As well as being really healthier and lower in fat, skinless chicken breast is one of the most useful and versatile ingredients around, and can be transformed with just a few flavours. For the following recipes use 1 chicken breast per person, unless otherwise stated.
Spiced-up chicken ideas...
Try rubbing chicken fillets with a mixture of muscovado sugar, ground cumin, paprika and chilli powder, then score with a knife and cook in the oven at 200°C/ gas mark 6 for 25–30 minutes for chicken with a bit of a kick. Great served with rice, a squeeze of lime and a sprig of coriander.
Try adding 8 small, lightly browned chicken thighs (see pack for cooking instructions) to a casserole pack of British vegetables and a carton of chopped tomatoes with olive oil & roast garlic. Add chicken stock to the desired consistencyand cook at 180°C/ gas mark 4 for 40–50 minutes. Serve with mashed potatoes and garnish with chopped flat-leaf parsley.
Try mixing some lemon juice and zest and thyme into softened butter, then rub into the skin of a chicken for a delicious combination of flavours.
Try these chicken inspired meal ideas
Citrus chicken sandwich
Try grilling a chicken breast brushed with oil until cooked, then slice horizontally and toss with a tablespoon of sweet chilli sauce, a dollop of sour cream and a squeeze of lime juice. Serve with salad leaves in a crusty baguette sandwich.
Chicken and prosciutto bake
Try wrapping chicken breasts in pieces of prosciutto or Parma ham, put in a baking dish, drizzle with some olive oil and season with cracked pepper. Bake at 200°C/400°F/gas mark 6 for 30 minutes, then slice diagonally and serve with green herb salad.
Camembert and cranberry chicken pockets
Try slicing chicken breasts horizontally into pockets (skin on is best), and fill with a thin slab of Camembert and 2 teaspoons of cranberry sauce. Fry on both sides in butter until golden brown and cooked right through.
Tangy chicken stir-fry
Try slicing chicken breasts into strips and marinate for 2 hours in a mixture of 1 teaspoon grated ginger, 1 crushed garlic clove, 2 tablespoons soy sauce and 2 tablespoons honey. Drain from the marinade and stir-fry with sliced spring onions and yellow pepper. Once the chicken is sealed, add the marinade and bubble together. Serve with egg noodles.
Paprika chicken grills
Try brushing chicken breasts (on the bone) with a mixture of butter and mustard, and dust with paprika. Grill on both sides, basting as you go, and finish with a squeeze of lemon juice.
Sunny chicken
Lightly fry 4 chicken breasts in olive oil and add a sliced onion, a crushed clove of garlic, chopped red pepper and courgette, and fry briefly. Add some torn or dried basil and a tin of chopped tomatoes, cover with a lid and simmer for 15 minutes. Remove the lid and simmer for a further 5 minutes before serving with rice.
Pancetta chicken escalopes
Try slicing chicken breasts horizontally. Layer each slice with a piece of pancetta and a sage leaf, and fry in butter. Finish with a drizzle of Marsala and some cream, and bubble together for a sauce. Serve with wild rice.
Crispy chicken skewers
Try cubing chicken breasts and thread them onto skewers with pieces of courgette, onion and pepper between. Brush with olive oil and lemon juice, and grill or barbecue until browned all over. S erve with a dollop of tsatsiki and basmati rice or couscous.
