Chicken Tarragon Salad Recipe

Photo: Chicken Tarragon Salad Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Tarragon Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Tarragon Salad.

Total Time: 10 min
Prep 10 min

Yield: 4 servings
Level: Easy

Ingredients

  1/2 cup non-fat mayonnaise (recommended: Best Foods)
1/4 cup non-fat plain yogurt (recommended: Horizon)
1 teaspoon poppy seeds (recommended: McCormick)
1 teaspoon finely chopped fresh tarragon leaves
2 (7-ounce) cans cooked chunk chicken breast meat, rinsed and drained (recommended: Tyson)
1 cup red seedless grapes, cut in 1/2
2 ribs celery, chopped
1/4 cup chopped walnuts and/or pecans (recommended: Planters)
6 cups spring mix lettuce (recommended: Ready Pac)

Directions

In a small mixing bowl, whisk together mayonnaise, yogurt, poppy seeds, and tarragon to make dressing; set aside.

In a medium mixing bowl, combine chicken, grapes, celery, and walnuts. Pour 1/2 cup of dressing over mixture and stir to combine; set aside.

Put spring lettuce mix in large mixing bowl with 1/4 cup dressing. Use tongs to toss.

Arrange 1 1/2 cups of spring mix lettuce on each plate. Top with 1 cup of tarragon chicken. Serve with remaining dressing on the side.

Recipe courtesy Sandra Lee, 2007
Show: Semi-Homemade Cooking Episode: Rose Garden

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Pan Roast Chicken Breast with Baby Spinach
Cajun chicken with avocado, lime and chilli salsa
Buttermilk schnitzels with winter slaw
Buttermilk fried chicken
Swiss chicken
Baked lemon chicken with ricotta and spring vegetable puree

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Pan Roast Chicken Breast with Baby Spinach Recipe

Photo: Pan Roast Chicken Breast with Baby Spinach Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pan Roast Chicken Breast with Baby Spinach Recipe. Enjoy our collection of quick & easy recipes and learn how to make Pan Roast Chicken Breast with Baby Spinach.

 Ingredients
1 chicken breast
Salt and pepper
1 tablespoon olive oil
1 tablespoon butter
Splash white wine
2 handfuls baby spinach

Directions

Preheat your oven to 350°F.

Preheat a heavy skillet over medium-high heat and add a splash of oil. When the oil is hot add the butter into the middle of it. Season the chicken with salt and pepper and carefully place in the pan.

Sear until golden brown and delicious looking. Flip the breast and put the pan in oven to finish cooking, about 8-10 minutes.

Remove the pan from the oven and place the chicken on a plate to rest. Put the pan on a burner over medium-high heat and when it's hot, pour in the wine, scraping up any brown bits from bottom of pan.

Let bubble and reduce by half then add the spinach. Stir to wilt. Serve chicken with spinach and drizzle with pan juices.
 
Courtesy of Michael Smith - Chef at Home
foodnetwork.ca

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Cajun chicken with avocado, lime and chilli salsa
Buttermilk schnitzels with winter slaw
Buttermilk fried chicken
Swiss chicken
Baked lemon chicken with ricotta and spring vegetable puree
Avocado chicken parmigiana 

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Cajun chicken with avocado, lime and chilli salsa recipe

Photo: Cajun chicken with avocado, lime and chilli salsa recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cajun chicken with avocado, lime and chilli salsa Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cajun chicken with avocado, lime and chilli salsa.

Spice up your Tuesday night with this healthy, low-carb Cajun chicken dish.

Ingredients (serves 4)

4 small (180g each) chicken breast fillets
1 tbs sweet paprika
Pinch of cayenne pepper
1 avocado, flesh cubed
2 tbs lime juice
1 long green chilli, seeds removed, thinly sliced lengthways
2 tbs freshly snipped chives
Olive oil spray
250g steamed green beans

Method

Cut each breast into 3 thin escalopes, then toss in the combined paprika and cayenne to lightly coat. Set aside. Place avocado, lime, chilli and chives in a bowl. Season and stir gently to combine. Set aside.

