honey and mustard chicken salad

How to make honey and mustard chicken salad recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
3 tablespoons extra virgin olive oil
1 teaspoon clear honey
1 teaspoon Dijon mustard
1 teaspoon lemon juice
3 skinless, boneless chicken breasts
2 tablespoons pumpkin seeds
75 g (3 oz) watercress
25 g (1 oz) rocket leaves
200 g (7 oz) frozen peas, thawed
1 large avocado, stoned, peeled, stoned and cut into slices

Method:
Whisk together the olive oil, honey, mustard and lemon juice in a small bowl to make a dressing.

Place the chicken breasts on a foil-lined baking sheet. Cook under a preheated hot grill for 5–6 minutes on each side or until cooked through. Meanwhile, heat a small nonstick frying pan over a medium heat, add the pumpkin seeds and dry-fry until golden, stirring frequently. Remove from the pan and set aside.

Toss together the watercress and rocket and divide between 4 plates. Slice the chicken diagonally and divide between the plates of salad leaves. Scatter over the peas, avocado and pumpkin seeds, pour over the dressing and serve immediately.

For chicken, avocado, watercress & mustard sandwiches:
Spread 4 slices of bread with 1 teaspoon wholegrain mustard. Divide 25 g (1 oz) watercress between the slices of bread, then top with 2 sliced honey-roasted chicken breasts and 1 large stoned, peeled and sliced avocado. Top with 4 more slices of bread to make 4 sandwiches. Total cooking time 10 minutes.

honey and mustard chicken salad

mexican chicken burgers

How to make mexican chicken burgers recipe

Serves 2, Total cooking time 20 minutes

Ingredients:
2 boneless, skinless chicken breasts, about 150 g (5 oz) each, halved horizontally
2 teaspoons fajita seasoning
1 tablespoon olive oil
1 red pepper, cored, quartered and deseeded
2 tablespoons soured cream
chopped chives
2 soft burger buns, halved
½ avocado, stoned, peeled and sliced
Tomato salad
5 cherry tomatoes, halved
½ small red onion, thinly sliced
½ red chilli, deseeded and chopped
1 tablespoon chopped flat leaf parsley
squeeze of lime juice
salt and pepper

Method:
Coat the chicken pieces in fajita seasoning, place on a foil-lined grill rack and drizzle with the oil, then add the pepper quarters, skin side up, to the grill rack. Cook under a preheated medium grill for 10–15 minutes, turning occasionally, until the chicken is cooked through and the peppers are soft and lightly charred.

Meanwhile, make the salad. Mix together all the ingredients in a bowl and season. Mix together the soured cream and chives in a small bowl. Toast the buns, then fill with avocado slices, the chicken and the grilled peppers. Top with spoonfuls of tomato salad and soured cream. Serve with the remaining tomato salad.

For fully loaded chicken nachos:
Spread out 200 g (7 oz) tortilla chips in an ovenproof dish. Scatter over 150 g (5 oz) chopped ready-cooked barbecue chicken.

Top with 2 tablespoons tomato salsa. Add 1 tablespoon sliced jalapeño peppers from a jar and sprinkle with 75 g (3 oz) grated Cheddar cheese. Cook under a preheated hot grill for 3–4 minutes until melted and warm. Serve with ready-made guacamole. Total cooking time 10 minutes.

mexican chicken burgers

baked chicken with lime

How to make baked chicken with lime recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
2 limes
2.5 cm (1 inch) piece of fresh root ginger, peeled and finely grated
1 teaspoon Thai fish sauce
1 tablespoon groundnut or vegetable oil
large bunch of fresh coriander
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
350 g (11½ oz) Thai rice, rinsed
600 ml (1 pint) cold water
salt

Method:
Finely grate the rind from the 2 limes, squeeze the juice from one of them and finely slice the other. Place the lime rind and juice in a mini-chopper with the ginger, fish sauce, oil and coriander, including the stalks. Blend to make a paste.

Cut 3 deep slashes diagonally into the chicken breasts and massage the paste all over the chicken. Place a slice of lime into each slash.

Place the chicken breasts in a roasting tin, cover with foil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 18–20 minutes or until the chicken is cooked through.

