Black pepper chicken spaghetti

Really yummy and got a nice kick from the black pepper.

Cheesy chicken fettucine with Alfredo sauce

One of my favorite and easiest recipes of chicken. I've shared the recipe on this blog before but somehow I like it so much and I think I need to stress how easy and quick it is to prepare and how tasty it is in case you haven't tried it yet. It only takes 15mins to prepare and cook. Perfect to eat with fettucine with Alfredo sauce. This time instead of a having a proper recipe with the amount of each ingredient, I want to share my lazy way of cooking it (i never measure ingredients haha) and show you the ingredients I used.

First, butterfly one skinless chicken breast and cut into two pieces (serves 2 people). Season the chicken breasts with a dash of hot piri piri seasoning. If you don't have it, you can simply marinate the chicken with some salt and pepper. Leave it marinated for about half an hour.

Then, put a generous amount of Kewpie mayonnaise in a bowl. This is my favorite mayonnaise and I absolutely love it. The amount you use doesn't really matter. The idea is to have enough to cover the top side of the chicken.

Then, add a few tablespoons of shredded parmesan cheese into the bowl with mayonnaise and mix it together. Again the amount you use doesn't matter. If you're a big fan of cheese, feel free to use more. The key is to have a moist mixing and then spread it on the top of the chicken breasts.

Lastly, sprinkle some bread crumbs on top of the chicken breasts. Don't worry about the amount! Just trust your gut feelings :)

That's it for the preparation. Easy, isnt it? Then put a foil paper or baking paper on the tray in a pre-heated oven at 220C. Put the chicken breasts in the oven and cook for 10 minutes. While you're waiting for it to cook, boil some fettucine in a hot pot of water. Heat up some Alfredo sauce in a pan. Then add the cooked fettucine in the Alfredo sauce and mix it well. 

Done! Sprinkle some extra parmesan cheese and parsley on the fettucine if you like. Serve the beautifully cooked chicken on top of some veggies drizzled with some fresh lemon juice.

I cooked this for my sister tonite and she absolutely loved it. She said it tasted so good like a restaurant dish and finished everything on her plate except the yellow bell peppers coz she doesn't like pepper. This recipe is just perfect for lazy people like me :D A tasty dish without too much effort!

Crispy cheesy chicken tender

Tonight, I tried another chicken recipe and it was as good as it looks in the recipe. The chicken was baked into golden brown with crispy cornflakes and melted cheese. The crunchy and gooey texture are a good match. Very easy to cook and it only took 10mins to prepare. Will definitely cook it again. Next time I'm gonna spice it up with some cayenne pepper.

Serves 2

Ingredients
2 skinless, boneless chicken breast
Pinch of salt, pepper and parsley
1/4 cup milk
3/4 cup cheese, grated (I used cheddar and mozzarella)
3/4 cup cornflakes, crushed
1/2 can cream of chicken soup

Directions

1. Cut each chicken breast into 3 large chunks. Season with salt, pepper and parsley.
2. In a small food processor, grind up the cornflakes. If you don't have a food processor, you can simply crush them with a spoon.
3. Pour the milk, cheese and cornflakes into 3 separate plates. Dip each piece of chicken into the milk, then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy chicken into cornflakes and press it in. Try to cover the whole chicken piece but it's ok if some cornflakes fall off. Once the cheese melts in the oven, it will adhere nicely to the cornflakes.
4. Put baking paper on the oven pan and lay the chicken inside the pan. Cover the pan with tin foil and bake at 180 degree for 10 minutes. Remove the tin foil, bake at 200 degree for an additional 5-10 minutes, or until the cornflakes are golden brown and crispy.
5. Into a sauce pan, combine the cream of chicken soup with 1/4 cup water. Stir it over medium heat until the sauce is nice and hot. Serve over the chicken.

