Chook

750g chicken Mince
1 clove of garlic, crushed
plain flour
1 egg, lightly beaten
1 cup stale breadcrumbs
2 tablespoons chopped parsley
2 teaspoons chicken salt
2 tablespoons oil
100g red cabbage, shredded
100g green cabbage, shredded
1 carrot, grated
2 spring onions, sliced
1/2 cup bottled coleslaw dressing
4 plain bagels
fresh herbs to garnish

Combine chicken mince and garlic in a large bowl; mix well Divide mixture into four portions. Shape into burgers. Coat in flour, dip in egg;toss in combined breadcrumbs, parsley and salt. Cover, refrigerate for 30 minutes, or until firm.Heat oil in a large, non stick pan, add burgers;cook on both sides until browned and cooked through. Drain on absorbent paper. Combine cabbages, carrot, spring onions and dressing in a large bowl.Divide coleslaw mixture between split, toasted bagels. Top with burgers; garnish with fresh herbs.
Eat & enjoy :-).

3 medium potatoes, peeled and thickly sliced
17.5 ozs orange sweet potato, peeled and thickly sliced
3 chicken breast fillets
1 cup water
1/2 cup dry white wine
2 bay leaves
1 strip of lemon rind
2.1 oz butter
3 tablespoons plain flour
3/4 cup milk
2 tablespoons mayonnaise
2 teaspoons prepared mild mustard
1/4 cup lemon juice
Salt & Pepper to taste

2/3 cup fresh wholemeal breadcrumbs
1/3 cup grated Cheddar cheese
1 tablespoon chopped fresh chives.

Preheat oven to moderate 356 F. Brush a deep ovenproof dish lightly with melted butter. Boil potatoes until just tender. Drain.
Place chicken in a medium pan with water, wine, bay leaves and lemon rind. Bring to the boil and simmer, covered, for ten minutes. Remove the chicken and set aside. Continue to boil stock, uncovered, until it has reduced to 1 cup. Discard bay leaves. Cut each breast into 6 slices.Heat the butter in a medium pan, add flour.Stir over low heat for 2 minutes or until flour mixture is lightly golden. Add the reserved stock and milk gradually to pan, stirring until mixture is smooth. Stir constantly over medium heat for 5 minutes or until mixture boils and thickens; boil a further 1-minute.Remove from heat. Leave the mixture to cool for about 5 minutes. Stir in the mayonnaise, mustard and lemon juice.Place half the potatoes over base of dish, top with chicken and finish with remaining potatoes. Pour sauce mixture evenly over top. Sprinkle on combined Topping ingredients. Bake for 20 minutes or until heated through.
Serve at once with a salad of your choice.

2 chicken breasts cut in half
1 cup cold water
1/2 tsp salt
1/4 tsp pepper
2 TBL butter
1/4 cup chopped onion
1 10 oz can cream mushroom soup
2 cups celery sliced diagonally 1/8 inch thick
1/2 cup-roasted almonds salted coarsely chopped
1 cup chow mein noodles
1..8 oz can mandarin oranges drained
2 tablespoons soy sauce

In a skillet with a tight fitting cover put the chicken breasts skin side down the water, salt, pepper bring to a boil skim off any froth and continue to cook over moderate heat covered tightly for 35 min remove chicken breasts to cool drain and measure the broth left in pan after the chicken is cool enough to handle remove the skin on chicken including the bones.... cut up the white meat into bite size chunks, melt the butter in a skillet and add the onions cook over moderate heat until onions is transparent and glazed add the soup and 1 cup of chicken broth celery, almonds and chicken cook over moderate heat all ingredients then cook the chow mein noodles the orange segments then add half the chow mein noodles and soy sauce serve in a deep platter and sprinkle the remainder of the chow mien noodles Serves 4

1. 4lb(1.8Kilo) chicken, boned
8oz (190g) chicken breast fillet.
1 tablespoon olive oil.

1/3 cup chopped dried apricots.
1/3 cupchopped dried figs.
1 cup fresh white breadcrumbs.
8ozs (190g) chicken mince
2.2 0zs (60g) sliced prosciutto, chopped.
1 tablespoon chopped glac'e ginger.
1 tablespoon chopped fresh chives
1 egg, lightly beaten
2 tablespoons chopped fresh parsley.
1 tablespoon chopped fresh chives
1 egg, lightly beaten
2 tablespoons chopped fresh parsley.

Preheat the oven to moderate 180c( 350 F/ Gas4 ). Turn the wing and drumstick flesh inside the chicken and lay out flat, skin-side-down.Place the fillet in a plastic bag and using your hand,flatten out to an even thickness. Cover the chicken and fillet and refrigerate.

Place the apricots and the figs in a small bowl, cover with boiling water and leave for 3 minutes to soften.Then drain.Combine with the remaining ingredients and season.Place the stuffing over the chicken and top with the fillet.Roll the chicken to enlose the stuffing,tucking the ends in as you go.Using a sewing needle and double cotton to sow up the chicken and secure the stuffing tie chicken with string to retain it's shape.Brush with oil and place in a baking dish.Bake for 1 hour 20 minutes, or until golden brown and cooked through.Cover with foil and leave stand for 10-15 minutes before removing the string and thread.Cut into slices and serve.

