Chicken with cannellini bean and tomato sauce recipe

Photo: Chicken with cannellini bean and tomato sauce recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with cannellini bean and tomato sauce Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken with cannellini bean and tomato sauce.

A budget-busting pantry staple, fibre-packed cannellini beans get a kick from salty capers and fiery chilli.
To Cook 0:30
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

Olive oil spray
1 small red onion, finely chopped
2 garlic cloves, crushed
1 teaspoon crushed red chilli
1 x 400g can no-added-salt chopped tomatoes
1 x 400g can no-added-salt cannellini beans, rinsed, drained
2 teaspoons salted baby capers, rinsed, drained, coarsely chopped
2 tablespoons chopped fresh continental parsley
2 (about 250g each) chicken breast fillets, halved horizontally
Steamed green round beans, to serve

Method

Step 1 Heat a saucepan over medium-low heat. Spray with olive oil spray to grease. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 1 minute or until aromatic.

Step 2 Add the tomato. Increase heat to high and bring to the boil. Reduce heat to low and simmer for 5 minutes. Add the cannellini beans and capers, and simmer for 5 minutes or until the mixture thickens slightly. Season with pepper. Stir in half the parsley.

Step 3 Meanwhile, heat a large non-stick frying pan over high heat. Spray with olive oil spray. Add the chicken and cook for 2-3 minutes each side or until golden and cooked through.

Step 4 Divide the chicken among serving plates. Top with the cannellini bean mixture and remaining parsley. Serve with steamed green beans.

Notes

Shopping tip: Look for a jar of crushed red chilli (also known as chopped fresh chilli) in the herb and spice aisle at Woolworths.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Nutrition

Energy 864kJ
Fat saturated 1.00g
Fat Total 2.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 10.00g
Dietary Fibre 5.00g
Protein 33.00g
Cholesterol 74.00mg
Sodium 140.05mg

All nutrition values are per serve.

Australian Good Taste - March 2009 , Page 43
Recipe by Chrissy Freer

Photography by Mark O'Meara  

More Chicken Recipes:

Lime-spiced chicken with pearl barley & corn salad recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe
Homemade Frozen Chicken Fingers Recipe

Lime-spiced chicken with pearl barley & corn salad recipe

Photo: Lime-spiced chicken with pearl barley & corn salad recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lime-spiced chicken with pearl barley & corn salad Recipe. Enjoy quick and easy chicken recipes and learn how to make Lime-spiced chicken with pearl barley & corn salad.

To Prep 0:10
To Cook 0:35
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4 

Ingredients

60ml (1/4 cup) fresh lime juice
2 teaspoons paprika
1 garlic clove, crushed
2 x 200g single chicken breast fillets
220g (1 cup) pearl barley
Olive oil spray
285g (1 1/2 cups) fresh corn kernels (see note)
1 small red capsicum, halved, deseeded, finely chopped
4 shallots, ends trimmed, thinly sliced
1/2 cup fresh continental parsley leaves

Method

Step 1 Combine the lime juice, paprika and garlic in a jug. Place the chicken in a shallow glass or ceramic dish. Add half the lime juice mixture to the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 20 minutes to marinate.

Step 2 Meanwhile, cook the barley in a large saucepan of boiling water for 20 minutes or until tender. Rinse under cold running water. Drain. Transfer to a large bowl.

Step 3 Heat a non-stick frying pan over high heat. Spray with olive oil spray. Add the corn and cook, stirring occasionally, for 2 minutes. Add the capsicum and shallot and cook, stirring, for 1 minute or until the corn is light golden. Add the corn mixture, parsley and remaining lime juice mixture to the barley. Taste and season with pepper. Stir until well combined.

Step 4 Wipe the pan clean with paper towel. Place over medium-high heat. Spray with olive oil spray. Drain the chicken from the marinade. Cook for 4 minutes each side or until cooked through. Set aside to cool slightly.

Step 5 Thinly slice the chicken. Divide the barley mixture among serving bowls. Top with the chicken to serve.

Notes

You'll need to buy 2 large corncobs for this recipe.

Nutrition

Energy 1664kJ
Fat saturated 1.00g
Fat Total 4.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 52.00g
Dietary Fibre 14.00g
Protein 30.00g
Cholesterol 59.00mg
Sodium 53.55mg

All nutrition values are per serve.

Australian Good Taste - February 2009 , Page 42
Recipe by Chrissy Freer

Photography by Mark O'Meara

More Chicken Recipes:

Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe
Homemade Frozen Chicken Fingers Recipe
Grilled Chicken With Roasted Kale Recipe

Chicken Goujons with Chilli Dip Recipe

Photo: Chicken Goujons with Chilli Dip Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Goujons with Chilli Dip Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken Goujons with Chilli Dip Recipe.

Serves: 2, On the table in: Up to 15 Minutes 

Ingredients

80g breadcrumbs
2 skinless chicken breasts
3 tbsp plain flour
1 medium egg
2 tbsp olive oil
2 tbsp Sacla' Fiery Chilli Pesto
1 tbsp mayonnaise

Instructions

Slice 2 skinless chicken breasts into long thin strips.

Put chicken strips in to a bowl with 3 tbsp plain flour and toss to coat.

Beat 1 medium egg in a shallow bowl.

Dip each chicken strip into the egg, then into the crumbs to coat.

Heat 2 tbsp olive oil in a large frying pan and fry the chicken (you may need to do this in batches) for 8-10 min, turning halfway, until chicken is golden and cooked through.

Meanwhile, in a small bowl, stir together 2 tbsp Sacla' Fiery Chilli Pesto with 1 tbsp mayonnaise to make a dipping sauce. Serve with the chicken.