Meanwhile, place the rice in a large saucepan with the measurement water, season with salt and bring to the boil. Reduce the heat, cover with a tight-fitting lid and cook very gently for 15–18 minutes until all of the water has been absorbed and the rice is tender and sticky. Serve the chicken with the sticky rice, drizzled with chicken juices.

For chicken & lime noodle salad:
Place 375 g (12 oz) cooked and cooled rice noodles in a serving bowl with 300 g (10 oz) ready-cooked chicken strips, the grated rind of 1 lime, a bunch of coriander, chopped, and 1 thinly sliced red pepper, then toss to combine.

Pour 3 tablespoons vegetable oil into a small bowl with 2 tablespoons lime juice, 2 teaspoons grated fresh root ginger and 1 tablespoon fish sauce and whisk to combine. Drizzle the salad with the dressing to serve. Total cooking time 10 minutes.

baked chicken with lime

chicken chilli pasta

How to make chicken chilli pasta recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
1 tablespoon sunflower oil
500 g (1 lb) minced chicken
1 garlic clove, crushed
1 teaspoon chilli powder
½ teaspoon chilli flakes
450 ml (¾ pint) passata
1 tablespoon sun-dried tomato pesto
375 g (12 oz) spaghetti
salt and pepper
freshly grated Parmesan cheese, to serve

Method:
Heat the oil in a large frying pan, add the minced chicken and fry over a high heat for 5 minutes, breaking up any clumps. Add the garlic, chilli powder, chilli flakes, passata and pesto. Season with salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes.

Meanwhile, cook the spaghetti in a saucepan of lightly salted boiling water for 8–10 minutes, or according to the packet instructions, until ‘al dente’. Drain and toss with the chicken chilli sauce.

Serve with plenty of freshly grated Parmesan cheese.

For baked chilli chicken:
Cut several slashes across the top of 4 boneless chicken breasts (with skin on). Place in a foil-lined baking tin and pour over a mixture of 5 tablespoons balsamic vinegar, 2 tablespoons lemon juice, 4 tablespoons olive oil and 1 chopped red chilli.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes with 500 g (1 lb) frozen roast potatoes in a separate baking tin until the chicken is cooked through and the potatoes are crisp. Serve with peas. Total cooking time 30 minutes.

chicken chilli pasta

chicken and tarragon burgers

How to make chicken and tarragon burgers recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
500 g (1 lb) skinless chicken breast fillets, roughly chopped
1 tablespoon wholegrain mustard
3 tablespoons chopped tarragon
½ small red chilli, finely chopped (optional)
4 wholemeal buns
pepper
To serve
béarnaise sauce from a jar
rocket leaves tossed in lemon juice

Method:
Place the chicken in a food processor and whizz until smooth. Transfer to a bowl, add the mustard, tarragon and chilli, if using, and season well with pepper. Mix together until well blended, then shape into 4 patties.

Lay the chicken burgers on a foil-lined grill rack and cook under a preheated hot grill for 4–5 minutes on each side until browned and cooked through. Split the buns and place, cut side up, under the grill for the final 1 minute of cooking time.

Place a hot burger on the top of each warm bun base and top with a spoonful of béarnaise sauce and a handful of lemon juice-dressed rocket. Cover with the warm bun tops and serve immediately.

For crunchy chicken burgers with tarragon mayonnaise:
Place 4 boneless, skinless chicken breasts, about 150 g (5 oz) each, between 2 sheets of lightly oiled clingfilm and bash with a rolling pin until half their original thickness.

