Coated Chicken with Peppers

Coated Chicken with Peppers

 

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

 

Coated Chicken with Peppers
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the chicken and peppers
  • 4 boneless chicken breasts, skinned
  • 2 garlic cloves, finely chopped
  • 55g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp fresh oregano leaves, chopped
  • salt and freshly ground black pepper
  • 2 Romano peppers /long red peppers or shepherd peppers

  • For the salad dressing
  • 115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing (⅓ cup)
  • 1½ tsp clear/runny honey
  • 1 small orange, juice only

  • To serve
  • A green salad and crusty rolls


  1. Method
  2. Preheat the barbecue or grill/broiler.

  3. Slice each chicken fillet in half to make 2 thinner fillets.

  4. Whisk together the garlic, tomato paste, olive oil, oregano and seasoning. Spread over both sides of the chicken.

  5. Halve the peppers lengthways, de-seed and then cut into thin strips.

  6. Whisk together the dressing with the honey and orange juice. and stir through the salad.
  7. Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  8. After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.

  9. Divide the peppers between 4 plates, top with 2 pieces of chicken and serve with the salad, and crusty rolls on the side.

Updated: July 9, 2017

Chicken Goujons with a Mustard Sauce

Chicken Goujons with a Mustard Sauce

 

Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)

The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.

 

Chicken Goujons with a Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: At least 2 hours
  • Refrigeration time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the goujons
  • 3 large chicken breasts cut into strips, about 400g (14 oz)
  • 1 tbsp fresh thyme leaves
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 1½ tbsp flour, seasoned
  • 1 egg, beaten
  • 2 tsp olive oil
  • 1 cup fresh fine white breadcrumbs (2 slices bread)
  • oil for frying (not olive oil)

  • For the sauce
  • 140ml (5 fl oz) crème fraîche (⅔ cup)
  • 1½ tsp Dijon or English mustard
  • 1½ tsp whole-grain mustard
  • ½ tsp horseradish sauce

  • To serve
  • Can be served with sautéd potatoes (see recipe below) and fine green beans


  1. Method
  2. For the goujons
  3. Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice then add 5 teaspoons of the olive oil. Cover and leave to marinate for at least 2 hours.

  4. Drain the chicken and toss in the seasoned flour, shaking off any excess.

  5. Add 2 teaspoons olive oil to the beaten egg and dip the chicken strips into the mixture.

  6. Finally roll in the breadcrumbs until well coated.

  7. Place on a plate and chill for 15 minutes.

  8. Heat a little oil in a large frying pan/skillet over a medium to low heat and add the chicken. Cook for 10 minutes, turning frequently, until crisp and golden all over. Drain on kitchen paper before serving.

  9. For the sauce
  10. Stir all the ingredients together until combined. Then serve separately in a bowl.

Updated: July 6, 2017

 

 

Sautéed Potatoes
 
  • Ingredients
  • 675g/1lb 8 oz potatoes, cut into even-sized pieces
  • salt and pepper
  • 2½ tbsp olive oil


  1. Method
  2. Place potatoes in a pot with cold, salted water to cover. Bring to boil and simmer for 7 minutes. Drain, then dice into 1 inch chunks.

  3. Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.

 

Garlic Chicken and Crispy Potatoes

Garlic Chicken and Crispy Potatoes

 

This chicken dish just takes 20 minutes to cook – one to choose when time is short. The chicken breasts, chunky potatoes and garlic are sautéed in olive oil and butter until crisp and then covered in a white wine sauce.

 

Garlic Chicken and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 900g (2 lb) potatoes (6 medium)
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 4 tbsp olive oil
  • 4 chicken breasts
  • salt and pepper
  • 12 garlic cloves, peeled
  • 300ml (10 fl oz) good chicken stock (1¼ cups)
  • 300ml (10 fl oz) white wine (1¼ cups)
  • 2 tbsp fresh parsley, chopped

  • Equipment
  • 2 × large sauté pans or skillets
  • a medium sized serving dish


  1. Method
  2. Preheat the oven to a low heat and put the serving dish in the oven to warm.

  3. Peel and cut the potatoes into small chunks. Bring a pan of water to the boil and simmer the potatoes until just tender, about 15 minutes.

