o 350\u00b0F. Combine ground chicken, breadcrumbs, eggs, bacon, onion, parsley
On top of stove over medium heat, put butter, onions and garlic in large skillet.
Saute until onions are soft.
Add chicken and broth and cover until chicken is cooked.
Add mushrooms and wine and simmer until soft.
Remove chicken breasts; add thickening to make sauce.
Serve chicken on rice with sauce ladled on top.
ong side of each chicken fillet, and fill with the cheese and ham
Heat 1 tbsp oil in a saucepan, saute the onion and garlic. Add the spinach and cook for 1 min then pour in the cream. Bring to a boil, add the crushed bouillon cube and season. Simmer for 12 mins over low heat.
Meanwhile, cook the pasta in boiling salted water according to the package instructions. Heat 1 tbsp oil in a nonstick pan and sear the chicken for 5-6 mins on each side. Season. Drain the noodles and mix with the sauce. Add the mozzarella and stir. Cut the chicken into slices and serve everything together.
Combine all these ingredients in a bowl.
Place the chicken fillets in and marinate for 10 minutes In a saucepan heat oil therafter place marinated chicken in with sauce let it cook on medium heat for 30-45mins or until chicken is cooked.
Add water when needed to keep the sauce from burning.
00b0F).
First make the sauce by melting the butter over
sing a bowl, roll chicken breasts thinly with mayonnaise.
Put corn
b>sauce, sherry, five-spice, ginger and oil in small bowl. Combine chicken with
anko. Rinse chicken and pat dry. Sprinkle all over with salt and
Place the parsley and 1 1/2 tbsp oil in a blender. Season with salt and puree. Cook the celeriac in boiling salted water for 15 mins.
Meanwhile, sprinkle the chicken with the paprika and rosemary. Season with salt and black pepper. Heat 1/2 tbsp oil in a non-stick frying pan and saute the chicken, turning, for 8 mins. Remove, drain on paper towels and slice.
Drain the celeriac, add the butter and nutmeg and mash. Arrange on plates with the chicken and drizzle with the parsley oil. Garnish with parsley.
For the sauce, combine all ingredients in a
Mix chicken with ginger, lime juice and soy sauce. Cover and chill for at
sealable plastic bag combine chicken, red curry paste, ginger and
little more)This recipe can be made with asparagus instead of
Cook potato in boiling water for 35-40 mins. Meanwhile, heat oil in a pan over medium heat and saute chicken for 6-8 mins. Add broccoli and cook for 4-5 mins. Season and set aside to cool slightly.
Drain potato and make a cut in the top. Peel skin slightly to one side and scoop out flesh. Mash removed flesh with sour cream, diced pepper and sugar, to taste. Season then transfer back into potato shell.
Slice chicken then toss with broccoli, onion and dressing. Arrange on top of potato and serve garnished with cherry tomato and lettuce.
Pound chicken breasts between sheets of plastic
b>sauce,
ake for 20 mins. Arrange chicken over top and bake for
Cook rice in a large saucepan of boiling water, uncovered, until just tender; drain. Cover to keep warm.
Heat half of the oil in a wok on high heat. Stir-fry chicken, in batches, until cooked through. Add garlic, pepper, jam, chili sauce and stock; cook about 2 mins or until sauce thickens slightly. Remove from wok.
Heat remaining oil in same cleaned wok. Stir-fry bok choy, chestnuts and onion until bok choy just wilts. Divide bok choy mixture among serving plates. Top with chili chicken and sprinkle with sesame seeds. Serve with rice.
For the mint-lime pesto, combine mint, Parmesan, garlic, almonds, lime juice and lime zest in a blender and puree. Gradually stream in 8 tbsp olive oil. Season.
Cook pasta in boiling salted water according to package directions.
Meanwhile, heat 1 tbsp oil in a pan, add chicken and saute for about 5 mins, turning regularly, and season. Drain pasta, toss with 1/2 the pesto and arrange on 2 plates. Add sauteed chicken and garnish with pink peppercorns and lime wedges. Reserve remaining pesto for another use.