Pineapple Chicken
8 (100g) skinned, boned Chicken Breast halves
3/4 cup white wine Worcestershire sauce
1/4 cup no-salt-added Chicken Broth
1 tsp dried whole Tarragon
425g can unsweetened Pineapple chunks, undrained
1/4 cup Honey
Place chicken in a 13- x 9- x 2-inch baking dish.
Combine Worcestershire sauce and next 3 ingredients; stir well, and pour over chicken.
Cover and marinate in refrigerator for 1 hour.
Drain chicken, reserving marinade; return chicken and pineapple to baking dish.
Bake, uncovered, at 350°F for 35 minutes or until chicken is done.
Place reserved marinade in a saucepan; add honey.
Cook over medium heat 5 minutes or until reduced to 1½ cups. Spoon over chicken.
Yield: 8 servings
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CHICKEN AND MUSHROOM ENCHILADAS
2 tbs Corn Oil
700g Mushrooms, sliced
275g can Enchilada sauce
8 x 8-inch Flour Tortilla
1/2 cup low-fat Sour Cream
2 cups diced Cooked Chicken
200g can diced Mild Green Chillies
2 cups grated sharp Cheddar cheese
Preheat oven to 180°C / 350°F.
Brush 13x9x2-inch glass baking dish with oil.
Heat 2 tablespoons oil in heavy large skillet over high heat.
Add mushrooms and saute; until golden, about 10 minutes.
Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce.
Place tortilla on piece of wax paper. Spread 1 tbs sour cream across centre of tortilla.
Mound ¼ cup chicken over. Top with 3 tbs mushrooms, then 1 tbs chillies
and ¼ cup cheddar cheese.
Fold bottom half of tortilla over filling and roll up to enclose completely.
Place enchilada in prepared dish seam side down.
Repeat dipping and filling with remaining tortillas, sour cream, chicken,
mushrooms, chillies and cheddar cheese.
Spoon remaining enchilada sauce evenly over.
(Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
Bake until enchiladas are heated through, about 30 minutes.
4 Servings
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CHICKEN & CORN FRITTATA
20ml (1 Tbsp) Flora Cook & Bake
1 large Onion, finely chopped
1 clove Garlic, crushed
2 rashers Bacon, chopped
250g Chicken Fillets, cut into strips
6 Eggs
1 x 130g can Corn Kernels, drained
1 tbs finely chopped Parsley
Place Cook & Bake, Onion, Garlic, Bacon & Chicken in a heavy
based pan and cook for 5 mins.
Combine Eggs, Corn & Parsley.
Brush a 20cm pie plate with Cook & Bake, add Chicken and pour the mixture over.
Bake at 190°C for 15mins or until set.
Serve accompanied by a green salad.
Serves 4-6
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CHICKEN PUFF KIEV
90g unsalted Butter
1 clove Garlic, crushed
2 Shallots, chopped
1 tbs Parsley, chopped
2 tsp Worcestershire sauce
1/4 tsp black Pepper
4 whole Chicken Breasts, skinned and boned
2 sheets ready rolled Puff Pastry
Milk or Cream for glazing
Cream the butter, garlic, shallots, parsley, Worcestershire sauce
and pepper together and shape into a 28cm (11") oblong.
Wrap in foil and freeze until firm.
Pound out chicken breasts until very thin with a meat mallet or rolling pin.
Cut frozen butter mixture into 4 equal portions.
Place 1 portion in the centre of each chicken breast and fold chicken over butter
so that it is completely encased and makes a roll shape.
Cut pastry sheets in half and place a chicken roll on each strip of pastry.
Roll up firmly. Place seamside down on a greased baking sheet. Glaze with
milk or cream and bake at 230°C (450°F) for 20-25 minutes or until pastry is golden brown.
Serves 4
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PASTA CHICKEN
4 Chicken Breast - diced up into bite size pieces
1 bunch of Broccoli - diced up into bite sized pieces
5 to 10 Garlic cloves - minced or pressed
Basil & Oregano- to taste (approx. ½ tsp each)
½ & ½ - 1 med carton
4 large ripe Tomatoes
275g pkg small Shell Pasta
Olive Oil
grated Parmesan Cheese - to taste
Start water boiling for pasta and add pasta when boiling, cook until done and then drain.
Cook broccoli (I steam fresh - or follow frozen package directions)
Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for
approx 3 minutes, add basil and oregano, simmer again for 2 to 3 minutes.
