Related Searches: Stuffed Chicken Breast, Chicken Breast Slow Cooker Recipes
... with a wooden spoon until well combined. Stir in cheese and nutmeg. Set aside and keep warm. Lay chicken breast down and slice it in half horizontally, separating top from bottom. Coat in oregano and garlic and season ...
... capsicum seeds removed, quartered, 350 g butternut pumpkin peeled and thinly sliced, 200 g small mushrooms sliced, 4 chicken breast fillets, 5 ml virgin olive oil spray, 2 lemons halved, 1 pinch pepper, 40 g baby rocket ...
... sample that I got. I made it extra special with butter and vegetables. Ingredients: 500 g Cook's chicken breast steaks chilli, garlic & rosemary, 1 piece potato slices, 5 piece cherry tomatoes, 5 broccoli florets, 0.5 ...
... salt, 1 pinch pepper. Method: Heat up a chargrill to medium heat with the canola oil. Chargrill the butterfly cut chicken breasts for 3 minutes on each side and then remove from the heat. Heat up a non stick pan to a ...
... bowl. Add breadcrumbs and stir to combine. For each chicken breast, place chicken, breast-side down, on a chopping board. Using a small sharp knife cut into chicken breast at thickest part, diagonally, to create a pocket ...
... oil, 1 tbs hulled tahini, 60 g baby spinach leaves, 1 lemon juiced, 1 clove garlic crushed, 2 chicken breast fillets, 25 g baharat style street food seasoning, 2 bunch broccolini trimmed, 450 g microwave brown rice, 200 ...
... and herb marinade for maximum flavour. Ingredients: 2 cloves garlic crushed, 1.5 tsp dried Italian herbs, 2 chicken breast fillets, 1 red capsicum, 1 red onion, 1 zucchini sliced, 320 g Mix-a-Mato® tomatoes, 4 slices ...
... with a colourful slaw, corn cobbettes and lemon wedges. This healthier recipe won't disappoint!; Ingredients: 500 g chicken breast fillets, 0.5 cup almonds, 50 g parmesan finely grated, 2 lemons 1 zested and halved, 1 ...
... corn, One Night in Mexico smokey chipotle taco sauce, 500 g RSPCA approved chicken breast fillets. Method: Season each chicken breast generously on each side with salt and pepper. Placing between sheets of baking paper ...
... , 400 g potato dijon & bacon salad, 2 tbs olive oil, 1 pinch sea salt ground. Method: Lightly pound one chicken breast at a time in a plastic bag to achieve even thickness. Season with salt and pepper to taste in a bowl ...
... for another use. Add oil and lemon juice to bowl. Season with pepper and toss to combine. Cut each chicken breast horizontally into 2 thin fillets. Spray a large frying pan with oil and heat over medium-high heat. Cook ...
... oil cooking spray, 1 small eggplant sliced thinly into rounds, 1 red capsicum deseeded, thinly sliced, 340 g chicken breast fillets, 1.5 tbs Woolworths extra virgin olive oil, 1 small brown onion finely chopped, 3 garlic ...
... heat on the stovetop adding in the olive oil to warm for 1 minute. Season the chicken breasts with taco seasoning before searing the chicken in the skillet on both sides to brown for 3 minutes. Pour in the salsa, corn ...
... , 4 bacon rashers, 2 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 ...
... minutes until tender. Drain, then cut into bite-sized pieces. Make a slit lengthways down the side of each chicken breast to form a pocket, ensuring that you do not cut all the way through. Mix together the herbs, garlic ...
... begin to brown and crisp. Drain to a plate. Using a small knife, make a horizontal cut in each chicken breast to create a pocket for stuffing. Beat the butter with the cream cheese, garlic, lemon rind, 1 tablespoon of ...
... cream, 250 g cooked rice. Method: Heat oil in a medium-sized frying pan. Prepare the ingredients by slicing the chicken breasts into half length ways (horizontally) in two or three pieces depending on how thick the ...
... Gas Mark 6, for 20-25 minutes until golden in places. Meanwhile, cut each chicken breast in half across its width to make 2 thin chicken breasts. Put the flour in a large bowl with the mustard powder, pepper and parsley ...
