CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
hite wine) into marinade. Place chicken in a zip lock bag
ll marinade ingredients together, except chicken, to a food processor and
ed-high heat. Add the chicken and cook until no longer
Combine chicken, olive oil, garlic, red pepper
Layer squash, bell pepper and chicken in 4- to 5-quart
aking sheets.
Starting with chicken, divide cubes among parchment sheets
50\u00b0F.
Put the chicken breasts between two layers of
teaspoons oil. Rinse the chicken and pat dry. In a
ven over medium heat. Dust chicken in flour, shaking off excess
nd set aside.
Cut chicken into thin strips. Lightly season
n a medium saucepan. Add chicken and simmer, loosely covered, for
Preheat oven to 450\u00b0F. Heat oil in a medium ovenproof frying pan over medium-high heat. Add chicken and cook for 1-2 mins, or until browned. Remove from pan. Add onion, bacon, mushrooms and zucchini. Cook for 3-5 mins. Return chicken to pan along with tomatoes, stock and olives. Season.
Transfer pan to oven and bake for 25 mins, or until chicken is cooked through.
Serve with pasta. Garnish with chopped parsley.
ook 2 minutes, then add chicken broth. Bring to a simmer
sharp knife, slash each chicken breast at intervals, then slice
n medium heat. Cook the chicken thighs for 20-25 mins
Mix together the cream cheese, tomatoes, olives and basil. Cut a slit in the side of each chicken breast to make a pocket.
Push the cheese mixture into the pockets. Wrap a slice of Parma ham around each chicken breast. Chill for 15-20 minutes.
Heat oil in a grill pan or frying pan. Add chicken. Cook for 8 minutes each side, until golden and completely cooked through. Serve with mixed greens.
o thaw.
Lay the chicken breast on a piece of
Preheat the oven to 400\u00b0F. Mix the garlic, rosemary, lemon zest and juice and 4 tbsp oil in a bowl. Season with salt and black pepper. Rub the chicken with the herb mixture and place in a roasting pan. Roast for 45 mins.
Place the peppers, onions and sliced lemon in a bowl. Drizzle with 2 tbsp oil and season with salt and black pepper. Spread around the chicken along with the olives and roast for another 30 mins. Transfer to a serving dish and garnish with rosemary. Serve with potato wedges.