Baked Honey Mustard Chicken

Ingredients

  • 6 skinless, boneless chicken breast halvessalt and pepper to taste
  • 1/2 cup honey
  • 1/2 cup prepared mustard
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried parsley

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
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Charred Lemon Chicken Piccata

Ingredients

  • 2 small lemons, cut into thin rounds
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig 1 thyme sprig
  • 1/2 cup dry white wine 1 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley

Italian-style Lemon Chicken

Ingredients

  • 3 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 100g butter, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (50g) drained baby capers
  • 3 lemons, zested, juiced
  • 1 tomato, finely chopped
  • 1 red onion, finely chopped
  • 1/3 cup pimento-stuffed olives, thinly sliced
  • 50g fetta, crumbled
  • 1/2 cup flat-leaf parsley

Chicken and Broccoli with Dill Sauce

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh dill
  • 1 cup 2% milk

Directions

  1. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from pan.
  2. Add broccoli and broth to same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from pan, reserving broth. Keep broccoli warm.
  3. In a small bowl, mix flour, dill and milk until smooth; stir into broth in pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

Chicken Quesadilla

Ingredients

  • 2 tbsp. extra-virgin olive oil, divided
  • 2 bell peppers, thinly sliced
  • 1/2 onion, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts, sliced into strips
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 4 medium flour tortillas
  • 2 c. Shredded Monterey jack
  • 2 c. shredded Cheddar
  • 1 avocado, sliced
  • 2 green onions, thinly sliced
  • Sour cream, for serving

Directions

  1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
  2. Heat remaining tablespoon oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.
  3. Add 1 flour tortilla to skillet and top with both cheeses, cooked chicken mixture, avocado, and green onions. Place another tortilla on top and cook, flipping once, until golden, 3 minutes per side. Repeat to make four quesadillas.
  4. Slice into wedges and serve with sour cream.

Buffalo Chicken Egg Rolls

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts
  • 2 tablespoons ranch salad dressing mix
  • 1/2 cup Buffalo wing sauce
  • 2 tablespoons butter
  • 16 egg roll wrappers
  • 1/3 cup crumbled feta cheese
  • 1/3 cup shredded part-skim mozzarella cheese

Directions

  1. In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours.
  2. Preheat oven to 425°. Shred chicken with two forks; stir in butter.
  3. With one corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat.
  4. Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.

Slow-Cooker Chicken Breast

Ingredients

  • 1 red onion, coarsely chopped
  • 1 lb. small red potatoes, halved
  • 1 lemon sliced
  • 3 tbsp. extra-virgin olive oil
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 3 boneless, skinless chicken breasts
  • 2 sprigs rosemary

Directions

  1. In a slow-cooker, toss onion, potatoes, and lemon slices together with olive oil. Spread into an even layer.
  2. In a large bowl, stir together salt, pepper, and garlic powder. Add chicken breasts and toss to coat evenly.
  3. Place chicken in a single layer above the onion and top with rosemary sprigs.
  4. Cook on low for about 4 hours, until chicken is cooked through and potatoes are fork tender.