Biscuit-Topped Chicken Potpie Recipe

Biscuit-Topped Chicken Potpie Recipe
Photo: Randy Mayor

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Biscuit-Topped Chicken Potpie Recipe. Enjoy quick and easy chicken recipes and learn how to make Biscuit-Topped Chicken Potpie.

Serve a homemade chicken potpie for dinner tonight. It tastes just like mom's, but cooks in a fraction of the time.

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

1 tablespoon butter
2 cups chopped leek
1/4 cup chopped shallot
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
1/3 cup dry white wine
1 teaspoon Dijon mustard
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups chopped roasted chicken breast
1 1/2 cups frozen mixed vegetables
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons cornstarch
2 tablespoons water
2/3 cup half-and-half
Cooking spray
1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart)
1/2 cup fat-free milk
1 large egg white, lightly beaten

Preparation

Preheat oven to 425°.

Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes.
Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

David Bonom, Cooking Light
OCTOBER 2006

More Chicken Recipes:

Thai Chicken Sauté Recipe
Chicken Skewers with Soy-Mirin Marinade Recipe
Hot Chicken and Chips Retro Recipe
Roast Chicken Chimichangas Recipe
Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe

Chicken Pot Pie with Cheese Straw Crust Recipe

Photo: Chicken Pot Pie with Cheese Straw Crust Recipe

Recipe courtesy Paula Deen
SHOW: Paula's Best Dishes
EPISODE: Reinventing Southern Favorites

Total Time: 3 hr
Prep: 1 hr
Inactive: 15 min
Cook: 1 hr 45 min

Yield: 8 to 10 servings
Level: Intermediate

Ingredients

Chicken:
One 4-pound whole chicken, split
2 cups coarsely chopped carrots
4 celery stalks, coarsely chopped
1 large onion, coarsely chopped
6 sprigs fresh thyme
1 bay leaf
1 tablespoon salt
1 tablespoon ground pepper
1 stick butter
Pastry:
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup vegetable shortening
Ice water
Paula's Cheese Straw:
2 cups shredded sharp Cheddar, at room temperature
1 stick butter, at room temperature
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 cups all-purpose flour, plus more for dusting
Filling and Topping:
2 cups frozen peas
4 peeled carrots, sliced and cooked
1/4 stick butter, cut into little squares
Salt and ground pepper

Directions

For the chicken: Add the chicken, carrots, celery, onions, thyme sprigs, bay leaf, salt and pepper to a large pot. Add water to cover and bring to a boil. Reduce the heat to low and simmer gently until the chicken is cooked through, about 45 minutes.

Remove the chicken from the pot to a baking sheet and set aside until cool. Shred the meat; discard the skin and bones. Remove the vegetables from the pot and discard. Stir in the butter to the remaining broth and let melt.

For the pastry: Whisk together the flour, salt and baking powder. Cut in the shortening with a pastry blender until the size of coarse cornmeal. Sprinkle in 1 to 2 tablespoons of ice water and toss with a fork; repeat until the dough is moistened. Add some flour to your work surface and knead the dough gently with your hands to make into a ball of dough. Form into 2 balls and roll out with a floured rolling pin until 1/8-inch thick. Cut into long 1/2-inch-wide strips.

For the cheese straw: Add the cheese, butter, salt and cayenne to a large bowl and beat with a hand mixer until mixed together. Add the flour and continue with the hand mixer until a smooth dough is formed. Roll out on floured work surface until 1/4-inch thick, and then cut into long 1/2-inch-wide strips.

To layer the pot pie: Preheat the oven to 350 degrees F. Add one layer of dough strips to the bottom of a 4-quart rectangular casserole dish. Add a layer of peas, carrots and chicken, and then another layer of pastry strips, peas, carrots and chicken. Repeat until you reach the top of the casserole dish. Top with a lattice crust of cheese straws. Pour in the warm broth to just below the top of the casserole dish (you will have leftover broth). Top with the butter squares and sprinkle with salt and pepper.

Bake for 1 hour and 15 minutes. Cool for 15 minutes before serving.