Recipe adapted from crispy cheddar chicken

Piri Piri chicken

With my last success on the tasty sticky chicken drumlets, I was tempted to cook that again. This time I made a similar marinade but went a bit heavy handed with the piri piri seasoning to spice it up and added some shallots to increase the nice aroma. Oh wow! It's hot and very tasty. Looks like it will become one of my regular dishes then.

Serves 1

Ingredients

6 chicken drumlets

Half an onion

2 garlic cloves

1 shallot

Pinch of garlic salt

Pinch of fresh ground black pepper

Pinch of cayenne pepper

Copious amount of Sainsbury's hot piri piri seasoning

1 tbsp honey

1 tsp extra virgin olive oil

1 tsp light soy sauce

coriander, chopped for garnish

Directions

1. Mix everything except honey, soy sauce and olive oil in a bowl and marinate the chicken. Mix the honey, soy sauce and olive oil and drizzle half on the chicken and mix well. Keep in fridge over night or over 6 hours.
2. Fry the chicken drumlets in saucepan with medium high heat until both sides are browned. Add the rest of honey and soy sauce while cooking.
3. Put in preheated oven at 180C to cook through for about 5 minutes.
4. Serve with vegetables.

Sticky chicken drumlets

This is a very simple but delicious recipe for chicken drumlets that I created after being inspired by a really tasty steak that I had at a friend's BBQ party. The steak was so good that I asked my friend for the marinade recipe but unfortunately it was a secret family recipe. With my memory of the taste of that marinade, I randomly made up this recipe. It actually tasted very similar to my friend's marinade and I was quite impressed with my palate. haha

I don't know exactly the amount of some seasoning I added but these are what I've used.

Serves 1

Ingredients
6 chicken drumlets
Half an onion
2 garlic cloves
Pinch of garlic salt
Pinch of fresh ground black pepper
Pinch of cayenne pepper
Pinch of Schwartz steak herb and steak blend
Pinch of Sainsbury's hot piri piri seasoning
1 1/2 tbsp honey
1 tsp extra virgin olive oil
1 tsp light soy sauce

Directions

1. Mix everything except honey, soy sauce and olive oil in a bowl and marinate the chicken. Mix the honey, soy sauce and olive oil and drizzle a little bit on the chicken and mix well. Keep in fridge over night.
2. Add the rest of honey and soy sauce before cooking. Fry the chicken drumlets in saucepan with medium high heat until both sides are browned.
3. Put in preheated oven at 180C to cook through for about 5 minutes.
4. Serve with vegetables.

Mayonnaise Parmesan crusted chicken

When I found this recipe, I was ecstatic coz I love mayonnaise and parmesan. And even better, this recipe only has 4 ingredients and cooks in oven for 20 minutes. This would be the perfect lazy meal to do after a long day of work.

I seasoned the chicken a bit before adding the mayonnaise and parmesan cheese. I made a summer salad with avocado, cherry tomatoes, mango, capsicum and salmon roe to eat the chicken with. It added extra flavors and texture to the dish. The chicken was quite moist and tender, however the mayonnaise flavor is not sharp after baking. So I suggest to serve with some extra mayonnaise or aioli.

Serves 2

Ingredients

2 boneless, skinless chicken breast (400g)

1/4 cup Mayonnaise

1/4 cup shredded Parmesan cheese

2 tsp bread crumbs

pinch of garlic salt & fresh ground black pepper

1 garlic cloves, minced

4 pcs lettuce

Directions

1. Place mayo and cheese in a small bowl and mix.
2. Lay chicken breasts on baking sheet, season with garlic salt, pepper and garlic cloves. Spread the mayo mixture evenly on top of the chicken.
3. Evenly sprinkle bread crumbs atop each.
4. Place in pre-heated oven at 220C and bake for 20 minutes. Tops will be slightly browned. 
5. Put chicken on lettuce and serve with salad and mayonnaise/aioli.

Adapted from 

http://www.hellmanns.com/recipes/detail/8366/1/parmesan-crusted-chicken

Cajun chicken sandwich with aioli

I have cooked a lot of chicken recently. Tonight, I decided to make something that I know hubby would love . Spicy chicken and runny egg on a crunchy toast ! What's not to love ?