Beat 1 egg with 1 teaspoon Dijon mustard. Place 100 g (3½ oz) fresh white breadcrumbs in a separate bowl. Dip each chicken breast into the egg mixture and then coat in breadcrumbs. Cook under a preheated grill for 4 minutes on each side until crisp and brown. Meanwhile, stir 1 tablespoon chopped tarragon and 1 teaspoon lemon juice into 4 tablespoons mayonnaise. Serve on the burgers in toasted buns, with salad leaves. Total cooking time 10 minutes.

chicken and tarragon burgers

chicken and vegetable satay

How to make chicken and vegetable satay recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
125 ml (4 fl oz) tamari soy sauce
3 tablespoons smooth peanut butter
1 tablespoons water
2 skinless chicken breast fillets, cut into strips
4 large mushrooms, halved
1 red pepper, cored, deseeded and cut into chunks
1 yellow pepper, cored, deseeded and cut into chunks
1 courgette, halved and sliced
½ Chinese lettuce, shredded
2 carrots, peeled and grated
25 g (1 oz) bean sprouts
small handful of fresh coriander leaves
2 teaspoons sesame oil
juice of 1 lime
2 tablespoons sesame seeds, toasted, to serve

Method:
Mix together the tamari, peanut butter and measurement water in a large bowl. Toss the chicken, mushrooms, peppers and courgette in the peanut mixture and thread on to 8 satay sticks that have been soaked in water to prevent burning.

Cook under a preheated hot grill for 12–14 minutes, turning frequently, until the chicken is cooked through.

Meanwhile, toss together the lettuce, grated carrots, bean sprouts and coriander leaves with the sesame oil and lime juice. Serve the satay with the salad, sprinkled with toasted sesame seeds.

For chicken satay with satay sauce:
Stir-fry 225 g (7½ oz) peanuts in 100 ml (3½ fl oz) vegetable oil for 1 minute, then blitz until smooth.

Fry 2 chopped garlic cloves and 4 chopped shallots for 30 seconds, then add 1 tablespoon tamari soy sauce, 1 teaspoon brown sugar, 1 diced red chilli, 400 ml (14 fl oz) water and the blended peanuts and simmer for 7–8 minutes to thicken.

Meanwhile, grill 8 ready-made chicken satay sticks for 3–4 minutes on each side until cooked through. Stir the juice of 1 lemon into the satay sauce and serve with the chicken. Total cooking time 10 minutes.

chicken and vegetable satay

soy chicken and rice noodles

How to make soy chicken and rice noodles recipe

Serves 2, Total cooking time 10 minutes

Ingredients:
300 g (10 oz) ready-cooked rice noodles
2 tablespoons soy sauce
1 tablespoon sesame or vegetable oil
½ red chilli, deseeded and finely sliced or chopped (optional)
1 teaspoon peeled and grated fresh root ginger
150 g (5 oz) ready-cooked chicken breast, sliced or torn
2 spring onions, sliced
1 red pepper or 125 g (4 oz) mangetout, thinly sliced

Method:
Place the noodles in a sieve or colander and pour boiling water over them. Drain, then cool under cold running water. Drain well and place in a large bowl.

Whisk together the soy sauce, oil, chilli, if using, and ginger and drizzle the mixture over the noodles. Toss really well to coat, then add the remaining ingredients and mix gently to combine. Heap into bowls to serve.

For soy noodles with chicken:
Heat 2 tablespoons vegetable oil in a frying pan and cook 1 large, thinly sliced skinless chicken breast fillet over a medium-high heat for 5–6 minutes until lightly golden and just cooked through.

Add 125 g (4 oz) sliced mangetout, 2 sliced spring onions, a 1.5 cm (¾ inch) piece of fresh root ginger, peeled and chopped, 2 sliced garlic cloves and ½ chopped red chilli.

Stir-fry for 2–3 minutes until softened, then add 300 g (10 oz) straight-to-wok noodles and stir-fry for 3 minutes until piping hot.

Pour in 2 tablespoons light soy sauce and 2 tablespoons oyster sauce, toss to coat and heap into bowls. Total cooking time 20 minutes.

soy chicken and rice noodles

lemon and parsley chicken skewers

How to make lemon and parsley chicken skewers recipe

Serves 2, Total cooking time 15 minutes

Ingredients:
300 g (10 oz) skinless chicken breast fillets, cut into chunks
finely grated rind and juice of 1 lemon
2 tablespoons olive oil
3 tablespoons finely chopped parsley
salt and pepper
To serve
rocket and tomato salad
warm pitta breads
200 g (7 oz) ready-made tzatziki

Method:
Place the chicken in a non-reactive bowl with the lemon rind and juice and the oil and toss well to coat. Stir in the parsley and season well.

