 Chicken Innvoltini |
| Ingredients: |
|
 - 1 NutriPlus Air-Chilled Chicken
- salt and pepper
- Olive oil
Seasoning for minced chicken:- 1 tsp mixed herbs
- 2 tbsp olive oil
- 8 slices sundried tomatoes in olive oil, sliced thinly
- 1 small green and yellow zuchinni, cut into cubes
- A few sweet basil leaves
- 8 cherry tomatoes, cut into half
- 1/2 tsp salt and pepper to taste
- 1 packet cream sauce, cook as per instruction on the packet
|
| Method: |
- Cut chicken to get two whole legs. Debone whole leg and marinate with some salt and pepper. Leave aside.
- Using 250g chicken breast without skin, mince chicken and add in seasoning.
- Divide mince into two portions and spread it onto the whole leg. Put half amount of sliced tomatoes in the middle and roll up. Either secure with wooden picks or with cotton rope. Brush chicken generously with olive oil.
- Cook chicken at 200 degrees centigrade for 30-35 minutes. In the meantime boil zuchinni till tender. Drain and leave to cool. Then mix in tomatoes and basil leaves.
- Serve chicken with zuchinni, tomato salad and cream sauce.
|
Preparation time: 40 minutes
Cooking time: 40 minutes
Serves: 2 |
| |
| Chicken with Grape and Dried Apricot Stuffing |
| Ingredients: |
 - 1 NutriPlus Air-Chilled Chicken
- 2 tsp salt
- 50g butter, room temperature
Stuffing:- 50g dried apricots, cut small
- 150 green seedless grapes, cut half
- 1 medium onion, chopped finely
- 4 cloves garlic, chopped finely
- 100g butter
- 120g fresh white breadcrumbs
- 1 tsp sage
- Salt and pepper to taste
- Extra grapes and apricot to garnish chicken
|
| Method: |
- Prepare the stuffing first. Melt butter, add in chopped onion garlic and fry till soft. Remove from fire and add in the rest of the stuffing ingredients.
- Rub salt all over chicken and inside the cavity. Loosen the skin around the neck to make a pocket. Stuff in some of the stuffing and secure the skin with a wooden pick.
- Put the rest of the stuffing into the cavity and secure it with a wooden pick.
- Cover chicken with butter and place a piece of foil over chicken breast.
- Place chicken in a rack over a roasting tin and cook for 1 hour 10 minutes. Remove foil half an hour before the end of cooking time. Bast chicken every 20 minutes.
- To test if chicken is cooked, pierce the thickest part of the thigh, and if the liquid comes out golden and clear it's cooked!
- Serve chicken with stuffing, vegetables of your choice.
|
Preparation time: 40 minutes
Cooking time: 70 minutes
Serves: 4 |
| |
| Champagne Chicken |
| Ingredients: |
 - 1 NutriPlus Air-Chilled Chicken, cut into 12 pieces
- 2 tbsp salt
- 3 tbsp custard powder
(Combine the above together)
Sauce:- 2 tbsp brandy, optional
- 100 ml Sprite or 7-Up
- 1 tbsp sweet chili sauce
- 1 tbsp lemon juice
- 1 tsp lemon rind
- 1 1/2 tbsp sugar
- 1 tsp cornflour
- 1 tsp salt
- 2 tsp chopped garlic
- Cooking oil
- Garnish with spring onions
|
| Method: |
- Marinate chicken for at least 1 hour.
- Heat oil for deep-frying. Put in chicken pieces and fry till cooked and golden in color. Remove chicken and drain.
- Leave 1 tbsp oil in the wok, sauté garlic till fragrant, add in sauce mixture and bring it to a boil. Add in fried chicken and stir till well mixed.
- Serve chicken garnish with spring onions.
|
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4 |
| |
| Texan Roast Chicken |
 - 1 NutriPlus Air-Chilled Chicken, cut into half
- 1 tbsp salt
- 3 tbsp olive oil
- 5 cloves garlic, crushed finely
Spice Mixture:- 1/2 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1/2 tbsp cinnamon powder
- 1/2 tbsp paprika powder
- 1 tbsp plain flour
(combine together)
- 1 red, yellow and green capsicum, cut into half
- 4 cherry tomatoes, cut into half
- Salt and pepper to taste
- A few limes
|
| Method: |
- Preheat oven to 200°C.
- Combine salt, olive oil and garlic together. Brush both inside and outside of chicken with olive oil mixture.
- Coat chicken with spice mixture. Then place chicken onto a rack in a baking dish.
- Drizzle with some olive oil over chicken and bake for 40 minutes. If chicken starts to brown too quickly, cover with a piece of foil.
- Brush capsicum with olive oil and grill till lightly burn. Sliced and mixed in cherry tomatoes. Season it with salt and pepper to taste.
- Remove chicken from oven and allow it to stand for 10 minutes. Serve chicken with cut lime wedges and capsicum salad.
|
Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 2 |