4 chicken breast fillets
1/4 cup flour, seasoned with salt and pepper
1 tablespoon oil
1 medium onion cut into wedges
1 tablespoon french mustard
6 oz canned apricot nectar
16 oz canned apricot halves
drained and juice reserved

Preheat the oven to 180c (350F) Toss chicken in seasoned flour. Heat oil in heavy based pan.Cook the chicken quickly over medium-high heat until well browned. Drain on paper towel. Add onion to pan& cook for 1 minute or until soft. Place chicken and onions in a 10 cup capacity casserole dish.Mix together French mustard, Apricot nectar and reserved apricot juice.Pour over the chicken. Cover with a tight fitting lid and bake for 30 minutes. Stir in Apricot halves. Cook, uncovered for 10 minutes or until chicken is cooked.

125g(4 ozs) Mushrooms
500g (17ozs) chicken mince
250g (8 ozs) chicken livers
2 slices rindless bacon,chopped
2 eggs
1/2 cup cream
1 tablespoon fresh basil, chopped
freshly ground black pepper
6 slices rindless bacon extra.

Process mushrooms in a food processor until finely chopped. Set aside. Process chicken mince, livers and bacon until well combined. Add eggs, one at a time, blending well between each addition. With the processor running, slowly pour cream through the chute. Pour mixture into a bowl,stir in mushrooms, basil and seasonings. Line base and sides of a 5"x9" loaf tin with bacon slices. Pour mixture into tin. Fold ends of bacon over to cover top. Place in a roasting pan half filled with boiling water in a moderate oven (180c/350f) for about 1 hour or until firm. Cool, refrigerate. Unmould onto a serving platter. Slice and serve with French bread or a seasonal green salad.

4 tablespoons olive oil
3lbs chicken pieces
2 onions, sliced
3 cloves garlic, crushed
8ozs mushrooms, quartered
1/2 cup red wine
1 tablespoon wine vinegar
1 tablespoon chopped parsley
2 tsps chopped fresh oregano
2 tsp chopped fresh basil
1 bay leaf
1lb canned tomatoes
1/2 cup chicken stock
salt and pepper
pinch of sugar

Heat the oil in a large frying pan.When oil is hot add the chicken pieces,skin side down, in one layer.Brown on both sides and remove to a plate.Repeat until all the chicken is browned.Add the onions and garlic to the pan and cook to brown Lightly.Add the mushrooms and cook about 1 minute. Pour on the wine and vinegar and bring to the boil. Boil to reduce by about half the quantity. Add the herbs, bay leaf and tomatoes with their juice. Break up the tomatoes slightly. Add the chicken stock and reboil. Add salt, pepper and a pinch of sugar, to taste and return chicken and accumulated juices to the pan. Cover and simmer for 1 hour or until the chicken is tender. Skim the fat from the surface of the sauce if necessary. Serve with pasta or rice.

1oz butter
2 tablespoons oil
6 chicken breast fillets
1 avocado, peeled and sliced
3 tomatoes, thickly sliced
2 cups grated Cheddar cheese

1 clove of garlic, crushed
1 cup tomato puree
1 tablespoon chilli sauce
1 teaspoon chopped chilli
few drops Tabasco sauce
freshly ground black pepper
1/4 teaspoon dried oregano
1 teaspoon brown sugar

Heat butter and oil in a large pan. Add chicken and cook for 3-5 minutes each side or until tender and golden. Place in a shallow ovenproof dish.Top with avocado, tomato and cheese. Bake in a moderate oven 350F for 5 minutes or until cheese has melted.

Remove all but a teaspoon of fat from pan. Cook garlic, until lightly golden. Stir in puree, chilli sauce, chilli, Tabasco, pepper, oregano and brown sugar. Bring to the boil, reduce heat, and simmer uncovered for 3-5 minutes. Serve chicken with chilli sauce and vegetables of your choice.

4 chicken breast halves, skinned & boned
2 tbls honey
2 tbls dijon mustard
3 tsp chopped fresh thyme
1/2 tsp freshly ground pepper
1/2 tsp salt
2 lbs pumpkin
2 tbls oil

Combine honey with mustard, thyme, salt and pepper. Place the chicken breasts in a shallow dish & spread with half the honey mixture before covering the dish and setting aside. Trim, peel & cut the pumpkin into 1" thick slices before placing the slices in a lightly oiled baking tray. Brush with oil and bake at 425F for 20 minutes before reducing heat to 375F, turning pumpkin over and lightly brushing it with the remaing half of the honey mixture. Continue baking for a further 20 minutes. Heat remaing oil in a heavy based frypan, add chicken & cook until golden brown over moderate heat (3-4 Minutes per side).
To serve, Slice the chicken crosswise on the diagonal, fan out and serve on a warm platter with the pumpkin and a green vegetable salad.

