Risotto stuffed chicken breast
Make a space between chicken breast and skin; fill with risotto and season skin with salt and pepper. Heat oil in a medium frying pan; when hot, place chicken skin side down cook until golden browned about 3 minutes; turn over then place in ... [... more]
Australian Womens Weekly |
Coconut chicken salad - Yam gop tian
Combine all but half a cup of the coconut milk, the water, the tough green top half of the lemongrass (which you have bruised with the back of a knife), ginger, palm sugar and fish sauce in medium saucepan. Bring to a boil. Add chicken breasts; ... [... more]
Australian Womens Weekly |
Chicken Stuffed with Mint Pesto
In a large ovenproof frying pan, heat olive oil until very hot. Cook the chicken breasts skin side down, for 3-4 minutes until the skin is crisp and golden. Turn the chicken breasts over and finish cooking in a preheated 200 degrees C oven for ... [... more]
Australian Womens Weekly |
Lemon pepper and parmesan schnitzels
If using chicken breast, butterfly with a sharp knife. Pound meat lightly with a mallet. Combine breadcrumbs, lemon pepper and parmesan and mix well. Place flour and crumb mixture separately on sheets of baking paper. Whisk the egg and milk ... [... more]
Australian Womens Weekly |
Thai Chicken Salad - MATTHEW JOHNS, 'THE FOOTY SHOW'
Season chicken breast with salt, pepper and some coriander. Pan fry chicken breasts. Season both sides. Mix remainder of coriander, shallots, spring onions, lemon grass in a large salad dish. Toss through chicken. Mix together dressing ... [... more]
Australian Womens Weekly |
Crispy Chicken Bites
Preheat oven to 180 degrees C. Cut two skinless chicken breasts diagonally into 10 strips. Combine 1 egg, 1/4 teaspoon ground black pepper, 1/2 teaspoon crushed garlic and 1/4 teaspoon ground mustard powder in a mixing bowl. Dip chicken strips in ... [... more]
Australian Womens Weekly |
Chicken Italiano - Warren Seal
Beat 2 eggs into a bowl. Place breadcrumbs into a plastic bag. Place chicken breasts, one at a time into the egg mix, then coat in breadcrumbs. In a large frying pan, heat olive oil and cook the chicken breasts for 2-3 minutes on each side, or ... [... more]
Australian Womens Weekly |
Spicy Orange Teriyaki Cutlets
These "unchicken" cutlets take on the texture but not the cholesterol of chicken breasts. PREP TIME: 10 minutes; MARINATING TIME: 15 minutes; COOKING TIME: 6 minutes Additional days in the freezer will result in a meatier texture. Thaw frozen .. [... more]
International Vegetarian Union |
Chicken and pea fricassee
Heat large non-stick frying pan and add oil. Season chicken breasts on both sides with salt and pepper; sauté on both sides until golden brown and half cooked through. Transfer to a plate and cover to keep warm. Return pan to heat; add onions and . [... more]
Australian Womens Weekly |
Lemon honey chicken
Slice chicken breasts thinly horizontally. Combine with egg white, wine, soy, onion and ginger in bowl and refrigerate covered, at least 1 hour. Meanwhile, combine potato starch and stock in a large jug. Add juice, honey, and soy sauce and ... [... more]
Australian Womens Weekly |
Warm smoked chicken and pomegranate salad
Heat char-grill pan. Brush bread with a little olive oil and toast on char-grill until golden and crisp. Heat a large non-stick frying pan and when hot add the chicken breasts skin-side down to crisp up the skin and warm through gently. Cook 5 ... [... more]
Australian Womens Weekly |
Eagle burger
Dust chicken in flour, dip in egg-wash then coat in breadcrumbs. Heat a large non-stick frypan over a medium heat. Add olive oil, butter and cook chicken breast until golden on each side and cooked through. Reserve. Meanwhile heat char-grill or ... [... more]
Australian Womens Weekly |
