chicken and asparagus calzone

How to make chicken and asparagus calzone recipe

Serves 2, Total cooking time 30 minutes

Ingredients:
175 g (6 oz) asparagus spears, trimmed and cut into 2 cm (1 inch) pieces
145 g (4½ oz) pizza base mix
1 ready-cooked smoked chicken breast, sliced
125 g (4 oz) Roquefort cheese, crumbled
salt
rocket leaves, to serve

Method:
Cook the asparagus in lightly salted boiling water for 3 minutes until just tender, then drain. Meanwhile, make the pizza base mix according to the packet instructions.

Knead lightly until smooth, then roll out thinly to make a large circle, about 30 cm (12 inches) across, then place on a baking sheet.

Scatter the chicken, asparagus and crumbled cheese over half the dough, leaving a 1 cm (½ inch) border. Brush the edges with water, fold the dough over to cover the filling, pressing the edges firmly to seal.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until crisp and golden. Serve warm with rocket leaves.

For smoked chicken, asparagus & blue cheese salad:
cook 175 g (6 oz) asparagus spears in lightly salted boiling water for 3 minutes until just tender, then drain. Put 150 g (5 oz) mixed salad leaves in a bowl.

Add the asparagus, 1 sliced ready-cooked smoked chicken breast and a handful of pine nuts. Drizzle with ready-made blue cheese salad dressing and toss lightly to mix. Total cooking time 10 minutes.

chicken and asparagus calzone

chicken souvlaki

How to make chicken souvlaki recipe

Serves 4, Total cooking time 30 minutes

Ingredients:
3 tablespoons olive oil
3 tablespoons red wine
1 teaspoon dried oregano
finely grated rind and juice of 1 lemon
1 garlic clove, crushed
4 skinless chicken breast fillets, cut into strips
4 pitta breads, warmed and split open
salt and pepper
To serve
shredded cabbage
chopped cucumber
chopped tomato
chilli sauce

Method:
Mix together the olive oil, wine, oregano, lemon rind and juice and garlic in a large bowl. Season with salt and pepper, add the chicken, mix well and leave to marinate for 15 minutes.

Thread the chicken on to metal skewers and place on a foil-lined grill pan. Cook under a preheated hot grill for 8–10 minutes, turning occasionally, until the chicken is cooked and beginning to char at the edges.

Slide the chicken off the skewers into the warm pitta breads and add some shredded cabbage, chopped cucumber, chopped tomato and a dash of chilli sauce.

For hot chicken & hummus pitta pockets:
Stir-fry 220 g (7½ oz) chicken mini-fillets in 1 tablespoon olive oil with ½ teaspoon dried oregano, 1 teaspoon garlic paste and the grated rind of ½ lemon for 5 minutes until cooked through.

Warm 4 pitta breads, cut in half widthways and open out to form pockets. Add the chicken with 4 tablespoons ready-made hummus and crisp cos (romaine) lettuce and serve. Total cooking time 10 minutes.

chicken souvlaki

parmesan chicken escalopes

How to make parmesan chicken escalopes recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
2 skinless chicken breast fillets, halved horizontally
2 tablespoons plain flour
1 egg, beaten
125 g (4 oz) fresh ciabatta breadcrumbs
75 g (3 oz) Parmesan cheese, freshly grated
3 tablespoons sunflower oil
4 small baguettes, cut in half lengthways
4 tablespoons mayonnaise
4 small handfuls of mixed salad leaves
salt and pepper

Method:
Place the chicken halves between 2 pieces of clingfilm and beat with a rolling pin to flatten slightly. Put the flour on a plate and the egg in a dish. On a separate plate, mix together the breadcrumbs and Parmesan and season with salt and pepper.

Coat each piece of chicken lightly in flour, shaking off any excess, dip into the beaten egg and coat in the breadcrumb mixture, pressing them on firmly.

Heat the oil in a large frying pan, add the chicken and cook for about 5 minutes on each side, until golden, crisp and cooked through. Fill the baguette pieces with mayonnaise, salad leaves and the hot chicken.

For chicken Caesar baguettes:
Stir-fry 2 skinless chicken breast fillets, cut into strips, in 2 tablespoons sunflower oil for about 5 minutes or until cooked through. Pile on to 4 pieces of French bread with mixed salad leaves and a drizzle of ready-made Caesar salad dressing. Total cooking time 10 minutes.

parmesan chicken escalopes

citrus chicken salad

How to make cheesy chicken omelette recipe

Serves 2, Total cooking time 10 minutes

Ingredients:
4 eggs
1 tablespoon cold water
15 g (½ oz) butter
75 g (3 oz) ready-cooked chicken, chopped
50 g (2 oz) Gruyère cheese, grated
salt and pepper
salad, to serve

Method:
Put a small nonstick frying pan on the hob to heat. Crack the eggs into a bowl, season with salt and pepper and add the measurement water. Beat with a fork until evenly mixed.

Add the butter to the pan. When it is foaming and melted, pour in the beaten egg mixture. As the eggs begin to set, use a wooden spoon to draw the mixture into the centre of the pan, allowing the runny egg to flow to the edge of the pan.

Cook until the top of the omelette is softly set, then arrange the chicken and cheese down the centre. Starting at the side nearest the handle, flip the omelette over the filling and then tip it out on to a plate. Cut in half and serve with a simple salad.

For chicken & cheese frittata:
Beat together 4 eggs and season with salt and pepper. Heat 1 tablespoon olive oil in a small frying pan with a heatproof handle. Add 200 g (7 oz) chopped cooked potatoes and fry for 5 minutes until golden.

Add 2 chopped spring onions, 75 g (3 oz) chopped ready-cooked chicken and a handful of frozen peas. Heat through, then pour over the eggs.

Cook until just set. Arrange 50 g (2 oz) sliced Gruyère on top and cook under a preheated grill until the frittata is just firm and the cheese has melted. Total cooking time 20 minutes.

citrus chicken salad