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Baked chicken fingers with honey mustard dipping sauce

Ingredients - serves 4

- 4 skinless, boneless chicken breasts
- 2 tbsp. (30 mL) vegetable oil
- 1 cup (250 mL) bread crumbs
- 2 tbsp. (15 mL) grated Parmesan cheese
- 1 tsp. (5 mL) crumbled dried oregano
- 1/2 tsp. (2 mL) salt
- 1/4 tsp. (1 mL) black pepper
Honey mustard dipping sauce:
- 2 tbsp. (30 mL) honey
- 2 tbsp. (30 mL) Dijon mustard
- 2 tbsp. (30 mL) vegetable oil

Method

1. Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick vegetable oil spray.
2. Cut each of the chicken breasts into 4 or 5 lengthwise "fingers." Place in a bowl. Add the vegetable oil and stir to coat everything evenly.
3. In a bowl, stir together the bread crumbs, Parmesan cheese, oregano, salt and pepper. Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet. Repeat with the remaining chicken strips and crumb mixture.
4. Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through.
5. Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a food processor or blender. Blend until smooth and creamy.
6. Serve chicken fingers hot or at room temperature with honey mustard dipping sauce. If putting in a lunch bag, pack the sauce separately in a small, tightly sealed plastic container.

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Chicken Bake with Portabellini Mushrooms and Gruyere

Ingredients - serves 4

- 6 Free Range Medium Eggs, beaten
- 450ml Whole Milk
- 200g thick sliced white bread, crusts removed, cut into 2.5cm cubes
- 100g Gruyère, grated
- 20g pack fresh flat-leaf parsley, chopped
- 2 tbsp vegetable oil
- 500g pack 4 chicken breast fillets, cut into 2cm cubes
- 250g pack organic Portabellini mushrooms, thinly sliced

Method

1. Preheat the oven to 190°C, gas mark 5 and grease a 1.2 litre baking dish. Using a fork, lightly beat the eggs and milk together in a large bowl. Stir in the bread cubes, 75g of the cheese, the parsley and some freshly ground black pepper. Leave to stand for 10 minutes while you prepare the remaining ingredients.
2. Heat half the oil in a large frying pan and brown the chicken for 4-5 minutes, then remove from the pan and drain on kitchen paper. Heat the remaining oil and cook the mushrooms for 3-4 minutes, until just starting to soften. Drain on kitchen paper.
3. Stir the chicken and mushrooms into the egg and bread mixture, then pour into the prepared baking dish. Sprinkle with the remaining cheese and bake for 30-35 minutes until risen and golden and the chicken is thoroughly cooked, with no pink meat. Allow to stand for 5 minutes, before serving with
some cooked Chantenay carrots and steamed green beans.
Hints and tips: For a different flavour, try using an alternative cheese, such as Gorgonzola or a mature Cheddar.

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Foolproof Slow Roast Chicken

Ingredients - serves 4

- butter, for greasing
- 1.6 kg chicken
- 1 kg roasting potatoes, halved or quartered if large
- 2 whole garlic heads, halved
- 100ml white wine
- 100ml chicken stock
- 2 stems rosemary, broken into springs
- 6 bay leaves
- 1 lemon, cut into wedges

Method

1. Preheat oven to 160°C/325°F/Gas Mark 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken.
2. Place the chicken in the tin and arrange the potatoes around it. Put the halved
garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven. Cook for 1 hour then remove the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook uncovered for 50 minutes.
3. Turn the heat up to 220°C/425°F/Gas Mark 7. Cook for 30 minutes more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a place for at least 10 minutes before carving. Keep the potatoes warm. Serve with any pan juices.

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Garlic mushroom & turkey bake

Ingredients - serves 4

- 750g (from a 2.5kg bag) basics potatoes
- 1 x 225g pack turkey breast steaks, sliced
- 300g leeks, washed & roughly chopped
- 1 x 400g pack basics mushrooms
- 1 x 50g pack instant white sauce mix
- 3 tablespoons olive oil
- 2 garlic cloves, peeled & finely chopped
- 1 teaspoon dried mixed herbs
- Black pepper to season

Method

1. Preheat the oven to 200°C/ fan 180°C/ gas 6. Bring a large saucepan of water to the boil, then add the potatoes and boil for 10 minutes. Drain and leave to cool slightly, then thinly slice.
2. Meanwhile, heat 2 tablespoons of the olive oil and fry the sliced turkey breast steaks for 5 minutes until golden. Add the roughly chopped leeks, mushrooms and garlic. Cook for a further 5 minutes.
3. Make up the instant white sauce mix, following pack instructions. Transfer the turkey and vegetable mixture to an ovenproof dish, pour over the sauce and stir through. Top with the potatoes and brush with the remaining olive oil. Sprinkle with the dried mixed herbs and bake for 30 minutes until golden.

