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.

We had a lot of fun making these. The kids weren’t keen on the sticks so we just made them as balls. I didn’t particularly love the flavour of the cookies, but the kids didn’t seem to notice !

Lollipop Cookies

Recipe adapted from Martha Stewart

2 3/4 cups all-purpose (plain) flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 large egg

2 teaspoons pure vanilla extract

Colored sanding sugar or sprinkles (preferably Halloween theme)

24 wooden ice-pop sticks

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).

Prep all your confections into small prep bowls and line them up within easy reach.

oll dough into balls, using 1 1/2 tablespoons for each.

Roll in confections, pressing lightly to coat completely. Insert a wooden stick in center of each ball.

Place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.

Bake until edges are just golden, about 20 minutes. Transfer cookies immediately to a wire rack to cool completely.

BAKED PUMPKIN RISOTTO

1 cup arborio rice

2 ½ cups chicken or vegetable stock/broth

60g/2oz butter

350g / 12 oz jap or butternut pumpkin, peeled and diced

½ cup finely grated parmesan cheese

cracked black pepper and sea salt

1 tbpn chopped flat-leaved parsley

Preheat oven to 190C/375F. Place rice, stock, butter and pumpkin in an oven-proof dish and cover tightly with a lid or foil. Bake for 30 mins, or until rice is soft. Stir through parmesan cheese, pepper and salt and parsley and serve. Serves 2

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.

Pan fried Pork with Maple Mustard Sauce

(BBC Good Food Magazine May 07)

2 pork tenderloins cut into 3cm slices  or equivalent pork steaks

1 tablespoon plain flour

2 tablespoons olive oil

1 thinly sliced red onion

200ml vegetable stock

2 tablespoons maple syrup

2 tablespoons wholegrain mustard

juice of 1 lemon

Season pork with salt and pepper and then lightly coat in flour

Heat the oil in a large pan and quickly fry pork until browned.

Cook for about 5 mins then remove to a plate

Add onion to the pan (with more oil if needed)

Fry until it starts to colour, then add the stock and bring to the boil

Reduce for a few minutes, then add the maple syrup, mustard and lemon juice

Bring back to the boil, then reduce heat, add pork and gently simmer until heated through

Pasta with cherry tomatoes and swiss cheese

Cook pasta (any kind). Meanwhile, mix together 1 tablespoon white wine vinegar, 3 tablespoons olive oil and ½ teaspoon Dijon mustard with a pinch of suagr. Add pepper and chopped chives. Place drained, cooked pasta in a bowl, toss through cooked bacon, baby spinach, halved cherry tomatoes and grated swiss chesse. Pour dressing over and serve

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

From Rachel ~ burns_toast

INGREDIENTS

3 tablespoons coarsely ground pepper

2 tablespoons olive oil

1 tablespoon grated lemon peel

1 teaspoon salt

2 garlic cloves, minced

1 (3 pound) whole beef tenderloin

DIRECTIONS

Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.

Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness

Cover and let stand for 10 minutes before slicing.

PORK AND ORANGE STIR FRY

Marinate 300g (1/2lb) pork, cut into strips, in 4 tblspns orange juice, 2 tblspns soy sauce, 1 teaspoon ground ginger, pepper, 1 clove of crushed garlic.

Drain and stir fry.

Add I cup chopped vegetables, stir fry and add marinade. Heat through.

Prep Time: 20 minutes
Cooking Time: 1 hours 15 minutes