2 tsp corn oil
2 medium onions, diced
1 bay leaf
2 cloves
1 inch cinnamon stick
4 black peppercorns
1 baby chicken about 1 1/2 lb, skinned and cut into 8 pieces
1 tsp garam masala
1 tsp grated fresh root ginger
1 tsp crushed garlic
1 tsp chilli powder
1 tbsp ground almonds
2/3 cup plain yogurt
2 green eating apples, peeled , cored and roughly sliced
1 tbsp chopped fresh coriander
2 tbsp flaked almonds, lightly toasted, and fresh coriander leaves to garnish

Heat the oil in a non-stick wok or heavy-based frying pan and fry the diced onions with the bay leaf, cloves, cinnamon and peppercorns for about 3-5 minutes.Add the chicken pieces and continue to stir fry for at least 3 minutes. Lower the heat and add the garam masala, ginger, garlic , salt, chilli-powder and ground almonds and continue to stir-fry for 2-3 minutes.
Pour in the yogurt and cook, stirring , for a couple more minutes. Add the sliced apples and chopped coriander. Cover and cook over a gentle heat for 10-15 minutes. Check that the chicken is cooked through and serve immediately, garnish with the flaked almonds and whole coriander leaves.

a) 1/2 tsp salt.
1/2 tbsp cooking oil.
1/2 tbsp light soy sauce.
1 tbsp cornstarch.
1 tbsp water.
1 egg yolk.
Black pepper.

c) 3 tbsps sugar.
3 tbsps lemon juice.
6 tbsps light broth.
1/2 tsp salt.
2 tbsp cornstarch.
1 tsp sesame oil.

1 green pepper, cored and seeded.
1 red pepper, cored and seeded.
Oil for deep frying
2 lemons, thinly sliced.
Chopped parsley.

Skin the chicken. Cut into bite-sized, thin slices. Marinate chicken in a) for 10 minutes. Mix b) on a plate and coat each chicken piece with the mixture. Mix c) in a small. Cut pepper into 1 inch pieces. Place a 12 inch wok over a high heat. Heat the oil until almost smoking. Deep fry the chicken slices until golden brown. Remove with a slotted spoon to a heated plate. Pour off all but a tablespoon of oil. Stir fry the pepper until it begins to brown. Pour in c) Bring to the boil, stirring until thickened. Add the chicken pieces, stir for a further few minutes. Transfer to a heated serving platter, and garnish with lemon slices and chopped parsley.
Cranberry and Cider Braised Duck for 10

10 6 ounce duck breast halves
1 Tbs. plus 2 tsp. thyme, or 1/4 cup plus 1 Tbs. fresh, chopped
1 Tbs. plus 2 tsp. olive oil
2-1/2 Tbs. unsalted butter
2-1/2 large red onions, halved and sliced
2-1/2 Tbs. all purpose flour
1 quart plus 1 cup apple cider or unsweetened apple juice
5 cups cranberries
2 cups chicken stock

Rub duck pieces with 1-1/4 Tbs. thyme, and salt and pepper to taste. Heat oil in a large heavy nonstick skillet over medium
high heat. Sauté duck breasts skin side down 2 minutes. Turn and sauté another 2 minutes or until browned. Transfer to a
platter. Discard skin and drippings from skillet. Melt butter in same skillet over medium heat. Sauté onion 3-4 minutes or
until translucent. Whisk in flour and sauté another 2 minutes. Whisk in apple cider and bring to a boil. Stir in cranberries
and stock and return to a boil. Reduce heat to medium. Add duck and simmer 10-12 minutes, until sauce begins to
thicken. Add remaining thyme to skillet. Simmer 3 minutes, or until mixture is thickened. Serve sauce over duck.

6 ozs butter,softened
1 tsp lemon zest
1 tbsp lemon juice
salt & pepper
1 tbsp chopped parsley
1/2 tsp crushed garlic " I use 1 tsp" :)
2.2 lb chicken breast fillets
2 eggs beaten
3/4 cup fine white breadrumbs
oil for deep-frying

Combine butter, lemon zest, juice, salt and pepper, parsley and garlic. Divide mixture into 5 and shape each into a roll 1 1/2 " long, refrigerate until firm.
    Place fillets between 2 sheets of plastic wrap and pound with a meat mallet to thin out evenly. Place a butter roll in the centre of each fillet, place chicken over the butter, fold in ends and roll to enclose butter completely, secure with a toothpick.
   Coat rolls with seasoned flour, dip and coat in the egg then press into the breadcrumbs making sure all areas are coated. Refrigerate for 1 hour.
   Heat oil to 325F, gently lower in two rolls at a time and cook until golden. Chicken is cooked if firm when pressed with back of a fork, do not pierce. Drain on kitchen paper and serve immediately.

Butter, for greasing
14 sheets pre-cooked lasagne
3 3/4 cups bechamel sauce
1 cup grated Parmesan cheese

2 tbsp olive oil
2 garlic cloves, crushed
1 large onion, finely chopped
8 oz wild mushrooms ( or your favourite) slicd
2 1/2 cups ground chicken
3 oz chicken livers finely chopped
4oz Parma ham (prosciutto) diced
5/8 cup Marsala
10oz can chopped tomatoes
1 tbsp chopped fresh basil leaves
2 tbsp tomato puree
salt and pepper.

