Ingredients

• 2 broiler/fryer chickens(about 3 pounds each), cut up or 16 pieces of chicken
• 3 1/2 teaspoons salt,divided
• Juice of 1 medium lemon
• 1 cup all purpose flour
• 1 cup all purpose flour
• 1/8 teaspoon pepper
• Vegetable oil
• 2 Tablespoons water

Directions

Place chicken pieces in a large bowl; add 3 teaspoons of salt, lemon juice and enough water to cover chicken. Soak in the refrigerator overnight. Drain thoroughly. In a paper bag, combine flour, paprika and pepper and remaining salt. Toss chicken pieces in flour mixture; shake off excess. Heat about 1/2 inch of oil in a large skillet. When hot, carefully add chicken and brown lightly on all sides, about 20 minutes. Reduce heat. Add water; cover and cook until tender, about 20 minutes. Uncover amd cook until chicken is crisp, about 10 minutes. Yield: 6-8 servings.

Ingredients

• 1 level tablespoon Madras curry paste
• 2 medium ready-to-eat chickens or 2lbs(900 grams) cooked leftover turkey or chicken
• 3 oz (75g) whole blanched almonds
• 5 fl oz (150 ml) mayonnaise (click here for recipe)
• 3 fl oz (75ml) natural yogurt
• 2 tablespoons mango chutney, with any bits of mango finely chopped
• 3 oz (75 g) raisins
• 3 oz (75g) dried ready to eat apricots, quartered
• 1 bunch spring onions, sliced thinly, including the green part
• (1) 120g bag of baby leaf spinach
• 1 Tbl fresh coriander leaves, to garnish
• salt and freshly milled black pepper

Directions

Pre-heat the oven to gas mark 4, 350°F (180°C).

Spread the almonds out on a baking sheet and toast in the oven for 8 minutes, using a timer. Let them cool for a couple of minutes, then roughly chop them.

Now strip all the meat from the chickens, discarding the skin and bones, and cut it into bite-sized pieces and place them in a mixing bowl. Then, in a small bowl, mix the mayonnaise and yoghurt with the curry paste and mango chutney, then pour this sauce over the chicken. Next, add the raisins, apricots, about three-quarters of the salad onions and about two-thirds of the almonds. Mix everything together thoroughly, taste and season, then cover and chill till needed.

When you are ready to serve, place the salad leaves in the base of a serving dish and spoon the chicken over the top, heaping it up to give it some height. Then scatter the reserved salad onions and almonds and the coriander leaves over the top.

This recipe is taken from The Delia Collection: Chicken. It has also appeared in Sainsbury’s Magazine (November 1999).

Ingredients

• 3 large boneless chicken breasts, cut into strips (or skinless chicken tenderloins )
• 6 ounces Asiago cheese (or any good Italian cheese), cut into cubes
• 1/2 cup high-quality olive oil
• 2 cups Italian bread crumbs
• 4 dried bay leaves
• 1 large white onion, sliced thickly lengthwise

Directions

Quick, delicious and easy!

Preheat oven to 350 degrees F.
Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.

Thanks Denise!:)

Ingredients

• 4 skinless boneless chicken breast halves (pounded to 1/2 inch thick)
• 1 tbls olive oil
• 1 medium sweet red pepper, sliced into very thin strips
• 1/4 cup light mayonnaise
• 2 tsp red wine vinegar
• 2 tsp dijon mustard
• 1/2 tsp low sodium powdered chicken boullion
• 1 can artichoke hearts, drained and halved (not the spicy kind in the jar)
• flour
• 2/3 cup water

Directions

Heat oil in large nonstick skillet over medium high heat until hot. Add red pepper strips (they should sizzle) and cook just until tender, stirring occasionally. Remove from pan. Dip chicken in flour and place in pan drippings still over medium high heat. Cook until golden brown on both sides and cooked through about 10 minutes, removing them when done. Spoon fat from skillet. With wire whisk stir mayo, red wine vinegar, dijon mustard, chicken boullion and water in skillet over medium heat until it boils. Add salt and pepper to taste, then add chicken, artichokes, and red pepper to skillet. Cook together about 30 seconds and remove chicken to plates. Top each piece with artichokes and peppers and drizzle a little of the pan sauce over the top of each piece. This dish looks elegant and is great when served with rice or baked potatoes and caesar salad.

Enjoy!

Makes 4 main dish servings

Ingredients

• 1-1/2 c butter
• 4 lb chicken breasts; skin removed
• 1 salt and pepper; to taste
• 1 lg bermuda onion; chopped fine
• 1/2 c slivered almonds
• 1-1/2 c dry white wine

Directions

1. Melt butter slowly in a large skillet. Salt and pepper chicken breasts.
Brown the pieces in butter over very low heat, turning several times to
acquire a delicate golden color. Remove chicken to ovenproof glass baking
dish.
2. Add chopped onion to butter in skillet. Saute until very soft. Add
almonds and cook until almonds are golden. Pour wine into skillet, mix
well. When it starts to boil, pour over chicken in pan.
3. Cover pan with aluminum foil, crimping tightly around edges. Bake at
250F for at least two hours without peeking.
4. Remove the foil, baste, and raise oven temperature to 300 degrees and
bake until golden brown (15 to 20 minutes).