Related Searches: Chicken Breast Recipes, Chicken Thighs Recipe
... easy dinner. Ingredients: 1 tbs extra virgin olive oil, 600 g chicken thigh fillets, 1 cup salt-reduced chicken stock, 2 tbs Woolworths basil pesto, 2 cloves garlic crushed, 0.25 cup light thickened cream, 120 ...
... , 600 g large zucchini, 500 g chicken breast sliced thinly, 1 tsp finely grated lemon zesty, 0.5 cup finely grated parmesan, 5 ml canola cooking spray, 2 tbs basil leaves, 110 g basil pesto. Method: Cut the zucchini into ...
... in just 20 minutes with this pesto chicken and mashed cauliflower recipe. Ingredients: 700 g RSPCA-approved chicken breast fillets, 1 tbs extra virgin olive oil, 2 tbs basil pesto, 250 g Prep Set Go frozen Mediterranean ...
... . It's simple, tasty and ready in just 20 minutes. Ingredients: 190 g basil pesto, 350 g penne pasta, 2 tsp basil leaves, 2 cup roast chicken shredded, 0.5 cup parmesan finely grated, 60 g baby spinach leaves. Method ...
... oven to 250°C. Spread the Jase's Pizza Base with Red Rock Deli Basil Pesto Mozzarella & Cashew Dip. Arrange the Primo Pulled Chicken and cherry tomatoes on top of pizza. Scatter with Perfect Italiano Perfect Pizza to ...
... 1 red onion, 1 tbs extra virgin olive oil, 250 g risoni, 0.25 cup Woolworths basil pesto, 2 cups sliced cooked chicken, 2 tomatoes chopped, 1 Lebanese cucumber halved lengthways, sliced diagonally, 50 g Woolworths Danish ...
... g cherry tomatoes, 220 g cherry bocconcini, 0.33 cup pine nuts, 2 tbs basil pesto, 1 bunch basil. Method: Cook the Ingham's Chicken Tenders and pasta as per the pack instructions. Prepare the tomatoes and bocconcini buy ...
... schnitzel will send tastebuds into overdrive with each satisfying crunch. Ingredients: 500 g chicken schnitzel, 2 tbs basil pesto, 0.66 cup shredded mozzarella, 1 bunch asparagus trimmed halved lengthways and crossways ...
... cheese over the top and bake for 12-15 minutes or until bubbly and golden brown. Top with pesto, scatter with basil leaves and serve. Categories: Vegetable pizza; Ham; Entrees; Italian; Tomato; Chicken. Complexity: 2.
... minutes. Ingredients: 375 g fettuccine, 500 g Australian RSPCA approved chicken breast fillets, 300 ml tub light thickened cream, 0.33 cup basil pesto. Method: Cook pasta in a saucepan of boiling, salted water according ...
... , 2 cup arborio rice, 0.25 cup olive oil, 0.5 cup basil pesto. Method: Preheat oven to 200°C. Line a roasting pan with baking paper. Arrange mushrooms and chicken in pan and set aside. Heat 1 tbs oil in a large saucepan ...
... broth ready-made, 0.5 cups heavy cream, 450 g rotisserie chicken bones removed, diced, 500 g fresh potato gnocchi ready-made, 2 tbs basil pesto ready-made, 1 pinch salt, 1 pinch pepper. Method: Place a pot setting ...
... , 3 tbs Devondale Salted Butter, 500 g skinless chicken breast fillets, 1 punnet cherry tomatoes, 250 g spaghetti, 1 tbs olive oil, 2 clove garlic cloves, 0.33 cup basil pesto. Method: Place the pasta into a large pot ...
... until well combined. Season. Add cream, chicken mixture and peas to pan and cook for 1 minute or until heated through. Season. Stir in pesto. Serve pasta topped with reserved basil. Categories: Zucchini; Lunch; Low sugar ...
... Return pasta to pan and add pesto and reserved cooking water. Stir to combine. Shred chicken and toss through pasta. Divide between serving bowls and top with extra basil and parmesan. Categories: High fibre; Australian ...