Add ½ & ½ simmer again for 3 to 7 minutes, add pasta and
parmesan cheese, stir well and serve.
Its great served with french or garlic bread and a salad.
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BURGUNDY CHICKEN
1 ½ kg Chicken, skinned and cut into 8 pieces
4 tsp Olive Oil
4 tsp Plain Flour
6 cloves Garlic, peeled and halved
4 French Shallots, chopped
1 cup thinly sliced Carrot
2/3 cup Dry Red Wine
2/3 cup salt-reduced Chicken Stock
4 tsp no-added-salt Tomato Paste
2 tsp chopped fresh or 1/2 tsp dried Rosemary
1/8 tsp ground Black Pepper
chopped fresh herbs for garnish
Place chicken and flour into a clean plastic food storage bag and shake well.
In a large non-stick frying pan, heat 2 tsp olive oil over medium heat.
Add chicken and fry until golden, about 6 minutes.
Place chicken on a plate, cover with foil and keep warm.
Reduce heat to low. Add remaining oil to frying pan.
Add garlic, shallots, and carrot, stirring, until shallots are crisp-tender, about 5 minutes.
Add the wine, stock, tomato paste, rosemary and pepper. Increase heat
to medium. Bring the mixture to the boil.
Return the chicken to the pan. Cover and reduce heat to low.
Simmer until cooked, about 30 minutes. Test by piercing thighs with a skewer,
if the juices run clear, then the chicken is cooked.
Serve the chicken hot, garnished with finely chopped fresh herbs.
Serves 4
Source : Quick, Light & Delicious
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CHEESY CHICKEN BREASTS
4 single Chicken Breast Fillets (125g each)
2 thin slices reduced-fat Cheddar Cheese (40g)
6 tsp Plain Flour
1/2 tsp freshly ground Black Pepper
4 tsp unsalted Butter or Margarine
1/2 cup salt-reduced Chicken Stock
1/4 cup Dry White Wine or salt-reduced Chicken Stock
1/4 tsp dried Oregano
chopped fresh Parsley and fresh Oregano sprigs for garnish
Beat fillets between two sheets of waxed paper until 5mm thick.
Cut each slice of cheese in half, place 1 half on top of each fillet.
Starting with a short end tightly roll up fillets. Tie with kitchen string.
On waxed paper, mix flour and pepper. Add chicken, toss gently to coat.
In a non-stick frying pan, melt butter over a medium heat.
Add chicken fillets and fry, turning occasionally, until golden, about 3 minutes.
Add chicken stock, wine, and dried oregano, increase heat and bring to the boil.
Reduce heat to low, simmer until chicken is cooked through and sauce has thickened,
about 10 to 12 minutes. Remove string and serve garnished with parsley and oregano.
Serves 4
Source : Quick, Light & Delicious
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CHICKEN IN MUSTARD SAUCE
2 tsp Oil
2 Chicken Breast Fillets, skin removed
3 Spring Onions, trimmed and halved
1/2 cup Mayonnaise
1 tbs Chicken Stock
1 tsp grated Lemon Rind
1 tbs Wholegrain or Dijon Mustard
ground Black Pepper to taste
Heat oil in frying pan, add the chicken and spring onions,
cook fillets 3-4 minutes on each side or until cooked through.
Transfer to heated serving plates. Remove pan from heat, add
mayonnaise, chicken stock, lemon rind and mustard to pan.
Season to taste with pepper, stirring to combine ingredients.
Spoon mustard sauce over the cooked chicken and serve
accompanied by salad or fresh vegetables.
Serves 2
Source : Praise Production
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CHICKEN AND TOMATO PASTA CASSEROLE
2 tbs Olive Oil
2 cups Pasta Spirals or Trivelle
1 Onion, diced
500g Chicken Thigh Fillets, cut into 1cm cubes
1 x 600g jar Bolognese Sauce (Chunky varieties work best)
2 Eggs
200g smooth Ricotta Cheese
½ cup grated Parmesan Cheese
1 tsp Mixed Herbs
Preheat oven to 200°C. Grease 4x500ml (2 cup) oven proof baking dishes with 1/2 tsp
olive oil. Cook pasta in a large saucepan of salted boiling water for 10-12 minutes.
Drain and keep warm.
Meanwhile, heat remaining olive oil in a large pan over medium-high heat.