Heat a large frypan over high heat and spray with oil. Cook chicken, in 2 batches, for 2 minutes each side until cooked. Stand for 3 minutes, then halve each piece on an angle. Serve chicken on beans and salsa, and drizzle with any resting juices.

Notes

This dish is a good source of folate, potassium and monounsaturated fatty acids.

Source
delicious. - June 2007, Page 133
Recipe by Chrissy Freer 

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Buttermilk schnitzels with winter slaw
Buttermilk fried chicken
Swiss chicken
Baked lemon chicken with ricotta and spring vegetable puree
Avocado chicken parmigiana

Save and Share Cajun chicken with avocado, lime and chilli salsa recipe

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Cajun chicken pizza recipe

Photo: Cajun chicken pizza recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cajun chicken pizza Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cajun chicken pizza.

Fancy pizza tonight? Don't fork out money for takeaway - you can have this pizza on the table before it can be delivered to your door.

Cooking Time 25 minutes

Ingredients (serves 4)

6 (about 180g each) chicken thigh fillets, cut into 2cm pieces
2 tbs Cajun or Creole seasoning
2 tsp olive oil
2 x 350g pkts Boboli original pizza crust
300g (3 cups) coarsely grated mozzarella
2 just-ripe mangoes, peeled, finely chopped
2 ripe avocados, halved, stones removed, peeled, finely chopped
1 red onion, halved, finely chopped
1/4 cup finely chopped fresh coriander
1 tbs fresh lime juice
1 fresh long red chilli, deseeded, finely chopped
Baby rocket leaves, to serve

Method

Preheat oven to 240°C. Combine the chicken and Cajun seasoning in a large bowl. Heat the oil in a large non-stick frying pan over high heat. Add one-third of the chicken and cook, stirring occasionally, for 3 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining chicken, reheating pan between batches.

Place pizza bases on 2 baking trays. Sprinkle pizza bases evenly with mozzarella and chicken. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden brown.

Meanwhile, combine the mango, avocado, onion, coriander, lime juice and chilli in a medium bowl.

Sprinkle the pizzas with mango salsa and rocket leaves and cut into slices to serve.

Source
Good Taste - March 2006, Page 58
Recipe by Sarah Hobbs

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Buttermilk schnitzels with winter slaw
Buttermilk fried chicken
Swiss chicken
Baked lemon chicken with ricotta and spring vegetable puree
Avocado chicken parmigiana
Italian Chicken and Vegetable Soup

Save and Share Cajun chicken pizza recipe

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Buttermilk schnitzels with winter slaw recipe

Photo: Buttermilk schnitzels with winter slaw recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Buttermilk schnitzels with winter slaw Recipe. Enjoy our collection of quick & easy recipes and learn how to make Buttermilk fried chicken.

You're sure to rule the roost with these winning buttermilk chicken schnitzels.

Preparation Time 45 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

4 chicken breast fillets
300ml buttermilk
4 spring onions
2 dried bay leaves, crushed
140g (1/2 cup) Dijon mustard
150g (1 cup) plain flour
4 eggs, lightly beaten
150g (2 cups) panko breadcrumbs (see note)
Vegetable oil, to shallow-fry
Mayonnaise and lemon wedges, to serve
Winter slaw
1 small radicchio, outer leaves discarded
300g brussels sprouts, trimmed
100g (1 1/4 cups) flaked almonds, roasted
100g green or red grapes, sliced
1/4 cup finely chopped flat-leaf parsley
2 1/2 tbs extra virgin olive oil
1 lemon, zested, juiced

Method

To marinate chicken, remove tenderloins (long, thin strips attached to the underside) from breasts, then halve breasts widthwise. Using a meat mallet or rolling pin, pound breast pieces and tenderloins until 1cm thick. Using a fork, prick all over. Place in a bowl with buttermilk. Cut tops from onions, leaving 5cm of the green part attached to the white part and reserve. Thinly slice tops and add to chicken mixture with bay leaves. Turn the chicken to coat in marinade, cover, and refrigerate for 30 minutes.

