310g can corn kernels, drained
250ml Cream for Cooking
50g baby spinach leaves
1 tbs wholegrain mustard
1 egg, lightly whisked
1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
1 tsp poppy seeds
1 tsp sesame seeds
Preheat oven to 200°C. Combine the chicken, soup, corn, cream, baby spinach and mustard in a 1L (4-cup) capacity ovenproof dish.
Brush the edges of the dish with some of the egg. Place the pastry on top of the dish. Trim off any excess. Use a fork to seal the edges. Brush the pastry with the remaining egg. Sprinkle with the poppy seeds and sesame seeds.
Bake for 25 minutes or until the pastry is golden and the pie is cooked through.
Q
R
S
T
U
V
W
Buffalo Chicken Bites
Ingredients:
3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (to taste)
3 1/2 ounces cream cheese, softened
1 3/4 cups sharp shredded cheddar cheese
1/4 cup chopped green onions
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed
Directions:
Preheat oven to 350˚F. Line a large baking sheet with parchment paper.
In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
Place flour in a shallow dish.
In a second shallow dish, place eggs.
In a third shallow dish, Place cornflakes.
Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
Recipe Note:
If freezing place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.
Ingredients:
3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (to taste)
3 1/2 ounces cream cheese, softened
1 3/4 cups sharp shredded cheddar cheese
1/4 cup chopped green onions
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed
Directions:
Preheat oven to 350˚F. Line a large baking sheet with parchment paper.
In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
Place flour in a shallow dish.
In a second shallow dish, place eggs.
In a third shallow dish, Place cornflakes.
Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
Recipe Note:
If freezing place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.