Healthy Chicken Recipes

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the chicken breasts between two sheets of baking parchment and gently bash with a rolling pin until they are an even thickness, about 1cm. Tip the beaten egg, flour and panko breadcrumbs into three separate bowls. Stir half the thyme, the lemon zest and some seasoning into the breadcrumbs. Dip the chicken breasts in the flour, then the egg and finally the breadcrumbs, then transfer to a baking sheet. Drizzle over 1 tbsp oil and cook in the oven for 30 mins until golden and crisp. Halfway through the cooking time, put the tomatoes on a separate small baking tray, toss with the remaining thyme and roast alongside the chicken for the final 15 mins.
• To make the creamed corn, heat the remaining oil in a medium saucepan over a low heat and fry the shallot with a pinch of salt for 10 mins, or until softened and translucent. Cut the corn kernels off the cobs by holding the cobs upright on a board and running a serrated knife down the length. Tip the sweetcorn into the pan along with the milk, then simmer gently for 10 mins. Roughly blitz using a hand blender until the mixture is mostly smooth but some chunky bits of corn remain. Stir through the crème fraîche and chives and season to taste.
• Divide the chicken schnitzel, creamed corn and roasted tomatoes between two plates, then scatter the corn with extra chives and serve.

Steps:

• Cut chicken breast into about 1 inch chunks and add salt. Coat a pan with non stick spray and brown the chicken.
• In a separate pot, coat with cooking spray and add chopped onion and bell pepper until translucent.
• Once chicken is browned and the onion- bell pepper mixture is translucent, transfer chicken into pot.
• Pour the chicken broth into the hot pan in which you cooked the chicken until all the brown bits lift from the pan then transfer the liquid to the pot with the chicken and vegetables.
• Add the can of stewed tomatoes, freshly minced garlic, dried oregano, and dried basil to the pot and set it to simmer.
• Brown the mushrooms then add to the pot.
• Let simmer for about 15-20 minutes then enjoy.

Steps:

• Preheat oven to 350°F.
• Wash and pat dry the chicken.
• In a small bowl, crack and beat the eggs. In another small bowl, add the breadcrumbs.
• Dip each piece of chicken in the egg batter and then dip in the breadcrumbs, lightly coating both sides.
• Place chicken pieces in baking dish or tray coated with cooking spray.
• Bake chicken in oven for 10 minutes. After 10 minutes, turn chicken over and bake for 10 more minutes.
• After 20 minutes total, take chicken out of oven.
• Place tomato slices over each piece of chicken, followed by fresh basil pieces and mozzarella slices.
• Add black pepper and salt as needed.
• Bake for another 15-20 minutes or until cheese is bubbly.
• Enjoy!