Thread the chicken on to 4 small metal skewers and cook under a preheated hot grill for 8–10 minutes until golden and cooked through, turning once. Serve with a simple rocket and tomato salad, warm pitta breads and spoonfuls of tzatziki.

For lemon & parsley-stuffed chicken:
Make a slit lengthways in the side of 2 boneless, skinless chicken breasts, about 150 g (5 oz) each, to form pockets.

Thinly slice ½ lemon, then stuff the chicken with the lemon slices. Press a small bunch of parsley into the cavities and season.

Tie around each piece once with a piece of kitchen string. Heat 15 g (1 oz) butter and 1 tablespoon olive oil in a frying pan, add the chicken and cook over a medium-high heat for 7–8 minutes on each side until golden and cooked through. Serve with tzatziki and a simple salad. Total cooking time 20 minutes.

lemon and parsley chicken skewers

chicken pad thai

How to make chicken pad thai recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
3 tablespoons vegetable oil
1 egg, lightly beaten
1 garlic clove, crushed
2 teaspoons peeled and finely grated fresh root ginger
2 spring onions, sliced
300 g (10 oz) ready-cooked rice noodles
50 g (2 oz) bean sprouts
2 ready-cooked chicken breasts, torn into thin strips
2 tablespoons Thai fish sauce
2 teaspoons tamarind paste
2 teaspoons sugar
pinch of chilli powder
25 g (1 oz) ready-roasted peanuts, roughly chopped
handful of fresh coriander, chopped

Method:
Heat a large wok until smoking hot. Add 1 tablespoon of the oil and swirl around the pan, then pour in the egg. Stir around the pan and cook for 1–2 minutes until just cooked through. Remove from the wok and set aside.

Heat the remaining oil in the wok, add the garlic, ginger and spring onions and cook for 2 minutes until softened. Add the noodles to the pan along with the bean sprouts and chicken.

Stir in the fish sauce, tamarind paste, sugar and chilli powder and continue to cook, adding a splash of boiling water if necessary. Heat through, then return the egg to the pan and mix in. Divide between serving bowls and scatter with the peanuts and coriander to serve.

For chicken noodle soup:
Simmer 1.2 litres (2 pints) chicken stock with 3 tablespoons rice wine, 2 tablespoons light soy sauce and 1 star anise for 10 minutes.

Mix 300 g (10 oz) minced chicken with 1 teaspoon peeled and grated fresh root ginger and 1 teaspoon soy sauce. Shape into balls and cook in the soup for 7 minutes.

Add 100 g (3½ oz) shiitake mushrooms and cook for a further 3 minutes. Stir in 2 bok choi, quartered, and cook for 1 minute. Add 200 g (7 oz) ready-cooked rice noodles, heat through and serve. Total cooking time 30 minutes.

chicken pad thai

chicken breasts with herb butter

How to make chicken breasts with herb butter recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
50 g (2 oz) butter, softened
grated rind of 1 lemon
1 garlic clove, crushed
handful of basil, finely chopped
4 boneless, skinless chicken breasts
6 tablespoons olive oil, plus extra for greasing
100 g (3½ oz) dried breadcrumbs
25 g (1 oz) Parmesan cheese, grated
salt and pepper

Method:
Mix together the butter, lemon rind, garlic and basil and season to taste. Use a sharp knife to make a small horizontal slit in the side of each chicken breast to form a little pocket, making sure you don’t cut all the way through the meat. Tuck some of the butter inside each breast, then smooth over to seal.

Rub 1 tablespoon of the oil over each chicken breast and season well. Put the breadcrumbs on a plate and dip each breast in the crumbs until well coated.

Transfer the chicken to a lightly greased baking tin, sprinkle over the Parmesan, drizzle with the remaining oil and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until golden and cooked through. Serve with new potatoes and green beans.

For herby chicken sandwiches:
Mix together 6 tablespoons mayonnaise, the finely grated rind of ½ lemon and a handful of chopped basil.

Cut 4 skinless chicken breast fillets into slices, season and rub with 2 tablespoons oil. Cook on a preheated griddle pan for 5 minutes, turning once, until seared and cooked through.