Meanwhile, to make slaw, thinly slice reserved onions and place in a bowl. Using a mandolin or knife, finely shred radicchio and shave sprouts, then add to onions. Cover with damp paper towel.

Drain chicken from marinade (there’s no need to brush off onions or bay leaves) and place in a bowl. Add mustard and toss to coat. Place flour in a second bowl and season with salt and pepper. Place eggs in a third bowl and breadcrumbs in a fourth bowl. Dust chicken with flour, dip in egg, then coat in breadcrumbs. Place on a tray lined with baking paper. Chill for 15 minutes.

Fill a large frying pan 2cm deep with oil. Heat over medium heat. Working in 2 batches, cook breast pieces for 4 minutes each side and tenderloins for 3 minutes each side, or until golden and cooked through. Drain on paper towel.

To finish slaw, add remaining ingredients to brussels sprout mixture, season, then gently toss to combine.

Serve slaw and schnitzels with mayonnaise and lemon wedges.

Notes 

Tip: Panko breadcrumbs are from selected supermarkets and Asian food shops. Substitute dried breadcrumbs. Allow an extra 30 minutes to marinate the chicken, or up to 1 day.

Source
MasterChef - July 2011, Page 60
Recipe by Sophia Young

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Buttermilk fried chicken
Swiss chicken
Baked lemon chicken with ricotta and spring vegetable puree
Avocado chicken parmigiana
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Buttermilk fried chicken recipe

Photo: Buttermilk fried chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Buttermilk fried chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Buttermilk fried chicken.

The buttermilk seems to tenderise the chicken and accent its own flavour. This recipe features a spiced up coating but you can simplify it for kids if you like.

Ingredients (serves 4)

4 chicken marylands (preferably free-range)
1 cup (250ml) buttermilk (see Notes)
1 3/4 cups (265g) plain flour
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp ground cumin
Sunflower oil, to shallow-fry

Method

Cut the chicken marylands through the joint to separate the drumsticks and the thighs. Wash the chicken pieces, then dry well with paper towel. Toss the chicken in the buttermilk, cover and refrigerate for at least 1 hour or overnight.

Preheat the oven to 200C and line a baking tray with baking paper.

Place the flour, cayenne pepper, paprika, ground cumin and 1 teaspoon salt in a zip-lock bag or plastic bag. Add the drained chicken, 2 pieces at a time, shaking well to coat in the spice mixture. Remove and shake off any excess, then repeat with remaining chicken pieces until they are all coated.

Heat 1cm oil in a large heavy-based frypan over medium-high heat to 180C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).

Cook the chicken pieces, in batches of 4, for 4-5 minutes until well-browned.

Turn and cook on the other side for 1 minute until golden, then transfer the chicken to the lined baking tray.

Bake the chicken in the oven for 15 minutes or until cooked through, then remove from the oven and allow to cool. Serve the chicken pieces at room temperature.

Notes

Buttermilk is available from supermarkets.

Source
delicious. - December 2009, Page 110
Recipe by Jill Dupleix

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Swiss chicken
Baked lemon chicken with ricotta and spring vegetable puree
Avocado chicken parmigiana
Italian Chicken and Vegetable Soup
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken

Save and Share Buttermilk fried chicken recipe

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Swiss chicken recipe

Photo: Swiss chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Swiss chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Swiss chicken.

Ingredients (serves 4)
2 tablespoons plain flour
4 chicken breasts fillets, skin on
90g butter
1 garlic clove, crushed
3/4 cup dry white wine
8 slices ham
8 slices Swiss cheese
1 teaspoon French mustard
1/2 cup cream
3 green onions, thinly sliced
steamed vegetables, to serve

Method
Preheat oven to 180°C. Season flour with salt and pepper. Coat chicken breasts lightly with seasoned flour.

Melt butter in a non-stick frying pan over medium heat. Add garlic and chicken. Cook chicken for 2 to 3 minutes each side, or until golden. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 15 to 20 minutes or until chicken is just cooked through. Remove chicken to a heat-proof dish.