Chicken & Pasta Florentine Casserole Recipe

Photo: Chicken & Pasta Florentine Casserole Recipe

Recipe Serves4
Preparation Time20 min
Cooking Time16 min

Ingredients

1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
6 sun-dried tomatoes packed in oil, drained and cut into thin strips
1 2/3 cups water
1 tub Knorr® Homestyle Stock - Chicken
4 ounces reduced fat cream cheese, cut into cubes
1 package (5 oz.) fresh baby spinach leaves (about 6 cups)
1/2 lb. penne pasta
1/2 cup panko bread crumbs

Directions

1. Preheat oven to 425°.
2. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is golden, about 4 minutes. Stir in tomatoes and cook, stirring occasionally, 2 minutes. Stir in water and Knorr® Homestyle Stock - Chicken until Stock is melted. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cream cheese and cook, stirring occasionally, until chicken is thoroughly cooked, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes.
3. Combine chicken mixture with hot penne in large bowl. Turn into 2-quart baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.

Adopted from Knorr Recipes

Italian Chicken with Peppers & Onions Recipe

Photo: Italian Chicken with Peppers & Onions Recipe

Recipe Serves4
Preparation Time15 min
Cooking Time35 min
Stand Time5 min

Ingredients

1 1/2 lbs. boneless, skinless chicken breasts
1 cup sliced yellow onion
1 cup sliced green bell pepper
1 pack Knorr® Roasters™ Roasting Bag & Seasoning Blend for Chicken - Garlic Parmesan & Italian Herb

Directions

1. Preheat oven to 350°.
2. Place chicken and vegetables inside bag, then sprinkle seasoning blend over chicken and vegetables. Twist bag to close tightly, then secure with blue tie about 2-inches below the opening. Turn bag gently to spread seasoning blend over chicken and vegetables. Lay bag flat in 13 x 9-inch baking dish, arrange chicken in single layer.
3. Bake 35 minutes. Let stand 5 minutes before opening. Carefully cut open bag and serve.

Mozzarella-Basil Chicken with Roasted Tomatoes Recipe

Photo: Mozzarella-Basil Chicken with Roasted Tomatoes Recipe

Chicken breasts are stuffed with fresh basil, melty mozzarella and sun-dried tomatoes. The best part? It's better for you too!

Prep: 15 min
Total: 45 min

4 servings

Ingredients

4 small  boneless skinless chicken breasts (1 lb.)
12 large  fresh basil leaves, divided
2 oz.  KRAFT Mozzarella Cheese, cut into 4 slices
4 large  oil-packed sun-dried tomatoes, drained
1/4 cup  KRAFT Balsamic Vinaigrette Dressing, divided
2-1/4 cups  grape tomatoes, halved

Preparation

HEAT oven to 400ºF.

MAKE cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.

PLACE chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.

BAKE 30 min. or until chicken is done (165ºF).

CUT remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.

Serving Suggestion
Serve with hot cooked rice.

Adopted from Kraft Recipes

Caramelized Baked Chicken Legs/Wings Recipe

Photo: Caramelized Baked Chicken Legs/Wings Recipe

Total Time: 1 hrs 35 mins
Prep Time: 5 mins
Cook Time: 1 hrs 30 mins

Servings: 6-8

Ingredients:

 2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper

Directions:
 
1 Preheat oven to 180 degrees Celsius.

2 Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.

3 Pour over the chicken.

4 Bake in preheated oven for one hour, or until sauce is caramelized.

5 Could also use wings or pork ribs.

Adopted from food.com

Herbed chicken thighs recipe

Photo: Herbed chicken thighs recipe
Photography by Chris Chen

To Prep 0:10
To Cook 0:30
INGREDIENTS 7
DIFFICULTY EASY
SERVINGS 8 

Ingredients

16 (about 200g each) chicken thigh cutlets, skin on
2 tbs coarsely chopped fresh marjoram
1 tbs coarsely chopped fresh rosemary
1 tbs coarsely chopped fresh thyme
Salt & freshly ground black pepper
2 tbs olive oil
Mixed lettuce leaves, to serve

Method

Step 1
Preheat oven to 190°C. Run your finger under skin on each chicken thigh to loosen and create a pocket. Mix the marjoram, rosemary and thyme leaves in a small bowl. Place a little of the mixed herbs under the skin of each chicken thigh. Season with salt and pepper.