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Slow cooked green olive and lemon chicken

Ingredients - serves 4

- 15g butter, softened
- 1 tbsp olive oil
- 2 tsp lemon rind, finely grated
- 3 cloves garlic, crushed
- 300g pitted green olives, chopped finely
- 2 tbsp fresh flat-parley, finely chopped
- 1.5 kg whole chicken
- 2 unpeeled lemons, quartered
- salt and pepper

Method

1. Combine the butter, olive oil, lemon rind, garlic, olives and parsly in a medium bowl, season with salt and pepper.
2. Rinse the chicken under cold water then pat dry. Use your fingers to make a pocket between the breast and skin. Push half the butter mixture under the skin, and rub the rest all over the chicken.
3. Tuck the wing tips under, fill the cavity with the lemons, and then tie the legs together with kitchen string. Trim the skin around the neck and secure to underside of chicken with small skewers.
4. Place the chicken in a 4.5 - litre slow cooker cook, covered, on low for 6 hours.

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Herby tomato & mozzarella chicken

Ingredients - serves 4

- 1 onion, peeled & chopped
- 250g basics peppers
- 1 x 325g pack British chicken thigh fillets
- 1 x 390g carton chopped tomatoes with basil and oregano
- 1 x 125g pack basics mozzarella
- 250g easy cook rice
- 400g frozen green beans
- 1/3 x 28g pack parsley
- 1 teaspoon olive oil
- 1 garlic clove, peeled & finely chopped
- Black pepper to season

Method

1. Preheat the oven to 180°C/ fan 160°C/ gas 4. Heat the olive oil in a large saucepan. Gently fry the sliced garlic and onion with the peppers for 2-3 minutes to soften. Add the chicken thigh fillets to the saucepan and fry for 2 minutes on each side until golden.
2. Transfer to a 1.5-litre baking dish and pour over the carton of chopped tomatoes with basil and oregano. Slice the mozzarella and scatter over the mixture. Bake in the oven for 25 minutes until bubbling and golden.
3. Meanwhile, cook the rice following pack instructions, and in a separate pan cook the frozen green beans in lightly boiling water for 3-4 minutes. Scatter the parsley over the chicken and serve with the rice and green beans.

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Lemon and honey chicken

Ingredients - serves 4

- 8 Chicken Thigh Fillets
- Grated zest and juice of 1 lemon
- 300ml hot chicken stock
- 100g clear honey
- 150g bulgar wheat
- 2 tbsp sorrel or flat-leaf parsley, chopped

Method

1. Season the chicken, add to a hot frying pan and cook for 5 minutes, turning halfway, until browned. Discard the fat.
2. Mix half the zest with the juice, stock and honey. Pour round the chicken, bring to boil then simmer for 20 mins or until chicken is cooked.
3. Meanwhile, place the bulgar wheat in a pan with 650ml boiling water. Simmer for 15 minutes, covered, until tender. Drain well, pressing out any excess water, then stir in the sorrel. Divide between plates and serve the chicken and sauce alongside.

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Lemon Chicken

Ingredients - serves 1-2

For the chicken
- 1 chicken breast
- 1 egg, beaten
- 1 tablespoon dry sherry
- zest of one lemon
- salt and pepper
- 5 tablespoon plain flour
- 3-4 tablespoons vegetable or sunflower oil

Lemon sauce
- juice and zest of one large lemon
- 100ml water
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons cornflour (mixed with water)

To serve
- 3-4 spring onions, chopped

Method

1. Loosely wrap the chicken in cling film and bash evenly with a rolling pin until 1-1 1/2 cm thick.
2. Put the egg, sherry and lemon zest in a bowl. Coat the chicken in the batter and marinade in the fridge for at least 30 minutes.
3. To make the lemon sauce place all the ingredients, apart from the cornflower, in a
saucepan and bring to the boil. Pour the cornflower mixture into the pan. Give it a good stir to get a thick sauce. Heat up again before serving.
4. Pour the oil into a wok or frying pan and place on a medium-high heat.
5. Remove the chicken from the fridge. Put 5 tablespoons of flour in a clean bowl. Coat the chicken in the flour, then the egg mixture, then the flour again.
6. Carefully place the chicken in the hot oil and fry for 1-2 minutes on one side, or until golden brown underneath, then carefully turn over and cook for a further 2-3 minutes.
7. Once the chicken is golden brown on both sides, remove and place on kitchen roll. Transfer to a chopping board and slice.
8. Serve the chicken on boiled rice, pour over the hot

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Pan-fried Paprika Chicken

Ingredients - serves 4

- 4 small chicken breasts, without skin or bone
- 150ml double cream

For the marinade:
- 1 tbsp Worcestershire sauce
- 1 tbsp runny honey
- 1 tbsp paprika
- 1 tbsp grainy mustard

To serve:
- young spinach
- boiled rice, cooked
- wild rice, cooked

Method

1. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm thick.
2. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for a while if times allows.
3. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.
4. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.
5. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and a mixture of boiled rice and wild rice.

