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Archive for the ‘Chicken’ Category

This was a recipe I tagged in a game that I am involved in on Recipezaar, I shall place a link below. The original recipe did call for chicken breasts with skin on and bone in, as I can not get those here I made with spatchcocks (baby chickens). I used 2 tablespoons of butter and 4 cloves of garlic for 2 chickens. It was way piggy, but when it came time to cut into the birds they just oozed garlic butter which was awesome. The chicken was beautifully moist and tender and the garlic flavour was gorgeous with every bite. This is such a super simple easy recipe to make and it tastes fabulous. To read more reviews of this recipe or to view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Chicken breast halves (with skin on)
4 Teaspoons butter
2 Garlic cloves (crushed, in garlic press or minced)
Paprika

Method

1. Preheat oven to 180 degree Celsius.

2. Mix butter and garlic together.

3. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.

4. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone).

5. Repeat steps 3 and 4 with other 3 breasts.

6. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).

All photos taken by me unless otherwise stated.

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This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Chicken Breasts
4 Sun-Dried tomatoes, sliced in half
3 Tablespoons sun-dried tomato pesto
80-100g Feta cheese, sliced (depending on size of breasts)
4-6 Slices prosciutto, to secure chicken (depending on the width of each slice)

Method

1. Pre-Heat oven to 180 degrees Celsius.

2. Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.

3. Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.

4. Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min’s or until cooked through.

All photos taken by me unless otherwise stated.

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I made this one a few weeks ago now but am just posting it now, this was an excellent roast chicken recipe. I have made a few recipes of this chefs before and have not been disappointed and this one was no exception. I especially loved the marmalade glaze used to finish it off. The chicken itself was full of flavour and came out so moist and tender. To view more photos and read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 (3 lb) Whole roasting chickens
1 Tablespoon melted butter or olive oil
2 Cloves garlic (I used 5, 2 in the chicken and three in the juice)
1 Large orange, peeled and quartered
1/2 Cup orange juice
1/2-1 Teaspoon salt, to taste
1/4 Teaspoon pepper (I use freshly ground black pepper)
1/2 Teaspoon dried rosemary

Glaze

3 Tablespoons orange marmalade
1/2 Teaspoon dried rosemary, to taste

Method

1. Wash chicken and pat dry.

2. Brush chicken with melted butter,season both inside and out with salt and pepper and rosemary, placing one clove garlic inside chicken.

3. Place in roaster with the orange juice, quartered orange, and remaining clove of garlic.

4. Roast uncovered in 350 oven until chicken is well browned, fork tender, and juices run clear when pierced with a fork about (1 1/2 to 2 hours).

5. Make glaze by mixing marmalade and dry rosemary, brush onto chicken and bake for another 10 minutes.

I served mine with roast potatoes, corn on the cob, mixed vegetables and yorkshire pudding.

All photos taken by me unless otherwise stated.

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This is yet another recipe I have made for the swap I am in this month and is yet another recipe that I have rally enjoyed, It is a really simple and tasty chicken salad to put together. I cooked a seasoned chicken breast per person because I had to use them up, but using a BBQ chook would make this so quick to throw together and that perfect after work meal. I also served our salad greens on the side, as my hubby is not the biggest salad lover and ends up leaving most of the greens. I doubled the dressing too as I was making this for 3 people. I will look forward to making this one again this summer as it is really healthy, light and refreshing salad. To see more photos of this recipe or to read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Leftover barbecued chicken (torn or cut into bite sized bits)
Sliced avocado or mango (I used both)
1-2 chopped shallots, finely sliced or 1/2 small red onion, finely sliced
Lettuce (I used a mixed bag of salad greens which I served in a bowl on the side.)

Dressing : enough for two chicken breasts
(I doubled this)

1/2 Large lemon, juice of
1 Teaspoon grainy mustard
1 Tablespoon warmed honey

Method

1. Put lettuce leaves in serving bowl, throw in everything else.

2. To make dressing: place all ingredients a in screw top jar, and shake till well mixed, pour over salad about 30 minutes before serving time.