To make the chicken and wild mushroom, heat the olive oil in a large saucepan. Add the garlic, onion and mushrooms and cook, stirring frequently, for 6 minutes.Add the ground chicken, chicken livers and parma ham and cook over a low heat for twelve minutes, until the meat has browned.Stir the Marsala, tomato puree, tomatoes and basil into the mixture and cook for 4 minutes. Season to taste with salt and pepper, cover and simmer for 30 minutes. Uncover the pan, stir and simmer for a further 15 minutes.Lightly grease an ovenproof dish with butter. Arrange sheets of lasagne over the base of the dish, spoon over a layer of chicken and wild mushroom sauce, then spoon over a layer of bechamel sauce. Place another layer of lasagne on top and repeat the process twice, finish with a layer of bechamel sauce. Sprinkle over grated cheese and bake in a pre-heated 375 degree oven for 35 minutes until golden brown and bubbling. Serve immediately.

3 lbs chicken wings
1 cup honey
1/2 soy sauce
1/2 cup fresh lime or lemon juice
1 teaspoon five spice powder
1 teaspoon sesame oil
1 cup toasted sesame seeds

Place chicken wings in a large bowl. Combine honey with soy sauce, lime or lemon juice, five spice powder and sesame oil. Pour over chicken & refrigerate for 24-48 hours. Place wings
on rack in a large baking dish, pour marinade over & bake at 392 F for 15 minutes. Reduce heat to 302F and continue baking and basting with the marinade for 45 minutes. I increase temp to 392F and bake for a further 15 minutes. Remove wings from rack, toss in toasted sesame seeds and serve with the hot marinated juices, steamed and sauteed white rice and a crisp cucumber and bean sprout salad. Serves 4-6

21 ozs chicken breast, thinly sliced
2 small red chillies, chopped ( seeds removed if you prefer)
1 tsp sesame oil
2 cloves garlic. crushed
1 tbsp ginger
1 tbsp coriander stems, chopped
1 tbsp cornstarch
2 bunches Asian greens, chopped
1 red bell pepper, thinly sliced
3 oz snow peas
1 small packet rice noodles
17 ozs oil for frying
Coriander leaves for garnish

Combine chilli, sesame oil, garlic,ginger, coriander stems and cornstarch and blend or process to form a paste. Coat chicken with paste and set aside to marinate while prepairing remaining ingredients. Blanch Asian greens, bell pepper and snow peas. Set aside. Heat oil in a small. Test if oil is hot enough by dropping in one rice stick, it should puff up immediately. Cook noodles in the oil in batches. Place on paper towel to drain. Strain oil and re-use later.Heat a little oil in a wok. When it is smoking hot, add the chicken and stir fry until lightly browned all over. Add the blanched vegetables and toss until warmed.To serve, place a large handful of fried noodles in the bottom of each bowl and place chicken and vegetables on top. Garnish with more noodles and and a sprig of coriander. Serves 4

2 onions
2 tbsp oil
1 clove garlic, crushed
6 chicken breast fillets
salt and pepper to taste
3 medium nearly ripe mangoes
or a 16 oz can of mangoes
watercress to garnish

Glaze
1/2 cup reserved mango juice or puree from fresh mangoes
1 tbsp honey
2 tsp chicken stock powder
1 clove garlic, crushed
1 tsp cornstarch
cold water

1. Finely slice the onions. Heat the oil and cook onions and garlic over a low heat until golden brown. Remove from heat.
2. Place the chicken breasts skin side down onto a board or work surface. Flatten each fillet out to enclose filling. Season with salt and pepper to taste, Place equal portions of the onion and garlic over the surface of the fillets.
3. Drain the mango and reserve the juice for the glaze. If using fresh mangoes you must peel the fruit and cut close to the sides of the seed to get two full slices from each mango. Slice off the remaining flesh and puree in a blender.
4.Arrange the mango slices on the chicken breasts. Fold the chicken breast over to enclose the mango slices and the onions. Secure with tooth picks or meta skewers.
5. To make the glaze, combine the mango puree or juice, honey,chicken stock powder and garlic in a small pan, cook over low heat until thoroughly combined. Add cornstarch mixed with a tbsp of cold water to the glaze. Stir over a low heat until thickened.
6. Cook chicken on a lightly oiled barbecue flatplate over medium heat for 15 minutes ( you can do this with a frying pan ). Turn and cook for a further 10 minutes or uhtil chicken is done. Brush with the glaze during the last few minutes of cooking. Serve with remaining sauce on a platter garnished with watercress.

8 drumsticks
1/2 cup buttermilk
2 cloves garlic, crushed
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp black pepper
2 cobs of corn, halved
3/4 ounce butter
4 drops tobasco sauce

Trim the chicken of excess fat and sinew. Place the drumsticks in a shallow glass or ceramic dish. Combine the buttermilk, garlic, cumin, cayenne pepper, salt and black pepper and pour over the chicken. Cover with plastic wrap and refrigerate for 4 hours, turning occasionally. Drain the chicken. Place the chicken on a lightly oiled grill or flatplate. Grill on a medium heat for 25 minutes, turning occasionally, until the chicken is tender and cooked through. Serve immediately, with cooked corn cobs.
Cook the corn in a large pan of boiling water for 10 minutes. Drain and place on individual pieces of aluminium foil. Melt the butter, add tobasco and brush liberally onto the corn. Wrap up and place on the barbecue for 10 minutes, turning occasionally.

