Phone:

E-mail:
02 9929 4077

acmf@chicken.org.au



Level 7, 122 Walker Street
NORTH SYDNEY
PO Box 579, North Sydney NSW 2059


Phone:

Fax:

E-mail:

02 9929 4077

02 9925 0627

acmf@chicken.org.au

ABN 24 077 883 026

Recipes

Balsamic Roasted Chicken Breast

Mediterranean Chicken Burger

Chicken, Chilli & Avocado Salad

Crispy Crumb Chicken Cutlets

Chicken Thigh Cutlets in Tomato & Mango Sauce

Microwave Chicken & Tomato Risotto

Moroccan Spiced Chicken & Couscous

Chicken, Tomato & Basil Pizza

Sesame Chicken Kebabs

Creamy Pesto Chicken With Asparagus

Asian Chicken Satay With Peanut Sauce

Indian Chicken Drumsticks

Italian Style Roast Chicken

Spanish Chicken & Rice

Fruity Chicken Risotto

Lemon & Chardonnay Chicken

Chilli Soy Chicken Drumsticks

There are dozens of independent websites all over the world that offer literally thousands of chicken recipes. A selection of links to such websites is provided here.

Balsamic Roasted Chicken Breast

Serves 4

Preparation: 10 minutes
Cooking: 30 minutes

4 chicken breast filets
4 slices prosciutto (optional)
1 large tomato, finely chopped
1 cup (50g) button mushrooms, sliced
8 basil leaves
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
salt and ground black pepper to taste
¼ teaspoon prepared mustard

Preheat oven to 180°C. Cut a pocket in chicken fillets and fill each pocket with prosciutto, a tablespoon of tomato and mushrooms, and basil leaves. Place into a lightly oiled baking dish. Top with remaining tomato and mushrooms.

Combine balsamic vinegar, brown sugar, salt and pepper and mustard, pour over chicken. Bake for 15-25 minutes, until cooked through, basting with balsamic mixture once during cooking.

(courtesy of Inghams Enterprises Pty Ltd)

 

Mediterranean Chicken Burger

Serves 4

Preparation: 15 minutes
Cooking: 10 minutes

½ red capsicum
500g premium chicken mince
1 cup fresh breadcrumbs
2 tablespoons milk
1 teaspoon prepared mustard
1 tablespoon tomato sauce
salt and pepper to taste
1 zucchini
1 baby eggplant
4 hamburger buns, halved
4 lettuce leaves

Cut capsicum into wide strips. Place under hot grill with skin side up. Cook until skin blackens. Remove from grill and place into paper bag for a few minutes. Remove blackened skin and cut capsicum into thin strips.

Combine mince, breadcrumbs, milk, mustard, tomato sauce, salt and pepper. Mix ingredients well and with wet hand for mixture into four patties. Cook in oiled pan or on barbeque over medium heat for 3-4 minutes each side or until cooked through.

Slice zucchini and eggplant thinly lengthways. Cook in heated oiled pan or barbeque for a few minutes until tender.

Toast hamburger buns and place base on serving plate. Top with lettuce, eggplant, zucchini, chicken pattie, and capsicum. Serve with top of bun on side.

Serving Suggestion: Serve topped with minted yoghurt or sweet chilli sauce, if desired.

(courtesy of Inghams Enterprises Pty Ltd)

 

Chicken, Chilli & Avocado Salad

Serves 4

Preparation: 15 minutes
Cooking: 5 minutes

2 teaspoons olive oil
500g chicken tenderloins
2 teaspoons olive oil, extra
2 teaspoons fish sauce
2 teaspoons lime juice
1 teaspoon sugar
½ small chilli, seeded and finely chopped
2 cups mixed salad greens
½ Lebanese cucumber, sliced
1 cup bean sprouts
½ avocado, peeled, sliced
6 cherry tomatoes, halved
¼ cup roasted peanuts

Heat oil in pan. Cook chicken in batches over medium high heat for 3-5 minutes, until cooked through. Place into a large bowl.

In a small jar combine extra oil, fish sauce, lime juice, sugar and chilli. Shake well and pour over cooked chicken, mix through. Add salad greens, cucumber and bean sprouts, toss well.

