Cheesy Chicken Bites

1

Cheesy Chicken Bites :

Ingredients

  • plain flour, for dusting
  • 2 eggs, lightly beaten
  • ¾ cup extra tasty cheddar cheese, finely grated
  • 1 ½ cups breadcrumbs
  • salt and cracked black pepper
  • 16 chicken tenderloins, trimmed
  • olive oil, for cooking
  • barbecue sauce, to serve

Method

  1. Step 1 – Place the flour and egg in separate bowls.
  2. Step 2 – Place the cheese, breadcrumbs, salt and pepper in another bowl and toss to combine well.
  3. Step 3 – Working in batches, dip the chicken in the flour, then the egg. Transfer to the breadcrumb mixture and press to coat each tenderloin well. Repeat with the remaining chicken.
  4. Step 4 – Place enough oil in a non-stick frying pan to cover the base. Heat over medium heat. Cook the chicken in two batches for two minutes on each side or until golden brown.
  5. Step 5 – Remove and drain on a paper towel. Serve with a side of barbecue sauce.

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Chicken pasta bakes

10

Chicken pasta bakes :

Ingredients

  • 2 large (about 500g) chicken breast fillets
  • 1 ½ cups (175g) small dried penne pasta
  • 260g butternut pumpkin, seeded, peeled, cut into 2cm cubes
  • 1 cup (150g) frozen peas
  • 1 cup (70g) broccoli florets
  • 1 ¼ cups (310ml) tomato pasta sauce
  • ½ cup (40g) coarsely grated light cheddar

Method

  1. Step 1 – Preheat grill on high. Cook the chicken under grill for 6-7 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop and place in a large bowl.
  2. Step 2 – Meanwhile, cook the pasta following packet directions until al dente.
  3. Step 3 – Cook the pumpkin in a large saucepan of boiling water for 10 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender.
  4. Step 4 – Preheat oven to 180ºC. Combine the chicken, pasta, pumpkin mixture and pasta sauce in a large bowl. Divide among four 2-cup (500ml) capacity ovenproof dishes. Sprinkle the cheddar over each dish. Bake for 15 minutes or until heated through.

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Chicken Pancakes

1

Chicken Pancakes :

Ingredients

  • ¾ cup plain flour
  • ¼ teaspoon salt
  • 1 cup milk
  • 2 eggs
  • Olive oil cooking spray
  • ½ cup tomato passata sauce
  • 1/3 cup grated tasty cheese

Filling

  • 30g butter
  • 170g button mushrooms, quartered
  • 1 garlic clove, crushed
  • 1 green onion, sliced
  • 2 cups chopped cooked chicken
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 1 cup (200g) fresh ricotta cheese, crumbled

Method

  1. Step 1 – Process flour, salt, milk and eggs until smooth. Cover. Set aside for 20 minutes.
  2. Step 2 – Spray an 18cm (base) non-stick frying pan with oil. Heat over medium heat. Pour ¼ cup batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 8 pancakes.
  3. Step 3 – Make filling Melt butter in a frying pan over medium-high heat. Add mushrooms, garlic and onion. Cook, stirring, for 2 minutes or until mushrooms are tender. Transfer to a bowl. Cool for 10 minutes. Stir in chicken, parsley and ricotta.
  4. Step 4 – Preheat oven to 200°C/ 180°C fan-forced. Place 1 pancake on a plate. Top with ¼ cup filling. Roll up to enclose. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining pancakes and filling. Top with passata and cheese. Cover dish with foil. Bake for 20 minutes or until heated through. Remove foil. Bake for 5 minutes or until cheese is golden. Serve.