... finely chopped. Add parmesan, basil, garlic and zest, then process until very finely chopped. Add oil and lemon juice and process until a paste forms. Season with pepper. Shred chicken. Place pesto in a large bowl. Add ...
... water until almost smooth. Season. Arrange lentils, tomato, chicken, zucchini and remaining rocket on a platter. Drizzle with pesto, scatter over remaining basil and serve with extra lemon halves. Categories: Zucchini ...
... , 4 panini rolls halved, 2 cooked chicken breasts sliced, 125 g sun-dried tomatoes in oil drained, 200 g goats' cheese sliced, 1 handful fresh basil leaves. Method: Mix together the pesto and oil and brush over the cut ...
... 3 slices high fibre multigrain bread torn, 250 g lean chicken mince, 2 cloves garlic crushed, 500 g zucchini spaghetti, ... until combined. Dollop with pesto. Top with lemon zest, remaining basil and remaining parmesan. Serve ...
... chop into small cubes. In a bowl, combine the chicken, mayonnaise, and pesto. Season with black pepper, and mix well. Spoon a good teaspoon of the smoked chicken mixture onto a slice of cucumber, and arrange on platters ...
... for 5-6 minutes on each side or until cooked through. Remove the chicken and leave to rest for 2-3 minutes. While the chicken is cooking, make the pesto. Put all the ingredients in a food processor or blender and blend ...
... served with a crunchy wintry slaw at home. Ingredients: 1 kg Woolworths COOK chicken schnitzels with a basil & sun-dried tomato pesto stuffing, 150 g savoy cabbage finely shredded, 1 small red onion halved, thinly ...
... spring onions, 2 tbs lemon juice, 4 large spinach wraps. Method: Toss the shredded chicken, pesto, spinach and spring onions in a bowl with the pesto. Mash the avocado with the lemon juice and spread on each of the wraps ...
... . Cover with lid. Cook on LOW for 5 hours or HIGH for 3-4 hours or until the chicken is cooked. Before the chicken pesto is cooked, prepare the pasta. Cook the pasta according to box instructions. Set aside half a cup of ...
... and place in a small bowl on a serving platter with the crudités. Using tongs, transfer the crunchy pesto chicken on to the serving platter. Serve while warm, with cocktail stick flags, for kids to share. Categories ...
... tbs olive oil, green beans, 250 g baby potatoes. Method: Make a slit in each chicken breast along its length. Open and fill with the pesto. Stretch each bacon rasher with the back of a sharp knife to lengthen, then wrap ...
... . Using a fork, roughly mash. Stir in lemon juice and season to taste. Top toast with avocado, rocket, chicken, pesto and tomato. Serve. Categories: Lunch; Low sugar; Toast; Seafood free; Egg free; High protein; Tomato ...
... two forks. Add the can of cannellini beans including the liquid to the chicken stock, stir in the pesto and simmer for 5 minutes. Add the shredded chicken and chopped kale and cook for 2-3 minutes more, until the kale ...
... to make this speedy fettuccine with juicy chicken thighs. Ingredients: 1 tbs olive oil, 500 g chicken thighs skinless, boneless, sliced, 300 g broccolini chopped, 300 g pesto, 1 medium lemon juice and zest, 75 g rocket ...
... 7-10 minutes. Cool completely in cooking liquid. Drain and shred chicken. Toss chicken with the soy, vinegar, sesame and sunflower oils. For the pesto, place the coriander, mint, chilli, spring onion, peanuts, and oil in ...
... or until skin is golden brown and juices run clear when thigh joint is pierced. Cut chicken into pieces and brush with extra 2 tbs pesto. Serve with beets on a bed of 120g baby spinach leaves. Note: For this recipe refer ...
... instructions and drain well. Steam the leeks for 6-8 minutes until tender. Stir the cream cheese and pesto into the chicken mix and add the pasta and leeks. Tip the mix into an ovenproof baking dish and sprinkle with ...
Little hands will love these little sliders, stacked tall with chicken, spinach and mozzarella and slathered in zesty pesto. Ingredients: 200 g chicken breast fillet, 5 ml extra virgin olive oil cooking spray, 280 g ...
