Tag Archives: Chicken

Chicken Souvlaki

04 Sunday Jun 2017

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Chicken Souvlaki

Ingredientswrks4me_terry_tested-11

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 pounds skinless, boneless chicken breast halves cut into cubes
  • Wooden skewers

Directions

  1. Combine all ingredients and place them in a plastic resealable bag and marinate the chicken for about 2 hours in the refrigerator
  2. Soak wooden skews in water for about 15 minutes so they will not burn too much
  3. Put chicken on skewers and grill them on a BBQ turning often. Cook about 10-15 minutes or until they are no longer pink

Tzatziki Sauce

Ingredients

  • 1 (6 ounce) container plain Greek style yogurt
  • 1/2 cucumber (peeled, seeded, and grated)
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced

Directions

  1. Please all ingredients in a bowl and put in the refrigerator
  2. Serve with cooked chicken

 

Chicken Jalfrezi (Indian/Chinese Dish)

27 Monday Mar 2017

Posted by in international Dishes, main dishes, wrks4me - recipes

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Ingredients

  • wrks4me_terry_tested-112 tbsp canola oil
  • 1 medium onion
  • 2 Cloves garlic
  • 1 Green chilli
  • 3 cm of fresh root ginger
  • 2 Chicken breasts
  • 2 tsp mild to medium curry powder or paste
  • 1/4 tsp salt
  • 1 tsp tomato purée
  • 120 ml water
  • 1 green pepper

Preparation

  1. Finely chop a medium onion
  2. Chop finely 2 gloves of garlic
  3. Cut 1 chili in half, remove seeds and chop finely
  4. Cut 1 Green pepper into slices
  5. Grate Ginger Root
  6. Dice Chicken
  7. Add canola oil to fry pan and heat (Add 2 Tables Spoons of butter instead of oil for a richer flavour)
  8. Add onions, garlic and chili. Fry for about 4 minutes or until translucent
  9. Add 2 teaspoons of curry and 1 tsp of tomato paste
  10. Add chicken and cook for about 3 minutes or until almost cooks
  11. Add water and cover with a lid and cook for about 5 minutes
  12. Add green pepper and ginger and cook for about 1-2 minutes
  13. Check that the chicken is cooked

Serve with rice

 

Homestyle Chicken Noodle Soup

16 Thursday Mar 2017

Posted by in Soups, wrks4me - recipes

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Chicken Noodle Soup

Ingredients

  • 12 cups of chicken broth (homemade) or (3 x 900ml cartons)
  • 1 cooked skinless chicken (diced)
  • 2 large carrots (sliced)
  • 1 onion (chopped)
  • 2 celery stalks (sliced)
  • 2 cloves of garlic (minced)
  • 1 bay leaf
  • 1/2 tsp poultry seasoning
  • 2 tbsp olive oil
  • 1 package wide egg noodles (short style)
  • Salt and pepper to taste

Preparation

  1. In a large pot, add olive oil and onions, celery and carrots
  2. Saute vegetables til onions are translucent
  3. Add garlic and diced chicken and cook for about 2 minutes
  4. Add chicken broth, poultry seasoning and bay leaf
  5. Bring to a boil then remove bay leaf
  6. Reduce heat to simmer til tender
  7. Add salt and pepper to taste
  8. Remove from heat and cool in fridge
  9. In a separate pot cook egg noodles til tender
  10. Cool egg noodles in fridge
  11. Add cold egg noodles to cold chicken soup
  12. When ready to serve, reheat soup

Note: By cooking the soup and noodles separate and then adding them together when cold will prevent the noodles from overcooking. Just reheat and serve. The rest of the soup will keep well in the fridge or your can freeze it.

 

 

 

Rolled Chicken Stuffed with Asparagus

28 Wednesday Dec 2016

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chicken-asparagus-roll-ups

Ingredients

  • 1/2 cup of Mayonnaise
  • 3 Tablespoons of Russian or Sweet Mustard
  • 16 Spears of fresh Asparagus
  • 4 Slices of Ham
  • 4 Slices of Mozzarella or Similar Cheese
  • 4 Skinless and Boneless Chicken Breasts (half)
  • 1/2 cup of Italian Bread Crumbs

asparagus-chicken

Directions

  1. Preheat oven to 375 degrees F.
  2. Combine the mayonnaise and mustard together and set aside
  3. Put a chicken breast into a resealable freezer bag and on a level surface pound the chicken with a meat mallet or even a rolling pin to a thickness of about 1/4 inch. Repeat with all chicken breasts.
  4. Place a chicken breast, smooth side down and put a slice of ham on top. Then place a piece of cheese and finally 4 asparagus stocks
  5. Roll the chicken around the asparagus and place seam side down in a baking dish
  6. With a pastry brush or even a spoon, apply the mayonnaise mixture to the chicken breasts
  7. Sprinkle each chicken breast with the bread crumbs and press the crumbs into the chicken
  8. Bake in a preheated oven for 30 minutes or until fully cooked

Enjoy

 

 