Place ham and cheese on top of chicken. Bake for 10 minutes or until cheese has melted.

Meanwhile, boil wine mixture in frying pan over high heat until it has reduced by half. Reduce heat to medium. Add mustard, cream and onions. Cook, stirring, for 2 minutes. Place chicken onto serving plates. Spoon over sauce and serve with steamed vegetables.

Source
Super Food Ideas - October 2003, Page 27
Recipe by Behagg Family

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Baked lemon chicken with ricotta and spring vegetable puree
Avocado chicken parmigiana
Italian Chicken and Vegetable Soup
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew

Save and Share Baked lemon chicken with ricotta and spring vegetable puree recipe

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Baked lemon chicken with ricotta and spring vegetable puree recipe

Photo: Baked lemon chicken with ricotta and spring vegetable puree recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked lemon chicken with ricotta and spring vegetable puree Recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked lemon chicken with ricotta and spring vegetable puree.

Baked chicken breasts is given a gourmet twist with the addition of a ricotta and herb side.

Ingredients (serves 6)

6 chicken breast fillets with skin (wing bone attached - optional)
2 tbs extra virgin olive oil, plus extra to drizzle
1 lemon, sliced
1 bunch mint, leaves picked
1 bunch oregano, leaves picked
200g sugar snap peas
450g fresh peas, podded
2 bunches thin asparagus, woody ends trimmed
250g thin green beans, trimmed
1 cup (240g) low-fat fresh ricotta
1 garlic clove, crushed
Potato wafers, to serve (see related recipe)

Method

Place chicken, oil, and lemon in a large bowl. Tear half the mint leaves and add to the chicken with half the oregano. Season and toss to coat the chicken, then cover and marinate in the fridge for 2 hours.

Preheat the oven to 180°C. Cook the sugar snaps and peas in a large pan of boiling salted water for 2 minutes. Add asparagus and beans and cook for a further 2 minutes, then drain. Place in a bowl of iced water to stop cooking.

Roughly chop half the vegetables, then blend in a food processor with the ricotta, garlic, and remaining herbs (reserving a few mint leaves to garnish) until smooth. Transfer to a saucepan, season, then set aside.

Heat an ovenproof frypan over medium-high heat. Remove chicken from marinade (reserving lemon slices) and cook skin- side down, in batches, for 2-3 minutes until golden. Turn and cook for 1 minute, then turn skin-side up and add reserve lemon to pan. Transfer to the oven for 10 minutes or until chicken is cooked.

Meanwhile, place the ricotta sauce over very low heat for 1 minute just to heat through. Reheat the remaining blanched vegetables in a pan of boiling salted water for 30 seconds, then drain.

Divide the sauce among serving plates and top with chicken. Place some of the green vegetables, and the parsley and potato wafers on the plates, then drizzle everything with a little olive oil and scatter with the reserved mint leaves.

Source
delicious. - October 2006, Page 68
Recipe by Valli Little

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Avocado chicken parmigiana
Italian Chicken and Vegetable Soup
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks

Save and Share Baked lemon chicken with ricotta and spring vegetable puree recipe

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Avocado chicken parmigiana recipe

Photo: Avocado chicken parmigiana recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Avocado chicken parmigiana Recipe. Enjoy our collection of quick & easy recipes and learn how to make Avocado chicken parmigiana.

Avocados are a nutrient powerhouse and rich in beneficial fats. But the best news is that they taste fantastic, especially in this easy, kid-friendly recipe!

Ingredients (serves 4)
2 (340g) chicken breast fillets, halved lengthways
1/2 cup plain flour
2 tablespoons milk
2 eggs
1 1/2 cups dried breadcrumbs
Olive oil cooking spray
1/2 cup tomato pasta sauce
1 medium avocado, sliced
1/2 cup grated reduced-fat mozzarella cheese
Salad leaves, to serve

Method
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.

