What we’re eating ….

Peppercorn Chicken – heat butter in pan and fry chicken breasts until golden. Add 1 tablespoon canned peppercorns, ½ cup white wine and ½ cup chicken stock. Simmer gently for 10-15mins. Remove chicken and bring sauce to the boil to thicken. Add 3 tablespoons cream and mix well until combined. Return chicken to sauce, heat through and serve

OVEN BBQ CHICKEN
500g/1 lb chicken breasts

30g/1oz butter

1 small chopped onion

1 clove crushed garlic

½  tblspn brown sugar

½ cup tomato sauce

1 teaspn Worcestershire sauce

Fry onion and garlic in butter, add other ingredients.

Pour over chicken.

Cook in moderate oven (180C/350F) 1 hour.

Orange chicken teriyaki

Chicken breasts may take a little while to cook but this easy recipe lets you bake baby carrots in the sauce with the chicken along with potatoes next to it on the oven rack.

1/2 cup (125 mL) soy sauce 

1/2 cup (125 mL) fresh or reconstituted frozen orange juice
2 tbsp (30 mL) dark sesame oil
2 tbsp (30 mL) finely minced, peeled fresh ginger or 1 tbsp (15 mL) bottled minced ginger
3 garlic cloves, minced, or 2 tsp (10 mL) bottled minced garlic
1 tbsp (15 mL) brown sugar
1/4 tsp (1 mL) freshly ground black pepper
4 bone-in, skinless chicken breasts
1-lb (500-g) bag peeled baby carrots or 3 cups (750 mL) bite-size pieces thin carrots

Preheat oven to 200°C/400F.

For easy cleanup, line a 9×13-inch (3-L) baking pan with foil.

Measure soy sauce, orange juice, sesame oil, ginger, garlic, sugar and pepper into pan and stir together until blended.

Add chicken and turn to coat with mixture leaving chicken bone-side up, in sauce.

Add carrots, coating with sauce, if possible.

Bake, uncovered, in centre of 200°C oven for 30 minutes.

Turn chicken, bone-side down, and stir carrots.

Continue to bake until chicken juices run clear and chicken is firm when pressed, from 15 to 20 more minutes.

Remove chicken and carrots to a platter.

Pour sauce into a measuring cup and spoon off any fat.

Serve chicken with some sauce spooned overtop.

Serve with rice. 

Honey Mustard Chicken

Combine 1/3 cup wholegrain mustard, 1/2 cup honey, 1 tablespoon curry powder
and 1 tablespoon olive oil in a bowl.  Add chicken – toss to coat.
Transfer to ovenproof dish – cook uncovered in moderate oven for 40 minutes or pan fry.
Garnish with rosemary and serve with salad.

Lemon and Parsley Chicken

1 tablespoon olive oil

2 –4 chicken breasts, halved lengthwise

cracked black pepper

1 ½ teaspoons olive oil

1 teaspoon chilli flakes

2 cloves of garlic, sliced or crushed

2 tablespoons lemon juice

½ cup chopped parsley

Heat oil in pan over medium heat. Sprinkle chicken with pepper and add to pan. Cook until browned. Add extra oil, chilli and garlic and cook for 1 minute. Add lemon juice and parsley. Serve.

INGREDIENTS:

·       1 tablespoon butter

·       1/3 cup Italian salad dressing

·       1 lemon, zested and juiced

·       1 tablespoon Worcestershire sauce

·       8 chicken tenderloins

·       lemon pepper to taste

·       garlic salt to taste

·       onion powder to taste

DIRECTIONS:

1.      Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9×9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.

2.      Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.

3.      Bake 25 minutes in the preheated oven, or until chicken juices run clear.

LEMON CHICKEN STIR FRY

½ lemon

½ cup chicken stock/broth

1 teaspoon cornflour

2 cloves minced garlic

500g /1lb chicken breast

Grate 2 teaspoons of peel from lemon and squeeze 3 tablespoons of juice.

Mix 1 tablespoon of juice with stock, cornflour and garlic.

Fry onion, add chicken and cook until golden

Add veggies, stir fry 1-2 mins.

Add broth mixture, cook 2-4mins, add 1 tablespoon juice. Heat through

Lemon Chicken

6 chicken breasts

1 teaspoon dried oregano

1/4 teaspoon pepper

2 tablespoons butter or margarine

1/4 cup water

3 tablespoons lemon juice

2 garlic cloves, minced

1 teaspoon chicken stock/bouillon granules

2 teaspoons minced fresh parsley

Pat chicken dry with paper towels. Combine the oregano and

pepper; rub over chicken. In a skillet, over medium heat, brown the chicken in

butter; transfer to a baking dish. Add water, lemon juice, garlic and bouillon

to the skillet; bring to a boil, stirring to loosen brown bits. Pour over chicken.

Cover and cook at a low heat for 1 hour. Baste the chicken. Add parsley. Cover and cook an extra 15

mins. 

Honey Chilli Chicken

3 lbs (1.2kg) chicken pieces, breaded with flour and pepper

Sauce

1 tablespoon oil

1/3 cup water

1/3 cup lemon juice

2 teaspoon cornstarch

4 teaspoons chilli sauce

2 teaspoons soy sauce

1 ½ teaspoons ginger

3 tablespoons honey

6 chopped green onion

Chop chicken into chunks

Mix sauce ingredients and set aside

Heat oil and fry chicken until crispy

Add ginger and honey

Cook until well combined

Add sauce, simmer until chicken is well coated

Add onions, stir and serve with rice