  4. Season the chicken breasts.

  5. Divide the butter and oil between the two pans.

  6. Place one pan over a medium heat and when the butter is foaming add the chicken breasts and brown on both sides, about 5 minutes. Reduce the heat and continue to cook the chicken until it is cooked through, about 15 minutes.

  7. Meanwhile, drain the potatoes when they are just tender and leave for a couple of minutes to dry out while you place the other pan over a medium heat. Once the butter is foaming add the potatoes with the garlic and turn to coat. Continue to cook until the potatoes are golden and crisp, turning occasionally.

  8. When the chicken is ready, transfer it to a warm serving dish and keep warm in the oven. Add the potatoes and garlic once they are ready.

  9. Pour the chicken stock and wine into the pan the chicken was cooked in and let it bubble over a high heat until reduced by half. Stir occasionally and scrape all the crispy bits from the bottom of the pan.

  10. Pour over the chicken, potatoes and garlic and serve garnished with the parsley.

Updated: June 4, 2017

Chicken Kiev

Chicken Kiev

 

A traditional chicken kiev where chicken breasts are stuffed with a garlic butter and parsley and coated in fresh breadcrumbs, then baked until golden. Mmmm!

 

Chicken Kiev
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 1 garlic clove, crushed
  • 2 tbsp fresh parsley, finely chopped
  • salt and pepper
  • 4 boneless chicken breasts, skinned
  • 40g (1½ oz) flour (¼ cup + 1 tbsp)
  • 2 eggs, beaten
  • 225g (8 oz) fine fresh white breadcrumbs (about 4 slices, or 3 cups)

  • To serve
  • A green salad


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Beat together the butter, garlic, parsley and seasoning. Set aside.

  4. Cut a slit along the thickest part of each chicken breast, 4cm (1½ inches) long and 2cm (¾ inch) deep. Push one-quarter of the butter mixture into each slit and secure with a cocktail stick.

  5. Put the beaten eggs in a shallow bowl and spread the flour and breadcrumbs over separate plates. Coat each breast in the flour, tapping off any excess, then dip into the egg and coat in the breadcrumbs. Dip again in the egg and follow with a final coating of breadcrumbs.

  6. Put the chicken on a greased baking tray and bake for 20 minutes until the chicken is cooked through and the breadcrumbs are golden.

  7. Remove the cocktail sticks and serve with a salad.

Updated: May 28, 2017

Baked Teriyaki Chicken

Baked Teriyaki Chicken

 

Chicken breasts are marinated in a teriyaki sauce and then baked in the oven. They are served with fluffy rice, fine green beans, fancy baked tomatoes and glazed with a teriyaki sauce.

 

Baked Teriyaki Chicken
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: 6 hours
  • Cooking time: 30 minutes (hob)

  • Ingredients
  • 4 boneless chicken breasts, skinned
  • 120ml (4 fl oz) soy sauce (½ cup)
  • 120ml (4 fl oz) runny honey/liquid honey (½ cup)
  • 60ml (2 fl oz) dry sherry (¼ cup)
  • 1 tsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 2 tsp cornflour/cornstarch

  • To serve
  • Rice, whole green beans/extra fine whole green beans and tomatoes


  1. Method
  2. Put the chicken in a baking dish.

  3. Measure the soy sauce, honey, dry sherry, ginger and garlic cloves into a jug and whisk to combine. Then pour over the chicken. Turn the chicken in the sauce to coat. Cover and refrigerate for 6 hours turning the chicken a couple of times.

  4. Preheat the oven to 180°C (350°F) (gas 4).

  5. Remove the chicken from the marinade and place in an ovenproof dish in a single layer. Reserve the marinade. Cover and bake in the oven for 20 minutes.

  6. Remove from the oven, turn the chicken and baste with some of the reserved marinade. Return to the oven, uncovered, for a further 10 minutes.

  7. Meanwhile, mix the cornflour/cornstarch in 2 teaspoons of water and stir into the reserved marinade. Pour into a small pan and bring to the boil. Reduce the heat to very low and keep warm.

