Category Archives: Chicken

Crispy Chicken Fajitas – KFC style!

03 Tuesday Jan 2017

Posted by in Beef, Chicken, Meals in one

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KFC style chicken wrap

KFC style chicken fajita

I love fajitas, I find them so practical and they are good whether you decide to use chicken, mince or opt for the veggie option. What I find always makes a good wrap are some fried/ roasted peppers, onions, tomatoes, lettuce and grated cheese – I’d say those are always my staple ingredients in a fajita. I love crispy chicken and as I walked past KFC the other day it made me really want a chicken fajita! So I decided to try and make it at home. Once you have made you crispy chicken breast then it’s super easy and you can also make your own breadcrumbs. Slice you chicken and add your other ingredients to the wrap. Otherwise you can make a simple and delicious wrap that’s great when you’ve got a few friends round.

Here’s how to make a typical fajita.

What you need:
4-5 Wraps
Meat of your choice
1 onion sliced
2 peppers
1 – 2 tsp paprika
1 tsp cumin
1 tsp tumeric
Chopped tomatoes mixed with thinly chopped chilli & shallots
Sour cream
Grated cheddar cheese
Lettuce leaves

Chicken wrap

Crispy chicken fajita

When I make fajitas with normal chicken chunks or mince I fry the onion first then add the meat and spices and a few minutes before it’s ready add the peppers. These spices are also very similar to the ready-made fajita kits you get but are much healthier!

Put the wraps on a plate covered with tin foil and place in a low heated oven for 5 minutes before serving.

In seperate bowls put the meat, the tomatoes, sour cream,, cheese & lettuce leaves. Place wraps and bowls on table and start filling the wraps with your favourite ingredients.

Enjoy!
Mel

Brie and Bacon Chicken Breasts

09 Friday Sep 2016

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Brie and bacon chicken

 

What you will need:
(for two)
2 skinless chicken breasts
4-6 slices of bacon
4 thin slices of brie
1 garlic clove
Mixed herbs or pesto
Half an onion (optional)
Pepper and NO salt (the bacon has enough of that)

Serve with a side veg and either pasta or potatoes or even a nice green salad.

Pre-heat your oven to 200C. Slice the chicken horizontally but make sure you don’t slice all the way through and leave one side attached.  Open up the chicken so it looks a bit like a heart and place two slice of brie, half of a chopped garlic, herbs and pepper. Close up the chicken and wrap it with 3 slices of bacon. The bacon will act as a plaster round the slit chicken so that the brie stays in the chicken as much as possible.

Place both chicken breasts in an oven dish.

If you decide to add some sliced onions (does make it yummy) then add just a little olive oil to the onions and with your hands make sure it covers all the onions (this will stop them burning). Then add a tiny bit of water (so it covers about a millimeter of the dish), you don’t need much with this dish as bacon now a days always seems to be full of it.

Place in the oven for about 30 minutes, check on the chicken half way through.

This shouldn’t take more than 10 minutes to prepare. It’s a very easy meal to make and is really full of flavours.

Enjoy!
Mel

Crispy Baked Chicken

01 Saturday Sep 2012

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This is my favorite way to eat boneless chicken breast! It’s flavorful, juicy and easy.

Crispy Baked Chicken

Here is what you will need:

2 Eggs Beaten
3-4 Boneless Chicken Breasts
3 Tablespoon Canola Oil
1/2 Cup of Flour
1 Sprig Fresh Rosemary (Chopped)
1 Sprig of Fresh Thyme (Chopped)
1 Cup of Italian Bread Crumbs
1 Cup of Panko Bread Crumbs
Salt and Pepper

Set your oven to 400F degrees.
Put foil on a baking sheet and set aside.
Next, pound each breast on both sides to help tenderize it.

In a small bowl, beat your eggs and set aside. In a medium bowl, combine your Flour, Rosemary, Thyme, Panko Bread Crumbs, Salt and Pepper and Italian Bread Crumbs. Mix thoroughly. Now, on your stove top, heat your frying pan with a medium-high flame and add the Canola Oil.


Assuming your pan is nice and hot, take each breast and dip it into the egg mixture, then immediately in the bread crumb mixture and straight into your frying pan.


Fry the breasts on each side for about 5-7 minutes.


It depends how brown you like it. Once each breast is browned, place them on your baking sheet and throw in the oven for 20 minutes.

I either serve this with a salad or I mix Mayonnaise and Dijon Mustard for a dipping sauce.