The hero of the dish is the aioli I made . It's got the subtle kick to compliment the spicy chicken flavor . Hubby loved it and he added loads on the veggies so he didn't taste anything but the aioli ! (He's an absolute meat lover and can't bear to eat the veggies by itself) . I ended up making an extra portion of aioli for him and he devoured it with my other half chicken breast ! ! 

For him

For her

Serves: 2

Ingredients
2 boneless, skinless chicken breasts, butterflied
2 tbsp cajun seasoning
1/2 tsp paprika
1 tsp cayenne pepper
pinch of garlic salt
pinch of black pepper
4 tomato slices
4 lettuce leaves
6 zucchini slices
2 eggs
4 bread slices (highly recommend the 5pcs English bread bought from Citisuper. Extra crusty and fluffy)
4 mozzarella cheese slices
fresh coriander for garnish

Aioli
3 tbsp mayonnaise (Kewpie is the best)
1/2 tsp extra virgin olive oil
2 cloves garlic, minced and made into a paste with the side of your knife
1/8 tsp cayenne pepper
pinch of chili flakes

Directions

1. Butterfly the chicken breasts and keep the edge intact.
2. Mix cajun seasoning, paprika, cayenne pepper, garlic salt and black pepper. Marinate the chicken for at least one hour in the fridge. Take it out to get it to room temperature before cooking.
3. Heat a large skillet over medium heat and add some olive oil. Cook the chicken on each side for about 2mins.
4. Put the chicken in pre-heated oven at 200C for 4mins.
5. While the chicken is cooking in the oven, combine the mayo, olive oil, garlic, cayenne pepper and chili flakes.
6. Remove chicken from oven and wrap it in tinfoil to keep warm.
7. Toast the bread until golden brown and add mozzarella cheese on it and toast until it's melted.
8. Fry the eggs for about 1 min so the yolks are still runny.
9. Add tomato, lettuce, zucchini, egg and chicken on the sandwich and slather the aioli on the chicken.

Chicken piccata served with salsa

This is definitely one of my favorite recipes . The lemon flavor of the chicken is so zesty and appetizing . It matches perfectly with some refreshing salsa. What a perfect dish for summer . So what exactly is chicken piccata ? It is a dish originated in Italy using veal . Piccata is a method of preparing food- meat is sliced , coated , sauteed and served in a sauce . I like to serve it with copious amount of coriander . It's really fast and easy to cook but do turn on your ventilating fan in kitchen coz it can get quite oily.

Serves 2

Ingredients
2 skinless and boneless chicken breasts, butterflied
pinch of salt/garlic salt and freshly ground black pepper
All-purpose flour, for dredging (just enough to coat both sides of the chicken breast)
90g unsalted butter (30g for sauce)
4 tbsp extra virgin olive oil
1 fresh lemon juice
1/2 cup chicken stock
coriander, chopped

Salsa
1/2 yellow bell pepper, diced
1/4 red onion, diced
1 tomato with seeds removed, diced
1 clove garlic, minced
pinch of salt and black pepper
1 fresh lime juice
chili (optional)
coriander, chopped

Directions

1. Season chicken on both sides with salt and pepper and marinate for about 15 minutes. Dredge chicken in flour and shake off excess.
2. Dice yellow pepper, red onion, tomato, mince garlic and chop coriander. Mix together. Add salt and pepper and lime juice. Stir well and set aside or keep in fridge to keep cool.
3. In a large skillet over medium high heat, melt 60 grams butter with olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
4. Remove pan from heat, add lemon juice and chicken stock into the pan. Return the pan to stove and bring it to boil, scraping up brown bits from the pan for extra flavor.
5. Return chicken to the pan and simmer for 5 minutes with low heat.
6. Remove chicken to platter. Add remaining 30 grams butter to sauce and whisk vigorously.
7. Pour sauce over chicken and garnish with coriander. Serve it with salsa.

Adapted from
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2/index.html