Open Chicken Sandwich Recipe

Photo:  Open Chicken Sandwich Recipe

This fancy flavour combination will take your open chicken sandwich to the next level !

Ingredients

2 slices thick sourdough
150g baked ricotta

2 x 200g Bannockburn Free Range Chicken breast fillets, split in half
2 teaspoons sumac
1 tablespoon extra virgin olive oil
Salt and pepper

4 field mushrooms, cut into large chunks
20g Butter
2 clove garlic
1 tablespoon olive oil
½ bunch parsley
1 tablespoon lemon juice
Salt and pepper

Method

1. Place chicken, sumac, olive oil and salt and pepper in a bowl. Coat very well. Heat a non stick frying pan and sear the chicken for 3 minutes on each side or until cooked through. Keep in a warm area.
2. Place olive oil and butter in a large frying pan on high heat. Sauté the mushrooms for 5 minutes. Now add the garlic, parsley and lemon juice and cook for a further 3 minutes. Season well with salt and pepper.
3. To serve, place a large mound of mushrooms on each piece of warmed sourdough. Slice the chicken into three, on a diagonal. Place a few slices on top of the mushrooms. Add the slices of baked ricotta and drizzle with the extra virgin olive oil.

 Open Chicken Sandwich Recipe Video:

Source: www.chickenchannel.com.au 

More Chicken Recipes:

Poached Chicken with Spring Vegetable Salad
Chicken Tandoori Roll

Mexican Chicken & Bean Pizza

Chilli, Lemon and Garlic Butterflied Chicken
Pasta with Chicken & Roasted Red Pepper Pesto Sauce  
Zesty Sun-Dried Tomato Pesto Chickena

Poached Chicken with Spring Vegetable Salad Recipe

Photo: Poached Chicken with Spring Vegetable Salad Recipe

An ideal lunch for summer, poaching the chicken and vegetables makes this dish a very healthy choice. 

Ingredients

• 1 Bannockburn Free Range Chicken
• Selection of seasonal vegetables, such as baby carrots, fresh peas, broad beans, baby fennel all cooked individually in boiling salted water and refreshed in cold water then drained.
• 5 litres of chicken stock

For the vinaigrette

• 200 ml chicken stock, reduced to 60ml
• 125 ml olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• Juice of ¼ lemon
• 2 tablespoons chives, finely chopped
• 1 tablespoon tarragon, finely chopped
• Sea salt
• Freshly ground black pepper

Place the mustard, salt, ground pepper, white wine vinegar, lemon juice and warm reduced stock into a bowl and mix well. Gradually add the olive oil whisking continuously until all the oil is added.

Method

1. Bring the chicken stock to a simmer and add the chicken. Cover with a lid and gently cook for 40 minutes.
2. Turn off the heat and allow the chicken to cool in the liquid.
3. Once the chicken is warm, cut it into 8 pieces and place the pieces into a large bowl.
4. Add the vegetables, herbs and vinaigrette. Mix well and let the salad stand for half an hour for all the flavors to combine together, before serving onto individual plates.

Source: www.chickenchannel.com.au 
 
More Chicken Recipes:

Chicken Tandoori Roll
Mexican Chicken & Bean Pizza

Chilli, Lemon and Garlic Butterflied Chicken 

Pasta with Chicken & Roasted Red Pepper Pesto Sauce 

Zesty Sun-Dried Tomato Pesto Chicken
Chicken Bolognese with Organic Tomato Pesto 

Chicken Tandoori Roll Recipe

Photo: Chicken Tandoori Roll Recipe

Tandoori is fast becoming a favourite amongst Australians. Simple, quick and easy but no shortage on taste, give this one a go!

Ingredients

2 tablespoons store bought tandoori paste
1 tablespoons yoghurt
1 knob grated ginger
4 chicken thighs

4 naan bread
4 tablespoons natural Greek yoghurt
8 mint leaves

1 cucumber, finely sliced
½ bunch spring onions, sliced into 2cm batons
Juice ½ lime

Method

1. Combine tandoori paste, yoghurt, and ginger in a large glass bowl. Add the chicken and marinate. Allow the chicken to marinate overnight if possible.
2. Heat griddle pan and spray with rice bran oil. Sear chicken for 3 minutes on each side. Turning continuously to ensure the marinade does not burn.
3. In a bowl, toss the cucumber and sprin onion with the lime juice, yoghurt and mint leaves
4. To serve, warm up naan bread, slice the chicken into strips and wrap the chicken and cucumber salad with the naan bread.

Play Chicken Tandoori Roll Video:

Source: www.chickenchannel.com.au 

More Chicken Recipes:

Mexican Chicken & Bean Pizza 
Chilli, Lemon and Garlic Butterflied Chicken 

Pasta with Chicken & Roasted Red Pepper Pesto Sauce 

Zesty Sun-Dried Tomato Pesto Chicken
Chicken Bolognese with Organic Tomato Pesto 
Parma Chicken with Classic Pesto 

Mexican Chicken & Bean Pizza Recipe

Photo: Mexican Chicken & Bean Pizza Recipe

Traditional favourites made healthy 

Ingredients

300g lean Bannockburn Free Range chicken thigh fillets, fat trimmed
1 tsp Mexican chilli powder
1/3 cup (90g) no added salt tomato paste
4 x 60g wholegrain tortillas
1 cup (170g) drained canned red kidney beans
4 green shallots, thinly sliced
½ cup (60g) grated low-fat pizza cheese
2 medium vine-ripened tomatoes, finely chopped
2 tbs coarsely chopped fresh coriander
½ medium ripe avocado, stone removed
1 tbs lime juice

Method

Preheat oven to 220°C or 200°C fan-forced.

