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Chicken Strips

Chicken Strips

Is there really any difference between chicken strips and chicken fingers? Yes. One has 14 letters and the other only 13. Our suggestion is to serve them over baked potatoes, but this is just a suggestion. You can have them with beer if you like.

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Ingredients Needed for Chicken Strips

15 ounces chicken breast, cut into strips
flour
whisked eggs
panko
vegetable oil

How to Make Chicken Strips

  1. Fill a pan halfway with vegetable oil and heat it over medium-high heat.
  2. Coat the chicken strips with flour, whisked egg, and panko.
  3. Fry them until golden on both sides.
  4. Serve them with baked potatoes.
Oven-Roasted Whole Chicken with Rice

Oven-Roasted Whole Chicken With Rice and Potatoes

Next time when you oven-roast a whole chicken try and do it like this. Before the chicken goes in the oven, coat it with a thick garlicky mayonnaise mixture. And there’s more: why don’t you lay the coated chicken on a bed of basmati rice and unpeeled potatoes?

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Ingredients Needed for Oven-Roasted Whole Chicken With Rice and Potatoes

1½ cup mayonnaise
4 garlic cloves, crushed
1 teaspoon salt
1 teaspoon pepper
2 teaspoon dried oregano
1 whole chicken
2 cups basmati rice
2 chilis, sliced
⅓ cup water
6 potatoes, unpeeled

How to Make Oven-Roasted Whole Chicken With Rice and Potatoes

  1. Add the mayonnaise, garlic, salt, pepper, and oregano to a bowl. Mix until even.
  2. Coat the chicken with this mixture and set it aside.
  3. Pour the rice into a baking dish, add the chilis, mix them shortly, then add the water.
  4. Place the potatoes on the rice layer and add the coated chicken on top of them.
  5. Bake for 45 minutes at 360ºF/180ºC.
Chicken Breast, Sweet Potato, and Broccoli Spread

Chicken Breast, Sweet Potato, and Broccoli Spread

Spread the joy in the morning and start your meals with this chicken breast spread. It’s all about cooking and mashing together sweet potato, broccoli, zucchini, and chicken meat. Psst, we don’t use any kind of oil, this time.

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Ingredients Needed for Chicken Breast, Sweet Potato, and Broccoli Spread

1 sweet potato, cubed
½ cup water
10 ounces chicken breast, cubed
1 zucchini, diced
4-5 broccoli florets

How to Make Chicken Breast, Sweet Potato, and Broccoli Spread

  1. Add the sweet potato and water to a pan over low heat.
  2. Cover with the lid and cook for 15 minutes.
  3. Add the chicken breast, zucchini, and broccoli, stir in, cover with the lid, and cook for 10 minutes more.
  4. Transfer to a blender and mash.
Apple, Veggie and Chicken Breast Puree

Apple, Veggie and Chicken Breast Puree

It’s not every day you prepare an all-in-one puree. This is one of those days. One of these days in which your puree has everything in it: veggies and fruits (leek, pumpkin, carrot, apple, and sweet potato), meat (chicken breast), and cheese (parmesan). All-in-one, said and done!

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Ingredients Needed for Apple, Veggie and Chicken Breast Puree

1 tablespoon olive oil
1 leek, sliced
7 ounces pumpkin, diced
2 carrots, diced
1 apple, diced
1 sweet potato, diced
6-7 ounces chicken breast, cubed
3-4 cups chicken stock
3 tablespoons parmesan, grated

How to Make Apple, Veggie and Chicken Breast Puree

  1. Heat the olive oil in a pot over low heat, then add the leek, pumpkin, carrots, apple, and sweet potato
  2. Cook and stir for 10 minutes.
  3. Add the chicken breast and keep cooking and stirring until it starts changing color.
  4. Add the chicken soup, cover with the lid, and cook for 10-12 minutes more, or until reduced.
  5. Transfer the cooked veggies and meat to a measuring glass.
  6. Add the parmesan and mash everything.
Chicken Breast and Sweet Potato Spread

Chicken Breast and Sweet Potato Spread

We’ll keep away from oil for this one, but you don’t have to. We’ll cook everything (meat and vegetables) together in a pan, then mash them. In 40 minutes, tops, all you’ll have to do it’ll be to spread this creamy mixture on your toast and eat it. Low-fat, low-carb, low-sodium, and low-calorie stuff.

