Char Grilled Chicken With Sage Butter Aust Ww 4pts Recipes

Steps:

• Heat a char-grill or barbecue until hot.
• Coat the chicken breasts with cooking spray and cook for 1 to 2 mins on each side or until golden and cooked through.
• Heat the spread in a small saucepan.
• Add the sage and cook until just crisp.
• Place the chicken onto warm plates and pour over the sage butter.
• If desired. serve on a bed of steamed green beans.

Steps:

• Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
• Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
• Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
• Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.
• When grill is heated, place chicken on bottom grill surface. Close grill; cook 5 to 7 minutes or until chicken is fork-tender and juices run clear.

Steps:

• Preheat oven to 375 degrees; line large shallow baking pan with foil; place a wire rack in pan; spray rack with nonstick spray.
• Place 1/2 cup flour in shallow dish.
• Place egg whites in second dish and cornflake crumbs in a third.
• Put chicken in large bowl; sprinkle with salt and cayenne.
• Add buttermilk and turn to coat.
• Dip chicken, one piece at a time into flour, then egg whites, then into cornflake crumbs, pressing to adhere.
• Place chicken on rack.
• Spray top of the chicken lightly with nonstick spray.
• Bake until golden brown and cooked through, about 45 minutes.
• Meanwhile, to make gravy, melt butter in small saucepan over medium-high heat.
• Whisk in remaining 2 T flour; cook, whisking constantly, 1 minute.
• Gradually whisk in chicken broth.
• Cook, whisking constantaly, until gravy comes to a boil and thickens, about 2 minutes.
• Stir in sage and black pepper.
• Divide chicken among 4 plates and serve with gravy.

Steps:

• Boil, steam or microwave beans until tender: cool. Remove and discard outer grey skins.
• Heat oil in a medium frying pan; cook onion, covered until very soft and starting to caramelise. Add the garlic, beans and stir until heated through. Stir in the tomato and parsley; stir over low heat for 5 minutes.
• Meanwhile, cook chicken on heated oiled grill plate (or broil or BBQ) for about 5 minute a side or until cooked through.
• Serve chicken on bean mixture; top with chive butter.
• Chive Butter:.
• Combine butter and chives in a small bowl.