Make brine for chicken by dissolving salt with chicken broth in a medium
rying pan or wok, cook chicken in batches until browned all
Preheat oven to 180C.
Flatten chicken breast with rolling pin.
Place chicken on cooking tray coated with oil.
In a small bowl combine taco seasoning and tomato paste. Spread an even amount over each chicken fillet.
In another bowl place onion, chilli powder, capsicum, tomato and avocado and combine.
Spread this mixture over each chicken fillet and top with cheese.
Bake until chicken has cooked through and cheese has melted and browned (20-25 minutes).
rved cold.
Pound each chicken fillet to about 1/2-inch
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
ently and refrigerate while preparing chicken.
Preheat oven to 200
Preheat oven to 350\u00b0. On each chicken fillet, place a slice of cheese and a slice of ham.
Roll fillet.
Marinate the chicken mixing your pieces with 1
an.
Dredge the turkey fillet in the flour to which
f necessary.
Take 1 chicken fillet and put about 2T of
Wrap each chicken fillet with 2 slices bacon and
inutes and drain. Season the chicken breasts, and cook in a
Heat oil in a pan and saute chicken for 2-3 mins until browned. Add leeks and mushrooms and saute for 5 mins until chicken is cooked and vegetables are tender. Set aside 1/2 the mixture, cover and keep warm. Add stock and bring to a boil. Puree then add cheese and simmer for 5 mins. Season then ladle into a warmed bowl. Add reserved chicken, leeks and mushrooms and serve.
he long side of each chicken fillet, and fill with the cheese
f quince paste on each chicken fillet.
Wrap 2 prosciutto slices
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.
Melt the butter in a saucepan and fry the garlic, chili and ginger for 2 mins. Add the stock and coconut milk and bring to a low boil. Add chicken and cook for 15 mins, or until chicken is cooked through. Add lime juice and season to taste.
Ladle into bowls and top with bean sprouts and cilantro. Serve garnished with lime slices.
Preheat oven to 400\u00b0F. Heat 1 tbsp oil in a frying pan and saute onion and dates for 5 mins. Add spinach, cover and cook for 2-3 mins until wilted. Add cumin and season.
Cut a deep pocket in each chicken fillet and stuff with spinach and date mixture. Arrange in a large greased roasting pan. Toss beets with remaining olive oil and rosemary and season well. Spread around chicken and roast for 30 mins. Add tomatoes and cook for another 10 mins until chicken is cooked through and beet is tender.
To prepare the guacamole, mash the avocado with the yogurt, hot sauce and lime juice. Season. Chill until ready to serve.
Heat the oil in a frying pan, season the chicken then add the chicken and garlic to the pan. Stir-fry for approximately 6 mins until the chicken is cooked through. Remove from the pan and add the kidney beans, sweet corn, red bell pepper, onion and chili.
Divide the mixture between the taco shells. Garnish with the cilantro. Serve with the guacamole and sour cream.
or 1 min. Add the chicken and continue cooking until browned