Creme Fraiche
4 to 6 boneless chicken breasts
1/4 cup white wine
salt and pepper to taste
1 (8 ounce) package of pasta, uncooked, your choice
1 large onion, chopped
1 tablespoon chopped garlic
1 (8 ounce) package sliced fresh mushrooms
16 ounces creme fraiche
1 to 3 heaping tablespoons sour cream, for thickness
grated Parmesan cheese

In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear. Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.
Makes 4 to 6 servings

African Chicken Stew
2 to 3 tablespoons peanut oil or light olive oil
1 large roasting chicken, cut into bite size pieces
(or alternatively, breasts and thighs, deboned)
2 to 3 large cloves of garlic, crushed
1 large onion, chopped
1 large (or two medium size) potatoes, scrubbed and diced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
3/4 cup peanut butter
1 cup water or chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 teaspoon salt

In a large high-sided skillet with tight-fitting lid, heat oil over medium high. Add chicken and brown quickly. Remove from pan and reduce heat to medium low. Add garlic, onion and potato and stir for 2 to 3 minutes. Add cumin, coriander, black pepper, red pepper and salt, stirring to combine (do not let garlic brown).
Add water or broth and browned chicken, and any accumulated juices. Place lid on skillet and let simmer, stirring occasionally, for 10 to 15 minutes. Remove lid and add the peanut butter and garbanzo beans, stirring well to break up the peanut butter. Replace lid to simmer for 10 more minutes or until chicken is cooked through and potatoes are tender. Remove from heat, correct seasoning, and serve! (If desired, pour over steamed white rice and garnish with fresh chopped cilantro, parsley or unsalted peanuts.) Makes 4 to 6 servings

4 large chicken breast fillet
salt and pepper
4 large slices of gruyere cheese
4 large slices of cooked ham
2 tbsp cooking oil
1/4 lbs cream cheese, thawed
1 cup white wine
1/2 tsp chicken bouillon cube or powder
1 tbsp chopped parsley

Preheat oven to 375 F (or 170 C)
Season chicken breast fillet with salt and pepper, then panfry in cooking oil - about 6-8 minutes each side - until cooked.Remove chicken, then pour wine into the pan to deglaze. Add the chicken bouillon, let it boil for 2-3 minutes. Lightly grease a baking dish with butter. Arrange chicken, ham, and cheese slices on the dish in alternating order, as shown in the picture. Cut the softened cream cheese into small cubes, then add to the boiling wine. Mix well to obtain a cheese sauce. Mix in to chopped parsley. If the sauce is not thick enough, you may thicken with a little cornstarch dissolved in some water.Pour sauce on the chicken and ham slices.Bake in the oven using top heat for about 10-15 minutes Serve with mashed potatoes.

1 medium size Chicken
1 1/3 cups green beans
1 small size Squash
3/4 cup okra
1 small eggplant
.2 medium size green peppers
1 medium size onion
3 medium size tomatoes
3/4 cup + 1 1/2 tablespoons water
1 tablespoon salt
1/2 teaspoon black pepper

Divide chicken into parts. Cut all vegetables, reserving 1 tomato, into 1-1/2 inch cubes. Combine all vegetables and spread on bottom of a casserole. Place chicken parts over. Top with sliced tomato. Add hot water. Sprinkle with salt and pepper; cover. Bake in moderate oven for 1 hour or until chicken and vegetables are tender. Serve hot.

4 skinless, boneless chicken breasts, about 4-1/2 ozs each
4 very thin smoked ham slices, halved and rind removed
3-1/2 ozs Gruyere, thinly sliced
all purpose flour, for coating
2 eggs, beaten
1-1/4 cups natural-coloured dried breadcrumbs
1 tsp dried thyme
3 tbsp butter
2 tbsp olive oil
salt and freshly ground black pepper
mixed leaf salad, to serve

Slit the chicken breasts about 3/4 the way through, open them up and lay them flat. Place a slice of ham on each cut side of the chicken, trimming to fit if necessary. Top the ham slices with the Gruyere slices, making sure that they are within the edges of the ham slices. Fold over the chicken and reshape, pressing well to seal. Put the flour into a bowl. Pour the eggs into another bowl and mix the breadcrumbs with the thyme and seasoning in a third bowl. Toss each stuffed breast in the flour, then coat in egg and breadcrumbs, shaking off any excess. Lay the crumbed chicken flat on a plate, cover and chill for at least 1 hour. Heat the butter and olive oil in a large frying pan. Gently slide in the coated chicken breasts, two at a time. Fry over a medium-low heat for about 5 minutes each side, turning over carefully with a fish slice. Drain the chicken on kitchen paper and keep hot. Serve with a mixed leaf side salad.

8 chicken drumsticks
1/3 cup orange juice
1/3 cup lemon juice
1 tsp grated orange rind
1 tsp grated lemon rind
1 tsp sesame oil
1 tbsp olive oil
1 spring onion, finely chopped

Wash the drumsticks and pat dry with absorbent paper. Trim any excess fat and score the thicker part of chicken with a knife.Place in a shallow non-metal dish.
Combine the juices, rinds, oils and sprong onion in a jug and pour over the chicken. Store, covered with plastic wrap, in the refrigerator for several hours or overnight, turning occasionally. Drain the chicken and reserve the marinade. Prepare & heat the barbecue 1 hour before cooking. Cook the drumsticks on a hot lightly oiled barbecue grill or flatplate for 15-20 minutes or until tender. Brush occasionally with the reserved marinade. Serve immediately

