I love this recipe … not sure where it came from, sorry !
Chicken Roll-ups
Cut chicken breasts or tenders into thin strips (5-7cm wide and the length of the breast or tender). Pound them out to make them thin and even.
Place strips of ham and cheese along the length of the chicken and roll them up, holding in place with a toothpick.
Dip the rolls in egg and then breadcrumbs and bake in a pan (without the rolls touching) on 180C/350F until no longer pink, usually about 30 mins.
Spiced chicken with maple butter glaze (adapted from Six O’Clock Scramble Recipe Book)
1 1/2 teaspoons paprika
3/4 teaspoon cinnamon
3/4 teaspoon ground cumin
chicken (recipe recommends chicken pieces but I used 4 breasts)
3 tablespoons maple syrup
1 1/2 teaspoons butter
1 1/2 teaspoons Dijon mustard
Line baking tray with foil. Combine paprika, cinnamon and cumin and sprinkle over chicken. Place in 200C oven and bake for 20-30 mins (depending on size and type of chicken breast) In a small saucepan, combine butter, maple syrup and mustard and stir over low heat until butter melts. Brush chicken with mapple butter glaze about 5 mins before it is done.
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.
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