... risoni, 0.5 jar Barilla pesto genovese, 0.5 onion thinly sliced, 1 broccoli florets only, sliced, 50 g pancetta thinly chopped, 2 chicken thighs de-boned and 1 cm diced, 1 L chicken stock, 25 g unsalted butter, 25 ...
... with a simple salad and dinner is done. Great for these hot summer nights; Ingredients: 10 chicken tenders, 0.5 cup pesto, 1 cup mozzarella cheese, 1 cup cherry tomatoes. Method: Preheat the oven (all ovens are different ...
Ingredients: 500 g wholewheat penne, 750 g Australian RSPCA approved fresh chicken breast fillets bulk tray, 140 g pesto style stir through sauce green tomato, 62.5 g sundried tomato strips, 1 tbs vegetable oil. Method: ...
... and lemon juice together to make a sauce.Add salt and pepper to taste. Top the entire dish (chicken and vegetables) with a drizzle of the sour cream sauce, some more coriander leaves and the dried cranberries. Carve ...
... until Al dente then drain in colander, rinsing cold water over the top to prevent the noodles sticking. Debone chicken and throw bones back in stock if that has been kept - keep boiling for more flavour and you will ...
... : 2 tsp paprika, 2 tsp Worcestershire sauce, 2 clove garlic crushed, 2 tbs extra virgin olive oil, 4 skinless chicken thigh cutlets, 2 tbs plain flour, 1 red onion cut into wedges, 400 g Swiss brown mushrooms halved, 475 ...
... , 2 bulb garlic halved crossways, 1 bunch rosemary, 1 tbs brown sugar, 125 g blueberries. Method: Place chicken, oil, vinegar, garlic, rosemary and sugar in a large bowl. Season with pepper and turn to coat. Refrigerate ...
... a large bowl. Season and whisk to combine. Remove 2 tablespoons to a small bowl and set aside. Add warm chicken to the large bowl and stir to coat. Cover and refrigerate for 30 minutes. Melt butter in a large non-stick ...
... into pieces using poultry shears. Serve with tortillas, coleslaw and corn. Note: Calculate total cooking time for chicken by allowing 20-25 mins per 500g. Categories: North american; Roast; Seafood free; Tree nut free ...
... and knead until smooth. Roll dough out until 4mm thick and large enough to enclose chicken. Gently loosen skin from chicken breast and spread butter under skin. Fill cavity with remaining thyme sprigs and garlic. Secure ...
... or white beans. Tip 2: Leftovers are great in pita pockets for lunch the next day. Tip 3: Make ahead - the chicken can be marinated up to 24 hours in advance. The salad can be made a day in advance and dressed with the ...
... Method: Preheat oven to 200c/180c fan-forced. Heat oil in a large, deep frying pan over medium heat. Add chicken and cook for 6 minutes or until light golden. Reduce heat to low. Add leek and mustard, then cook, stirring ...
... , 500 g egg noodles, 3 leaves lettuce, 2 stalk shallots, 2 tsp salt, 2 tsp five spice powder, oil. Method: Place chicken, salt and five spice powder in a saucepan, cover with water and bring to boil.Then simmer until ...
... large brown onion finely diced, 1 tsp dried chilli flakes, 0.5 tsp ground cinnamon, 1 tbs moroccan seasoning, 1.5 cup chicken stock, 8 sheet filo pastry, 1 tbs olive oil, 2 eggs whisked, 0.5 cup ground almond meal, 1 kg ...
... : 2 bay leaves, 1 cup white vinegar, 1 tbs fish sauce, 1 red chilli sliced, 1 brown onion halved, 12 chicken thighs, on bone, with skin, 2 tsp whole black peppercorns, 0.33 cup soy sauce, 1 clove garlic cloves separated ...
... easy midweek dinner. Ingredients: 270 ml coconut milk, 2 tbs red curry paste, 1.5 tbs caster sugar, 500 g chicken thigh fillets halved, 1 tbs peanut oil, 0.5 cup smooth natural peanut butter, 3 tsp soy sauce, 3 tsp rice ...
... the sauce over a medium heat until all combined, simmering until thick. Heat oil in a medium saucepan. Coat chicken in corn flour or rice flour. Dust off excess flour and deep fry until golden. Repeat in small batches ...