Place salad onto service plate and top with avocado, tomatoes and peanuts.

(courtesy of Inghams Enterprises Pty Ltd)

 

Crispy Crumb Chicken Cutlets

Serves 4

Preparation: 15 minutes
Cooking: 40 minutes

1 cup fresh breadcrumbs
2 tablespoons sesame seeds
1 teaspoon dry mustard
salt and pepper to taste
3 teaspoons olive oil
1 teaspoon sesame oil
1 clove garlic, crushed
4 skinless thigh cutlets
1 egg white, lightly beaten

Preheat oven to 200°C. Combine breadcrumbs, sesame seeds, mustard, salt and pepper in a bowl.

Heat oil in saucepan over low heat and cook garlic for 1 minute. Add to breadcrumb mixture.

Dip chicken into egg white and coat with breadcrumb mixture. Place cutlets onto an oiled baking tray and bake for approximately 40 minutes, until golden and cooked through.

Serving Suggestion: Serve with steamed baby vegetables, if desired.

(courtesy of Inghams Enterprises Pty Ltd)

 

Chicken Thigh Cutlets in Tomato & Mango Sauce

Serves 4

Preparation 10 minutes
Cooking: 40 minutes

500g skinless chicken thigh cutlets
1 x 375g jar pasta tomato sauce
1 Spanish onion, sliced
2 tomatoes, chopped
¼ cup mango chutney
1 clove garlic
2 zucchinis, sliced

Preheat oven to 180°C. Combine tomato sauce, onion, tomatoes, chutney and garlic in a saucepan, simmer for 10 minutes.

Place chicken into a lightly oiled casserole dish with zucchinis and pour over tomato mixture.

Bake for approximately 30 minutes, or until cooked through.

(courtesty of Inghams Enterprises Pty Ltd)


Microwave Chicken & Tomato Risotto

Serves 4

Preparation: 10 minutes
Cooking: 17 minutes
Standing: 5 minutes

1 tablespoon olive oil
1 clove garlic, crushed
500g skinless chicken thigh fillets, cut into 3cm pieces
1 cup (100g) sweet potato, cut into 3cm pieces
1 cup arborio rice or short grain rice
1 x 400g can chopped tomatoes
1 cup chicken stock or water
salt and ground black pepper to taste
2 tablespoons toasted pine nuts

Place oil and garlic in a deep 2 litre microwave safe dish, cook on HIGH for 2 minutes. Add chicken, sweet potato and rice. Mix well, cover and cook on HIGH for 5 minutes.

Stir in tomatoes, stock, salt and pepper. Cook on HIGH for 5 minutes, stir and cook on HIGH for a further 5 minutes.

Stir and allow to stand covered for 5 minutes to complete cooking. Sprinkle with pine nuts.

Serving Suggestion: Serve with a green salad

(courtesy of Inghams Enterprises Pty Ltd)

 

Moroccan Spiced Chicken & Couscous

Serves 4

Preparation: 10 minutes
Marinating: 15 minutes
Cooking: 5 minutes

500g chicken tenderloins
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon each; cinnamon, ground coriander and cumin
pinch chilli powder, tumeric, salt
1 clove garlic, crushed
1 tablespoon honey
1 cup chicken stock
1 cup couscous
1 tablespoon sultanas
¼ red onion, sliced
1 tablespoon toasted pine nuts

Combine chicken with oil, lemon juice, spices, garlic and honey. Allow to stand for 15 minutes.

Cook chicken in lightly oiled pan or barbecue for 3-4 minutes, until cooked through.

Place stock in a saucepan and bring to boil. Remove from heat and stir in couscous. Allow to stand for 5 minutes, then fluff up with a fork. Stir through sultanas, onion and pine nuts.

Serving Suggestion: Serve chicken over couscous with chopped tomato and cucumber salad and minted yoghurt.

