Imthinking what to have for tea tonight and have pulled out chicken breasts.
jessie981,
Apr 30, 8:27pm
Chicken Breast Yolande (Yummy) Boned chicken breast/s seasoned flour 2sm eggs (1 egg for 1 breast) 8oz cheese (less if using 1 breast) 1oz butter 2TBSP oil Lightly flatten breast & coat with seasoned flour. Combine beaten eggs & enough cheese to make a stiff paste. Spread over chicken. Fry breasts gently in butter & oil until golden. Sprinkle on more cheese. Add a further knob of butter. Cover & cook on low heat until cheese melts & chicken is tender (approx 10 mins)
Heaps of recipes in the lefthand message board.
nzrose7,
Apr 30, 8:53pm
ratatouille
olishea,
Apr 30, 9:55pm
stuff with onion, garlic, spinach and ricotta and wrap with bacon and bake. Yum!
kinna54,
Apr 30, 10:09pm
chicken skewers: serve with a creamy satay dip, apricot sauce or any dip of your choice: Or make: lemon chicken, chicken chasseur, chicken pot pie. or marinate in a lemon basil sauce, cook in an oven bag or foil parcels.
bookshelves,
Apr 30, 10:14pm
I usually make a curry, satay or stir fry ,,, but recently a family favourite is to cur the breasts in half lengthways (where they naturally split) . and coat in cornflour with a generous helping of chopped (fresh, if you have it) sage, salt and pepper .shallow fry until golden . serve with mash and veges of choice.You can dip in egg or milk before flouring, but I usually don't bother.
tarshlove,
Apr 30, 11:24pm
Satay with banana, butter chicken or other curry, sweet and sour, chicken wraps or salad, stuff it with cream cheese or brie and wrap with bacon serve with garlic whip mash potato and steamed veg
ansypansy1,
May 2, 7:38pm
this is quick and easy. slice chicken breats and fry in a little butter or oil till cooked. place chicken slices in a casserole and pour over a tin of watties chicken soup. I think it's called extra special, or similar (don't have a tim on hand to check). bake till the sauce is hot. you can add all sorts on top, ie fresh breadcrumbs drizzled with melted butter. cheese whatever. this also makes stunning chicken pies. just line large muffin tins with pastry, add the cooked chicken strips. pour over enough soup to cover. add a top and bake as usual. SO tasty.
lindylambchops1,
May 2, 8:14pm
Have got chicken breasts out of the freezer this morning am going to do chicken chow mein.Yum oodles of noodles!I make up this recipe as I go along in a large electric fry pan.Lots of veg (onion, carrots, cabbage, cauli (stir fry veg frozen will do) corn, peas, beans & anything else you chose), thinly sliced meat or chicken, a 2 teaspoons curry powder, 1 tablespoon brown sugar, Beef or Chicken Noodles, a couple of tablespoons of rice, 21/2 cups hot water, 2 tablespoons Soy sauce, 1/2 cup sultanas, seasoning, extra plain noodles if needed.Very tasty & quick!Enjoy!
valentino,
May 2, 10:57pm
Soy Chicken and Crispy Noodles
750g Chicken cut into about 2cmcubes 3 tsp cornflour 3 tbs soy sauce 100g approx. dried rice vermicelli 1 clove garlic crushed 2 tsp grated fresh ginger 1 large carrot sliced 2 to 3 sticks celery sliced 1 red capsicum sliced 1 green capsicum sliced About 100g snow peas trimmed 5 or 6 spring onions sliced ¼ cup chicken stock and An extra 3 tbs soy sauce. Mix cornflour and first measure soy sauce then add chicken, mix and cover and refrigerate until ready to use. Heat about 4cm of oil in medium pot. Drop a piece of vermicelli into oil, if it is hot, it will fizzes and puffs, when this happens, do the vermicelli in batches (very quick as soon as it goes in be ready to scoop out again onto a piece of paper towel to drain and ready to serve. Heat about 1 tbs oil in large fry pan or wok, add chicken and str fry in batches over high heat for about 4 minutes or until cooked. Remove and set aside. Heat a little bit more oil and cook garlic and ginger for 30 seconds then add all of the vegetables, cook and tossing well for about 3 minutes. Add stock and second measure of soy sauce and stir until boiled and thickened.
Transfer to serving plates and arrange noodles around the outside of the plates. One can use the wider flat version of rice noodles but will take a fraction longer to cook.
I usually get a 250 gram bag of Rice Vermicelli from Pak'n'save and cut it in half then break that half into smaller pieces.