Spread the mayonnaise on the cut sides of 4 split ciabatta rolls and fill with the warm chicken and some salad leaves. Total cooking time 10 minutes.

chicken breasts with herb butter

creamy cider chicken

How to make creamy cider chicken recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
3 tablespoons olive or vegetable oil
8 boneless chicken thighs, about 625 g (1¼ lb) total weight, skin on
2–3 tablespoons seasoned flour
100 g (3½ oz) back bacon, chopped
100 g (3½ oz) mushrooms, sliced
200 ml (7 fl oz) boiling vegetable or chicken stock
250 ml (8 fl oz) dry cider
2 tablespoons cider vinegar
4 tablespoons single cream or crème fraîche
salt and pepper

Method:
Heat 2 tablespoons of the oil in a large, deep-sided frying pan. Dust the chicken with the seasoned flour and cook in the pan, skin side down, for about 10 minutes, until really golden and crisp.

Meanwhile, heat the remaining oil in a small frying pan and cook the bacon for 3–4 minutes until golden. Add the mushrooms and cook for a further 2–3 minutes until softened.

Turn the chicken thighs over, then add the bacon and mushrooms to the pan. Pour over the stock, cider and cider vinegar, bring to the boil, then reduce the heat and simmer gently for about 15 minutes until the chicken is cooked through.

Arrange the chicken thighs alongside the rice, then stir the cream into the pan. Season to taste with salt and pepper, then spoon the sauce over the chicken and serve with boiled rice.

For creamy chicken rice:
Heat 2 tablespoons vegetable oil in a frying pan and cook 100 g (3½ oz) chopped back bacon for 3–4 minutes until golden. Add 100 g (3½ oz) sliced mushrooms and cook for a further 2–3 minutes. Add 300 g (10 oz) diced ready-cooked chicken, 500 g (1 lb) cooked rice and 300 ml (½ pint) crème fraîche, then season well and stir over the heat for 1–2 minutes until hot. Spoon the creamy rice into 4 bowls to serve. Total cooking time 10 minutes.

creamy cider chicken

sweet balsamic chicken

How to make sweet balsamic chicken recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
6 tablespoons balsamic vinegar
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
2 tablespoons olive oil
1 onion, thinly sliced
1 red onion, thinly sliced
2 tablespoons clear honey
1 tablespoon chopped rosemary
150 ml (¼ pint) chicken stock
pepper
To serve
mashed potatoes
green beans

Method:
Put the balsamic vinegar in a non-reactive bowl and season with pepper. Make 3 small cuts in the top of each of the chicken breasts. Add the chicken to the vinegar and toss to coat. Set aside for 3–4 minutes.

Meanwhile, heat the oil in a large, heavy-based frying pan and cook the onions over a mediumhigh heat for 5 minutes or until soft and beginning to turn golden. Add the chicken, cut side down, and cook for 3 minutes. Turn the chicken over and cook for a further 3 minutes.

Turn once more and add the balsamic vinegar from the bowl together with the honey and rosemary. Reduce the heat, add the stock, cover and simmer, stirring once, for 3–4 minutes or until the chicken is cooked through. Serve the chicken on warmed serving plates with the onions spooned over. Serve with mashed potatoes and green beans.

For balsamic chicken bruschetta:
Thinly slice 250 g (8 oz) skinless chicken breast fillets, each about 125 g (4 oz), and put in a non-reactive bowl with 3 tablespoons balsamic vinegar, 1 tablespoon clear honey and ½ teaspoon dried rosemary. Toss together. Heat 1 tablespoon olive oil in a large frying pan and cook the chicken over a high heat for 7–8 minutes until golden and cooked through. Meanwhile, slice 8 large mushrooms and add to the pan for the final 4 minutes of cooking. Lightly toast 4 diagonal slices of ciabatta, spoon the balsamic chicken and mushroom over the top of each slice and serve warm. Total cooking time 10 minutes.

sweet balsamic chicken

mango and peanut chicken salad

How to make mango and peanut chicken salad recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
2 tablespoons sesame oil
350 g (11½ oz) skinless chicken breast fillets, thinly sliced
150 g (5 oz) spinach and watercress salad
1 large ripe mango, stoned, peeled and sliced
4 tablespoons crunchy peanut butter
5 tablespoons coconut milk
2 tablespoons sweet chilli sauce
4 tablespoons water

Method:
Heat 1 tablespoon of the sesame oil in a large, heavy-based frying pan, add the sliced chicken and cook over a high heat for 5–6 minutes, stirring frequently, until browned and cooked through.

