230 degrees C).
Place chicken breasts between 2 sheets of
Season chicken thighs with salt and pepper.<
Preheat oven to 400 degrees.
Place cut up chicken into a bowl or gallon ziplock bag. Add in ranch dressing and coat chicken.
Place all remaining ingredients in a bowl and mix.
Coat chicken in cracker crumb mixture.
Place nuggets in a single layer on a greased cookie sheet. Bake for 12 to 13 minutes.
Place garlic, orange juice, olive oil, soy, chilli and honey into a bowl, season and mix well.
Place the chicken in a shallow roasting dish lined with some baking paper.
pour over the mixture and turn to coat well.
marinade 1 hour.
preheat oven to 220\u00b0C Turn the chicken some more to coat with the sauce then bake for 25-30 minutes, turning the chicken half way through and basting with the glaze.
Serve in tortillas spread with 1 tbsp mayonaise and some thorn lettuce leaves.
Preheat oven to 375*F or 190*C.
Combine all ingredients except chicken in a large, resealable bag. Seal and shake to combine.
Add the chicken into the resealable bag, seal and shake to coat evenly.
Arrange the chicken wings flat on a baking sheet. You can choose to line it with parchment paper or tin foil.
Cook the wings in the preheated oven for 1 hour, or until wings are crispy and cooked through.
eparate bowls.
Toss 1 chicken thigh in flour to lightly coat
Place chicken legs and thighs in a
Whisk together tandoori paste and yogurt. Add chicken thigh fillets and mix to coat in yogurt mixture. Cover and chill for at least 1 hour, or overnight.
Heat oil in a large nonstick frying pan. Cook chicken over medium heat for 4-5 mins per side, or until browned and cooked through. Remove from heat and slice.
Meanwhile, combine spinach, cucumber, tomatoes, green onions and mint. Set aside.
To make the dressing, whisk together all ingredients. Season then drizzle over salad. Top with chicken and serve with naan.
Combine butter, chili flakes, tomatoes and pine nuts in a small bowl. Place on a piece of plastic wrap and shape into a rectangular block. Wrap tightly and freeze.
Cook chicken thigh fillets in a heated, oiled frying pan until browned on both sides and cooked through. Slice butter and serve on chicken.
Mix salad dressing, onion soup mix and apricot preserves until well combined. Season chicken pieces with salt and pepper and arrange in a baking dish. Pour sauce over chicken. Bake in a 350 degree oven covered for about 30 minutes then remove cover and bake for an additional 20-30 minutes until sauce is brown and bubbley.
br>Flatten/thin out one chicken thigh and place one 1/2
Place chicken thighs in a large resealable
ntil medium-hot. Cook the chicken in batches until all sides
200 degrees C).
Rub chicken breasts with olive oil and
asparagus halves. Wrap 1 chicken thigh around the cheese. Wrap 1
nd seasoning salt.
Roll chicken in flour mixture until well
leave oven on.
Place chicken breasts on top of vegetables
Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.
When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.
Preheat oven to 350'.
Wash chicken fillets and pat dry.
In a baking dish, spray Pam well.
Place chicken fillets in baking dish.
Sprinkle top and bottom with seasoning salt and black pepper, to your own taste.
Add 1Tbs. of butter to each chicken fillet, using up the amount of butter stated.
Place in oven and bake 30-45 minutes, or until no longer pink.
Serve either as a main meat or as a chicken sandwich.
Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
Remove the chicken and shred and set aside.
Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
Divide between bowls and sprinkle with grated parmesan.