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Poached Chicken Stuffed with Stilton
in a Creamy Mushroom Sauce

Ingredients - serves 1

- 1 chicken breast
- 1 tbsp chopped fresh tarragon
- 30g Stilton, crumbled
- salt and pepper
- 2 large mushrooms
- 2 tbsp olive oil
For the sauce:
- 1/2 tbsp olive oil
- 1 tbsp butter
- 1/2 onion, finely chopped
- 1 large mushrooms, finely chopped
- 3 tbsp white wine
- 5 tbsp double cream
- 1/2 tbsp finely chopped fresh tarragon

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. With a sharp knife, carefully make a slit in the chicken, being careful not to cut all the way through, to make a pocket. Stuff the chicken with the tarragon and Stilton. Season with salt and freshly ground black pepper.
3. Wrap the chicken in two layers of cling film.
4. Bring a saucepan of water to the boil and reduce the heat to a gentle simmer.
5. Add the chicken parcel to the gently simmering water and poach for
12-14 minutes, or until completely cooked through.
6. Carefully remove the chicken parcel from the water with a slotted spoon and set aside to keep warm.
7. Meanwhile, place the mushrooms, stalk side-up, on a non-stick baking tray and drizzle with olive oil. Place in the oven and roast for 6-8 minutes.
8. For the sauce, in a small saucepan, heat the olive oil and butter and add the onion. Cook until soft but not coloured.
9. Add the chopped mushrooms to the pan and increase the heat. Sauté the mushrooms for 2-3 minutes, or until soft.
10. Add the wine to the pan and gently simmer until reduced by half. Take off the heat to cool slightly.
11. Add the cream to the pan and gently simmer again until the sauce thickens slightly. Stir through the tarragon.
12. Carefully unwrap the chicken parcel and, using a sharp knife, slice the breast into three medallions.
13. To serve, place the roasted mushrooms onto a serving plate and arrange the chicken slices on top. Pour over the sauce.

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Spicy Roasted Chicken with Tomatoes and Oregano

Ingredients - serves 4

- 250g pack tomatoes, sliced
- 4 tbsp olive oil
- 5 cloves of garlic, finely chopped
- 2 tbsp oregano
- 1-2 tsp hot red chilli flakes, or to taste
- 1 tsp each sea salt and pepper
- 4 boneless, skinless chicken breasts, about 125g each

Method

1. Preheat the oven to 230C. In a large bowl, toss the tomatoes with the olive oil, garlic, 1 tbsp oregano and chilli flakes.
2. Place the chicken on a baking sheet. Pour the tomato mixture over the chicken, arranging the tomatoes in a single layer over the meat. Sprinkle with salt and pepper.
3. Roast for 30-35 minutes or until the chicken is no longer pink inside. Transfer the chicken to plates. Spoon over some of the roasting juices, sprinkle with some more oregano and serve.

Note: you can also top your chicken with some coarsely grated cheese before baking.

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Stuffed bacon-wrapped chicken legs on risotto

Ingredients - serves 6

Chicken
- 6 boned-out Chicken legs or thighs
- Sea salt and pepper
- Approximately 24 rashers, rindless streaky bacon
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- 2 tbsp Marsala
- Ladleful of brown Chicken stock
Stuffing
- 350g good-quality pork sausage meat
- Handful of skinned pistachio nuts, roughly chopped
- 1 egg yolk
- 4 thyme sprigs, leaves stripped and chopped
- Handful flat parsley, chopped
Risotto
- 400g risotto rice (such as arborio or carnaroli)
- 1 litre brown chicken (or vegetable) stock
- 150g shelled broad beans
- 150g peas (or petits pois), thawed if frozen
- 50g freshly grated Parmesan, plus extra shavings to serve
- 25g butter, cut into cubes
- Handful fresh chives(optional), chopped
- Sea salt and freshly ground black pepper

Method

1. To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
2. Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
3. Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to 'set' around the chicken). Remove the foil and pat dry to remove any excess moisture.
4. To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
5. Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
6. Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
7. To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.
8. Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.

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