Meanwhile, place the spinach and watercress salad with the mango in a large serving bowl, drizzle with the remaining sesame oil and toss to mix.

Add the remaining ingredients to the chicken in the frying pan and cook, stirring, for 1 minute. Toss into the salad and serve while still warm.

For chicken & mango kebabs:
Cut 3 skinless chicken breast fillets, about 175 g (6 oz) each, into cubes and place in a bowl with 4 tablespoons dark soy sauce, a 1 cm (½ inch) piece of fresh root ginger, peeled and chopped, and ½ teaspoon Chinese 5-spice powder.

Toss well to coat, cover and leave to marinate for 5 minutes. Meanwhile, stone, peel and cut 1 mango into large chunks. Toss in a bowl with 1 tablespoon sesame oil and 2 tablespoons chopped fresh coriander.

Thread the chicken and mango evenly on to 8 metal skewers. Cook the kebabs under a preheated hot grill for 8–10 minutes, turning occasionally, until browned and cooked through. Total cooking time 20 minutes.

mango and peanut chicken salad

chicken and tarragon pesto penne

How to make chicken and tarragon pesto penne recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
300 g (10 oz) penne
125 ml (4 fl oz) olive oil
75 g (3 oz) Parmesan cheese, grated
handful of tarragon leaves
75 g (3 oz) pine nuts, toasted
1 garlic clove, crushed
grated rind and juice of 1 lemon
3 ready-cooked chicken breasts, sliced
100 g (3½ oz) watercress
12 baby tomatoes, quartered

Method:
Cook the penne in a large saucepan of boiling water for 8–9 minutes, or according to the packet instructions until ‘al dente’. Drain and refresh under cold running water, then toss with 2 tablespoons of the oil.

Meanwhile, place the Parmesan, tarragon, pine nuts, garlic and lemon rind in a food processor and process for 1 minute. Then, while the motor is still running, gradually pour in the remaining olive oil through the feed tube to form the pesto. Toss the pesto with the pasta, chicken, watercress, tomatoes and lemon juice, and serve.

For chicken & tarragon tagliatelle:
Toss 4 boneless, skinless chicken breasts, about 150 g (5 oz) each, in 2 tablespoons olive oil with 2 tablespoons chopped tarragon and pepper. Cook the chicken breasts under a preheated hot grill for 6–8 minutes on each side or until cooked through. Meanwhile, cook 350 g (11½ oz) tagliatelle for 9–12 minutes or according to the packet instructions. Heat 1 tablespoon olive oil in a large frying pan over a medium heat, add 4 chopped spring onions and 12 quartered baby tomatoes and cook for 2 minutes. Slice the chicken breasts and add to the pan. Drain the pasta and toss in the pan. Serve sprinkled with 2 tablespoons toasted pine nuts. Total cooking time 20 minutes.

chicken and tarragon pesto penne

bacon and chicken parcels

How to make bacon and chicken parcels recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
4 small chicken breasts
125 g (4 oz) smoked cheese or mozzarella cheese, sliced
small bunch of basil (optional)
8 smoked streaky bacon rashers
2 tablespoons olive or vegetable oil
350 g (11½ oz) fresh tomato and mascarpone pasta sauce (or similar)
tagliatelle or selection of vegetables, to serve

Method:
Slice the chicken breasts almost in half horizontally, then stuff each pocket with the sliced cheese and 2–3 basil leaves, if using. Wrap the bacon around the chicken breasts to seal in the stuffing.

Heat the oil in a frying pan, add the chicken and cook over a medium heat for 5–6 minutes on each side or until the bacon is golden and the chicken is cooked through. Pierce the chicken with a skewer or sharp knife to check that the juices run clear, then remove from the pan and set aside to rest for 2–3 minutes.

