Lemon, Garlic & Rosemary Chicken - MONIQUE MONTEZ
In a bowl combine the lemon juice, zest, garlic, rosemary and oil. Add the chicken breasts, cover with plastic wrap and refrigerate for 2 hours. Heat a BBQ or char grill pan over low-medium heat, add chicken and cook for 6 minutes on each side or ... [... more]
Australian Womens Weekly |
Chicken And Salsa Verde Salad
Butterfly chicken breasts and flatten with a meat mallet. Season well. Heat oil in a frying pan. Place garlic and thyme sprigs in the pan. Put chicken on top. Cook for 2 minutes each side. Place parsley, basil, mint, garlic, mustard and anchovies ... [... more]
Australian Womens Weekly |
Tomato, Corn and Chilli Chicken Soup - LYNDEY MILAN, AWW
A purchased barbecued chicken can be substituted for the chicken breasts; discard skin, excess fat and all bones before shredding the meat. INGREDIENTS Heat half of the oil in large saucepan; cook chicken until cooked through. When cool enough to ... [... more]
Australian Womens Weekly |
Summer Poached Chicken Salad - Bill Granger
Place coriander roots, peppercorns, ginger, onions and salt in a medium to large saucepan, fill with cold water and bring to the boil over high heat. Add chicken breasts to saucepan and stir. Turn off heat and cover with a tight fitting lid. ... [... more]
Australian Womens Weekly |
Pot Roasted Chicken With Fennel And Tomatoes
Remove excess fat from around the opening of the chicken. Place garlic and oregano inside the cavity, tie the legs together and season well. Heat olive oil in a heavy based saucepan with a lid. Place the chicken breast side down and cook until ... [... more]
Australian Womens Weekly |
Chicken Fajitas - PETER HOWARD
Cut chicken breast across the grain into strips 1 cm wide and place in a bowl. Combine the oil, sherry vinegar, allspice, oregano, onion flakes, salt and chilli powder (if using). Pour marinade over chicken, stirring to coat pieces thoroughly. ... [... more]
Australian Womens Weekly |
Smoked chicken with couscous, orange and beetroot
Slice chicken breasts thinly, and cook on a preheated griddle pan until heated through. To prepare couscous- Bring orange juice to the boil, tip over couscous and wrap with cling wrap. Set aside and allow to cool for 10 minutes. Once 10 minutes ... [... more]
Australian Womens Weekly |
Kathleen's Chicken Yakitori - KATHLEEN DE LEON, HI-5
Slice chicken breast into small cubes, roughly the same size Simmer soy sauce, sugar and sake, add flour to liquid to thicken. Place skewered chicken onto a preheated char grill or barbeque. Cook for 10 minutes, turning and basting with the ... [... more]
Australian Womens Weekly |
Pannequet crepe
Slice roasted chicken breast into thin slices, place in a bowl with the creamed corn and blanched asparagus. Season with salt and pepper. Lay a crepe on a clean board, place filling into centre and roll crepes into cigar shapes. Place crepes into ... [... more]
Australian Womens Weekly |
Pho Ga - Chicken Noodle Soup - CHRISTINE MANFIELD
To make the broth, heat all ingredients together in saucepan to simmering point and then simmer over gentle heat for 10 minutes until flavors infuse. Add the chicken breasts and simmer for 5 minutes then remove pot from heat, set aside to allow ... [... more]
Australian Womens Weekly |
Chicken Pesto Pasta - BRAD SUGARS
Place pasta in a large pot of salted water. Cook according to packet instructions. Heat oil in a large frying pan, add chicken breast and cook until browned. Remove and set aside. Add onion to the pan. Cook until browned. Add garlic and chicken ... [... more]
Australian Womens Weekly |
Lemon And Lime Chicken On Herb Polenta- JAMES PITTS
Combine marinade ingredients in a bowl, pour over the chicken breasts and marinade for 1 hour. Pan fry the chicken in a little butter until brown on both sides, then place in a baking dish and bake in a moderate oven for 7 minutes. For the ... [... more]
Australian Womens Weekly |
