chicken fillets

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Chicken Kievs

breadcrumbs

parmesan,grated

eggs,beaten

plain flour

paprika

tbsp sunflower or vegetable oil,for frying

garlic cloves,crushed

tbsp finely chopped parsley

butter,softened

lemon

Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Chicken katsu

chicken breasts

egg,

tbsp finely crushed cornflakes or panko crumbs

garlic cloves, crushed

korma paste

soy sauce

tbsp ketchup

tbsp honey

tbsp cornflour

Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.

Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

Healthy roast vegetables and cajun spiced chicken make this the perfect low-fat burger.

Chicken and grilled vegetable burgers

(about 500 grams) single chicken breast fillets, coarsely chopped

(1 cup) fresh breadcrumbs (made from day-old bread)

egg, lightly whisked

Cajun seasoning

tbsp finely chopped fresh oregano

tsp finely chopped fresh thyme

red capsicums, quartered, deseeded

Olive oil,

(about 600 grams) eggplant, sliced crossways

bread

(1/3 cup) reduced-fat hummus

mixed green salad leaves

A hearty butter chicken that packs a punch of flavour.

Butter chicken

milliliters (1/2 cup) natural yoghurt

lemon juice

turmeric

garam masala

chilli powder

cumin

ginger

chicken breast fillets, chopped

cashews, roasted

unsalted butter

sunflower oil

onion, finely chopped

cardamom

cinnamon

Indian bay leaf* or normal bay leaf

sweet paprika

tomato puree*

chicken stock

milliliters (1 cup) thickened cream

Basmati

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Fresh tarragon imparts a unique and delicious flavour to these low-fat, succulent chicken breast burgers.

Chicken and tarragon burgers with mustard yoghurt

(80 grams) ricotta

tbsp milk

spring onions, trimmed, finely chopped

tbsp chopped fresh tarragon (see note)

(95 grams) low-fat Greek-style yoghurt

tsp wholegrain mustard

Olive oil spray

crusty bread rolls,

salad leaves

tomatoes, sliced

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Oven-baked Thai chicken rice

vegetable oil

onion

pack mini chicken fillet

basmati and wild rice mix, rinsed (we used Tilda)

red peppers

finely grated zest and juice 1 lime

coconut milk

coriander

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Whether you make them on the barbie or in a chargrill pan, you can't go wrong with these tasty burgers.

Portuguese chicken burger

mayonnaise

tbsp sweet chilli sauce

each) Lilydale Free Range Chicken Thighs, trimmed

tsp Portuguese chicken seasoning

olive oil

olive oil cooking spray

bread rolls,

mixed salad leaves

tomato,

This light, fragrant, creamy tom kha gai – a classic Thai soup – is an absolute blast of hot, sweet and sour flavours. Serve steaming bowlfuls with little golden corn fritters ready to dunk in sweet chilli sauce.

Thai chicken & coconut soup

lemongrass stems (white part only)

small button mushrooms, stems

chicken breast

1.2L Massel chicken style liquid stock

peeled,

red chilli, thinly sliced

tsp caster sugar

tbsp fish sauce

lime juice,

mint leaves

Thai basil leave (see Notes)

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These rosemary chicken fillets with turmeric are flavoured with herbs and spice, and make for an easy weeknight dinner. Pan fried rather than baked, they are quick to make with minimal &#39;hands on&#39; cook time. A dairy-free and low histamine recipe. Serves 2 people.

Rosemary chicken fillets (pan fried)

tbsp rosemary (leaves picked, finely chopped)

tbsp apple juice

garlic (finely diced)

salt

black pepper (optional)

oil (for frying)

Place the chicken breast fillets in a bowl and add the apple juice, oil, garlic, turmeric, rosemary, salt and pepper (if using). Combine so the fillets are coated in the herbs and spices. Cover the bowl and marinate in the fridge for an hour or so (low histamine readers see note above).

In a large pan, heat a little oil and then fry the chicken fillets for 4-5 minutes on each side or until they are cooked through. Use a meat thermometer for an internal temperature of 165F or ensure the chicken is white throughout.

Top 9 chicken fillets recipes from across the web

The most viewed chicken fillets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Kievs

Chicken katsu

Chicken and grilled vegetable burge...

Butter chicken

Chicken and tarragon burgers with m...

Oven-baked Thai chicken rice

Portuguese chicken burger

Thai chicken & coconut soup

Rosemary chicken fillets (pan fried...

Top 9 chicken fillets recipes from across the web

The most viewed chicken fillets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Kievs

Chicken katsu

Chicken and grilled vegetable burge...

Butter chicken

Chicken and tarragon burgers with m...

Oven-baked Thai chicken rice

Portuguese chicken burger

Thai chicken & coconut soup

Rosemary chicken fillets (pan fried...

The most viewed chicken fillets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine