Ingredients

2 Chicken Breasts
3 tbsp white truffle oil
Chilli flakes
Fresh Rosemary
Vegetables of your choice to serve

Method

1. In a small cooking dish place in the chicken breasts and coat in the truffle oil.
2. rub in the rosemary and chilli flakes, then cover and place in the fridge for 24 hours to marinade
3. Heat the oven to 180 degrees and cook the chicken breasts for 20-25 mins
4. Serve with boiled vegetables of your choice.

Serves: 2
Preparation time: 1 day to marinade
Cooking time: 25 mins

Ingredients

4 large filleted chicken breasts,
12 slices of parma ham,
8 thin(ish) slices of mozerella,
2 sliced tomatoes ,
8 fresh basil leaves,
cocktail sticks

Method

preheat the oven to 190 degrees C (375 degrees f), take the chicken and remove any discoloured/bloody parts. Depending on your particular chicken sometimes it opens out flat, if not, carefully cut a pocket horizontally along the chicken making sure not to cut all the way through. So its like an envelope. Take the mozerella and put 2 slices inside each ‘envelope’, if your chicken is flat lay mozerella on the front half, which will end up as the bottom. Divide the tomato equally and do the same. Before u put in the basil, hold it flat on your palm and do a firm clap to release all the flavour, then like before just add inside the chicken. Thats the chicken done!! For the parma ham… some people lay cling film down first. Lay the parma ham (slightly over lapping) on it then place the chicken onto that, fill then pin together. I find it easiest to do them individually. If you are using flat chicken put the back peice over the top of the filling so its like an envelope. Pick up a fillet and take 1 peice of parma ham and wrap it around 1 end and pin with cocktail sticks, (leave a long peice sticking out for easier removal once cooked) then repeat on the other end and then an extra one in the middle. Repeat for all of the fillets. Put onto a lightly oiled baking tray and cook for 16-20 minutes ( check by sticking a metal scewer or fork through for 5 seconds and if the part thats been in the chicken is hot all the way then its ready) or if your worried just cut 1 in half lol. Serve with your favourite veg and/or potato dish. I love creamy mash, cabbage and purple broccolli with it! Also its excellent, maybe even better, the next day cold, sliced up on a sandwich or on its own. Also if thats too complecated try it without any filling! It will taste great, the flavour of the ham goes right through the chicken.

Serves: 4
Preparation time: 15-20 mins
Cooking time: 20 mins

Ingredients

4 skinless medium chicken breast fillets
salt and freshly ground black pepper
12 small sage leaves
8 slices Parma ham
2 tbsp sunflower oil

For the sauce:
3 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
400g can Cirio Cherry Tomatoes
I tbsp SuperCirio Tomato Puree
8 black olives, pitted and sliced
1 tbsp capers
sage leaves for decoration

Method

Trim chicken breast fillets and lay on a board or worktop. Remove inner fillets and reserve. Season all pieces with salt and freshly ground black pepper. Lay sage leaves along the length of large fillets. Replace inner fillets to enclose sage.

Wrap each fillet neatly with Parma ham. Heat sunflower oil in a pan and fry wrapped chicken breasts over medium heat all over to brown ham and cook chicken through – about 5 minutes – depending on size of fillets.

Meanwhile make the sauce. Heat remaining oil in a pan and fry onion and garlic over gentle heat to soften but not brown. Add Cirio Cherry Tomatoes and SuperCirio Tomato Puree and bring to bubbling. Cook 2-3 minutes to reduced slightly. Stir in black olives and capers and season.

Serve fillets whole, or halved, with sauce poured around. Decorate with sage leaves.

Serves: 4
Preparation time: 30 mins
Cooking time: 15 mins

Ingredients

1 chicken of about 1.5 kilos
4 shallots, a clove of garlic, and parsley
75 gr. butter
100 gr. cream
1 egg-yolk
¼ litre Riesling, and a small cup of meat stock
1 tablespoon flour
1 spirit measure of Cognac
150 gr. mushrooms
salt, pepper and a little nutmeg
2 tablespoons oil

Method

Quarter the chicken, and lightly brown them in half the butter in a stewing pan for about 5 minutes, then season. Put in the shallots, parsley and garlic, finely chopped. Continue to cook on a low heat.

Flambé the meat with the Cognac, and then pour in the Riesling and the stock. Simmer on a low heat for thirty minutes.

Chop the mushrooms and fry them lightly in the remaining butter. Then add them to the pot. A few minutes before the end of the cooking time, blend the flour, cream and egg-yolk. Pour this sauce over the meat without cooking further, and season to taste.

Serve hot with noodles or dumplings.

Serves: 4
Preparation time: 20 mins
Cooking time: 60 mins

Ingredients

2 tbsp vegetable oil
1 onion, grated
2 cloves garlic, chopped
680g boneless, skinless chicken thighs, cut in half
3 tsp ground turmeric
1 tsp chilli powder
1 1/2 tsp salt
1 (400g) tin chopped tomatoes
3 tsp ground cumin
3 tsp ground coriander
2 tbsp grated fresh root ginger
25g chopped coriander leaves

Method

1. Heat the oil in a large deep frying pan over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chilli powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.

2. Pour in the tin of tomatoes, cover the pan, and simmer over medium heat for around 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.

3 Add the cumin, ground coriander, ginger and fresh coriander, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Serves: 3-4
Preparation time: 20 mins
Cooking time: 50 mins

Taken from a traditional Romanian recipe, take a look at this great Chicken noodle soup recipe

Ingredients

1 chicken of abut 1,3 kg
3 medium-sized carrots
1/2 celery (root)
1 large onion
2 parsley (roots)
1 parsnip (root)
1 kohlrabi
200 g noodles
1 bunch of parsley leaves
10 peppercorns
3 litres water
salt

Method

First of all, peel off all the vegetables and then put 3 litres of water in a pot and add 1 spoon of salt and bring it to the boil at a slow heat. The chicken has to be washed in cold water and then portioned so that it can fit in the stockpot. Add the peeled onion and the chicken. Slice then all the vegetables and add them to the soup, together with the peppercorns. As it boils, make sure you remove the scum that appears to keep the soup clear. It should boil for about an hour. You know it’s enough when the meat can be easily removed from the bones. Take away the chicken and then put the soup through a strainer. Make sure you throw the peppercorns! You can now cut the chicken into tiny pieces into the soup, or you can put them in the oven with some olive oil and chopped parsley and have a second course! And you can choose to re-add the vegetables to the soup or use them as side dish for the chicken.
Boil the noodles for 1 minute in some salted water and strain them. Add them to the soup. Chop the bunch of parsley and add it as well.

Serves: 6
Preparation time: 10 mins
Cooking time: 75 mins

Ingredients

750g diced chicken breast
260g (1 cup) low-fat natural yoghurt
3cm-piece fresh ginger, peeled, grated
3 garlic cloves, crushed
2 tsp Sharwood’s tandoori curry paste
1 tsp garam masala
1/2 tsp hot chilli powder
60ml (1/4 cup) fresh lemon juice
Salt & freshly ground pepper
2 bunches English spinach, ends trimmed, washed, dried
12 round (15cm-diameter) flour tortillas
Fresh coriander leaves, to serve
Lemon wedges, to serve

Method

Place the chicken in a glass or ceramic bowl. Add the yoghurt, ginger, garlic, curry paste, garam masala, chilli powder and lemon juice and toss to combine. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Place the chicken mixture in a saucepan over low heat and cook, stirring occasionally, for 15 minutes or until just cooked.
Preheat a chargrill pan on high. Use a large slotted spoon to transfer one-quarter of the chicken mixture to the pan and cook for 1-2 minutes each side or until golden. Repeat, in 3 more batches, with remaining mixture, reheating the pan between batches.

Place spinach in a heatproof bowl and pour over boiling water. Drain and refresh under cold running water. Drain well. Squeeze out any excess water.

Heat tortillas following packet directions. Divide among serving bowls. Top with spinach, chicken mixture and coriander. Serve with lemon wedges.

Serves: 6
Preparation time: 10 mins
Cooking time: 35 mins

Ingredients

2 onions
10 cloves garlic
3 tbsp. Olive oil
3 tomatoes, skinned and chopped
Large tin tomatoes
2 courgettes, 2 red/green peppers, 1 aubergine, 1 potato, 2 carrots (or you can mix other vegetables in, like green beans, etc)
1 chicken stock cube
Half litre water
Seasoning

Method

Fry onions and garlic in oil gently for few minutes.
Add tomatoes, and tin of tomatoes.
Then add all vegetables, chopped into small pieces.
Add crumbled stock cube in water and seasoning.
Simmer gently for about three quarters of an hour.

Serves:
Preparation time: 10 mins
Cooking time: 50 mins

Ingredients

500g minced chicken
1 onion, cut into small pieces
2 cloves of garlic, crushed
1 teaspoon curry powder
1/2 teaspoon chilli powder
1 teaspoon ground tumeric
1/2 teaspoon ground roasted cumin seeds
1 fresh chilli, finely diced
1 teaspoon chopped mint or coriander
1/2 teaspoon fresh grated ginger
Salt and ground pepper to taste
Juice of half a lemon
12 pieces of wanton wrappers

Method

1. Heat the oil in a frying pan. Add the onion and garlic.
2. Mix in the spices and seasoning and fry until soft.
3. Add the minced chicken, stirring until cooked.
4. Remove from heat and stir in the mint and lemon juice.
5. Put a tablespoons of the chicken mixture in the middle of each wanton wrapper. Dampen the sides of the wrapper and press the two sides to make it into a triangular shape.
6. Deep fry the samosas in hot oil until crisp and brown and take out and drain on a paper towel.
7. Serve warm.

Serves 2-4

Ingredients

75 g red lentils
1 tbsp of olive oil
1 leek, finley chopped
2 chillies, finely chopped
4 curry leaves
1 tbsp of mustard seeds
1 mango,peeled,stoned and cubed
2 tomatoes,chopped
½ tsp of chilli powder
1 tsp of ground coriander
450 g chicken breast,boned,skinned and cubed
2 tbsp of fresh coriander,chopped

Method

Place the lentils in a saucepan and add enough water to barely cover them. Bring to the boil and then simmer for about 10 minutes, until they are soft but not mushy. Drain well and set aside.
Heat the oil in a large non-stick frying pan. Add the leek,chillies, curry leaves and mustard seeds, and cook over a medium heat for 4-5 minutes.
Add the mango, tomatoes, chilli powder, ground coriander and chicken. Cook for 8-10 minutes, stirring occasionally.
Add the cooked lentils and cook for a further 2 minutes, or until the chicken is cooked through.
Garnish with fresh coriander before serving with plain basmati rice or naan bread.

Serves: 4
Preparation time: 15 mins
Cooking time: 30 mins