Place chicken between 2 sheets plastic wrap. Using a rolling pin, pound until 5mm thick. Place flour on a plate. Lightly whisk milk and eggs together in a shallow bowl. Place breadcrumbs on a plate.

Coat 1 piece chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs, pressing on to secure. Place on prepared tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs. Spray chicken with oil. Bake for 5 minutes. Remove from oven. Top each with 1 heaped tablespoon pasta sauce. Arrange avocado over sauce. Sprinkle with cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through. Serve with salad.

Notes
Cooking class: Breading: Place flour, egg mixture and breadcrumbs in separate dishes. Place dishes in a row on bench. Lightly coat chicken, one piece at a time, in flour, then egg mixture and finally breadcrumbs, pressing breadcrumbs on firmly to secure.

Source
Super Food Ideas - November 2009, Page 70
Recipe by Donna Boyle

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Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs

Save and Share Avocado chicken parmigiana recipe

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Italian Chicken and Vegetable Soup Recipe - How to make Italian Chicken and Vegetable Soup

Photo: Italian Chicken and
Vegetable Soup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian Chicken and Vegetable Soup Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian Chicken and Vegetable Soup.

Hearty and heart warming this traditional Italian soup is sure to please.

Servings: 6 to 8 servings
Prep Time: 20 min
Cook Time: 45 min
Difficulty: Easy

Ingredients

2 tablespoon olive oil
4   boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pound)
1   small onion, chopped
1 cup sliced carrots (about 3 small)
2 1/2 cup sliced zucchini (about 2 medium)
2   (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
2   (14.5-ounce) cans chicken broth
Grated Parmesan, optional

Directions

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan cheese, if desired.

Show: Paula's Home Cooking
Recipe Courtesy of Paula Deen

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Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie

Save and Share Italian Chicken and Vegetable Soup Recipe

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Buffalo Chicken Livers with a Blue Cheese Dipping Sauce Recipe

Photo: Buffalo Chicken Livers with
a Blue Cheese Dipping Sauce Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Buffalo Chicken Livers with a Blue Cheese Dipping Sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Buffalo Chicken Livers with a Blue Cheese Dipping Sauce.

A fun new take on a fried chicken liver!  Spicy and delicious with a simple blue cheese sauce to cool it off.

Servings: 4
Prep Time: 10 min
Cook Time: 12 min
Difficulty: Moderate

Ingredients

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 cup butter
1/2 cup Paula Deen Hot Sauce
1 lb chicken livers, soaking in milk
oil for deep frying, we used peanut, you can substitute canola or vegetable oil
1 cup Prepared blue cheese dressing
4 oz blue cheese, crumbled

Directions

PreHeat - 375° dutch oven

In a zip lock bag, combine flour, salt, paprika, garlic powder, and peppers. Place the chicken livers in the bag and shake gently until coated.

In a small saucepan, heat butter and hot sauce just until butter melts; keep warm until ready to use.

Heat oil in a deep fryer or dutch oven to a temperature of 375º F. Deep-fry livers, 8 - 10 pieces at a time for 10-12 minutes, turning once or twice.

Drain livers on a paper towel lined baking sheet for 30 seconds.  Transfer buffalo sauce to a large mixing bowl, then immediately toss fried livers in the buffalo sauce and remove with a slotted spoon.

Repeat with remaining livers.

For the Dipping sauce:
In a small bowl, stir together the prepared blue cheese dressing and the crumbled blue cheese. 

Recipe Courtesy of Paula Deen

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Mexican Chicken
Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie
Chicken Marsala

Save and Share Buffalo Chicken Livers with a Blue Cheese Dipping Sauce Recipe

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Mexican Chicken Recipe - How to Make Mexican Chicken

Photo: Mexican Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mexican Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mexican Chicken.

Recipe Courtesy of Paula Deen

Servings: 8 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients

1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese
 
Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Show: Paula's Home Cooking/Lady and Sons Too! 

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Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie
Chicken Marsala
Chicken Piccata

Save and Share Mexican Chicken recipe

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