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Crunchy Taco Chicken Strips With Tomato And Avocado Salsa

2

Crunchy Taco Chicken Strips With Tomato And Avocado Salsa :

Ingredients

  • 35g packet mild taco seasoning mix
  • 1 cup light sour cream
  • 200g packet plain corn chips, crushed
  • 8 (400g) chicken tenderloins
  • Rice bran oil cooking spray
  • Lemon wedges, to serve

Tomato and avocado salsa

  • 1 large avocado, peeled, diced
  • 1 large tomato, diced
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped coriander leaves

Method

  • Step 1 – Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place seasoning mix and sour cream in a shallow bowl. Stir to combine. Place chips on a plate.
  • Step 2 – Dip 1 piece chicken into seasoning mixture. Coat in chips. Place on prepared tray. Repeat with remaining chicken, seasoning mixture and chips.
  • Step 3 – Spray chicken with oil. Bake for 15 to 20 minutes or until golden and cooked through.
  • Step 4 – Meanwhile make salsa: Combine avocado, tomato, lemon juice and coriander in a bowl. Season with salt and pepper.
  • Step 5 – Serve chicken with lemon wedges and salsa.

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Honey Soy Chicken

Honey-soy-chicken

Honey Soy Chicken​ :

Ingredients

  • ½ cup salt-reduced soy sauce
  • ¼ cup honey
  • 2cm piece fresh ginger, peeled, finely grated
  • 1 garlic clove, crushed
  • 8 chicken drumsticks
  • 2 teaspoons sesame seeds

Method

  • Step 1 – Combine soy sauce, honey, ginger and garlic in a large dish. Add chicken. Turn to coat. Cover with plastic wrap. Refrigerate for 2 hours, turning occasionally.
  • Step 2 – Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
  • Step 3 – Remove chicken from marinade. Place, in a single layer, on prepared tray. Sprinkle with sesame seeds. Bake for 35 minutes or until golden and cooked through. Serve with Fried rice (see related recipe).

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Chicken And Corn Party Pies

1

Chicken And Corn Party Pies :

Ingredients

  • 1 cup finely chopped cooked chicken
  • 2 x 125g cans creamed corn
  • 3 green onions, thinly sliced
  • 1/3 cup grated reduced-fat tasty cheese
  • 32 slices wholemeal bread (see note)
  • Olive oil cooking spray

Method

  • Step 1 – Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray. Place chicken, corn, onion and cheese in a bowl. Season with pepper. Stir to combine.
  • Step 2 – Using a 9cm round cutter, cut 1 round from the centre of each bread slice (see tip for leftovers idea).
  • Step 3 – Spoon 1 heaped tablespoon chicken mixture in the centre of 1 round. Top with another round. Using your fingertips, pinch edges together to seal. Place on prepared baking tray. Repeat with remaining chicken mixture and bread rounds. Spray with oil. Season with pepper.
  • Step 4 – Bake for 20 minutes or until golden and crisp. Serve.

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Satay chicken

1

Satay chicken :

Ingredients

Equipment

  • You’ll need 12 skewers.

Ingredients

  • 1 ½ tablespoons soy sauce
  • 1 ½ teaspoons honey
  • 1 teaspoon turmeric
  • 2 garlic cloves, crushed
  • 1 tablespoon peanut oil
  • 700g chicken tenderloins, halved lengthways
  • 1 1/3 cups SunRice Jasmine Fragrant Rice
  • 6 green onions, sliced diagonally
  • 1 cup satay (barbecue) sauce
  • ¼ cup coconut milk
  • olive oil cooking spray
  • steamed Asian greens, to serve

Method

  • Step 1 – Soak skewers in water for 30 minutes.
  • Step 2 – Combine soy sauce, honey, turmeric, garlic and oil in a ceramic bowl. Add chicken pieces.. Turn to coat well. Thread chicken onto skewers. Spoon over marinade. Cover. Refrigerate for 1 hour, if time permits.
  • Step 3 – Cook rice, following packet directions. Use a fork to separate grains. Add onions.
  • Step 4 – Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until heated through.
  • Step 5 – Preheat a barbecue grill or chargrill on medium. Spray skewers with oil. Cook for 6 minutes, turning, or until cooked. Place skewers on plates and drizzle with satay mixture. Serve with rice and Asian greens.

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