Tagliatelle with grilled chicken & tomatoes recipe

Photo: Tagliatelle with grilled chicken & tomatoes recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Tagliatelle with grilled chicken & tomatoes recipe. Enjoy cooking quick and easy healthy meals and learn how to make Tagliatelle with grilled chicken & tomatoes. 

A great low-fat supper with a good source of vitamin C, counts as 1 of 5-a-day

Easy
Serves 4
Prep 10 mins
Cook 12 - 15 mins
Low-fat, Super healthy
Ingredients

500g skinless chicken breasts
zest and juice 1 lemon
1 tbsp chopped tarragon or 1 tsp dried
2 tsp olive oil
8 small tomatoes , halved
300g tagliatelle

Method

Heat the grill to high. Coat the chicken with the lemon zest and juice, tarragon, salt and pepper. Put in a large, shallow ovenproof dish or roasting tin in one layer. Brush lightly with a little oil, then grill for 6 mins. Turn the chicken over and add the tomatoes to the dish, cut-side up, brushing them lightly with oil. Grill for a further 6-8 mins until the chicken is cooked and lightly browned and the tomatoes are tender.

Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions. Drain well, reserving 150ml of the cooking water, then return to the pan. Remove the chicken from the dish and cut into chunks. Add to the pasta with the tomatoes, cooking water and pan juices. Toss everything together well and serve.

Nutrition Per Serving

423 kcalories, protein 40g, carbohydrate 61g, fat 4 g, saturated fat 1g, fibre 3g, sugar 4g, salt 0.48 g

Recipe from Good Food magazine, October 2007.

More Chicken Recipes:

Prosciutto skewered chicken with fried sage leaves
Chargrilled chicken breasts
Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing

Save and Share Tagliatelle with grilled chicken & tomatoes  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.

Prosciutto skewered chicken with fried sage leaves

Photo: Prosciutto skewered chicken with fried sage leaves

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Prosciutto skewered chicken with fried sage leaves  recipe. Enjoy cooking quick and easy healthy meals and learn how to make Prosciutto skewered chicken with fried sage leaves.

This succulent chicken dish makes a great Saturday night treat for two.

Moderately easy
Serves 2
Prep 20 - 30 mins

Ingredients

2 boneless skinless chicken breasts fillets
4 slices of prosciutto or smoked streaky bacon
1 tbsp plain flour
1 tbsp olive oil
handful of sage leaves
25g butter
150ml dry white wine
4 tbsp double cream or crème fraîche
cooked pasta , to serve

Method

Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)

Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.

Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.

Nutrition Per Serving

667 kcalories, protein 34.0g, carbohydrate 14.0g, fat 48.0 g, saturated fat 20.0g, fibre 0.0g, salt 1.96 g

Recipe from Good Food magazine, May 2002.

More Chicken Recipes:

Chargrilled chicken breasts
Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry

 Save and Share Prosciutto skewered chicken with fried sage leaves  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.

Chargrilled chicken breasts recipe

Photo: Chargrilled chicken breasts recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chargrilled chicken breasts recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chargrilled chicken breasts.

Takes:10mins to prepare, 50mins to cook and 30mins to marinate
Serves: 4 

Ingredients

4 baking potatoes
2tbsp sunflower oil
1tbsp piri piri seasoning
4 skinless chicken breasts
1 lime, juiced and zested, plus extra wedges to serve
2tbsp honey
For the salsa
½ red onion, finely chopped
4 large tomatoes, deseeded and chopped
½ lime, juiced
½ red chilli, finely chopped
2tbsp fresh, chopped coriander

Directions

Preheat the oven to gas 6, 200°C, fan 180°C.

Cut the potatoes into thick wedges and place in a roasting tin with the oil. Sprinkle with the piri piri seasoning and roast for 45 minutes.

Meanwhile, place the chicken breasts between clingfilm and bash with a rolling pin until flattened slightly. Put the lime juice and zest, and honey in a large dish. Season to taste and add the chicken and toss to coat. Leave to marinate for 30 minutes while the potatoes are cooking.

To make the salsa, mix the red onion with the tomatoes, lime juice, chilli and coriander and chill until ready to serve.

Heat a griddle pan and cook the chicken for 5-6 minutes on each side until tender. Serve with the oven chips, salsa and lime wedges.

More Chicken Recipes:

Karaage chicken (Fried chicken)
Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry
Chicken, Sausage and Peppers  

Save and Share Chargrilled chicken breasts 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.    

Karaage chicken (Fried chicken) recipe

Photo: Karaage chicken (Fried chicken) recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Karaage chicken (Fried chicken)  recipe. Enjoy cooking quick and easy healthy meals and learn how to make Karaage chicken (Fried chicken).

For supreme-flavoured bites, you can't beat crispy fried chicken marinated in soy and ginger.

To Prep 0:15
To Cook 0:15
INGREDIENTS 7
DIFFICULTY EASY
SERVINGS 6
Ingredients

1 tbs soy sauce
1 tbs sushi seasoning
1 tbs finely grated fresh ginger
500g chicken thigh fillets, cut into 3cm pieces
Vegetable oil, to deep-fry
130g (1 cup) cornflour
2 tbs plain flour

Method

Combine the soy sauce, sushi seasoning and ginger in a glass or ceramic dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Drain the chicken from the marinade and pat dry. Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 seconds). Place combined flour on a plate. Add one-third of the chicken and toss to coat. Shake off any excess. Cook, turning halfway through cooking, for 4-5 minutes or until cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining chicken and flour mixture, reheating the oil between batches. Transfer to a serving platter.