Meanwhile, gently warm the fresh sauce in the same pan, scraping any bits from the bottom of the pan. Serve the chicken parcels with cooked tagliatelle or vegetables and the warmed sauce.

For chicken, ham & cheese parcels:
Lay out 4 soft tortilla wraps and arrange 2 slices of waferthin ready-cooked chicken breast and 50 g (2 oz) each of wafer-thin smoked ham, smoked cheese or mozzarella and drained and sliced roasted peppers in the centre of each tortilla. Top each with 2–3 basil leaves (optional) and fold the curved edges of each tortilla into the centre 4 times to create a square parcel. Heat a frying pan and toast the parcels, 2 at a time, for 1–2 minutes on each side. Serve hot with green salad. Total cooking time 10 minutes.

bacon and chicken parcels

creamy chicken pasta

How to make creamy chicken pasta recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
250 g (8 oz) penne
4 tablespoons olive oil
500 g (1 lb) skinless chicken breast fillets, cut into thin strips
500 g (1 lb) courgettes, cut into thin slices
1 large onion, thinly sliced
2 teaspoons crushed garlic
4 tablespoons pine nuts
finely grated rind and juice of 2 lemons
8 tablespoons chopped tarragon
200 ml (7 fl oz) crème fraîche
salt
grated Parmesan cheese, to serve

Method:
Cook the penne in a large saucepan of lightly salted boiling water for 8–10 minutes or according to the packet instructions, until ‘al dente’.

Meanwhile, heat the oil in a large frying pan, add the chicken and cook for 3–4 minutes until starting to turn golden. Add the courgettes and onion and cook for a further 5 minutes until golden and the chicken is cooked through.

Add the garlic and pine nuts and cook, stirring, for 2 minutes, then add the lemon rind and juice, tarragon and crème fraîche and stir well until hot but not boiling.

Drain the pasta well, then add to the sauce and toss well to coat. Serve with grated Parmesan and a simple salad, if liked.

For creamy chicken & tarragon pan-fry:
Heat 2 tablespoons olive oil in a large frying pan, add 2 thinly sliced onions and 500 g (1 lb) thinly sliced skinless chicken breast fillets and cook for 5 minutes until golden and cooked through. Add 4 tablespoons chopped tarragon and 2 tablespoons white wine vinegar and cook for a further 1 minute, then stir in 200 ml (7 fl oz) crème fraîche and 2 teaspoons Dijon mustard. Serve hot. Total cooking time 10 minutes.

creamy chicken pasta

sticky lemon chicken noodles

How to make sticky lemon chicken noodles recipe

Serves 4, Total cooking time 10 minutes

Ingredients:
2 tablespoons vegetable oil
300 g (10 oz) skinless chicken breast fillets, cut into thin strips
200 g (7 oz) Tenderstem broccoli
2 garlic cloves, crushed
2 teaspoons peeled and finely grated fresh root ginger
1 red chilli, finely chopped
finely grated rind and juice of 1 lemon
1 tablespoon clear honey
2 teaspoons light soy sauce
300 g (10 oz) ready-cooked egg noodles
handful of roasted cashew nuts

Method:
Heat a wok until smoking hot, then pour in the oil, swirl around the pan and add the chicken. Cook for 1 minute, then add the broccoli and stir-fry for 5 minutes until the chicken is nearly cooked through.

Add the garlic, ginger and chilli to the wok and cook for a further 1 minute. Then add the lemon rind and juice, the honey and soy sauce and toss around the pan. Stir in the noodles and a splash of water and cook until heated through. Divide between 4 serving bowls, scatter over the cashew nuts and serve.

For roasted lemon chicken with broccoli:
Mix together 1 teaspoon ground cumin, 1 teaspoon clear honey, 1 crushed garlic clove and 3 tablespoons olive oil. Stir in the finely grated rind of 1 lemon and a squeeze of lemon juice and season to taste. Place 4 boneless, skinless chicken breasts and 200 g (7 oz) Tenderstem broccoli in a roasting tin. Pour over the lemon mixture and toss well. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until the chicken is cooked through. Sprinkle over some sesame seeds and serve with boiled rice. Total cooking time 20 minutes.

sticky lemon chicken noodles