Add onion and chicken and cook, stirring for 2-3 minutes, stirring frequently
or until onion has softened and chicken is golden.
Stir in bolognese sauce. Cook 3-4 minutes over medium heat or until
sauce comes to the boil. Remove from heat, cover and set aside until required.
Using electric hand mixer, beat eggs, ricotta and parmesan cheese in a
medium bowl until smooth. Spoon warm pasta into that base of the prepared dishes.
Pour over chicken pasta sauce, then cover top with cheese mixture.
Sprinkle top evenly with mixed herbs. Bake for 15 minutes, or until topping
is golden and dish has heated through.
Serve with a crisp green salad.
Serves 4
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BASIL CHICKEN DRUMSTICKS
8 Chicken Drumsticks
30g Butter, softened
2 tbs chopped fresh Basil
2 tbs chopped Pine Nuts
1/3 cup grated Cheddar Cheese
1 tbs chopped fresh Parsley
Place drumsticks in a large pan and just cover with boiling water. Simmer 10 minutes. Drain.
In a small nowl, mix butter, basil, pine nuts, cheese and parsley until combined.
Spread butter mixture between the skin and flesh of each drumstick.
Grill or barbecue drumsticks, brushing frequently with remaining butter mixture
until golden and cooked through.
Serves 4
Source : Country Kitchen. Chicken Cookbook.
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NUTTY CHICKEN BREASTS
1/4 cup Dijon Mustard
4 large Chicken Breast Fillets
2 Eggs, lightly beaten
1 cup Pecan Nuts, finely chopped
1 cup fresh Breadcrumbs
1/2 cup Oil
100g Butter
Spread the mustard over each chicken breast and dip into the beaten eggs.
In a large bowl, combine pecan nuts and breadcrumbs.
Coat chicken breasts and chill for 1 hour.
Heat oil and butter in a large frying pan over moderate heat.
Add the coated chicken breasts and fry for 4 minutes each side
or until cooked through. Serve immediately.
Serves 4
Source : Country Kitchen. Chicken Cookbook.
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LEMON MUSTARD DRUMSTICKS
2 tbs Lemon Juice
2 tbs Italian Salad Dressing
1 tbs Worcestershire Sauce
1/2 tbs Mustard
1 tbs Lemon Pepper
500g Chicken Drumsticks
Paprika
Combine lemon juice, dressing, sauce, mustard and pepper, brush over chicken.
Sprinkle with paprika. Cook chicken under a pre-heated grill on medium heat until tender,
about 30 minutes, turning frequently. Brush with lemon mixture during cooking.
Serve hot or cold.
Serves 2-3
Source : Country Kitchen. Chicken Cookbook.
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CHICKEN PASTA BAKE
500g Chicken Breasts, cut into 2cm cubes
1 Carrot, chopped
1 Onion, chopped
1/4 cup Olive Oil
3 rashers Bacon, diced
1/3 cup Sour Cream
2 cups Pasta - shells, macaroni etc
440g tin Tomato Soup
1-2 cups grated Tasty Cheese
Preheat oven to 180C. Heat oil in deep frying pan, cook chicken until just cooked
(not browned), set aside and drain on kitchen paper. Reheat oil and fry
onion and bacon until tender. Add carrot and tomato soup and simmer for 10 minutes.
Cook pasta according to packet directions. Pour sauce mixture into a large bowl
and stir in sour cream, add chicken and cooked pasta and mix until combined.
Pour mixture into a 2 litre casserole dish and top with grated cheese.
Bake at 180C for 30 minutes or until golden.
Serves 4
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EGYPTIAN CHICKEN
Chicken Pieces - enough to cover bottom of casserole dish
1 jar Tomato Paste
3/4 cup Olive Oil
5 cloves Garlic - crushed
1 sprig Thyme - large
1 Onion -large
1 Capsicum - large
Salt - to taste
Place chicken pieces in a baking dish.
Slice onion and capsicum into thick rings and tuck them between chicken pieces.
Put in sprig of thyme and salt.
Coat with olive oil and add another 1/2 cup olive oil.
Coat top side of chicken pieces with half of the tomato paste and all of the garlic.
Cover the baking dish with foil and place in a moderate oven 200C for 45 mins.
Remove from oven and turn chicken pieces over, coat with remainder of tomato paste.
Recover dish with foil and return to oven for a further 45 mins.
Serve with boiled rice and Cucumber Salad.
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