Notes

Serves 6 as part of a banquet.

Nutrition

Energy 1270kJ
Fat saturated 2.50g
Fat Total 16.00g
Carbohydrate sugars -
Carbohydrate Total 24.00g
Dietary Fibre -
Protein 16.00g
Cholesterol -
Sodium - 

Australian Good Taste - November 2011 , Page 100
Recipe by Alison Adams
 
More Chicken Recipes:

Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry 
Chicken, Sausage and Peppers  
Stuffed Chicken Roll-Ups  

Save and Share Karaage chicken (Fried chicken) 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 & white bean stew recipe

Photo: Chicken & white bean stew recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken & white bean stew recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken & white bean stew.

This flavoursome, low-fat casserole freezes really well, so why not make double and freeze half for next time

Easy
Serves 4
Prep 20 mins
Cook 1 hr
Freezable
Gluten-free, Low-fat, Super healthy, Dairy-free

Ingredients

2 tbsp sunflower oil
400g boneless, skinless chicken thighs , trimmed and cut into chunks
1 onion , finely chopped
3 carrots , finely chopped
3 celery sticks, finely chopped
2 thyme sprigs or ½ tsp dried
1 bay leaf , fresh or dried
600ml vegetable or chicken stock
2 x 400g / 14oz cans haricot beans , drained
chopped parsley , to serve

Method

Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.

Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Nutrition Per Serving

291 kcalories, protein 30g, carbohydrate 24g, fat 9 g, saturated fat 2g, fibre 11g, sugar 9g, salt 0.66 g

Recipe from Good Food magazine, February 2009.

More Chicken Recipes:

BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry 
Chicken, Sausage and Peppers  
Stuffed Chicken Roll-Ups  
Chicken with Wild Mushroom and Balsamic Cream Sauce 

Save and Share Chicken & white bean stew 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.   

BBQ chicken & coleslaw recipe

Photo: BBQ chicken & coleslaw recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try BBQ chicken & coleslaw recipe. Enjoy cooking quick and easy healthy meals and learn how to make BBQ chicken & coleslaw.

A good chicken recipe for budding Jamie Olivers to get stuck into. Learn to make a tasty BBQ marinade which can be used on other meats

Easy
Serves 4
Prep 30 mins
Cook 35 mins

Ingredients

FOR THE BBQ CHICKEN

3 tbsp tomato ketchup
2 tbsp clear honey
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Cajun seasoning
8 chicken drumsticks , preferably organic

FOR THE COLESLAW

¼ white cabbage
1 small red onion
1 celery stick
1 red-skinned apple
1 large carrot
2 heaped tbsp mayonnaise
heaped tbsp Greek yogurt
1 tsp wholegrain mustard

Method

Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.

Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.

Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.

Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.

Cook the chicken: Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart. Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins. When the time is up, carefully take the chicken from the oven. Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.

Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.

Try

Make sure the chicken is cooked

Take a sharp knife (it is important to wash it if you've used it on the raw chicken) and cut into the meaty part of the chicken. Look at the juices that come out - if they're red, the chicken isn't cooked yet. Return it to the oven for 10 minutes more, then test it again.

Nutrition Per Serving

601 kcalories, protein 50.0g, carbohydrate 26.0g, fat 34.0 g, saturated fat 8.0g, fibre 4.0g, sugar 23.0g, salt 2.22 g

Recipe from Good Food magazine, June 2008. 

More Chicken Recipes:

Roast chicken with couscous & pine nut stuffing
Thai green chicken curry
Chicken, Sausage and Peppers 
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken

Save and Share BBQ chicken & coleslaw 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.  

Roast chicken with couscous & pine nut stuffing recipe

Photo: Roast chicken with couscous & pine nut stuffing recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Roast chicken with couscous & pine nut stuffing recipe. Enjoy cooking quick and easy healthy meals and learn how to make Roast chicken with couscous & pine nut stuffing.

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Easy
Serves 8
Prep 40 mins
Cook 1 hr 10 mins

Ingredients

100g couscous
175ml boiling chicken stock
50g butter
1 onion , finely chopped
1 garlic clove , crushed
100g pine nuts
140g dried apricots , roughly chopped
large handful parsley , roughly chopped
2 tbsp mint leaves, roughly chopped
1 lemon
1 egg , beaten
6 skinless chicken breasts
16 rashers streaky bacon

Method

Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.

Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)

Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.

Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.

Nutrition Per Serving

348 kcalories, protein 26.3g, carbohydrate 16g, fat 20 g, saturated fat 7g, fibre 2g, sugar 9g, salt 1.32 g

Recipe from Good Food magazine, August 2007. 

More Chicken Recipes:

Creamy chicken & mushroom pies with butter puff pastry
Thai green chicken curry
Chicken, Sausage and Peppers 
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken

Save and Share Roast chicken with couscous & pine nut stuffing 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.