... stirring, for 2 minutes or until fragrant. Add creamed corn, soy and stock, then bring to the boil. Add chicken. Reduce heat to low, and simmer, uncovered, for 8 minutes or until hot. Gradually stir in egg white. Remove ...
... your palm. Squeeze gently to form an oblong. Cup and press ends in to ensure rice sticks together. Place 1 chicken slice on top of rice, followed by 1 avocado wedge. Wrap a nori strip around stack to secure (trim excess ...
... over medium to high heat. Once the oil is heated I turn it down to med-low heat this ensures that the chicken cooks properly and the crumbling doesn't crisp up and burn quickly. If you find it's cooking very slow and not ...
... breasts into half length ways (horizontally) in two or three pieces depending on how thick the chicken breast is. Then cut each piece into long thin strips. Chop the spring onions & slice the capsicum into strips. Cook ...
... , 3 tbs lime juice, 2 tsp garlic chilli sauce, 3 spring onions, 3 carrots, 1 red capsicum. Method: If marinating chicken in sauce overnight or for a few hours prior to cooking make the sauce by adding together soy sauce ...
... capsicum cut into 2cm wide strips, 1 sweet potato peeled, cut into 1/2 cm wide chips, 1 free range chicken breast cut into nugget-sized pieces, 50 g fresh peeled, cooked beetroots cut into chips, 2 large potatoes peeled ...
... on a plate and place egg into a shallow bowl. Place breadcrumbs on a separate plate. Working with one piece of chicken at a time, coat in flour, then dip in egg and coat in breadcrumbs. Set aside on a baking tray. Heat ...
... mango seed. Place into the fridge overnight. BBQ or pan fry with a touch of butter the lime halves. Place the chicken breasts into a greased baking tray, bake in the oven low and slow for say 45 mins on 90 degrees, when ...
... a family dinner together. Ingredients: 1 tbs cumin ground, 1 tbs coriander ground, 2 tsp smoked paprika, 1 kg chicken thighs or breasts, 2 tbs oil divided, 1 onion diced, 4 clove garlic minced or chopped fine, 1 chilli ...
... 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp baking powder, 3 L oil for frying. Method: Place chicken in a dish and cover with buttermilk. For best results, leave overnight. Combine remainder of ingredients in a bowl ...
... to cut from the middle of the parsons nose, along the spine, through the ribs to the neck. Open the chicken and turn it over. Put the heel of your hands over the breastbone and press down firmly to fracture it, (just ...
... cook for about 2 minutes and drain. Rinse with cold running water. Divide noodles between 4 bowls. Once the chicken is cooked through, add the vegetables and steam for about 2 minutes until cooked to your liking. I like ...
... and par cook. Add tomato puree, pineapple syrup, soy sauce, fish sauce (optional) and tinned tomatoSimmer until chicken is tender. Add vegetables and pineapple chunks and cook for a further 5 minutes Add Peas and cook ...
... cooked meal is super convenient, can be easily reheated and freezes well. Similar to a pulled pork recipe but for chicken. Ingredients: 0.33 cup honey, 0.33 cup soy sauce, 2 tbs tomato paste, 1 tbs vinegar, 2 tsp minced ...
... 1 tsp. of oil in a non-stick frying pan, add spices and cook for 20 seconds. Add the beans and chicken pieces and brown lightly before adding the base sauce and a small splash of water. Simmer for 1-2 minutes. Stir in ...
... ginger grated, 2 spring onions finely chopped, 5 ml virgin olive oil spray, 0.25 cup rice wine vinegar, 1 kg chicken wings, 0.33 cup salt-reduced soy sauce, 0.25 cup brown sugar, 0.25 cup unsalted peanuts chopped, 2 tbs ...
... with 1/4 cup yoghurt and paprika. Season with pepper. Top wraps with spinach, beans, corn and chicken mixture. Wrap tightly to enclose filling. Serve wraps in lunch boxes with remaining yoghurt, mandarin and blueberries ...
... is well coated. Transfer to dish. Addcup water. Bake, turning every 15 minutes, for 45 minutes or until chicken is golden and cooked through. Cover dish with foil and rest for 5 minutes. Meanwhile, make slaw according to ...
