Recipe for Chicken Breasts

Ingredients:

  • 4 chicken drumsticks
  • 2 cloves of finely grated garlic
  • 4 tablespoons olive oil
  • 1 c-to-c of paprika
  • 1 c-to-c of cumin
  • salt
  • Pepper
  • 2 c-a-s of mustard
  • Juice of 1/2 lemon
  • Thyme
  • Pinch of cayenne (red pepper from Morocco)
  • 1/2 c-a-c of Ginger

Preparation:

Clean your pestles and rinse them, Mix all the marinade ingredients,

Massage the chicken drumsticks of this marinade and put in the fresh at least 4h (best when you let them marinate)

Preheat the oven to 180 °, place the drumsticks in a lightly buttered dish and bake for 45 to 1h

Sprinkle the pestles with the sauce from time to time.

Source: www.cuisinedecheznous.net

Chicken Breasts stuffed with dates & pecans

Ingredients
  • 6 Chicken breasts
  • Robertsons Freshly Ground Atlantic Sea Salt and Black Pepper
  • 15 Millilitre Thyme
  • 250 Gram Dates, chopped
  • 50 Gram Pecan nuts, whole
  • 120 Millilitre Cream cheese
  • 1 KNORR Roast Chicken Gravy
Method
  1. Preheat oven to 180°C
  2. Using a sharp knife, cut into the thickest part of the chicken breast to form a pocket, without cutting right through.
  3. Season the cavity with Robertsons Salt and Pepper.
  4. Mix the thyme, dates, pecan nuts and cream cheese together and divide the mixture between the 6 chicken breasts.
  5. Use a toothpick to secure them if necessary.
  6. Bake in a preheated oven for 20-30 minutes until the chicken is cooked.
  7. Empty the KNORR Roast Chicken Gravy sachet into a jug and add boiling water as per packet instructions.
  8. Stir with a fork until smooth.
  9. Serve chicken breasts with brown and wild rice, seasonal vegetables and KNORR Chicken Gravy.

Source: www.sapoultry.co.za

Pan-Roasted Chicken Breasts

Ingredients:

Directions:

  1. Season chicken on both sides with salt and pepper.
  2. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
  3. Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Source: allrecipes.com

Honey and Mustard Chicken breasts in a bag

Serves: 4

Prep time :20 Minutes

Cooking Time: 35 minutes

Ingredients
  • 1 KNORR Cook-in-Bag Garlic and Rosemary
  • 400 g chicken fillet, cut into strips
  • 200 g Baby marrow, sliced
  • 500 g Sweet potatoes, peeled and sliced into wedges
  • 100 ml Cream
  • 20 ml Dijon mustard
  • 15 ml Honey
Method
  1. Preheat oven to 180°C.
  2. Place chicken fillets into the cooking bag with the baby marrow and sweet potatoes.
  3. Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently to coat the pieces evenly.
  4. Place cooking bag on a baking tray and add the cream, Dijon mustard and honey.
  5. Knot the bag loosely to seal and pierce the top of the bag 3 times with a knife for the steam to escape.
  6. Place baking tray in the centre of the oven and bake for 40-45 minutes. Ensure that the grill is off at all times.
  7. Cut the bag open and transfer to a serving dish with any sauce that is in the bag.
  8. Serve with rice or mash potato.

Source: www.sapoultry.co.za

Spinach Pesto Chicken Breasts

Ingredients

Directions

  • Prep 10 m

  • Cook 45 m

  • Ready In 55 m

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
  3. Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.

Source: allrecipes.com

Spinach Stuffed Chicken Breasts

Ingredients

Directions

  • Prep 25 m

  • Cook 1 h

  • Ready In 1 h 25 m

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
  3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
  4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Source: allrecipes.com

Chicken Breasts with Herb Basting Sauce

Ingredients

Directions

  • Prep : 15 m

  • Cook : 45 m

  • Ready In :1 h

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
  3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
  4. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Source: allrecipes.com

Chicken Breasts with Herb Basting Sauce

Ingredients

Directions

  • Prep 15 m

  • Cook 45 m

  • Ready In 1 h

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
  3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
  4. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Source: allrecipes.com

Chicken Breasts Pierre

Ingredients

Directions

  1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
  2. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Source: allrecipes.com

Chicken Breasts Pierre

Ingredients

Directions

  • Prep : 30 m

  • Cook : 40 m

  • Ready In : 1 h 10 m

  1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
  2. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Source: allrecipes.com