Creamy Chicken Bake

2 1/2 cups cooked chicken

400g can corn kernels (drained)

30g margarine

1 onion, chopped

1 rasher bacon, chopped

2 tbsp plain flour

2 cups milk

45g packet chicken noodle soup

2 tbsp chopped fresh parsley (optional)

Combine chicken and corn in a 6 cup capacity oven-proof dish. 

Melt butter in a pan, stir in onion and bacon.  Stir over heat until onion is just soft.  Stir in flour, cook for about 1 minute.  Gradually stir in combined milk and soup mix until mixture boils and thickens.  

Stir sauce mixture into chicken mixture.  Cook in moderate oven for about 15 minutes or until heated through.  Add parsley just before serving.

Serve with rice or mashed potato.

Penne Chicken & Sweet Chilli

500g chicken (breast or thigh), diced.

1 brown onion, sliced.

1 clove garlic, crushed.

1 tablespoon olive oil.

300ml low fat cream.

50ml sweet chilli sauce, or to taste.

1 cup snow peas, strung.

1 cup mushrooms, sliced.

100g cherry tomatoes, whole.

Chopped chives and parsley for garnish.

Heat the oil in a wok or frypan.

Brown the onion and garlic then add chicken and cook until brown.

Combine the cream and sweet chilli sauce then add to the chicken, stirring to coat.

Reduce heat to a simmer and cover for 15 mins.

Remove lid and add snow peas and mushrooms, stir through for 3-4 mins.

Just before serving add in the cherry tomatoes.

Top with chopped chives and parsley.

Serve with your choice of rice or pasta.

Chicken Cordon Bleu

Serves 4
4 x 125g raw skinless chicken breasts
¼ cup shallots cut into 1cm slices
60g ham (approx 4 slices) cut in strips
4 x  slices cheese
toothpicks
1 egg white
2 tablespoons skim milk
½ cup dried breadcrumbs
cooking spray

 

Preheat oven 180°C fan forced. 

Using a sharp knife, make a pocket lengthways inside each chicken breast (don't cut all the way through). Use your finger to widen and open the hole to allow for filling. Place a quarter of shallots and ham in centre of one cheese slice, roll up cheese and place into a breast, pushing deep into pocket. Seal opening with toothpicks. Repeat this process for remaining chicken breasts. 

In a medium size mixing bowl beat egg white with milk. Place breadcrumbs on a large dinner plate, dip each breast into egg mix, and coat with breadcrumbs. 

Place on a baking tray that has been generously coated with cooking spray, spray tops of chicken. Bake 20-25 minutes or until chicken is cooked through.

Tuscan Chicken

Chicken breast for each person
Tuscan seasoning (think it's masterfoods)
Chicken stock approx 1 cup
Cream approx 1 cup

 

Brown chicken breasts in a little oil, then shake seasoning liberally over each piece. Turn and repeat seasoning. Continue to brown for another minute or so.

Pour in stock. Cook chicken, turning occasionally until stock is almost completely reduced (leaving lovely brown liquid coating bottom of pan).

Remove chicken, cover with foil. Set aside.

Add cream to pan, scrap up all brown bits off bottom and edges to add flavour. Bring to boil, then simmer til reduced by half. Goes all lovely and creamy, it thickens by not too much.

Plate up and serve the sauce over chicken. Serve it with roast potatos and steamed beans.

Easy Apricot Chicken

1 piece of chicken per person (thigh fillet, breast, drumstick)

1 x 425g apricot nectar

1 packet of French onion soup mix

OPTIONAL:

Dried apricots

Vegies – I usually use peas. Carrots and corn

Preheat oven to 180C.

It's as simple as putting all of your ingredients into an oven proof baking dish, and baking in the oven for around 30 minutes, or until cooked. 

If I have more time I usually dice the chicken thigh fillet or breast before putting in baking dish.

Another option is to put it all in slow cooker, and cook on high for 4 hours, or on low for 6-8 hours.

Serve with rice or mash potatoes.

Stuffed Apricot Chicken

Serves 4

1 cup cooked Basmati Rice

½ cup dried apricots, small diced

1 teaspoon salt-reduced chicken-style stock powder

¼ cup shallots, sliced

1 ½ tablespoons Thai chilli stir fry paste

4 chicken breasts

Toothpicks

Cooking spray

SAUCE:

½ teaspoon crushed ginger

¼ cup brandy

1 cup apricot nectar

1 teaspoon salt-reduced chicken style stock powder

2 teaspoons cornflour

¼ cup water

Preheat oven 180C fan forced. Combine rice, apricots, stock powder, shallots, and chilli paste together. 

