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Chicken Recipes are always welcome on the dinner table
Chicken Parmigiana
The tomato sauce and crumbed, uncooked chicken can be prepared in advance but it is best to cook the chicken and assemble the dish just before it goes into the oven
Serves 6.
Tomato Sauce
1 tablespoon oil,
1 medium onion, peeled and finely chopped,
About 1 teaspoon crushed garlic,
410g can crushed tomatoes,
1/2 teaspoon dried basil,
1/2 teaspoon brown sugar,
½ tablespoon red wine vinegar (or to taste),
1 tablespoon sweet chilli sauce,
Salt and pepper
Heat oil in heavy based pan over medium heat. Add onion and garlic and cook for 2 minutes without browning. Add tomatoes, basil and brown sugar and simmer for about 30 minutes, stirring occasionally, until sauce has reached the desired consistency. Add red wine vinegar and sweet chilli sauce. Add salt and pepper to taste
Crumbed Chicken
400g skinless chicken breast fillets or tenderloins,
2 eggs,
1 tablespoon milk,
50g plain flour,
200g breadcrumbs,
Oil for frying, enough to stop chicken sticking to the pan
Trim any fat from chicken. If chicken breasts are to thck, cut them in half horizontally. Cover chicken with cling film or baking paper and lightly pound with the flat side of meat mallet to flatten
Whisk eggs and milk together in a bowl. Dip chicken in flour and shake to remove excess. Dip into egg and milk mixture. Then dip in breadcrumbs and press firmly to ensure crumbs adhere. Place in fridge for around ½ hour to allow to set.
Heat oil in heavy based frypan and fry chicken in batches until golden brown and cooked through.Drain on paper towel
Cheese Topping
1/2 cup grated tasty cheese, 1/2 cup grated Parmesan cheese
Place cooked chicken in a large baking dish and spread each piece of chicken with sauce. Sprinkle with cheeses over each piece of chicken and sauce and bake at 180 degrees Celsius (or grill) until cheese is melted and golden
BBQ Flavoured Chicken and Onions
- 2 tablespoons lemon juice,
1 tablespoon honey,
¼ cup soy sauce,
1 large cooked chicken with skin on, quartered or cooked chicken legs,
2 tablespoons brown sugar,
1 clove garlic, crushed,
2 medium onions
- Preheat oven – have oven hot approx 220
Combine juice, sugar, honey, garlic and sauce in small jug. Chop onion into wedges. Place chicken and onions in shallow baking dish, pour over the glaze mixture. Bake, uncovered, in a hot oven about 20 minutes or until chicken is crisp and heated through.
Curried Chicken or Turkey Wraps
2 teaspoon mild curry powder; ½ cup light mayonnaise; 2 teaspoons lemon juice; 1 tablespoon chopped fresh mint; 1 x 250g old el fajita tortillas; 250g cooked shaved turkey or chicken; 1 mango, peeled & thinly sliced; 1 baby cos lettuce; 1 avocado peeled & sliced; extra fresh mint to garnish
Heat a small non-stick pan, add curry powder, cook stirring for about 1 minute, or until fragrant. Transfer to a small bowl. Add mayonnaise, juice and mint, mix well. Spread mayonnaise mixture over tortillas, top evenly with meat, mango, lettuce and avocado. Roll up tortillas to enclose filling, secure with string
Chicken Supreme
1/2kg chicken; 1 red capsicum; 120grams mushrooms; 1 carrot; 1 onion; 90 grams butter; 2 tablespoons flour; 1 ½ cups chicken stock; ¼ teaspoons turmeric; ¼ teaspoons prepared mustard; 2 tablespoons cream; 1/3 cup frozen peas
Steam chicken, allow too cool. Remove skin and bones and cut chicken meat into small pieces
Chop capsicum and onion, slice mushrooms and dice carrot
Heat two-thirds of the butter in a pan, add the vegetables and cook until tender
Remove vegetables from the pan, add extra butter. When melted stir in the flour and cook for one minute. Gradually add the chicken stock and bring to the boil
Add turmeric, mustard and cream
Add vegetables and chicken meat; cover and simmer for 5 minutes or well heated through
Serve with boiled rice
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