  8. Serve the chicken with rice, fine green beans and baked tomatoes accompanied with the teriyaki sauce.

Updated: March 21, 2017

Hot Orange Chicken

Hot Orange Chicken

 

Chicken breasts are marinaded in a garlic, orange and wine sauce with wholegrain mustard and Tabasco to give it a kick. The marinading is well worthwhile as is produces succulent chicken breasts with lots of flavour.

 

Hot Orange Chicken
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Marinading time: 24 hours and overnight
  • Cooking time: 20 minutes

  • Ingredients
  • For the marinade
  • 2 oranges, zest and juice
  • 60ml/2 fl oz dry white wine
  • 2 tbsp wholegrain mustard
  • 3 sprigs fresh rosemary
  • 2 tsp Tabasco sauce
  • 2 garlic cloves, skin removed

  • 4 boned chicken breasts, skinned


  1. Method
  2. Put all the ingredients for the marinade into a jug or small bowl and stir well to combine. Cover and refrigerate for 24 hours.

  3. Prick the chicken with a fork and place in a single layer in a shallow dish so they fit snugly. Pour over the marinade, cover and refrigerate overnight.

  4. These can then be either grilled/broiled or barbecued.

  5. If using a grill/broiler, turn to a low heat then cook the chicken for 10 minutes on each side, basting each side well with the marinade.

  6. Serve with vegetables of your choice.

 

Lemony Chicken Stir Fry

Lemony Chicken Stir Fry

 

Chicken strips are marinated in lemon and then stir fried with broccoli florets, carrot sticks and spring onions/green onions and tossed in soy sauce. It is served over a bed of rice and is just perfect for a summer dish.

 

Lemony Chicken Stir Fry
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 15 minutes

  • Ingredients
  • 450g/1 lb boneless chicken breasts cut into strips
  • 1 lemon
  • pepper
  • small head broccoli
  • 450g/1 lb carrots
  • 2 tbsp olive oil
  • 60ml/2 fl oz/¼ cup water
  • 2 tbsp clarified butter*
  • 2 spring onions/green onions cut into 2.5cm/1 inch pieces
  • 1 tsp cornflour/cornstarch
  • 1 tsp water
  • 4 tbsp soy sauce

  • * To clarify butter, melt in a saucepan over a low heat. Skim off the clear liquid from the sediment that collects in the bottom. Discard sediment.

  • To serve
  • rice

  • Equipment
  • Large sauté pan with lid


  1. Method
  2. Place the chicken strips in a nonmetallic bowl. Finely cut the rind from a quarter of the lemon and put to one side. Squeeze the juice from the whole lemon (this should produce 3 tablespoons). Pour the lemon juice over the chicken and season with pepper. Refrigerate, covered, for at least 1 hour.

  3. Cut or break the broccoli into small florets. Cut the carrots into 8cm/3 inch thin strips.

  4. Heat the oil over a high heat and add the broccoli florets and carrots. Stir fry for 1 minute.

  5. Add the water, then cover and reduce the heat to medium. Steam for 5 minutes until the vegetables are tender-crisp.

  6. Make a well in the centre of the vegetables and add the butter, lemon rind and onions.

  7. Drain the chicken, reserving the marinade, and add to the pan. Stir fry for 6 minutes or until the chicken is cooked through.

  8. Combine the cornflour/cornstarch and water until smooth. Add to the pan along with the reserved lemon marinade and let it bubble for 1 minute until thickened.

  9. Stir in the soy sauce and toss to coat.

  10. Serve over a bed of rice.

 

Thyme Chicken Marsala

Thyme Chicken Marsala

 

Marsala, an Italian wine, traditionally flavours this classic dish. The chicken is sautéed and served on a bed of sautéed red pepper and carrot julienne strips. A thyme-marsala sauce is then poured over and the dish is served with linguine.

 

Thyme Chicken Marsala
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 chicken breasts, skinned
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 2 large carrots, cut into julienne strips
  • 2 small red peppers, cut into julienne strips
  • 4 garlic cloves, crushed
  • salt and pepper
  • 300ml/10 fl oz dry Marsala wine
  • 4 tbsp fresh thyme leaves OR
  • ½ tsp dried thyme, crushed

  • To serve
  • linguine (I can recommend the De Cecco brand)

  • Equipment
  • a large sauté pan


  1. Method
  2. Warm four plates in the oven.

  3. Place each chicken breast between 2 pieces of cling film and, working from the centre to the edges, pound lightly with a rolling pin to flatten.

