Chicken Breast Donna Hay Recipes

CHICKEN SCHNITZEL WITH CHILE CHERRY TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 475°F. Using a meat mallet, pound each chicken breast to 1/4" thick. Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and milk in a separate bowl and whisk to combine. Place the matzo meal in a third bowl. Dust the chicken with the flour, dip into the egg mixture and press into the crumbs to coat.
• Pour oil into a large frying pan to a depth of 1" and heat over medium heat. Cook the chicken in batches, turning, for 2 minutes or until golden and cooked through. Drain on paper towels and set aside. Place the tomatoes in a bowl and lightly crush with a fork. Add the vincotto, chile, lemon zest, salt and pepper and mix to combine. Place the chicken in a roasting pan and top with the tomato mixture and mozzarella. Roast for 10-12 minutes or until the cheese is melted and golden. Divide among serving plates and top with the pesto and mint, if using, to serve.

CHICKEN BREAST WITH PROSCIUTTO AND QUINCE PASTE

Steps:

• Preheat oven to 475f.
• Place a half a teaspoon of fennel seeds and 1/2 a tablespoon of quince paste on each chicken breast.
• Wrap 2 prosciutto slices around each chicken breast tucking underneath to hold secure.
• Place the halved leeks in the bottom of a baking dish and drizzle with a little olive oil and then sprinkle with pepper and salt.
• Pour the wine into the baking dish, then place the chicken breasts on top, tucking a bay leaf under each.
• Bake for 20 minutes or until the chicken is cooked through.

SOY SIMMERED CHICKEN

Steps:

• Place the sesame oil, ginger, soy sauce, sugar, Chinese wine, star anise and cinamon stick in a frying pan over a medium-low heat and bring to a simmer.
• Add the chicken and cook for 6-7 minutes each side or until cooked through.
• Serve on plates with the sauce from the pan, with steamed greens and rice.

CHICKEN WITH HALOUMI AND HONEY

Steps:

• Preheat oven to 180.
• Place chicken, haloumi, zest and thyme in ceramic baking dish.
• Combine oil and honey and pour over.
• Bake 20 minutes or till chicken cooked through.
• Serve with a rocket salad.

ASIAN-STYLE POACHED CHICKEN

Steps:

• Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
• Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
• Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
• Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
• Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.

BALSAMIC AND TOMATO ROAST CHICKEN

Steps:

• Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.