Chicken Rigatoni

1 chicken breast, cut into strips
Olive oil
Salt, pepper, garlic, oregano to suit taste
Rigatoni noodles
1/2 cup marinated red peppers, sliced
1/2 cup pepperoncini, sliced
1/2 cup kalamata olives, pitted and sliced
1 cup spaghetti sauce
1 cup grated Parm cheese
1 cup thickened cream

Place chicken strips in boiling water and cook for approximately 10 minutes.

Cook rigatoni as per packet instructions.

In olive oil, sauté garlic with salt, pepper and oregano. Add chicken and cook for 10 minutes, careful not to brown the chicken.

Add peppers, pepperoncini and olives, simmer 5 minutes.

Add thickened cream, spaghetti sauce and parm cheese to skillet. Simmer until cheese is melted. Pour over noodles, stir well and serve.

Chicken Lazone

1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
2 tsp cayenne pepper
4 whole boneless skinless chicken breasts
1 Tbsp butter
1/2 cup heavy cream


Combine the seasonings in a small dish then sprinkle over chicken in a large ziplock baggie. Mix well.
In large saute pan cook chicken in olive oil over medium heat for about 7 to 8 minutes, turning once.

Pour the cream into the skillet and lower the heat. Simmer for several minutes (it's ok to let it bubble), stirring until the sauce thickens then add the butter.

When butter is melted place chicken breasts on a bed of white rice and top with sauce.

This recipe doesn't sound like much but it is delicious, trust me, go make it!!

Chicken Tikka

• Lots of hot chili paste
• 1 tsp minced garlic
• Squeeze of ginger paste (little less than the chili)
• a pinch of paprika
• ½ tablespoon garam masala
• 4 tbps diced tomatoes
• 3 sprigs of fresh coriander

• Chicken breast cut into medium size chunks
• 1 small onion, peeled and sliced
• 1 green capsican, cut into chunks
• 1 punnet cherry tomatoes
• couple scoops of plain yoghurt
• fresh corriander, chopped, for topping

1. Combine first list of ingredients in the blender. Add more tomatoes if required.

2. Place chicken in bowl and add the blended mixture and yogurt. Mix thoroughly and marinate overnight if possible. Soak wooden skewers in water.

3. Heat the webber for 30 minutes. Thread meat onto the skewers, saving the mixture. Cook 10-15 each side over the open flame.

4. In a pan combine the onions, capsican and tomatoes with remaining blended mixture. Cook until soft and top with corriander. Serve on the side.

Chicken Marylands

Serves: 2

2 Chicken Marylands (or thighs)
1 Garlic clove, thinly sliced
2 Tbsp butter
2 Tbsp Tarragon
1 cup white wine
1 cup chicken broth
2 Tbsp Dijon mustard

Potatoes
Carrots
Parsnips

Thoroughly wash the chicken, leaving the skin on. Pat dry. With a sharp knife, slice a few holes in the chicken skin. Tuck in the garlic slices and butter. Sprinkle the tarragon over the chicken, patting in. Place the chicken in a large oven proof dish.

Peel carrots, potatoes and parsnips, place around the veggies around the chicken. You can add whole garlic cloves or a quartered onion if desired.

In a meauring cup, combine the white wine, mustard and chicken stock. Stir well and pour over chicken and veggies. Top with a little extra tarragon. Cover and cook at 180C for 70 minutes. Uncover and bake for another 10-20 minutes.

Chicken & Dill Souvlaki

Serves: 4

3 Tbsp evoo
3 Tbsp lemon juice
Salt & Pepper
cooked chicken
1 Kirby cucumber, sliced into half moons
1/2 sm red onion
2 Tbsp chopped dill
4 flat breads
1/2 cup Greek yogurt
1 Tbsp minced garlic

In a large bowl combine oil, lemon juice, salt, and pepper. Fold in the chicken, cucumbers, onion and dill.

Divide the mixture evenly among the flatbreads. Mis the yogurt and garlic together. Serve on top of the chicken.

Chicken Scallopine

2 chicken breasts
2 tbs olive oil
2 garlic cloves, minced
1/3 cup white wine
1 cup chicken stock
1 1/2 tbs capers
1 tbs butter
2 tbs chives, chopped
6 chat potatoes
1 1/2 bunches asparagus, trimmed

Slice each chicken breast in half horizontally and place between cling film. Pound gently with meat mallet or rolling pin until 1 cm thick. Season chicken with salt and pepper and brown both sides in a pan until cooked through. (About 1.5 minutes each side) Transfer to a plate and cover with foil to keep warm.

Add the garlic and cook for 30 seconds. Add wine and simmer 2 minutes or until reduced by half. Add the stock and capers and cook for 3 -4 minutes. Remove from pan and add butter and chives.

Meanwhile, cook potatoes for 10 minutes or until tender. Add the asparagus to cook the last two minutes. Drain well. Add chicken, potatoes and asparagus to sauce, toss to coat.

* Next time I will make the potatoes into mash to soak up all the juices. This recipe actually makes enough juice to serve four people but I wanted all the extra juice for gravy.

Chicken & Cheese Enchiladas

1 15 oz can tomato sauce
1 6 oz can tomato paste
1/2 cup olive oil
1/2 cup sour cream
1 package tortillas
8 oz package shredded Cheddar cheese
1/2 onion, diced
6 oz of fresh kalamata olives
4 fresh mushrooms, sliced
1 4 oz can green chilies, diced
1 cooked chicken

Preheat oven to 350 degrees F (175 degrees C). 

Mix sour cream, cheese, chicken, onions, chilies, olives and mushrooms in a large bowl.  In another bowl combine cup of the tomato paste and tomato sauce mixture.

Spread about 1 cup of the tomato mixture across the bottom of a 9x9 baking dish.

Spread the tomato mixture across each tortilla and then fill with cheese and chicken mixture. Loosely roll up the tortilla like a cigar and set it in the prepared baking dish, seam side down. Repeat with the remaining tortillas. Pour the remaining tomato mixture over the rolled enchiladas and sprinkle the remaining 1 cup of cheese on top. Bake the enchiladas for 25 minutes, or until heated through and the sauce is bubbling.

Chicken and Rice

Serves: 4


1/2 package of onion soup mix
1 cup rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can water
2 chicken breasts, diced


In a 13x9 baking dish, sprinkle onion soup mix across the bottom. Add rice, cans of soup and 1 can of water and diced chicken. Stir through. Sprinkle with salt and pepper. Cover with aluminum foil and cook for 2 hours at 180 C.

Chicken Marsala

The key to this recipe is getting the best Marsala wine you can find


Shallots
2 chicken breasts
flour
Parmesan cheese
Marsala wine
1 cup chicken broth
**Optional: add fresh mushrooms when browning shallots


Brown shallots in butter. Mix cheese with flour, salt and pepper. Coat chicken in the mixture and brown in a little olive oil. Add lots of wine, chicken broth and a little of the flour mixture to thicken. Cook on low heat, covered for 45 minutes.

Moroccan Chicken

Serves: 2

2 Chicken breasts
olives
tomatoes (sliced, or use cherry tomatoes whole)
mushrooms
Parmesan cheese

Lightly grease 9x13 glass baking dish. Sprinkle chicken with salt, pepper and cheese, top with as many olives, mushrooms and tomatoes as you desire. Add at least 2 tbsp of the olive juice. Cover with aluminum foil and bake at 350 for 45 - 50 minutes.

I serve this with squash and zucchini that has been cooked in olive oil, salt, pepper and cayenne pepper.