All photos taken by me unless otherwise stated.

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This is a really easy, yummy meal to make, it is a great one to do when you get in late from work and want a no fuss meal on the table in around 35-40 Min’s. You can make this with just chicken if you prefer but I add in vegetables to make it a more complete meal for us.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
4 Chicken breasts, chopped into chunks
1 Red pepper, sliced thunly (about 200g)
1 Carrot, cut into sticks
250g Broccoli florets
2 Green onions, sliced thinly
3 Cloves garlic, crushed
1 Teaspoon ginger, grated
1/2-1 Teaspoon red pepper flakes (add to your personal taste.)
80ml Apple juice (just over a 1/4 cup)
1/2 Cup Bourbon
1/2 Cup water
1/3 Cup soy sauce
1/2 Cup brown sugar
2 Tablespoons ketchup
1 Tablespoon rice vinegar
1 Tablespoon cornflour

Method

1. Heat a little oil in a pan, cook chicken in batches, until browned all over, set chicken to one side.

2. Heat a little more oil in the same pan, add pepper, garlic and ginger, cook for 1-2 minutes, stirring.

3. Add red pepper flakes, juice, bourbon, water, soy, sugar, ketchup and vinegar, stir to combine, bring to the boil.

4. Return chicken to pan with carrot and broccoli, reduce heat and simmer for about 20 Min’s.

5. Mix a little water with the cornflour, add to sauce and stir until mixture thickens.

Serve over rive and sprinkle with green onions.

All photos taken by me unless otherwise stated.

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This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 x 12.5 cm Vol-auVent cases (read note above with regards to the ones used in the photo.)
Olive oil
700g Chicken breasts, cut into chunks
3 Cloves garlic, crushed
300g Mushrooms, sliced thinly
1 leek, sliced thinly
1 Packets cream of chicken soup (The one I buy makes up 1 liter)
2 Cups milk
1 cup chicken stock or vegetable stock
1 Teaspoon dried tarragon
1 Avocado, chopped

Method

1. Pre-heat oven to 180 degrees Celsius.

2. Heat oil in a pan cook chicken in batches until browned, remove and set to one side.

3. Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.

4. In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.)

5. Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.

6. Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min’s until hot.

I served our with honeyed carrots and buttered spinach.

All photos taken by me unless otherwise stated.

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This is a great quick and tasty casserole, I made this as part of the swap I am in this month and this is one of 2 recipes I made from my team mate. I will be posting her wonderfully moist carrot cake recipe soon as we all enjoyed that one over the weekend. Back to the casserole it was really good and my family really like it we all liked the topping which was very creative using the Bisquick mix. I used carrot, mushroom, corn and peas as the vegetables and then it is just throw all the ingredients together and wait for it to cook. If you would like to read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

1 1/2 Cups cooked chicken (I used a whole BBQ Chook)
1-1 1/2 Cup frozen vegetables, any combination
2-3 Medium potatoes
1/2 Cup chopped onion
1/2 Tablespoon parsley
1/3 Cup parmesan cheese
Paprika
3/4 Cup Bisquick
1 1/2 Cups milk
1/2 Cup cheddar cheese (I used Gruyere cheese as it is more tasty here in Switzerland)
1 (11 3/4 ounce) Can cream of chicken soup

Method

1. Dice potatoes. Cook until tender. Drain.

2. Combine chicken, vegetables and potatoes in large bowl.

3. Combine soup with onion, parsley and parmesan cheese in medium bowl. Add to chicken mixture and combine gently.

4. Place in 9×13 baking dish. Top with cheddar cheese.

5. Add enough milk to bisquick to make a thin mixture – similar to pancake batter.

6. Pour over casserole, Sprinkle with paprika.

7. Bake uncovered at 350 degrees for 45 minutes or until top is golden brown.

All photos taken by me unless otherwise stated.

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