Photography by Nato Weldon 

More Chicken Recipes:

Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe
Homemade Frozen Chicken Fingers Recipe
Grilled Chicken With Roasted Kale Recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe

Healthy chicken and vegetable sausage rolls recipe

Photo: Healthy chicken and vegetable sausage rolls recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Healthy chicken and vegetable sausage rolls recipe. Enjoy quick and easy chicken recipes and learn how to make Healthy chicken and vegetable sausage rolls recipe.

Chicken mince, lots of vegies and fresh herbs make these sausage rolls something special.

To Prep 0:45
To Cook 0:25
INGREDIENTS 11
DIFFICULTY EASY
MAKES 60 

Ingredients

1 cup (70g) fresh wholemeal breadcrumbs
500g chicken breast mince
1 egg, plus 1 extra lightly beaten egg
1 zucchini, finely grated
1 carrot, finely grated
1/2 onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
1 tablespoon sesame seeds
Tomato or sweet chilli or sauce, to serve

Method

Step 1 Preheat the oven to 200°C and line 2 baking sheets with baking paper.

Step 2 Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season.

Step 3 Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting. Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

More Chicken Recipes:

Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe
Homemade Frozen Chicken Fingers Recipe
Grilled Chicken With Roasted Kale Recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe

Chicken Tacos with Charred Tomatoes Recipe

Photo: Chicken Tacos with Charred Tomatoes Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try  Chicken Tacos with Charred Tomatoes Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken Tacos with Charred Tomatoes.

Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from "everyday" to "ta-da!" Serve the tacos with reduced-fat sour cream.

Servings: 2 servings
Prep: 35 mins
Total: 35 mins

Ingredients

2   plum tomatoes, cored
8 ounces  boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon  salt
1/8 teaspoon  freshly ground pepper
2 teaspoons  canola oil, divided
1/2 cup  finely chopped white onion
1 clove  garlic, minced
1   small jalapeno pepper, seeded and minced
2 teaspoons  lime juice, plus lime wedges for garnish
2 teaspoons  chopped fresh cilantro
2   scallions, chopped
6   small corn tortillas, heated (see Tip)

Directions

1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
 
2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
 
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Tip:
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutrition Facts
Calories 297, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 63 mg, Sodium 415 mg, Carbohydrate 27 g, Fiber 2 g, Protein 27 g, Potassium 463 mg. Daily Values: Vitamin A 20%, Vitamin C 30%. Exchanges: Starch 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

From: EatingWell

More Chicken Recipes:

Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe
Homemade Frozen Chicken Fingers Recipe
Grilled Chicken With Roasted Kale Recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Aztec Chicken & Corn Soup Recipe

Thai Chicken Pizza Recipe

Photo:  Thai Chicken Pizza Recipe

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

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

Servings: 6 servings
Prep: 35 mins
Total: 35 mins

Ingredients

20 ounces  prepared whole-wheat pizza dough, (see Shopping Tip)
1/4 cup  smooth natural peanut butter
3 tablespoons  water
2 teaspoons  reduced-sodium soy sauce
2 teaspoons  rice vinegar
2 teaspoons  minced fresh ginger
1 clove  garlic, minced
1 teaspoon  canola oil
8 ounces  boneless, skinless chicken breast, trimmed and diced
1   red bell pepper, diced
4   scallions, thinly sliced
2/3 cup  shredded part-skim mozzarella cheese

Directions

1. Place oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
 
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
 
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
 
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Tip:
Shopping Tip: Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.

Nutrition Facts
Calories 355, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 29 mg, Sodium 447 mg, Carbohydrate 42 g, Fiber 3 g, Protein 20 g, Potassium 151 mg. Daily Values: Vitamin A 15%, Vitamin C 45%. Exchanges: Starch 3,High-Fat Meat 2.
Percent Daily Values are based on a 2,000 calorie diet

From: EatingWell

 More Chicken Recipes:

Chicken & Sun-Dried Tomato Orzo Recipe
Homemade Frozen Chicken Fingers Recipe
Grilled Chicken With Roasted Kale Recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe

Chicken & Sun-Dried Tomato Orzo Recipe

Photo: Chicken & Sun-Dried Tomato Orzo Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken & Sun-Dried Tomato Orzo Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken & Sun-Dried Tomato Orzo.  


Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sauteed fresh spinach or steamed broccolini.

Servings: 4 servings
Prep: 30 mins
Total: 30 mins

Ingredients

8 ounces  orzo, preferably whole-wheat
1 cup  water
1/2 cup  chopped sun-dried tomatoes, (not oil-packed), divided
1   plum tomato, diced
1 clove  garlic, peeled
3 teaspoons  chopped fresh marjoram, divided
1 tablespoon  red-wine vinegar
2 teaspoons plus 1 tablespoon  extra-virgin olive oil, divided
4   boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1 9-ounce package  frozen artichoke hearts, thawed
1/2 cup  finely shredded Romano cheese, divided

Directions

1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
 
2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
 
3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
 
4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
 
5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Nutrition Facts
Calories 457, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 68 mg, Sodium 372 mg, Carbohydrate 54 g, Fiber 10 g, Protein 36 g, Potassium 546 mg. Daily Values: Vitamin C 15%, Calcium 15%, Iron 25%. Exchanges: Starch 3,Vegetable 1,Lean Meat 3,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet 

More Chicken Recipes:

Homemade Frozen Chicken Fingers Recipe
Grilled Chicken With Roasted Kale Recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe
Arroz Con Pollo Recipe