Chicken Breasts... what can I do with them tonight

Any ideas to do something different with 3 large chicken breasts.

Chicken parmigana, or stuffed with cheese and spinach, and wrapped with bacon.

Butter Chicken Recipe

Ingredients:
50g Butter
1/2 tsp each Salt and Peper
Black Pepper
500g Diced Chicked
2 Cloves Garlic, crushed
1 tsp Tumeric
1 tsp Cumin
1 tsp Ground Nutmeg
2 Tbsp Tomato Paste
1/2 tsp Garam Masala
1 Onion, chopped
1/2 Cup Cream
1 tsp Chilli Seasoning

Directions:
Mix together all the spices (except garam masala) and toss through the chicken. Melt the butter in a saute pan. Add the onion and garlic and cook until soft. Add the chicken.
Stir until golden. Add the tomato paste, garam masala. Stir in the cream. Season and simmer for
5-8 minutes until rich and creamy. Then simply enjoy!

Chicken Satay with Crunchy Peanut Sauce

Ingredients

For the satays:
20 bamboo satay skewers
4 boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup oil
2 — 3 cloves of garlic, crushed (1 teaspoon crushed)

For the sauce:
1 cup crunchy peanut butter
2 tablespoons sweet chilli sauce
1 cup low fat sour cream or thick natural yoghurt
2 tablespoons chopped parsley

Method

For the satays:
Soak the bamboo satay sticks in water for at least an hour to prevent them from burning on the BBQ or under the grill.

Cut the chicken into long strips like fingers. You should aim to get 5 strips from each chicken breast.

In a shallow dish or plastic container, whisk the soy sauce, oil and garlic together. Add the chicken strips and stir to coat well. Cover the dish and place in the fridge for at least 3 hours or overnight.

Thread the chicken strips in and out like sewing, onto the soaked bamboo skewers. Cook these on a hot BBQ plate or under the grill, turning until they are cooked evenly and dark golden brown. Serve with Chunky Peanut Sauce.

For the sauce:
Mix all ingredients together in a small bowl. If you want the sauce thinner, add a little milk. Taste the sauce and add salt and freshly ground black pepper or extra sweet chilli sauce to season.

Tip: You can add other items to the skewers to turn them into kebabs. Red and green peppers, baby mushrooms, cherry tomatoes, pineapple etc.

Preparation time: 10 minutes plus 3 hours marinating
Cooking time: 10 minutes
Makes: 20 satays

SCALLOPEDCHICKEN

1/2 loaf white bread cubed
1 1/2 c. cracker crumbs, divided
3 c. chicken broth
3 eggs, lightly beaten
1 tsp. salt
3/4 c. diced celery
2 tbsp. chopped onion
3 c. cubed cooked chicken
1 can (8 oz. ) sliced mushrooms,
drained (optional) or fresh.
1 tbsp. butter or margarine

In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole. In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.

Hmmm #7 sounds interesting! !

If you can't be bothered with buying all those spices but still want that awesome butter chicken taste, then short cut the whole process and buy the best butter chicken spice mix in NZ on www.butterchicken.co.nz