  4. Remove the cling film and coat each one with the flour, shaking off any excess. Transfer to a plate and set aside.

  5. Heat 2 tablespoons of the olive oil in the pan, add the carrot strips and, over a medium heat, cook for 3 minutes, stirring occasionally.

  6. At this stage, start boiling the water for cooking the linguine and follow the cooking instructions on the packet of the brand you choose.

  7. Add the red pepper, garlic and seasoning to the pan and cook for a further 5 minutes, stirring occasionally until tender. Divide between the four plates and return to the oven to keep warm while cooking the chicken.

  8. Pour the remaining 2 tablespoons of olive oil in the pan, add the chicken and, over a medium heat, cook for 4 minutes each side until cooked through. Place on top of the vegetables on the plates and return to the oven.

  9. Reduce the heat to very low and stir the wine and thyme into the pan. Scrape up any crusty bits from the bottom of the pan and stir for 1 minute. You just want the wine to warm through but not let it evaporate.

  10. Pour the sauce over the chicken and serve with the linguine.

 

Mediterranean Chicken

Mediterranean Chicken

 

There is just so much flavour in this chicken dish which is served with fettuccine.

Peppers are cooked first to bring out their flavour and sweetness, then added with the chicken to a garlic and basil tomato sauce with courgette/zucchini slices and onions.

 

Mediterranean Chicken
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 1 red pepper, quartered and deseeded
  • 1 yellow pepper, quartered and deseeded
  • 4 chicken breasts, skinned
  • 2 tbsp olive oil
  • 1 onion, peeled and cut into half-moons shapes
  • 2 garlic cloves, peeled and crushed
  • 1 courgette/zucchini, halved lengthways then cut into 1cm/½ inch slices
  • 2 × 400g/28 fl oz can chopped/diced tomatoes
  • 20g fresh basil leaves, torn
  • 1 tsp light brown soft sugar
  • salt and pepper

  • To serve
  • fettuccine

  • Equipment
  • a large sauté pan


  1. Method
  2. Preheat the grill/broiler for 10 minutes.

  3. Place the peppers on a baking tray, skin side up, then grill/broil until the skin has blackened and blistered. Remove from the heat and place in a plastic food storage bag using tongs. Seal the bag and leave to become cool. (The steam that is released helps to lift the skin away from the flesh.)

  4. Meanwhile, season the chicken. Heat 1 tablespoon of oil in the pan. Add the chicken and, over a medium heat, brown on both sides. Transfer to a plate and keep warm.

  5. Add the other tablespoon of oil to the pan, reduce the heat to low, add the onions and cook until softened and coloured around the edges, 10 minutes.

  6. Next, add the garlic and courgette slices, cover the pan and cook for a further 4–5 minutes, until the courgettes have started to soften.

  7. While the vegetables are cooking, peel off the skins of the peppers and cut the flesh into thin strips.

  8. Finally, add the tomatoes, half the basil, sugar and peppers to the pan and season. Bring the sauce to a simmer, then return the chicken breasts to the pan, pushing them down into the pan. Cook, uncovered, over a gentle heat, for 20 minutes, turning the chicken halfway through.

  9. Serve with fettuccine and the remaining basil scattered on top.

 

Chicken Hunter’s Style

I have two recipes for chicken cacciatore. One I have already posted (see Chicken Cacciatore) and this one I call Chicken Hunter’s Style. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.

 

Chicken Hunter's Style

 

Chicken Hunter’s Style – breasts of chicken are cooked with diced bacon and onions, sliced mushrooms and plum tomatoes in a seasoned tomato sauce.

 

Chicken Hunter's Style
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 4 chicken breasts, each cut into two
  • 3 back bacon rashers, chopped
  • 1 onion, chopped
  • 110g/4 oz mushrooms, sliced
  • 1 garlic clove, crushed
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried basil
  • salt and pepper
  • 120ml/4 fl oz/½ cup white wine
  • 400g tin/½ x 28 fl oz can whole tomatoes

  • To serve
  • 275g/10 oz peas
  • pasta, penne works well

  • Equipment
  • large sauté pan with lid
  • medium sized serving dish


  1. Method
  2. Heat the oil in the pan over a medium heat, add the chicken and brown on both sides, about 5 minutes. Remove and set to one side.