(courtesy of Inghams Enterprises Pty Ltd)

 

Chicken, Tomato & Basil Pizza

Serves 4

Preparation: 15 minutes
Cooking: 25 minutes

1 tablespoon olive oil
500g premium chicken mince
1 clove garlic, crushed
2 family size pizza bases
140g carton pizza sauce
4 medium tomatoes, finely chopped
1 Spanish onion, finely chopped
Salt and ground black pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons shredded basil leaves

Preheat oven to 220°C. Heat oil in pan over high head, cook mince and garlic for approximately 5 minutes, stirring well to break up mince. Place Pizza bases on lightly oiled baking trays, spread evenly with pizza sauce and top with mince, tomato, onion, salt and pepper. Sprinkle with balsamic vinegar over top and bake for 25 minutes. Remove from oven and scatter basil over top.

Serving Suggestion: Serve with a green salad.

(courtesy of Inghams Enterprises Pty Ltd)

 

Sesame Chicken Kebabs

Serves 4

Preparation: 10 minutes
Marinating: 15 minutes
Cooking: 10 minutes

500g Inghams skinless chicken thigh fillets
1 tablespoon sugar
1 clove garlic, crushed
1 tablespoon sesame seeds
½ teaspoon white pepper
1 tablespoon olive oil
1 tablespoon soy sauce
4 green onions, cut into 4cm lengths

Cut each thigh fillet into 4 and combine with remaining ingredients. Allow to stand for 15 minutes.

Thread chicken onto four skewers with green onions and cook on lightly oiled barbeque plate or cook under grill for approximately 10 minutes, until cooked through.

Serving Suggestion: Serve with saffron rice and a salad of baby spinach.

(courtesy of Inghams Enterprises Pty Ltd)

 

Creamy Pesto Chicken With Asparagus

Serves 4

Preparation: 5 minutes
Cooking: 10 minutes

4 chicken breast fillets
2 bunches asparagus, trimmed
¾ cup (185ml) low fat thickened cream
1 tablespoon white wine (optional)
2 teaspoons basil pesto

Cook chicken in oiled pan over medium heat for 3-4 minutes each side, until cooked through. Place cream in saucepan and bring to boil, add white wine and pesto, stir well and serve over chicken and asparagus.

Serving Suggestion: serve with noodles and steamed vegetables, if desired.

(courtesy of Inghams Enterprises Pty Ltd)

 

Asian Chicken Satay With Peanut Sauce

Serves 4

1 kg chicken, thigh fillets-skin off
¼ cup soy sauce
1 tablespoon honey
2 tablespoon oil

Peanut Sauce
1 tablespoon oil
2 teaspoons dried onion flakes
¾ cup crunchy peanut butter
½ cup coconut cream
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
½ cup water, salt to taste

Cut chicken into 2cm strips. Thread onto skewers. Place in a glass or ceramic dish. Combine soy sauce, honey and oil then pour over chicken. Cover with plastic wrap and place in fridge. Leave for 2 hours, turning occasionally.

Peanut Sauce: Heat oil in a small pan. Add onion flakes and cook over a low heat for 30 seconds, ensure not to burn. Add peanut butter, coconut cream, soy sauce, sweet chilli sauce, water and salt, stir until well combined. Cook gently until heated through. Drain the chicken & reserve marinade. Place skewers on a lightly greased grill or hot place. Cook over medium heat for approximately 8 minutes. Brush the skewers with the reserve marinade, turn regularly. Combine with Peanut Sauce and fried noodles.

Serve immediately.

(courtesy of Cordina Chickens Pty Ltd)

 

Indian Chicken Drumsticks

Serves 4

Recipe best made just before serving
Not suitable for microwave or freezing

2 tablespoons barbecue sauce
1 teaspoon dry hot mustard
1 teaspoon curry powder
30g butter, melted
8 chicken drumsticks

Combine sauce mustard curry powder & butter in bowl. Cover drumsticks all over the sauce mixture. Cook drumsticks in covered barbeque or moderate oven for about 30 minutes or until tender. Serve with steamed rice.

(courtesy of Cordina Chickens Pty Ltd)

 

Italian Style Roast Chicken

Serves 4

1 x size 14 chicken
1 ½ cups cooked rice
½ jar Masterfoods Italian Flavour Base

Preheat oven to 180C. Wash Chicken thoroughly inside and out. Pat dry with paper towels. Combine rice & Italian Flavour Base, reserving 1 tablespoon. Fill cavity of chicken. Truss chicken. Brush reserved flavour base over the outside of the chicken.