Sprinkle chicken with chilli powder. Lightly spray a large non-stick frying pan with oil and heat over high heat.

Cook chicken for 3-4 minutes each side or until golden and cooked through. Remove from pan, set aside to cool, then slice thinly.

Spread 1 tablespoon of tomato paste over each tortilla. Top each tortilla with beans, chicken, shallots and cheese. Place pizzas on 2 large baking trays and bake for 8-10 minutes or until bases are crisp and golden.

Source: www.chickenchannel.com.au 
 
More Chicken Recipes:

Chilli, Lemon and Garlic Butterflied Chicken 

Pasta with Chicken & Roasted Red Pepper Pesto Sauce 

Zesty Sun-Dried Tomato Pesto Chicken
Chicken Bolognese with Organic Tomato Pesto 
Parma Chicken with Classic Pesto   
Nathan Outlaw’s one-pot roast chicken and chorizo  

Chilli, Lemon and Garlic Butterflied Chicken Recipe

Photo: Chilli, Lemon and Garlic Butterflied Chicken Recipe

This spicy chicken dish gets a big tick from us - a perfect combination of flavours

Ingredients

1 medium size Bannockburn Free Range chicken
1 lemon
1 garlic clove
spring onion
chilli
olive oil
salt
pepper

Method

Pre-heat the oven to 200 deg fan-forced.

Remove the chicken frame and thigh bones, and butterfly the chicken out so that it lays flat but remains in one piece with the skin attached. (You can do this at home or ask your butcher)

Rub olive oil into the chicken and season with salt and pepper

Roughly cut the spring onion and garlic and half a lemon and spread over the chicken, then add finely cut chilli as desired.

Squeeze the juice of the remaining lemon over the chicken.

Lay chicken skin down on baking paper and place on a tray in the oven un-covered for 45mins to 1 hour. (Alternatively this can be done on the plate of your BBQ)

Cut into 4 pieces and serve.

Source: www.chickenchannel.com.au 

More Chicken Recipes:

Pasta with Chicken & Roasted Red Pepper Pesto Sauce 

Zesty Sun-Dried Tomato Pesto Chicken
Chicken Bolognese with Organic Tomato Pesto   
Parma Chicken with Classic Pesto    
Nathan Outlaw’s one-pot roast chicken and chorizo   
Herby chicken with lemon and almond rice    

Pasta with Chicken & Roasted Red Pepper Pesto Sauce Recipe

Photo: Pasta with Chicken & Roasted Red Pepper Pesto Sauce Recipe

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

Ingredients

1 tbsp olive oil
340g chicken breast fillets, cut into 2.5cm pieces
2 small courgettes, halved and sliced
fine green beans
3 tbsp Sacla' Roasted Red Pepper Pesto
350g mascarpone cheese
250g Sacla' Fusilli Pasta
parmesan shavings to serve

Instructions

Start by heating the oil in a medium pan and cook the chicken for 3-4 minutes until browned.

Next add the courgettes and beans and cook for 3-4 minutes until softened.

In a separate bowl mix together the Sacla' Roasted Red Pepper Pesto and the mascarpone cheese. Pour the sauce into the pan and simmer gently for 5-6 minutes, stirring occasionally.

Meanwhile, cook the Sacla' Fusilli Pasta according to the pack instructions. Drain the pasta well and then stir into the sauce.

Finally spoon the pasta into serving bowls and sprinkle it with crumbly parmesan shavings. Don't hold back.

Source: www.sacla.co.uk  

More Chicken Recipes:

Zesty Sun-Dried Tomato Pesto Chicken 
Chicken Bolognese with Organic Tomato Pesto 

Parma Chicken with Classic Pesto  
Nathan Outlaw’s one-pot roast chicken and chorizo  
Herby chicken with lemon and almond rice    
Chicken and tarragon brioche pies    

Zesty Sun-Dried Tomato Pesto Chicken Recipe

Photo: Zesty Sun-Dried Tomato Pesto Chicken Recipe

Serves: 4, On the table in: Up to 30 Minutes

Ingredients

5 tsp Sacla' Sun-Dried Tomato Pesto
juice and zest of 1 orange
4 skinless chicken breasts

Instructions

First preheat the oven to 200°C, Gas Mark 6.

Next mix together the Sacla' Sun-Dried Tomato Pesto, orange juice and zest.

Now for the clever bit; pour it into a plastic freezer bag and add the chicken. Shake the bag to give the chicken an even covering. If time allows, leave it in the fridge to marinate overnight or for at least a couple of hours.

Next lay the chicken in a roasting tray and bake it in the oven for 20 minutes turning over half way. Check the chicken is cooked thoroughly.

Finally slice it and serve with thinly cut wedges or orange.

Source: www.sacla.co.uk 

More Chicken Recipes:

Chicken Bolognese with Organic Tomato Pesto 

Parma Chicken with Classic Pesto 
Nathan Outlaw’s one-pot roast chicken and chorizo 
Herby chicken with lemon and almond rice  
Chicken and tarragon brioche pies    
Chicken, leek and tarragon pies