Italian Chicken Soup

11 Friday Nov 2016

Posted by in international Dishes, Soups, wrks4me - recipes

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italian-chicken-soup

Ingredients

  • wrks4me_terry_tested-113 Cooked breasts of chicken (diced)
  • 2 Tbsp olive oil
  • 1 medium onion (diced)
  • 1 green leek (thinly sliced)
  • 1 cup diced carrots (diced)
  • 1 cup diced celery (about 3 stalks)
  • 2 cloves garlic, minced
  • 1 (28 oz / 796 ml) can of diced tomatoes
  • 3 (14 oz /398 ml) cans chicken broth
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1 Tbsp liquid chicken broth concentrate
  • 1/4 cup of pearl barley
  • Salt and freshly ground black pepper to taste

Finely shredded Romano or Parmesan cheese, for serving

Directions

  1. In a pan, put leeks, onion, celery, carrot, garlic and olive oil and cook over medium high heat, until tender about 6 minutes. Add diced tomatoes and chicken broth, sugar, basil, oregano, thyme, marjoram chicken broth concentrate and bring to a boil. Add pearl barley and cover with lid and allow to simmer, stirring occasionally, until veggies are soft, and pearl barley is tender, about 45 minutes. Add salt and pepper to taste.
  2. Serve warm with grated Romano or Parmesan cheese and large slice of crusty bread.

Imperial Chicken

20 Thursday Oct 2016

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imperial-chicken

wrks4me_terry_tested-11

Ingredients

  • 4 chicken breast fillets
  • 1 onion, finely chopped
  • 100 ml white wine
  • 240 g heavy cream
  • 200 ml hot water
  • 50 g capers, desalted
  • 50 g olives, pitted and sliced
  • 1 chicken or vegetable bouillon cube
  • 1 tablespoon Dijon mustard (or Sweet Russian Mustard)
  • 3 cloves of garlic, thinly sliced

For crust:

  1. 100 g bread, can be stale
  2. 40 g grated parmesan
  3. 60 g butter, softened
  4. some parsley, finely chopped
  5. salt
  6. pepper

Preparation

  1. Preheat oven to 180 C (350 F)
  2. Put chicken in a bowel and drizzle with olive oil and sprinkle with salt and pepper.
  3. Place the fillets into a hot fry pan and slightly brown on both sides. (the rest of the cooking will take place in the oven).
  4. Take the browned chicken and place them into a roasting pan. (Do not wash the fry pan as it will be used again in the next step)
  5. Using the fry pan add the chopped onion and sauté. Do not add any extra oil.
  6. Put in the wine and let it evaporate.
  7. Add the heavy cream, water, capers, olives, bouillon cube, garlic and Dijon mustard (prefer Sweet Russian Mustard)
  8. Bring to a boil and pour over the chicken fillets in the baking pan.

For the crust:

  1. Using a food processor, add the bread, salt, pepper and grated parmesan.
  2. Pulse until the bread has broken down in to small pieces.
  3. Add the butter and pulse 1-2 times.
  4. Add the parsley and pulse to mix.
  5. Place onto of the chicken fillets.
  6. Bake for 25-30 minutes, or until the crust turns golden brown and crunchy. Ensure the chicken is completely cooked.When ready, remove from oven and serve with mashed pototes or sweet potatoes.

Options: Add some fried leeks to your potatoes to add a little kick.

Enjoy

Original Recipe

 

Eureka Paprika Chicken Lazone

12 Wednesday Oct 2016

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chicken-paprika

wrks4me_terry_tested-11Ingredients

  • 3 boneless, skinless chicken breasts
  • 2 teaspoons smoked paprika (or Chili powder)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 cup heavy cream or half and half
  • 3 tablespoons of butter

chicken-paprika-in-pan

Preparation

  1. Place chicken breast down flat on a cutting board
  2. Cut chicken breasts in half horizontally so you have 2 pieces each
  3. Combine smoked paprika, garlic & onion powder, cayenne pepper, dried oregano, basil, salt and pepper together and place in a sealable plastic bag along with olive oil.
  4. Place chicken breasts in bag and seal, tossing the chicken inside to coat them evenly
  5. In a medium hot pan, add butter and place coated chicken breasts in pan. Fry 4-5 minutes then turn over and continue to fry for another 4-5 minutes or until cooked.
  6. Remove chicken and add cream and butter to the pan and whisk scraping up any brown bits from bottom of skillet
  7. Continue heating sauce until it thickens about 10 minutes.
  8. Serve chicken over either a bed of rice, pasta noodles or spagetti squash and ladel sauce over top.

Enjoy

Chicken Souvlaki

21 Wednesday Sep 2016

Posted by in main dishes, no or low sugar diet, wrks4me - recipes

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Ingredients

wrks4me_terry_tested-11

  • 1/4 Cup Olive Oil
  • 2 TBS Lemon Juice
  • 2 Cloves Garlic Minced
  • 1 or 1/2 tsp Dried Oregano
  • 1/2 tsp salt
  • Skinless & Boneless Chicken breasts
  1. Cut chicken into cubes
  2. Place all ingredients and chicken into a plastic bag to marinate for 2 hours in refrigerator
  3. Place onto skewers and put onto bbq, turning every 5 minutes on each side until done