Step 2
Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.

Step 3
Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.

Notes

You can make this recipe up to 3 hours ahead. Transport tip: In an airtight container in an esky.

Australian Good Taste - November 2002 , Page 86
Recipe by Rodney Dunn

More Chicken Recipes:

Roast chicken thigh fillets
Thai Grilled Chicken with Sweet & Spicy Dipping Sauce
Oven-Fried Chicken
Roast chicken soup
Chicken and herb bake with tomatoes   
Salt and sage roast chicken with apple gravy

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Chicken and herb bake with tomatoes recipe

Photo: Chicken and herb bake with tomatoes recipe

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

takes: 10 mins to prepare and 20 mins to cook
Serves: 4

Ingredients

4 chicken breast fillets, skin on or off
4tbsp garlic and herb
extra-light soft cheese
½tbsp oil
1tbsp breadcrumbs
250g cherry tomatoes
rocket or mixed salad, to serve

Preparation

Heat the oven to gas 6, 200°C, 180°C. Spread the cheese over all of the chicken breasts (if the chicken breasts have skin on you will need to lift it back gently first, then smooth it back over the top of the cheese).

Brush the skin with oil (skip this stage if you're using skinless ones) and sprinkle over the breadcrumbs. Put in a baking dish.

Toss the cherry toms in the remaining oil and season well, then tip into the dish with the chicken.

Bake for 20 minutes or until the chicken is cooked through. Crisp the skin up under the grill if needed.

Serve with a rocket or mixed salad.

More Chicken Recipes: 

 Salt and sage roast chicken with apple gravy 
Vanilla-and-lime chicken skewers  
Basque chicken
All-in-one chicken fajita
Smoked chicken, walnut & grape salad with blue cheese
Sweet & sticky wings with classic slaw

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Chicken Cacciatore - Recipe for Chicken cacciatore

Photo: Chicken cacciatore recipe

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

A tasty tomato and chicken dish to feed the family - serve with short pasta or a big bowl of roast potatoes

Easy
Serves 6
Prep 20 mins
Cook 30 mins
Freezable

Ingredients

1 onion , finely chopped
2 garlic cloves , crushed
olive oil
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts , skin on

Method

Heat the oven to 190C/fan 170C/gas 5. Fry 1 finely chopped onion and 2 crushed garlic cloves in 3 tbsp olive oil until softened but not coloured. Add 2 x 400g tins of cherry tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in 4 tbsp mascarpone and half a handful of basil, roughly torn.
Heat a little olive oil in a pan and fry 6 chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil.

Try

Know-how

Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.

Nutrition Per Serving

312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g

Recipe from olive magazine, October 2005. 

More Chicken Recipes:      

Crispy Roasted Chicken Breasts with Orange and Cardamom 
Roasted Chicken with Balsamic Vinaigrette
Sauteed Chicken Breasts with Creamy Chive Sauce
Chicken, feta and pea risoni salad
Low-fat chicken strips with sweet chilli yoghurt
Chicken confit with French beans & herb chicken jus  

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Baked buffalo chicken wings recipe

Photo: Baked buffalo chicken wings recipe

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

Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so they're healthier

Easy
SERVES 12 as a canapé
Prep 10 mins
Cook 1 hr

Ingredients

3 garlic cloves , crushed
2 tbsp olive oil
3 tbsp cider vinegar
1 tbsp paprika
1 tbsp Worcestershire sauce
2 tsp celery salt
4 tbsp pepper sauce (we used Frank's hot sauce)
3 tbsp honey
1½ kg chicken wings , halved at the joint

Method

In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Nutrition per serving

210 kcalories, protein 17g, carbohydrate 4g, fat 14 g, saturated fat 4g, fibre 0g, sugar 3g, salt 0.94 g

Recipe from Good Food magazine, December 2011.