Place the chicken on a rack in a baking dish that contains a little water. Cover the dish tightly with foil. Bake for 40 minutes, the remove foil. Bake a further 60 minutes or until the juices run clear when the chicken is pierced with a skewer at the thickest part of the thigh. Ideal to serve with pumpkin and potatoes that have been par-boiled, brushed with a little oil and baked.

Tip: Frozen pre-cooked rice saves time.

(courtesy of Cordina Chickens Pty Ltd)

 

Spanish Chicken & Rice

Serves 4

Preparation: 10 minutes
Cooking: 30 minutes

8 chicken drumsticks
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
½ teaspoons turmeric
1 cut short-grain rice
1 ½ cups chicken stock
1 medium red pepper, cut into short thin strips
150g broccoli, cut into small florets
1 large carrot cut into think strips
8 medium green prawns, peeled and drained
Salt and pepper to taste

Heat oil in a large heavy-based pan. Cook chicken over a medium - high heat until browned; remove from pan; drain. Add onion and garlic to pan and cook, stirring, for 1 minute. Add turmeric & rice to pan and cook for 1 minute until rice is coated with oil. Add stock and vegetables, season to taste and stir to combine. Bring to the boil; reduce heat to low. Place chicken on rice. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender. Check occasionally that rice clutching on pan bottom but do not uncover for too long. Add prawns for last 5 minutes of cooking. Serve hot.

(courtesty of Cordina Chickens Pty Ltd)

 

Fruity Chicken Risotto

2 tablespoons olive oil
200g of mushrooms, chopped
1 onion, finely chopped
2 rashers of bacon, chopped
1 cup arborio risotto rice
2 chicken stock cubes
2 1/3 cups water
1 tablespoon soy sauce
500g bag of Chickadee cooked roasted chicken meat
¼ cup chopped unsalted cashews
100g of pitted dates, finely chopped
1 green shallot, chopped
2 tablespoons of fresh parsley

Heat oil in pan, add onion, bacon and mushrooms, cook for approximately 10 minutes, stirring regularly. Add rice, cook, stirring for 5 minutes. Stir in combined stock cubes, soy sauce and water. Bring to boil, simmer covered for about 20 minutes or until all liquid is absorbed and rice is tender. Stir in chicken, cashews, dates, shallots and parsley. Stand covered for 5 minutes before serving.

(courtesy of Chickadee Food Pty Ltd)

 

Lemon & Chardonnay Chicken

Serves: 4

4 Chicken Breast Fillets
½ cup chardonnay (or other white wine)
¼ cup olive oil
¼ cup chopped green onions
Rind and juice of 2 lemons
2 tablespoons chopped parsley
2 cloves garlic, crushed.
1 chopped fresh chilli (optional)
Salt & fresh ground black pepper to taste
Mixed salad leaves & sliced cherry tomatoes

Arrange chicken in a shallow dish. Whisk together wine and oil, and then add onions, lemon, parsley, garlic, chilli and seasonings. Pour over chicken, turning to coat well. Allow to marinate, basting occasionally, for at least 30 minutes. Pan fry or grill chicken for 5 to 10 minutes each side or until cooked through, turning and basting occasionally. Slice chicken and serve on a bed of salad leaves, with cherry tomatoes. Serve with fresh crusty bread.

(courtesy of Steggles)

 

Chilli Soy Chicken Drumsticks

Serves: 4

8 Chicken Drumsticks
¼ cup soy sauce
2 tablespoons sweet chilli sauce
1 tablespoon lemon or lime juice
1 tablespoon oil
1 clove garlic, crushed
1 chilli, sliced
Chopped fresh coriander

Place chicken drumsticks (or pieces) in a shallow dish. Combine soy sauce, sweet chilli sauce, lemon (or lime) juice, oil, garlic, chilli and coriander in a bowl and pour over chicken, turning and basting well. Allow to marinate for a least 30 minutes (or overnight in a refrigerator if possible). Cook chicken on/under a hot grill for 15 to 20 minutes, turning and basting frequently until cooked. Serve with salad, potatoes and/or fresh crusty bread.

(courtesy of Steggles)

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