Chicken with brown sugar sauce
Combine chicken, stock, wine and water in a saucepan in which the chicken breasts just fit. Bring to a gently simmer and cook for 15 minutes or until chicken is just cooked. Remove from heat and allow chicken to cool in poaching ... [... more]
Australian Womens Weekly |
Chicken And Roasted Capsicum Baguettes
Place chicken breasts in a heavy based frying pan with high sides. Cover with water and add peppercorns, oregano and parsley. Season with salt. Slowly bring to a simmer. When cooled, slice into small strips. Place in a bowl with olive oil, ... [... more]
Australian Womens Weekly |
Grilled chicken salad
Heat barbecue grill to very hot. Drizzle a little olive oil onto each chicken breast and season with salt and pepper. Cook skin-side down 5 minutes, turn and cook a further 2 minutes or until cooked through; transfer to a warm plate; cover, rest ... [... more]
Australian Womens Weekly |
Stuffed chicken
Fry garlic, onion, bacon until lightly browned, add capsicum and cook for a further 1-2 minutes. Add Worcestershire sauce and chopped parsley. Allow to cool. Place flattened chicken breast onto a clean bench, place 2-3 tablespoons of bacon ... [... more]
Australian Womens Weekly |
Chat Papri Salad - CAROL SELVA RAJAH
For a more exotic salad replace tomato with strips of quick cooked chicken breast cooked with garlic. Dressing may seem a large quantity, but since the chickpeas absorb liquid it may be only just right. Add more dressing if the salad seems dry. ... [... more]
Australian Womens Weekly |
Chicken Rice Paper Rolls
Place the chicken breasts in a large saucepan, with enough water to cover. Add star anise, roughly chopped ginger, garlic and coriander to poaching liquid. Bring to the boil and simmer for 3 minutes. Let chicken cool and slice the breast into ... [... more]
Australian Womens Weekly |
Homemade Chicken Nuggets
Chop chicken breasts into bite-sized pieces. Combine with ingredients of marinade of your choice in a medium bowl. Toss marinaded chicken pieces in eggs, then flour, and finally in breadcrumbs to coat; transfer to refrigerator 15 minutes to set ... [... more]
Australian Womens Weekly |
Chicken Pizzaiola- ANNETTE SYM
Flatten chicken breast with meat mallet. In a medium size mixing bowl mix together ham, mushrooms, capsicum, shallots, tomato, garlic and basil. On a baking tray that has been coated with cooking spray place raw flattened chicken then spread 1 ... [... more]
Australian Womens Weekly |
Kung Pao Chicken (Chinese Chicken Stir Fry)
Chop chicken breast into 3cm pieces. Combine egg white, cornflour, sesame oil and salt in a bowl. Add chicken and toss. Set aside for 30 minutes. Combine rice wine, soy sauce, chicken stock and sugar in a small bowl. Heat oil in a wok. Stir fry ... [... more]
Australian Womens Weekly |
Chicken and Prosciutto Roll with Potatoes
Place chicken breasts between 2 sheets baking paper; using a meat mallet or rolling pin, pound fillets until 1 cm thick. Place a large sheet of plastic wrap on bench top. Lay prosciutto slices; slightly overlapping on plastic wrap. Arrange ... [... more]
Australian Womens Weekly |
Chicken Cordon Bleu
Cut chicken breasts in half horizontally, leaving one side intact. Place each chicken breast between 2 sheets of go-between or baking paper. Using a meat mallet or rolling pin; bash out to approx 5mm thick. Season each chicken breast with salt, ... [... more]
Australian Womens Weekly |
Rhys' Chicken And Prawn Spectacular
Preheat oven to 180°C. Split the chicken breasts in half to form a pocket. Fill with 3 prawns in each along with 2 purple basil leaves. Dust lightly with flour and season. Heat the olive oil in a medium pan and fry the chicken for 1 minute on ... [... more]
Australian Womens Weekly |