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Ingredients Needed for Chicken Breast and Sweet Potato Spread

water
1 sweet potato, thinly sliced
5 ounces chicken breast, cubed
1 zucchini, diced
4-5 broccoli florets

How to Make Chicken Breast and Sweet Potato Spread

  1. Pour up to 1 cup of water into a pan over low heat.
  2. Add the sliced sweet potato and stir in.
  3. Cover with the lid and cook for 20 minutes.
  4. Stir in the chicken breast, then add the zucchini and broccoli.
  5. Cover with the lid and cook for 10 more minutes.
  6. Transfer to a blender and mash.
Apple and Potato Chicken Salad

Apple and Potato Chicken Salad

Salad equals easy, right? This may be right, however, it’ll take you some 35 to 50 minutes for this one, depending on how you organize yourself. You’ll have to boil the chicken breast and the potatoes first, then it’s all about simply mixing all the ingredients together. Nothing new, right?

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Ingredients Needed for Apple and Potato Chicken Salad

water
salt
5 ounces chicken breast
2 potatoes, peeled
1 apple, cubed
1 teaspoon olive oil

How to Make Apple and Potato Chicken Salad

  1. Fill a pot halfway with water, salt it, and bring it to a boil.
  2. Add the chicken breast, cover with the lid, and boil for 20 minutes.
  3. Place the boiled chicken breast on the work surface and cube it.
  4. Fill a pot halfway with water, bring it to a boil and add the potatoes. Boil them for 20-25 minutes or until fork-tender.
  5. Cube the boiled potatoes and add them to a bowl together with the meat, apple, and olive oil.
  6. Mix until even and serve.
Oat-Crusted Chicken Breast with Tomato and Cucumber Salad

Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

Crunchy, crunchier, crunchiest. Next time when you are up for some crunchy chicken breast, coat it with oatmeal and Cajun and oregano-flavored flour (and, of course, with egg wash, duh). And while the meat is frying, quickly prepare a juicy salad to serve the chicken over.

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Ingredients Needed for Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

flour (for coating)
Cajun seasoning (for coating)
dried oregano (for coating)
15 ounces chicken breast
egg wash (for coating)
oatmeal (for coating)
vegetable oil
3 tomatoes, cubed
1 large cucumber, finely sliced
1 tablespoon olive oil
sesame seeds (for seasoning)
salt
pepper

How to Make Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

  1. Add the flour, Cajun seasoning, and oregano to a bowl and mix them.
  2. Coat the chicken breast halves with flour, egg wash, and oatmeal. In the meantime, fill a pan with vegetable oil (1/2 cup, or so) and heat it.
  3. Fry the coated meat for 8 minutes on both sides over medium-high heat.
  4. Transfer the fried chicken breast on paper towels.
  5. Add the tomatoes and cucumber to a bowl. Season with sesame seeds, salt, and pepper and mix.
  6. Serve the crunchy chicken breast over salad.
Roast Chicken with Minty Green Sauce

Roast Chicken With Minty Green Sauce

It’s time to cook a whole chicken again, but there is no need to get fancy with it. Get your oven ready! For the sake of simplicity, while the chicken is baking, we’ll prepare a hot and thick buttery sauce with spinach, mint, and parsley.

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Ingredients Needed for Roast Chicken With Minty Green Sauce

1 whole chicken
2 tablespoons of olive oil
salt
pepper
3 ounces of butter
2 spring onions, chopped
2 garlic cloves, diced
½ red chili, finely chopped
5 ounces of spinach
1 tablespoon vinegar
1 ounce mint leaves
1 ounce fresh parsley

How to Make Roast Chicken With Minty Green Sauce

  1. Add the chicken to a baking dish. Coat and rub with 2 tablespoons of olive oil, salt, and pepper.
  2. Bake for 1 hour at 360⁰F/180⁰C.
  3. Melt the butter in a pan over low heat. Add the spring onion, garlic, and chili. Stir in and cook for 5 minutes.
  4. Add the spinach. Cook and stir until wilted.
  5. Transfer to a blender and add the vinegar, mint, and parsley. Season with salt and pepper and blend until you have a sauce.
  6. Serve the chicken with green sauce.
Chicken Cacciatore

Chicken Cacciatore

Let’s do some braising. Hunter-style! The chicken cacciatore recipe is very suitable for that, so have a few drumsticks ready, together with canned tomatoes, vermouth, and a number of spices. And if you’re looking for the real Italian experience, then you better serve the cacciatore with polenta!