Using a sharp knife, make a pocket lengthways inside each  chicken breast (don’t cut all the way through)! Use your fingers to widen and open the hole to allow for filling. Spoon a quarter of the mixture into each breast pocket.  Push filling deep into breast, then seal opening with toothpicks.   

Place chicken onto a baking tray that has been generously coated with cooking spray.  Bake 25-30 mins or until chicken is cooked through.

TO MAKE SAUCE:

In a small saucepan that has been coated with cooking spray, sauté ginger for 15 seconds, add brandy.  Using a whisk, stir in apricot nectar and stock powder. Blend cornflour with water and whisk into pot, bring to boil. Pour a quarter of sauce over top of each chicken breast.

VARIATION:

To make mango chicken, replace dried apricots with dried mango, and apricot nectar with mango nectar.

Next Week: Chicken

Thanks to everyone who sent me soup recipes this week!  :) 

I bought some chicken this week but have absolutely no idea what to make with it, so I figured...why not ask for chicken recipes next?!  If you still have any soup recipes you want to email, feel free!  Otherwise, start searching for your favourite chicken recipes.  I found a few I received a few years ago as part of a recipe exchange, so will pop them up straight away.  (So for two of you out there...don't be surprised if you recognise these recipes!!). 

Tomato Soup

500g mince

2 large tins tomato soup

2 large pots of Raguletto sauce

3 x 2min noodle packets

Fill pan with 2 litres of water, add uncooked mince and mash mince in water.

 

Add sauce and tomato soup.

 

Crush noodles and add to soup.

 

Bring to boil and simmer until cooked.

Chicken & Corn Soup

3-4 chicken thighs (skinless and boneless)
Vegeta (~1 tablespoon)
1/2 a leek - diced
1 Continental Spring Vegetable Soup packet
2 medium size stalks celery - sliced
2 medium size carrots - diced or sliced
1 can Edgell 420g creamed-corn
Vermicelli egg noodles (about 2 balls)

 

Fill a 5 litre saucepan up to about half with water and then add Vegeta, leek and whole chicken thighs.  Bring to boil (uncovered) on high heat.  When boiling, simmer on medium heat (make sure it is gently boiling constantly) until chicken is tender (~ 3/4 hour or at least 1 hour or more if thighs are still frozen).  Stir occasionally.

Remove cooked chicken from pan.  Shred chicken with a fork and knife (or dice) and put chicken back into the soup pan.

Add soup packet with cut celery and carrot to pan, adding more water (up to about 2 cm from the top).  Stir and then bring back to boil on high heat.  When boiling, simmer on medium heat again for approx 10-15 minutes or until veggies are soft and tender.

Gently crush vermicelli with your hand and add to soup - bring back to boil and cook for approximately five minutes until noodles are soft, stirring regularly.

Remove pan from heat, and then stir through the can of corn.  Allow pan to sit for 10 minutes or so before serving hot in bowls or soup mugs with bread, buns or herb bread on the side.

Soup will keep at least 2-3 days refrigerated.  Alternatively freeze leftovers for another meal.

Rich Red Lentil Soup

375g red lentils

Water

2 tablespoons butter, margarine or olive oil

1 red capsicum, diced

2 medium zucchinis, diced

1 large onion, finely chopped

1 leek, finely sliced

3 sticks celery, sliced

2 medium to large carrots, grated

1 x 450 g can condensed tomato soup

500 mL chicken stock

Salt and freshly-ground pepper, to taste

Chopped parsley or coriander (optional)

Shaved parmesan cheese (optional)

Place lentils in a large saucepan and cover with water.

 

Cook the lentils until soft.  Do not allow the lentils to dry out.

 

Fry all the vegetables in butter/margarine until soft, then add to the lentils.

 

Add chicken stock, tomato soup, and simmer until soup has thickened.  Season to taste.

 

Serve with shaved parmesan and chopped parsley or coriander (optional).

 

Note: This soup is great blended if you have fussy kids or if you're not a fan of chunky soups. 

Cauliflower Cheese Soup

1 medium head cauliflower

2 cups chicken stock

1/4 cup margarine

1/4 cup onion, chopped

1/4 cup plain flour

1/2 tsp. salt

1/8 tsp. pepper

2 cups milk

1 cup grated medium cheddar cheese

Buttered bread crumbs for garnish

Parsley

Cook cauliflower in chicken stock until tender.  Do not drain.  Cool a bit.  Blend to desired texture.  

 

Melt butter in a large saucepan.  Add onion and saute.  Do not brown.  Mix in flour, salt and pepper.  Add milk.  Heat and stir until it boils and thickens.  

 

Add cheese and cauliflower mixture.  Stir to heat and melt cheese.  

 

Garnish with buttered bread crumbs and parsley (optional).

Note:  Can also use broccoli instead of cauliflower.