Enjoy!
Joy

Sweet and Sour Chicken

02 Sunday Oct 2011

Posted by in Chicken, Simple meals

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I’m hooked on Masterchef Australia at the moment and this sweet and sour was inspired by their sweet and sour pork. What’s great with sweet and sour sauce is that you can use any meat, prawns or just have it with vegetables and your meal will be ready in 15 minutes! I love sweet and sour takeaway but never knew exactly what was used to make it. What surprised me is  how simple it is and that it’s made with ingredients that can be found in any kitchen, that’s ketchup and vinegar! Now the quantities I’m going to tell you to use are a guideline as it really all comes down to taste and also how much sweet and sour sauce you want.

What you need:

Two chicken breasts – cut in small pieces
3 tbsp of ketchup
2 tbsp vinegar (any type is fine)
A small tin of pineapple (if you have fresh pineapple all the better)
Chilli flakes (if you like the heat)
1 large pepper (the colour of your choice) – cut in small chunks
Half an onion – sliced
1 clove of garlic – chopped
40g of finely sliced ginger

Rice or noodles

In a frying pan or wok fry your onions on a medium heat until they look soft and add in you chicken until it starts browning, then add in your pepper, pineapple (keep the juice to one side), garlic, ginger and chilli. Stir all the ingredients together and then add in your ketchup, pineapple juice and vinegar. Cook all the ingredients for about 5 minutes. Taste and add in more vinegar or ketchup depending on taste.

I used rice noodles which are super easy to make as all you need to do is place them in a bowl and pour over some boiling water and they are ready within seconds.

Serve up your sweet and sour chicken on top of your noodles or rice and there you have it -dinner in 15 minutes!

Enjoy 🙂

If you use fresh pineapple then you can caramelise it with a bit of sugar and also add in a bit of pineapple juice.

P.S I’ve just made Masterchef’s cheesecake but with a twist – it’s in the fridge so fingers crossed!

Mel

French Cuban Chicken

10 Wednesday Aug 2011

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My colleague Sarah is married to a Cuban man and has become a pro at Cuban cooking. I am always eyeing up her food and sometimes even get a donation towards my lunch club with Claire.

This chicken dish is my take on Sarah’s fried chicken except I cook it in the oven.

What you will need:

4 – 5 chicken thighs
2 tablespoons of cumin powder
1 tablespoon of paprika Chilli flakes (to taste)
1 lime’s juice
1 onion
2 garlic cloves
Salt and pepper
Olive oil

Cooking time:
45 minutes

In a sandwich bag (or bowl) add your chicken, thinly sliced onions and the ingredients (except the oil). This is a bit messy but get your hand in the bag and make sure all the ingredients are mixed together. Close up your sandwich bag (better to place the bag in a bowl) and leave it in the fridge for 20mins – though the longer the better. Preheat your oven to 200C.

Empty all the contents of the bag in an oven dish and pour a little oil over the chicken making sure the onions are covered in oil (you really don’t need to use much). Put the chicken in the oven and after 15mins check that the onions aren’t burning. If they are starting to, stir them a little and leave to cook for a further 15mins.

I had a big salad with the chicken, but there was some left so I brought it to work for my lunch club. Claire had some left-over pasta and they went perfectly together.

For Sarah’s chicken, she lets it marinate for 24 hours (I think) and fries the thighs in oil. Either way is yummy.

Mel

Mini Roast Chicken

13 Wednesday Apr 2011

Posted by in Chicken

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I’m cooking one of my favourites tonight, it’s easy, cheap and everyone likes it (well except for vegetarians) and I know that Claire will be happy to have the leftovers for lunch at work tomorrow!

What you will need:

4 chicken thighs
1 onion
1 lemon’s juice
Mushrooms (if you want and any other veg you fancy)
Potatoes (the timings are for new potatoes)
Rosemary
Olive oil
Salt and pepper
A large oven dish

This will feed 2-3 people

Before you do anything you want to turn your oven on to 200C so that it’s nice and hot. Slice up your onions and mushrooms and put them in your oven dish, add rosemary, salt, pepper and drizzle a little olive oil. Mix with hands so that everything is covered in oil (this will ensure that nothing burns).

Lay the chicken on top of the onions and mushrooms and add a bit of salt as this will help the skin go crispy. Drizzle just little of olive oil on top (you don’t need much as the thighs are already quite fatty) and make sure the whole surface is covered in oil. Then add the lemon juice and a bit of water – enough to cover the bottom of the whole dish. Put it in the oven.

Then you want to boil your potatoes for about 10 minutes, drain them and cover them all slightly with olive oil. I’d wait until the chicken’s been in the oven for 15 minutes before adding the potatoes.

Check the chicken every 10 minutes and add water when necessary, you want there to be enough liquid at the end to use as gravy. The chicken should take about 45 minutes to cook.

Either have a salad or some green beans with it.