1 tablespoon extra-virgin olive oil
4 breast halves (6 to 8 ounces each) boneless, skinless chicken
8 ounces (about 2 cups) fresh white mushrooms, sliced 1/4 inch thick
1 small garlic clove, crushed through a press
salt and freshly ground black pepper to taste
1/2 cup dry white wine or apple juice
1 can (14-1/2 ounces) Italian-style plum tomatoes with juice
1/3 teaspoon (or 1 teaspoon fresh) dried oregano
2 tablespoons chopped, fresh parsley

In a large skillet, heat oil; add the chicken and mushrooms. Cook over medium-low heat until golden, about 3 minutes per side. Add the garlic and salt and pepper to taste; stir until blended. Transfer the chicken and mushrooms to a side dish. Add the wine to the skillet. Increase the heat to high and boil the wine, scraping up any browned pieces from the bottom of the skillet, until reduced to a thin film. Add the tomatoes and heat to boiling, breaking the whole tomatoes into pieces with the side of a wooden spoon or spatula. Return the chicken, mushrooms and any juices to the skillet. Add the dried oregano (if using fresh, add later). Bring to a gentle simmer over medium-low heat, stirring occasionally; cover and cook until the chicken is cooked through, about 8 minutes. Transfer the chicken to a serving platter. Boil the tomato sauce over high heat, stirring occasionally, until slightly thickened, about 3 minutes. Add salt and pepper, to taste. Spoon the tomato sauce over the chicken and serve immediately.

1/2 cup vegetable oil
3-4 medium onions- diced
Half a green pepper- diced
3-4 tbsp. paprika
1 tbsp. tomato paste
Whole chicken cut-up into sections, washed and salted well
1 can mushrooms (optional)
1/4 cup water (**add 1/4 cup water if needed)
4 Tbsp. sour creme
Egg noodles (any shape)

In a large pot add oil, onions and green pepper. Sautee until golden brown. Remove from burner and add paprika and tomato paste. Mix well. Add salted chicken sections and mushrooms. Mix well until sauce covers chicken. Add 1/4 cup water. Cover slightly and simmer for 30 minutes or until chicken is tender. ** Add 1/4 cup water if needed. Simmer for 10 minutes more. Add sour creme, mix well and gentle boil for 3 minutes. Cook egg noodles in large pot of boiling salt water. Drain and rinse. Serve noodles with chicken and sauce mixture over top.

1 cup lemon juice
1 (12 ounce) can pineapple chunks, with juice
salt and pepper to taste
2 teaspoons ground cinnamon
3 skinless, boneless chicken breasts, cubed
1 cup butter, melted
2 tablespoons brown sugar
1 teaspoon g 1 cup lemon juice
1 (12 ounce) can pineapple chunks, with juice
salt and pepper to taste
2 teaspoons ground cinnamon
3 skinless, boneless chicken breasts, cubed
1 cup butter, melted
2 tablespoons brown sugar
round nutmeg
24 whole strawberries

In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator. Preheat grill to medium heat. In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg. Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes.

3 cups cooked, diced chicken
1 package Uncle Ben's Wild and White Rice, cooked
1 can cream of celery soup
1 med. size jar sliced pimiento
1 med. onion, chopped
1 can French-style green beans, drained
1 cup mayonnaise
1 can water chestnuts, diced
salt & pepper to taste
grated cheddar cheese

Heat oven to 350 degrees. Mix all ingredients together then pour into buttered 3-quart casserole. Spread grated cheese over top. Bake about 25 to 30 minutes.

1/3 cup Flour
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Pepper
1 Chicken, cut in pieces
1/3 cup Butter
1 can Cream of mushroom soup
1 cup Sour cream
1/2 cup Canned, mushrooms, drain
2/3 cup Shredded cheddar cheese

Set oven to 350. combine flour, salt, paprika and pepper in paper bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13x9 inch baking dish. Combine soup, sour cream and mushrooms. Pour over chicken. Bake at 350 for 1 hour, until tender. Sprinkle with cheese and return to oven just until cheese melts.
Serves 4.

4 Chicken breasts; halved Boned and skinned
8 slices Swiss cheese
1 can Cream of chicken soup
1/2 cup Milk
1/4 cup Sour cream
1 1/2 cups herb stuffing crumbs
1/4 cup Melted butter
Few mushrooms
Green pepper
Parsley

Place chicken breasts in buttered 9x13 inch baking dish. Top each with a slice of cheese.Mix together the soup, milk, and sour cream. Pour over chicken and cheese. Top with herb stuffing. Drizzle melted butter over. Cover with foil and bake at 350 for 30 minutes, then remove foil and bake another 30 to 40 minutes.
Serves 4.

3 lb chicken pieces
2 tbsp butter
1 carrot, chopped
1 medium onion, chopped
1 tbsp chopped parsley
1 cup chicken stock
salt and pepper
3 tbsp orange juice concentrate
3 tbsp currant jam
orangs slices
chopped parsley

Saute the chicken pieces in the butter in a large frypan until well browned. Add the carrot, onion and parsley and cook until the onion is transparent. Put into the crock pot. Pour the chicken stock into the frypan and season to taste with salt and pepper. Scrape all the bits off the bottom and cook over a low heat for 2 minutes. Pour over the chicken. Cover and cook on the low setting (200F ) for six hours. Remove the chicken pieces from the crock pot and keep warm. Strain the liquid, skim the fat and return to the Crock pot. Turn the heat up to the high setting ( 300F ) and boil rapidly until the liquid is reduced to about 1 cup. Add the orange juice concentrate and currant jam. Mix well and heat thoroughly. Pour over the chicken and serve immediately, garnished with orange slices and parsley.