More Chicken Pie Recipes:  

Easy jerk chicken with rice & peas  
Asparagus and chicken soup   
Hearty chicken soup  
Chicken and potato provencale  
Chicken Saltimbocca  
Chicken & mushroom puff pie 

Save and Share Easy Baked buffalo chicken wings recipe
 
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Spiced chicken & beans recipe

Photo: Spiced chicken & beans recipe

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

 For a parcel that packs a punch, marinate chicken in chilli and citrussy lemongrass.

Preparation Time 15 - 45 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

5 French shallots, peeled, thinly sliced
1 stem lemongrass, pale section only, trimmed, thinly sliced
2 long fresh green chillies, thinly sliced
2 garlic cloves, peeled
4 macadamia nuts
1/2 tsp ground turmeric
1 tsp sea salt flakes
2 (about 300g each) chicken breast fillets, cut into 2cm pieces
400g green round beans, trimmed
4 thin slices of lime
8 sprigs small fresh basil leaves
Steamed rice, to serve

Method

Process shallot, lemongrass, chilli, garlic, macadamia nuts, turmeric and salt in a food processor until a paste forms. Transfer to a bowl. Add chicken. Toss to coat. Cover. Place in fridge for 30 minutes to marinate.

Preheat oven to 220°C. Cut four 50cm lengths of non-stick baking paper. Divide beans among sheets of paper. Top with chicken mixture, lime and half the basil. Fold the 2 long sides of each sheet over the filling to enclose. Tuck the short sides under to seal. Place parcels on a baking tray. Bake for 20 minutes or until chicken is cooked through.

Divide parcels among serving plates. Open and top with remaining basil. Serve with rice.

Notes

Cook's tips: To speed things up on a weeknight, prepare the paste a day in advance and marinate the chicken overnight.

Try this with firm white fish fillets, too. Simply bake for 12-15 minutes or until the fish flakes easily when tested with a fork.

Source
Australian Good Taste - March 2012, Page 45
Recipe by Michelle Southan

More Chicken Pie Recipes:  

Chicken and potato provencale 
Chicken Saltimbocca  
Chicken & mushroom puff pie  
Chicken & leek pie
Hurry Up Chicken Pot Pie  
Chicken Pot Pie  
Lady and Sons Chicken Pot Pie

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Chicken & mushroom puff pie recipe

Photo: Chicken & mushroom puff pie  recipe

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

This is just what you need on a cold night. Serve with creamy mashed potatoes

Easy
Serves 4 - 6
Prep 45 mins
Cook 30 mins
Freezable
(filling only, whole pie if using fresh pastry)

Ingredients

1 tbsp vegetable oil
8 skinless boneless chicken thighs
8 rashers smoked streaky bacon , cut into large pieces
1 onion , halved and sliced
250g pack baby button mushrooms
handful thyme sprigs
2 tbsp plain flour
400ml chicken stock
200ml milk
500g pack fresh puff pastry , or frozen and defrosted
1 egg , beaten

Method

Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.

Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.

Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

Nutrition per serving

855 kcalories, protein 55g, carbohydrate 57g, fat 47 g, saturated fat 17g, fibre 1g, sugar 6g, salt 2.73 g

Recipe from Good Food magazine, March 2006.  

More Chicken Pie Recipes:  

Chicken & leek pie
Hurry Up Chicken Pot Pie  
Chicken Pot Pie  
Lady and Sons Chicken Pot Pie
Italian chicken & butternut pie
Chicken and mushroom pot pies   

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Honey, mustard & crème fraîche baked chicken recipe

Photo: Honey, mustard & crème fraîche baked chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Honey, mustard & crème fraîche baked chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Honey, mustard & crème fraîche baked chicken.
This cheap and simple chicken one-pot makes for a fuss-free dinner

Easy
Serves 4
Prep 10 mins
Cook 45 mins

Ingredients

4 tbsp crème fraîche
2 tbsp grainy mustard
2 garlic cloves , crushed
150ml chicken stock
8 skin-on chicken drumsticks and thighs
500g baby potatoes
200g green beans
2 tbsp clear honey
½ small bunch tarragon , roughly chopped

Method

Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Try

Whole chicken

Why not try this recipe using a whole jointed chicken. Don't add the chicken breasts at the start, instead add with 30 mins to go.