... sliced into rounds, 0.33 cup Woolworths maple syrup, 2 tbs vegetable oil, 0.5 bunch oregano, 1 kg chicken thigh cutlets skin on, 6 garlic cloves bruised, 500 g brushed potatoes peeled, washed, halved, 0.75 cup Woolworths ...
... egg yolks and lemon juice until well combined. Return broth to a gentle simmer over low heat. Add shredded chicken and cook for 2 minutes or until heated through. Remove pan from heat. Gradually add egg mixture, stirring ...
... . Ingredients: 0.25 cup cornflour, 1 tsp onion powder, 0.5 bunch sage leaves picked, roughly chopped, 500 g chicken thigh fillets fat trimmed, cut into 2cm pieces, 400 g cup mushrooms thinly sliced, 1 carrot cut into 1cm ...
... and season with pepper to taste. Place oil in a large non-stick frying pan over medium-high heat. Add chicken halves and cook for 1-2 minutes each side or until browned. Transfer to prepared tray. Place flatbread strips ...
... 1 lemon cut into wedges, 2 tbs parmesan shaved or finely grated, 0.33 cup olive oil, 650 g RSPCA chicken breast fillets, 3 cloves garlic clove crushed, 0.25 cup tasty cheese grated. Method: Cook pasta in a large saucepan ...
... berry truss tomatoes. Method: Preheat oven to 220°C. Grease and line a roasting pan with baking paper. Place chicken into pan and set aside. Place butter, parsley, garlic and 1 tsp each salt and pepper in a microwave ...
... to a baking dish. Add enough stock to reach 1cm up the side of the dish. Bake for 20 minutes. Transfer the chicken to a plate. Whisk the sour cream into the liquid. Meanwhile, to make the mash, cook the potato in a large ...
... firmly and wrap each tightly in a piece of foil. Place parcels on tray and bake for 20 minutes or until chicken is cooked through. Meanwhile, to make the mushroom sauce, heat butter in a small pan over medium heat. Add ...
... side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Turn chicken, breast-side up. Use the heel of your hand to press down on the breastbone to flatten. Season. Place ...
... sheet. Repeat with a second pastry sheet. Place 4 large pastry rounds in pie maker holes. Spoon 1/4 cup chicken mixture into each pie base. Top with 4 small pastry rounds. Lightly press edges to seal. Close lid. Cook for ...
... . Drain and set aside. Meanwhile, heat 1 tbs oil in a large, deep frying pan over medium heat. Add chicken and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a bowl. Heat remaining oil in same ...
... Soy free; Egg free; High protein; Low salt; Low sugar; Seafood free; Sesame free; Indian; Butter chicken; Cauliflower; Chicken; Meal prep; Quick and easy dinner; Budget; Dinner made easy; Microwave; Low ingredient; Mains ...
... peanuts toasted. Method: Crush peanuts in a mortar and pestle or in a ziplock bag with a rolling pin. Season chicken generously with pepper and cook in a non-stick frying pan over a medium to high heat until golden brown ...
... you need are four ingredients and 15 minutes to whip up this easy meal. Ingredients: 500 g Australian RSPCA-approved chicken breast fillets, 35 g taco seasoning, 2 tbs extra virgin olive oil, 450 g coleslaw kit, 4 jumbo ...
... , 300 g baby leaf salad mix, 0.5 cup olive oil, 0.25 cup caster sugar, 4 croc egg plums sliced, 4 chicken thighs. Method: Preheat oven to 180°C. Line two baking trays with baking paper. To make the honey mustard dressing ...
... one baking tray and lightly spray with oil. Bake for 30 minutes or until golden and crisp. Meanwhile, place chicken onto other tray, lightly spray with oil and sprinkle with spice mix. Bake for 15-20 minutes or until ...
... cup olive oil, 2 tbs honey. Method: Preheat oven to 220°C. Line a baking tray with baking paper. Place chicken on paper-lined tray. Drizzle with 1 tbs oil and add lemon slices. Bake for 30 minutes. Drizzle remaining oil ...