1 chicken, skinned and cut up or 8 chicken thighs
1/2 t salt
1/2 t chili powder
1/2 t ground cayenne pepper
1/2 t paprika
1 T margarine
1 c chopped onion (1 medium to large)
1/2 cup chopped bell pepper
1/2 cup chopped celery
(onion, bell pepper, and celery is referred to as the Trinity in Cajun cooking)
2 cloves garlic, minced
6 oz. orange juice
1 t grated orange peel
2 T honey
1 T Worcestershire sauce
1/2 t ground ginger
Any brand of hot sauce to taste (Louisiana, Crystal, Tabasco, etc)

Preheat oven to 350 degrees.
Arrange the chicken in a baking dish sprayed with PAM. Combine salt, cayenne pepper, chili powder and paprika. Sprinkle over chicken.
Set aside.

Melt the margarine in skillet and saute the Trinity and the garlic for 5 minutes.Add the rest of the ingredients and cook for 5 or more minutes until sauce reduces a bit. Then remove from heat and pour over chicken. Cover chicken with aluminum foil.
Bake for 30 minutes covered.Remove foil and turn chicken, basting with sauce.Return to oven and cook for 30 more minutes.If you want you may broil for an additional 5 minutes per side for a more appealing texture

1 oz g butter
1 large onion chopped
1/4 cup finely chopped dried apricots
8.75 ozs minced Chicken
1 cup stale bread crumbs
2 tablespoons cream
3 pound boned chicken

Heat butter in small saucepan; cook onion stirring until just soft. Combine cooled onion in large bowl with minced chicken, apricots, breadcrumbs and cream. Open chicken out on a flat surface, skin side down; mound apricot filling in centre of chicken. Roll chicken tightly; tie with kitchen string at 1inch intervals. Place in oiled baking dish. Bake uncovered, in moderate oven about 1 1/2 hours or until browned all over and cooked through. Serve warm or cold.

1 2 1/2 to 3 pound frying chicken cut into pieces
2 cups vegetable oil for frying
1/4 cup or more seasoning (chopped)
1/2 Cup Flour
1 Tablespoon cornmeal
2 Teaspoons poultry seasoning
Salt and black pepper to taste

Wash and clean the chicken pieces and pat them dry on paper towel. Heat the oil to 375 degrees in a heavy skillet (cast iron preferably)With a sharp knife, score the chicken pieces and fill each slash with a bit of seasoning poling to ensure that it is well inside the chicken. Mix the flour, cornmeal, poultry seasoning, salt and pepper in a paper bag. Place the chicken pieces in the bag and shake until they are well coated. Place the chicken pieces in the hot oil and cook for 20 to 25 minutes, turning occasionally to ensure that they are golden brown on all sides. Remove the chicken from the oil and drain it on paper towels. Serve Hot

2 cups finely chopped scallion
1 teaspoon cinnamon
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustar
1 1/2 teaspoons dried thyme, crumbled
2 garlic cloves, chopped
2 Scotch Bonnet or Habañero chilies, seeded and minced, plus, if desired,
Additional Scotch Bonnet
chilies for garnish
2 bay leaves, center ribs discarded and the leaves crumbled
2 teaspoons sugar
1 tablespoon salt
5 pounds chicken parts, the wing tips discarded
Vegetable oil for brushing the grill

In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.
Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and cover if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies. Serve with rice and a tossed green salad.
Serves 10
Enjoy!

1 onion, roughly chopped
1 clove garlic, crushed
1 red bell pepper, roughly chopped
3 oz packet curry flavoured 2 minute noodles
3 chicken fillets, skin removed and chopped
2 cups broccoli flowerets
1-1/2 cups water
2 tbsp Smooth peanut butter
2 tbsp soy sauce

Heat a little oil in a fryingpan and cook onion, garlic, bell pepper and contents of curry flavoured sachet until onion is soft. Add chicken and cook a further 8-10 minutes, stirring occasionally, until chicken is cooked. Break noodles in half, and add to chicken mixture with broccoli, water, peanut butter and soy sauce. Bring to the boil, stirring occasionally and cook for 2 minutes or until broccoli is tender. Serve hot.

1/2 cup mayonnaise
1/3 cup sour cream
1 tsp French mustard
1 tbsp seeded mustard
2 tsp honey
4 chicken fillets, dusted with flour
8 ozs baby spinach leaves

Combine mayonnaise, sour cream, french mustard, seeded mustard and honey.Heat a little oil in a frypan and pan fry the chicken fillets on both sides until golden brown and cooked. Slice each chicken fillet. Combine warm chicken, mustard dressing and baby spinach leaves.

1 red bell pepper, thinly sliced
4 ozs ham, cut into strips
1 hot BBQ chicken, meat removed bones discarded & cut into bit sized pieces.
8 ozs shell pasta
3/4 cup Thousand island dressing
2 spring onions, chopped

Combine bell pepper, ham and chicken in a serving dish. Cook pasta according to packet directions, drain and toss hot pasta through chicken mixture. Pour over Thousand island dressing. Top with spring onions.