Nutrition per serving

695 kcalories, protein 53g, carbohydrate 29g, fat 42 g, saturated fat 14g, fibre 3g, sugar 9g, salt 0.97 g

Recipe from Good Food magazine, March 2011. 

More Chicken Recipes:   

Oven-baked Thai chicken rice 
Thai salad with paw paw and chicken 
Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
 
Save and Share Honey, mustard & crème fraîche baked chicken Recipe
 
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Oven-baked Thai chicken rice recipe - How to make Oven-baked Thai chicken rice

Photo: Oven-baked Thai chicken rice recipe

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

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Easy
Serves 4
Prep 5 mins
Cook 30 mins 

Ingredients

1 tbsp vegetable oil
1 onion , chopped
400g pack mini chicken fillets
4 tbsp Thai green curry paste (we used Bart's) , or use less for a milder taste
250g basmati and wild rice mix, rinsed (we used Tilda)
2 red peppers , deseeded and cut into wedges
finely grated zest and juice 1 lime
400g reduced-fat coconut milk
handful coriander leaves, to serve

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
 
Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Nutrition per serving

510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, sugar 6g, salt 1.02 g

Recipe from Good Food magazine, May 2007.

More Chicken Recipes:  

Thai salad with paw paw and chicken 
Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken  

Save and Share Oven-baked Thai chicken rice Recipe
 
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Baked chicory with chicken in a sage & mustard sauce recipe

Photo: Baked chicory with chicken in a sage & mustard sauce recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked chicory with chicken in a sage & mustard sauce recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked chicory with chicken in a sage & mustard sauce. 

A perfectly creamy chicory and chicken dish for a dinner party

Easy
Serves 4
Prep 10 - 15 mins
Cook 35 - 40 mins

Ingredients

3 head of white chicory
1 tbsp olive oil
3 tbsp dry white wine , chicken stock or water
4 skinless boneless chicken breasts
25.0g butter
1 shallot , finely chopped
1 garlic clove , chopped

FOR THE SAUCE

25.0g butter
1 tbsp plain flour
300.0ml milk
150.0ml crème fraîche or soured cream
4-6 sage leaves, chopped
2-3 tsp smooth Dijon mustard
2-3 tsp grainy Dijon mustard
50.0g grated Gruyère or cheshire cheese

Method

Preheat your oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters. Pour the oil over the bottom of a large shallow baking dish and arrange the sections of chicory, cut-side up, in a single layer. Pour over the wine, stock or water and cover with foil. Bake for 10 minutes while you prepare the rest of the ingredients.
 
Slice the chicken into strips 1cm thick. Season lightly with salt and pepper. Melt the butter in a large frying pan until foaming, add sliced chicken and cook for 4-5 minutes or until the chicken is just turning golden brown. Stir in the shallot and garlic and cook for 1 minute. Remove the dish from the oven and add the chicken mixture to the chicory. Replace the foil and set the dish aside while you make the sauce.
 
Melt the butter for the sauce in the frying pan (no need to wash it) then stir in the flour. Gradually pour in the milk, stirring all the time until the mixture thickens. Remove from the heat and stir in the crème fraîche or soured cream and sage with 2 tsp each of both mustards. Taste and add extra mustard plus salt and pepper if you think they're needed.
 
Pour the sauce over the chicory and chicken and sprinkle cheese on top. Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.

Nutrition per serving

510 kcalories, protein 42.0g, carbohydrate 11.0g, fat 32.0 g, saturated fat 18.0g, fibre 1.0g, salt 1.16 g

Recipe from Good Food magazine, February 2004.  

More Chicken Recipes:      

Lemon Chicken 
Pulled Chicken  
Classic roast chicken & gravy 
Chicken and vegetable soup 
Lime chicken soup  
Chicken and corn soup

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Baked chicken and potatoes recipe

Photo: Baked chicken and potatoes recipe

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

This complete chicken and vegetable meal is low-carb and healthy for the whole family.

