Barbecue (or pan-fried) chicken

You will need

1 sheet greaseproof paper
1 per person chicken breast
barbecue marinade mix

Method

  1. Marinade the chicken for at least an hour (or overnight) in the fridge.
  2. Cook on the BBQ until white all the way through OR put in a non-stick frying pan with some of the marinade (avoid using a pan that isn’t non-stick as the marinade sticks!).
  3. Cook until the marinade evaporates (it doesn’t smell great whilst this happens) and the chicken is white all the way through.

The flavour is much more intense with the pan method.

Good with rice or in bread roll.

Cypriot Chicken

A very quick and simple yet tasty recipe.

Ingredients

small bunch of parsley
small bunch of basil
8 sun-dried tomatoes (from a jar)
2 or 3 garlic cloves
100 g feta cheese
zest from 1 lemon
4 chicken breasts
4 sprigs of rosemary
olive oil for cooking

Technique

Chop the herbs and sun-dried tomatoes with a little of their oil, on a board.  Add the crushed garlic, feta and lemon zest.  Mix well.

Make a pocket in each of the chicken breasts.  Stuff each pocket with a quarter of the stuffing mix.  Spear shut with the rosemary sprigs.

Heat the olive oil in a frying pan.  When hot, put in the chicken breasts.  Cover lightly with greaseproof paper lightly scrunched around.  When golden, turn and cook the other side.

Cut into slices and serve.

Fajitas

You will need

chicken breasts cut into thin strips, less than 1 cm thick
red peppers cut into thin strips
onions sliced thinly
oil for cooking
1 packet fajita mix
serve
with
tortillas
sour cream
guacamole and
salsa

Method

  1. Fry the chicken in a non-stick frying pan with a little oil, until golden.  Remove and drain. 
  2. Fry the onions and then add the peppers.  The peppers should still be a little crunchy.
  3. Add a packet of fajita mix and add the chicken back in.  Stir for about 3 mins.

Serve with tortillas, sour cream, guacamole and salsa.