  3. Put the bacon in the pan and cook for 1 minute, then add the onions, mushrooms and garlic.

    Reduce the heat a little and sauté until the onions are soft, about 5 minutes.

  4. Return the chicken to the pan and sprinkle with parsley, basil, salt and pepper. Stir in the wine and tomatoes.

  5. Cover and simmer for 30 minutes, turning the chicken half way through.

  6. Remove the chicken to a warmed serving dish and pour over the sauce.

  7. Serve with pasta and peas.

 

Chicken Cacciatore

I have two recipes for chicken cacciatore. One I have already posted (see Chicken Hunter’s Style) and this one is called Chicken Cacciatore. We like both recipes although they are slightly different. As cacciatore means hunter in Italian, it seemed an appropriate way to be able to identify the two.

 

Chicken Cacciatore

 

Chicken is sautéed and then cooked with chopped onions, sliced mushrooms and chopped tomatoes in a seasoned sauce. Rocket/arugula is then stirred through before serving.

 

Chicken Cacciatore
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: About 35 minutes

  • Ingredients
  • 1 tbsp olive oil
  • 4 chicken breasts, skinned
  • 1 onion, chopped
  • 225g/8 oz mushrooms, sliced
  • 2 x 400g tins/1 x 28 fl oz chopped/diced tomatoes
  • 1 tsp dried oregano
  • 1 bay leaf
  • 140ml/5 fl oz/¼ pint chicken stock
  • large handful rocket/arugula

  • To serve
  • seasonal vegetables or crusty bread to mop up the juices

  • Equipment
  • deep sided sauté pan


  1. Method
  2. Heat half the oil in the pan over a medium–high heat, add the chicken and brown on both sides, about 5 minutes. Remove the chicken and set aside.

  3. Reduce the heat to medium, add the remaining oil to the pan and sauté the onion and mushrooms for 8 minutes, until beginning to soften.

  4. Stir in the tomatoes, oregano, bay leaf and chicken stock, then return the chicken to the pan and bring to the boil. Reduce the heat and simmer for 20 minutes, turning the chicken halfway through, until the chicken is cooked and the sauce has thickened.

  5. Remove the bay leaf, then season well and stir through the rocket/arugula.

 

Chicken and Mixed Cheese Bake

Chicken and Mixed Cheese Bake

 

This chicken and mixed cheese bake is made with bite-sized pieces of chicken, strips of bacon and mushrooms, sautéed and then baked in a mixed cheese sauce with a grated Parmesan and breadcrumb topping. A very simple dish that tastes really good.

 

Chicken and Mixed Cheese Bake
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 110g/4 oz streaky bacon/side bacon
  • 1 tbsp olive oil
  • 4 chicken breasts, skinned
  • 110g/4 oz button mushrooms
  • 1 x 350g tub fresh three cheese sauce, OR
  • 1 x 410g jar four-cheese pasta sauce
  • 1 rounded tbsp fresh breadcrumbs
  • 1 rounded tbsp Parmesan cheese, grated
  • salt and pepper

  • Equipment
  • A large gratin dish

  • To serve
  • tagliatelle


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. Cut the bacon into thin strips. Heat the oil in a sauté pan and add the bacon. Cook over a medium heat until the bacon starts to crisp, about 5 minutes. Remove from the pan with a slotted spoon and set aside.

  4. Cut the chicken into bite-size pieces and put in the pan in a single layer. Brown all over adding a little extra olive oil if needed. This may need to be done in 2 batches. Remove from the pan and set aside with the bacon.

  5. Put the mushrooms in the pan and sauté over a low heat for 2 minutes, turning occasionally.

  6. Pour the sauce into the pan and heat through, then return the chicken and bacon to the pan and stir through. Season.

  7. Transfer to a gratin dish. Mix together the breadcrumbs and Parmesan cheese and scatter over the chicken mixture.

  8. Bake near the top of the oven for 20 minutes until the breadcrumbs are golden and the sauce is bubbling.

  9. Serve with tagliatelle.