Ingredients (serves 4)

500g desiree potatoes, cut into 3cm pieces
olive oil cooking spray
4 single chicken breast fillets
30g baby spinach leaves
70g fresh shiitake mushrooms, thinly sliced (see note)
4 slices Jarlsberg light Swiss cheese
steamed green beans and lemon wedges, to serve

Method

Preheat oven to 200°C. Line a large roasting pan with baking paper. Place potatoes into roasting pan in a single layer. Spray with oil. Season with salt and pepper. Toss to coat. Roast for 30 minutes.

Meanwhile, cut a slit through the middle of each chicken breast, making sure not to cut all the way through. Fill each chicken breast with spinach, mushrooms and cheese. Use a toothpick to secure closed.

Add chicken to roasting pan with potatoes. Roast for a further 15 minutes, or until chicken is cooked through.

Serve chicken and potatoes with beans and lemon wedges.

Notes

Shiitake mushrooms can be found in the fresh produce section of your supermarket. You can replace them with button mushrooms.

Source
Super Food Ideas - April 2004, Page 30
Recipe by Alison Roberts  

More Chicken Recipes:    

Chicken wings with blue cheese sauce 
Crispy salt and pepper chicken wings  
French-style roast chicken with vegetable sauce  
Traditional French roast chicken  
French roast chicken with whole garlic  
Paprika chicken  

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Chicken wings with blue cheese sauce recipe

Photo: Chicken wings with blue cheese sauce recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken wings with blue cheese sauce recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken wings with blue cheese sauce.

Inspired by the American favourite, buffalo wings, this version is easier to make and stickier thanks to the addition of maple syrup and bourbon whiskey. Perfect Friday night fare!

Preparation Time 35 minutes
Cooking Time 70 minutes 

Ingredients (serves 6)

6 (about 850g) chicken wings
60ml (1/4 cup) maple syrup
60ml (1/4 cup) bourbon whiskey
2 tsp red Tabasco pepper sauce
2 garlic cloves, crushed
1 tsp ground cumin
Large pinch of cayenne pepper
Blue cheese sauce
75g (1/4 cup) light sour cream
65g (1/4 cup) mayonnaise
80g Castello blue cheese, coarsely chopped
1 tsp fresh lemon juice
1 small garlic clove, crushed

Method

Use sharp kitchen scissors to remove and discard the tips from each chicken wing. Cut the wings in half at the joint and place, in a single layer, in a shallow large glass or ovenproof dish.

Combine the maple syrup, bourbon, Tabasco sauce, garlic, cumin and cayenne pepper in a jug. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours to marinate.

Preheat oven to 200°C. Remove the wrap. Bake in oven, turning occasionally, for 1 hour and 10 minutes or until the chicken is golden.

Meanwhile, to make the blue cheese sauce, place the sour cream, mayonnaise, blue cheese, lemon juice and garlic in the jug of a blender and blend until smooth.

Transfer chicken to a serving platter and serve with the sauce.

Source
Good Taste - June 2007, Page 85
Recipe by Gemma Purcell  

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Chicken Fingers With Curried Ketchup 

Save and share Chicken wings with blue cheese sauce recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

Chicken Fingers With Curried Ketchup Recipe

Photo: Chicken Fingers With Curried Ketchup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Fingers With Curried Ketchup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Fingers With Curried Ketchup. 


Total Time: 35 min
Prep 5 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients
Cooking spray
2 large eggs
1 tablespoon dijon mustard
2 teaspoons curry powder
1 teaspoon ground cumin
Kosher salt
2 cups panko (Japanese breadcrumbs)
3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips
1 bunch broccoli, cut into florets
3/4 cup ketchup
Juice of 1 lime

Directions

Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.

Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.

Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

Per serving: Calories 330; Fat 5 g (Saturated 1 g); Cholesterol 155 mg; Sodium 1,190 mg; Carbohydrate 34 g; Fiber 3 g; Protein 37 g

Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine 

More Chicken Recipes:   

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Save and Share Chicken Fingers With Curried Ketchup recipe

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