Ingredients:
One medium size chicken (1kg/2lb)
One sliced onion
1 litre/1 quart liquid tomato paste
1/2 cup of olive oil
Salt and pepper
Two spoons of sugar
One can of cooked okra beans

Heat the oil in a big pot (medium-high setting).Place the cleaned chicken in the pot and turn, to brown all the sides evenly. Add the tomato juice and add the same amount of water, plus the sugar.Let it boil for an hour, until the chicken is starting to come apart. The water would have evaporated by now, leaving a thick red sauce. Add ókra if desired. Serve with fries/chips

1x4 lb chicken
salt
1/2 tsp cracked pepper
1 whole bulb garlic
small bunch of fresh lemon thyme
1 tsp salt, extra
1-1/2 tsp grated Lemon rind
1 tsp honey
2 tbsp olive oil
3/4 oz butter, melted

Pre-heat oven to 375F
Remove giblets and any large fat deposits from chicken. Wipe chicken with absorbent paper. Season cavity with salt and pepper, to taste. With a sharp knife, cut the top off the garlic bulb. Push the whole bulb of garlic, unpeeled and the bunch of lemon thyme into the cavity. Close the cavity with several toothpicks or a skewer. Rub the skin with the combined salt, rind, honey, oil and butter. Place on a rack in a baking dish into the oven cook for about 90 minutes, brushing occasionally with the oil mixture to keep the skin moist. Test if chicken is cooked by inserting a skewer into the thigh. If the juice runs clear the chicken is cooked. Stand chicken away from heat for 5-6 minutes before carving. Carefully separate garlic cloves and serve with chicken.
Try the cooked garlic cloves spread on crusty toast with a little olive oil and salt and pepper.

6 skinless chicken breast halves (2-1/4 pounds)
1 cup mixed diced dried fruit
1/2 cup chopped onion (about 1 small)
1/4 cup chopped chutney
3 cloves garlic, minced
1 to 1-1/2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon ground allspice
2-1/2 cups defatted low-sodium chicken broth
1/2 cup dry sherry or apple juice
3 cups hot cooked rice or couscous

Preheat oven to 350°F.
Arrange chicken, breast side up, in single layer in 13x9-inch baking pan. Place dried fruit around chicken. Combine onion, chutney, garlic, curry powder, cumin, red pepper and allspice in medium bowl; stir in chicken broth and sherry. Pourmixture over chicken and fruit. Cover and bake for 30 minutes. Uncover; bake about 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken from pan; arrange over rice on serving platter.Process half the fruit and half the liquid mixture from pan in food processor or blender until smooth; spoon over chicken. Discard remaining liquid mixture. Arrange remaining fruit over
chicken.
Makes 6 servings

2 boneless chicken breasts, halved, skinned and pounded
1/4 teaspoon pepper
2 garlic cloves, crushed
2 tablespoons chopped chives
4 strips mozzarella cheese
1 egg white
3 teaspoons skim milk
3 teaspoons water
1/4 cup plain flour
1/3 cup breadcrumbs
3 teaspoons unsalted margarine

Sprinkle the chicken breasts with pepper, garlic and half the chives. Lay 1 strip of cheese in the centre of each chicken breast then fold the ends over and roll the chicken breast up like a swiss roll, fasten each one with a toothpick. On a plate mix together the egg white, milk and water. Place the flour and bread crumbs on separate plates. Dip the chicken rolls in the flour, then the egg mixture and then the crumbs, ensure that the chicken is coated evenly. Arrange the chicken on a rack and refrigerate uncovered for 20 minutes.
Preheat the oven to 180°C.
In a frying pan melt the margarine then add the chicken rolls and brown on all sides but turn them carefully. Place the chicken on an ungreased baking dish and bake uncovered for 15 to 20 minutes or until cooked right through. Place the chicken to a heated platter and sprinkle with the remaining chives. Serve with what you desire.
Serves 4

2-1/2 to 3 pounds frying chicken, cut up
1 (1-1/2oz) package of spaghetti sauce mix
1/2 cup dry white wine
2 fresh tomatoes, quartered
1/4 pound fresh mushrooms ( your choice)

Place chicken in bottom of Crockpot. Combine dry spaghetti sauce mix with wine, pour over chicken. Cover and cook on low for 6 to 7 hours. Turn control to high. Add tomatoes and mushrooms. Cover and cook on high for 30-40 minutes or until tomatoes are done.

1/4 cup Tequila
1 tbsp sugar
1 tbsp chopped fresh cilantro
1 tsp grated lime peel
1/2 tsp salt
2 tbsps lime juice
2 Jalapeno peppers finely chopped
3/4 to 1 lb boneless chicken breasts cut into strips

Combine all ingredients except the chicken in a large container or zipper closing bag. Place chicken in marinade mixture and make sure to coat all sides.Refrigerate at least 4 hours, turning often. Heat grill, place chicken strips lengthwise on skewers -- like satays -- to ensure even cooking and grill over medium heat or oncharcoal grill 4 - 6 inches from coals. Cook, turning once and brushing ocasionally with marinade until done.