... . remove from microwave and pierce the thickest part of the thigh with a skewer. If the juices run clear, then the chicken is ready to eat. If the juices are pink, continue to cook in 5 minute bursts on medium and retest ...
... 60 g butter, 0.75 cup milk, 1 bunch asparagus trimmed, 1 kg sweet potato peeled, cut into pieces, 1 kg whole chicken, 5 ml virgin olive oil spray, 1 lemon halved lengthways, 1 tbs lemon thyme, 3 sprigs thyme, 240 g truss ...
... halved, deseeded, sliced diagonally, 2 mangoes, 2 tbs mint, 1 small red onion halved, thinly sliced, 1 free range chicken butterflied, 120 g baby leaves with beetroot, 1 pinch pepper, 2 tbs olive oil, 2 tbs lime juice, 1 ...
... 0.75 cup kecap manis, 1.5 tsp ground turmeric, 0.5 lemon, 0.75 cup organic coconut milk, 12 large chicken wings, 1 handful kaffir lime leaves crushed, 2 tbs roasted sesame dressing. Method: Preheat oven to 200°C. Line 2 ...
... fillet with a prosciutto slice to secure apple. Heat oil in a large frying pan over medium-high heat. Add chicken fillets, apple-side down, and apple wedges, and cook for 3-4 minutes or until golden. Transfer to tray ...
... 6 x 12cm pie tins. Halve shortcut pastry sheets diagonally and use to line tins, trimming excess. Fill with chicken mixture. Brush edges with a little egg. Cut 6 x 12.5cm rounds from puff or rough pastry sheets and ...
... verjuice, oil, zest, oregano, mustard, 1 tsp salt and 1/2 tsp ground pepper in a small jug. Pour over chicken and marinate for 20 minutes. Preheat oven to 220°C. Line a large baking tray with baking paper. Combine rice ...
... yoghurt, most of the chives, and zest and juice of 1 lime. Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 6-8 minutes or until golden and cooked. Drain on a wire rack over a tray. Serve ...
... tbs coriander stems, 2 tbs coriander leaves, 0.5 small pineapple, 1 red onion, 0.25 cup alfalfa sprouts, 1 kg chicken breast fillets, 0.33 cup tomato sauce, 1 tsp garlic powder, 5 ml extra virgin olive oil spray, 2.5 cup ...
Take your weeknight dinner to a new level with delicious and smoky chipotle sauce on these easy chicken tacos. Ingredients: 1 tbs olive oil, 200 g shredded lettuce, 280 g One Night in Mexico tortilla with corn, One Night ...
... for 30 minutes. Remove the lid and bake for another 30 minutes or until chicken is golden. Tear the mozzarella and basil over the chicken just before serving. Serve with simple green salad and sourdough bread to mop up ...
... fine cut coleslaw, 0.25 cup Greek style yoghurt, 1 tsp garlic crushed. Method: Preheat oven to 200°C. Season the chicken and cook in a large oven-safe non-stick pan over a high heat for 2 minutes each side until browned ...
... parmigiana tray bake, 2 tbs olive oil. Method: Pre-heat oven to 220°C (200°C fan forced). Place chicken in a single layer on a baking paper lined tray. Position potato wedges around the edge of tray. Toss tomato and ...
... cut into 3cm dice. Method: Preheat oven to 180°C. Heat some oil in a large frying pan and cook the chicken in two batches over medium heat, transferring to a 1.5L baking dish. Lower the heat and add the sliced leek and ...
... .25 red cabbage shaved, 4 radishes trimmed, thinly sliced, 150 g snow peas sliced lengthways, 2 sheet nori, 2 chicken breast fillets, 1 lemon juiced, 2 tbs miso paste, 2 tbs soy sauce, 200 g frozen edamame beans, 1 clove ...
Close button, press enter to close it or press tab to move onto the next section.
The login was not successful.
Quick Links Section. Everyday Rewards information, hit enter to see Everyday Rewards details or tab to move to next Quick Link.
Quick Link.
Quick Link. Press Tab to move to My Account Section, or shift+tab to move back to Lists quick link.
My Account Link.
My Account Link. Press Tab to move to Logout Section, or shift+tab to move back to Delivery Unlimited.
of my Woolworths account.