RECIPES
Here you will find delicious recipes for all sorts of chicken based dishes
STIR FRY
A five-ingredient main dish that takes less than 15 minutes to cook? This yummy chicken stir-fry was created for busy cooks like you!
Ingredients
2 tablespoons vegetable oil
500g boneless skinless chicken breast stir fry strips.
3 cups cut-up assorted vegetables (bell peppers, broccoli , shredded carrots etc.)
1 garlic clove, finely chopped
1/2
cup stir-fry sauce
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Steps
1
Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
2
Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.
GARLIC HERB BUTTER ROAST CHICKEN
Garlic Herb Butter Roast Chicken
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!
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Author: Karina
Ingredients
1 x Large whole chicken, at room temperature.
1/4 cup unsalted butter, melted
3 tablespoons olive oil
1/4 cup white wine, (OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay
1 lemon, halved
Salt and freshly ground pepper, to taste
2 tablespoons fresh chopped parsley
4 garlic cloves, minced
1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
3 fresh whole rosemary sprigs
Instructions
Preheat oven to 220°C
Line a baking tray with foil, or lightly grease a roasting pan.
Rinse chicken (including cavity) under cold running water. Pat dry with paper towels.
Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
Baste again, then grill for a further 2-3 minutes, until golden.
Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices
STUFFED CHICKEN BREAST
Stuffed Chicken Breast
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Stuffed Chicken Breast – juicy boneless chicken breast stuffed with red bell peppers, fresh baby spinach and cheese. A savory blend of cheese and vegetables; best way to spice up your usual chicken dinner night. Incredibly easy, cheesy and delicious. Great for entertaining, too!
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Author: Immaculate Bites
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Ingredients
2 skinless, boneless chicken breast
1 teaspoon Italian seasoning
2 tablespoon cooking oil, or more
1 cup mushroom , sliced
½ cup sliced red bell peppers
1- 1 ½ cup fresh baby spinach leaves
2 - 4 slices of Mozarella cheese
4-6 toothpicks (for securing or locking each cut)
Instructions
Stuffing the Chicken
Preheat the oven to 190 degrees C
Salt chicken inside and outside . then season both sides of each breast with the Italian seasoning.
Place chicken on a board or flat surface . Cut a slit or pocket about ¾ quarter of the way through each breast, try not to cut all the way through . Season inside of chicken.
In a large frying pan, add olive oil and garlic, sauté over medium heat for about a minute, add mushrooms, bell pepper and continue stirring for about 2-3 minutes. Finally add spinach and stir frequently until wilted and cooked, about 2-3 minutes. Set Aside.
Stuff chicken breast with mushroom, spinach and bell pepper mixture. Add cheese, 1-2 slices per chicken.
Use toothpicks to thread chicken breasts near the openings to help secure them. If some of the filling has comes out, just tuck it back in.
Baking the Chicken
Heat a pan over medium heat with a tablespoon of oil. Sear and cook chicken on both sides for 3-4 minutes each, until golden. You may use a pair of tongs, and carefully flip the chicken breasts over.
Place skillet in the oven and cook for about 16-18 minutes, depending on the size of the breast or until chicken is cooked through.
Transfer the chicken breasts to serving plates. Carefully remove and discard the toothpicks. Serve immediately., drizzled with the juices in the skillet.
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THE SPICY CHICKEN AND POTATO FINGERS
The Spicy Chicken and Potato Fingers is a chicken snack to love, perfect to serve as a snack.
1 hr
4 serves
Author - YourFamily
INGREDIENTS
4 large potatoes, peeled and cooked (still hot)
2 garlic cloves
15ml (1T) ground cumin
8ml (½ T) ground nutmeg
1 chilli, deseeded and finely chopped (optional)
250ml (1 cup) cream
500ml (2 cups) cooked chicken, torn
3 spring onions, sliced
handful chives, chopped
14 sheets phyllo pastry
180ml (¾ cup) butter, melted
chutney, to serve
METHOD
Mash the potatoes, garlic, cumin, nutmeg, chilli and cream together. Mix in the onion and chives and season.
Brush 7 of the phyllo sheets with butter. Top each with another phyllo sheet. Cut each of the 7 double phyllo sheets into 3 strips through the width.
Spoon 15ml (1T) of the chicken mixture onto the bottom of each of the phyllo strips. Fold a 1cm seam inwards on each side over the filling.
Brush the ends of the strips with butter. Roll each up tightly into a roll. Brush with the rest of the butter.
Bake for 15-20 minutes until golden and crisp, and serve with chutney.