Cheers
valentino,
May 2, 10:57pm
Soy Chicken and Crispy Noodles
750g Chicken cut into about 2cmcubes 3 tsp cornflour 3 tbs soy sauce 100g approx. dried rice vermicelli 1 clove garlic crushed 2 tsp grated fresh ginger 1 large carrot sliced 2 to 3 sticks celery sliced 1 red capsicum sliced 1 green capsicum sliced About 100g snow peas trimmed 5 or 6 spring onions sliced ¼ cup chicken stock and An extra 3 tbs soy sauce. Mix cornflour and first measure soy sauce then add chicken, mix and cover and refrigerate until ready to use. Heat about 4cm of oil in medium pot. Drop a piece of vermicelli into oil, if it is hot, it will fizzes and puffs, when this happens, do the vermicelli in batches (very quick as soon as it goes in be ready to scoop out again onto a piece of paper towel to drain and ready to serve. Heat about 1 tbs oil in large fry pan or wok, add chicken and str fry in batches over high heat for about 4 minutes or until cooked. Remove and set aside. Heat a little bit more oil and cook garlic and ginger for 30 seconds then add all of the vegetables, cook and tossing well for about 3 minutes. Add stock and second measure of soy sauce and stir until boiled and thickened.
Transfer to serving plates and arrange noodles around the outside of the plates. One can use the wider flat version of rice noodles but will take a fraction longer to cook.
I usually get a 250 gram bag of Rice Vermicelli from Pak'n'save and cut it in half then break that half into smaller pieces.
Editing to add that don't throw the oil away, it can be cooled and used as normal.
Cheers
wheelz,
May 2, 11:09pm
Chicken Italliano ( this is for 6 breasts, but is good for 4 as well) 6 chicken breasts - seasoned flour - 2 beaten eggs - breadcrumbs - 150g mozzarella. Sauce ingreds:- 2 Tbsp butter - 1 diced onion - 1 tin tomato puree or chopped tomaoes - rind 1 orange - 1/2 c orange juice - t tsp dried basil - 140g tomato paste - salt & pepper. Melt butter ,add onion and sauté till soft, add orange juice, rind, basil, tomato puree and tomato paste. season. simmer 25 mins until thickens, stirring occasionally. remove orange rind and set sauce aside. Flour, egg and crumb chicken. Heat butter in pan and brown chicken both sides. Arrange in ovenproof dish, spoon over sauce and top with cheese. Bake 190'C 10-15 mins, until cheese melts and chicken is cooked. Do not overcook. This is very very succulent and tasty !
valentino,
May 3, 1:01am
Sorry but to my Post 10 above, add the chicken to the veges when adding stock etc. and stir through.
rovertniloc,
May 3, 6:01pm
Try the Chicken Fricassee that was on the Countdown leaflet at the beginning of our Masterchef. Man it is is great. It would be even better if made a day ahead. go tocountdown.co.nz/masterchef
makespacenow,
May 3, 6:08pm
smoke the chicken breasts. marinade them then use ordinary fish smoker.
rovertniloc,
May 3, 6:09pm
Also, tryMcCormick, Slow Cooker, Chicken Casserole Base.I used chicken legs on special, and at dinner time the meat fell off the bones, and was delicious. Throw in mixed veg, and its all done ! Product will be near all the Maggirecipe bases.
biggles45,
May 3, 6:11pm
Chicken satay with rice. Easy to make and sooo yummy. 500g chicken meat For the satay marinade: 6 cloves of garlic 3 stalks of lemongrass 10 shallots 50g ginger 1/2 tbsp turmeric powder 6 tbsp sugar 3 tbsp soya sauce 1 tbsp soya oil Salt and pepper to season
1 Blend the garlic, lemongrass, shallots, and ginger into a paste and set aside. Combine the remaining ingredients then mix with the paste. 2 Take chicken meat and cut into 2cm pieces. Mix with the marinade and leave for a few hours, or overnight for the best results. 3 Thread the meat on to bamboo skewers and cook over grill or on the barbecue until cooked through. Garnish satay skewers with peanut sauce (below) for dipping.
For satay peanut sauce: 3 peeled onions 2 stalks of lemon grass 6 cloves of garlic 200g ginger 200g pineapple, blended into a smooth paste 120ml oil for cooking 5 tbsp chilli paste 1 tbsp curry powder 1 tsp turmeric powder 6 tbsp coconut cream 3 tbsp peanut butter
1 Blend the onion, lemongrass, garlic and ginger into a smooth paste and set aside. Heat wok or pan and add oil for cooking. Add the chilli paste and cook until it has changed to a bright-red glossy colour. Add the first blended paste mix and continue to cook until you can smell the aroma. Lower to a medium heat and add the curry and turmeric powders. 2 Stir slowly until oil floats on the top. Add coconut cream and peanut butter and stir again until oil floats on the top. Be careful once you've added the peanut butter as the mixture can burn quickly if not stirred well. 3 Finally add the pineapple paste and bring to boil, then add sugar and seasoning to taste.
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