This makes a chicken breast with stuffing inside. Very easy to do and presents nicely.

Baked Stuffed Chicken Breasts

8 boneless skinless chicken breast

salt

pepper

2-3 tbsp. butter

1/3 cup onion, finely chopped

1 tsp. garlic, minced

2 cups dry breadcrumbs

1/4 cup parmesan cheese

1/4 cup parsley, chopped

1/2 tsp. rosemary, crumbled

1/2 tsp. dried sage, crumbled

1/2 tsp. salt

1/2 tsp.pepper

1/3 – 2/3 cup chicken broth

Flatten chicken breast to about 3/8 inch thick. Season with salt and pepper. Heat butter in skillet over medium high heat, add and cook onion and garlic until soft but not brown, about 5 minutes.

Add into remaining ingredients. Stir in chicken broth. The stuffing should be moist enough to hold together in a crumbly ball when firmly squeezed in the hand. Do not over moisten. Taste and adjust the seasoning.

Lightly oil a 13×9 baking dish. Place 1/4 cup of stuffing in the center of each breast, press lightly to compact it. bring the top and bottom flaps of the chicken up and over the stuffing, slightly overlapping the ends, then fold up the sides to enclose stuffing completely. lay packets seam side down in prepared dish (I just folded the sides over – some of the stuffing fell out during the cooking process but it still tasted fine). Brush chicken with olive oil and season with salt and pepper.

Bake until the chicken is lightly browned and feels firm when pressed, about 30 minutes at 350F/180C

This tastes great and is very easy to make !

Baked Teriyaki Chicken (from Christine 0120)

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs

DIRECTIONS

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Place chicken pieces in a lined baking dish (otherwise the baked on sauce will be difficult to get off). Brush chicken with the sauce. Turn pieces over, and brush again.

4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Sesame Chicken Salad

3/4 cup pure maple syrup, eyeball the amount
1/3 cup dark soy, Tamari, eyeball the amount
1/2 cup sweet hot mustard, eyeball the amount
1/2 cup sesame seeds, a mix of black and white or all white
1/4 cup vegetable oil, 3 or 4 turns of the pan, total
1 1/3 pounds chicken breast tenders
Salt and pepper

Dressing:
1 1/2 inches fresh ginger root, grated or minced
3 tablespoons rice vinegar, 3 generous splashes
1/4 cup Chinese duck sauce or, apricot all fruit spread
1/4 cup vegetable oil, eyeball the amount

Salad:
5 to 6 ounces mixed baby greens, 1 bag
1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle
1 /2 cup shredded carrots, a couple of handfuls
4 scallions, thinly sliced on an angle
1/4 pound snow peas, sliced on an angle

Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing. Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.

Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.

Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders.

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