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Ingredients Needed for Chicken Cacciatore

2 tablespoons olive oil
1 pound chicken drumsticks
1 onion, minced
2 garlic cloves, minced
1 teaspoon paprika
½ chili pepper, finely sliced
8 ounces canned tomatoes
1 tablespoon tomato paste
½ cup vermouth
1 tablespoon lemon juice
1 teaspoon sweet paprika
2 ounces green olives, pitted

How to Make Chicken Cacciatore

  1. Heat the olive oil in a saucepan over medium heat.
  2. Turn the heat up, add the drumsticks, and cook them for 1 minute on both sides.
  3. Cover the saucepan with the lid and cook for 10 minutes more.
  4. Remove the seared drumsticks and set them aside. We’ll use the drippings in the saucepan to further cook the vegetables.
  5. Add the onion and garlic and turn the heat back to medium. Cook and stir until tender.
  6. Stir in the paprika and chili pepper.
  7. Add the canned tomatoes and tomato paste. Cook and stir for 2 minutes. Add the vermouth in the process.
  8. Add the seared drumsticks, cover with the lid, and cook for 30 minutes.
  9. Drizzle with lemon juice, sprinkle with sweet paprika and throw in the green olives. Serve warm.
Warm Pearl Barley and Chicken Breast Salad

Warm Pearl Barley and Chicken Breast Salad

This warm salad has pretty much everything in it: meat and cereals, greenies and legumes. Therefore, you should try and use one of the largest bowls in your kitchen. These quantities are for 3 servings. Eat responsibly.

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Ingredients Needed for Warm Pearl Barley and Chicken Breast Salad

1 cup pearl barley
1 tablespoon olive oil
2 bay leaves
3 garlic cloves, chopped
½ onion, sliced
1 chili, sliced
4 kale leaves, cut and chopped
½ medium cucumber, cubed
5 ounces of chicken breast, cooked and pulled
3 cherry tomatoes, chopped
1 tablespoon fresh parsley, chopped
4 mint leaves, chopped
4 fresh basil leaves
1 tablespoon pine nut, fried
1 tablespoon lemon juice
salt
pepper

How to Make Warm Pearl Barley and Chicken Breast Salad

  1. Heat approximately 3 cups of water in a pot over medium heat, salt it and add the pearl barley. Cook and stir for 25 minutes.
  2. Heat the olive oil in a skillet over low heat. Add the bay leaves, garlic, and onion. Cook and stir until tender, or for 5-6 minutes.
  3. Add the chili and the boiled pearl barley. Cook and stir for 1 minute.
  4. Add the kale leaves and stir them in. Cook for 1 minute more and remove from heat.
  5. Transfer the barley mixture to a bowl. Add the cucumber, chicken breast, cherry tomatoes, parsley, mint and basil leaves, the pine nuts, and lemon juice. Season with salt and pepper and mix until even.
Chicken and Couscous Salad

Chicken and Couscous Salad

You only need 10 minutes to assemble a couscous salad that is both meaty and fruity. Give couscous 7 minutes to soak, then mix it with the pulled chicken. This time we’ll go all the way on the citrus path and toss one wedged juicy orange, then drizzle everything with a lemony orange dressing.

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Ingredients Needed for Chicken and Couscous Salad

1 cup couscous
boiled water
1 tablespoon lemon juice
2 tablespoons of orange juice
2 tablespoons of olive oil
salt
pepper
1 orange, peeled and wedged
5 ounces of chicken breast, cooked and pulled
fresh basil leaves
chives, chopped

How to Make Chicken and Couscous Salad

  1. Add the couscous to a bowl, cover it with boiled water and soak it for 7 minutes.
  2. Add the lemon juice, orange juice, and olive oil to a small bowl. Season with salt and pepper and mix until even.
  3. Add the soaked couscous, orange wedges, and the pulled chicken breast to a medium-sized bowl. Season with basil leaves and chives, pour the dressing over, then mix until even.
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