... , until golden, taking care not to let them burn. Tip them out of the pan on to a plate. Lightly dust the chicken breast halves with paprika and season with salt and pepper. Heat the oil in the pan and fry the ...
... for an hour or two, or as long as you can. If you are using a whole chicken, try and butterfly it, it's very easy. Put the chicken breast side down on a cutting board. Use poultry or sharp kitchen shears to cut from the ...
... 4 slices sourdough bread, 60 g baby spinach leaves, 2 garlic cloves bruised. Method: Pat chicken dry with paper towels. Place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut along each side of ...
... 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 ...
... stock, 1 tsp soy sauce, broccolini and asparagus steamed. Method: Preheat oven to 220°C. Place chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove ...
... .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 ...
... sharp knife, cut a pocket into the thick side of each chicken fillet. Fill with feta mixture. Wrap a slice of prosciutto around each chicken breast and secure with kitchen string. Traditionally, in Greek-style cooking ...
... recipe become one of your go-to weeknight dinners. Ingredients: 500 g chicken breast fillets, 2 tbs no added salt tomato paste, 1.5 tbs smoked paprika, 1 tsp honey, 4 cobs sweet corn husks removed, cut into 4, 300 ...
... tray. Spray with oil. Toast bread turning once, until golden, and tomatoes have softened. Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Heat remaining oil in a large frying pan over high heat. Cook ...
... , 2 tbs flaked almonds toasted, 0.33 cup orange juice. Method: Preheat oven to 180°C. Place 3 chicken breast fillets on a chopping board. Cut each fillet in half through the centre to make 2 thin schnitzels. Combine room ...
... salt, 0.5 cup plain flour, 250 g cherry tomatoes quartered, 2 cup iceberg lettuce shredded, 500 g chicken breast fillet, 5 ml virgin olive oil spray, 1 tsp smoked paprika, 0.5 cup finely grated parmesan, 750 g potato ...
... with oil. Season with salt and pepper. Bake for 35 minutes or until golden and tender. Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Rub spice mix on each side. Heat oil in a large frying pan over ...
... tsp of the mustard in a bowl and season. Spoon into each pocket. Wrap a whole piece of ham around each stuffed chicken breast to enclose filling. Heat remaining oil in a large non-stick frying pan over medium heat. Cook ...
... sesame oil, 350 g golden citrus slaw kit, 1 long red chilli deseeded, thinly sliced into strips. Method: Halve each chicken breast horizontally to form 2 thin fillets. Combine kecap manis, ginger and oils in a bowl. Add ...
... salt and pepper. Slice lemons. Using your fingers, gently separate skin from the chicken breast to form a pocket. Carefully spread the butter mixture over breast, under the skin. Place half the lemon slices inside the ...
... cup whole-egg mayonaise, 1 cup vegetable oil, 2 eggs lightly beaten, 2 cup Homebrand breadcrumbs. Method: Cut chicken breast into 3cm chunks. Place breadcrumbs into a snap-lock bag. Place flour into one bowl and egg into ...
... . Method: Mix together the natural yogurt, Sharwood's tikka paste, lime juice and add to the chicken breast to marinade and mix well. Cover and place in the fridge for a couple of hours or overnight if possible. Barbeque ...
... a little oil and season generously with salt and pepper. Place chicken, breast-side down, on a rack in a roasting pan. Cook for 20 minutes. Turn chicken over, breast-side up, reduce temperature to 180°C. Add pan with ...
... layer. Bake for 8-10 minutes or until light golden and crisp. Cool. Break tortillas into large pieces. Cut each chicken breast in half horizontally. Heat 1 tbs olive oil in a large frying pan over medium heat. Cook ...
... tomato sauce, 2 tbs salt-reduced soy sauce, 2 tbs rice vinegar, 0.33 cup brown sugar, 1 kg chicken breast fillets, 1 pineapple cut into thick wedges, cored, 2 spring onions thinly sliced diagonally, 2 limes cut into ...
... , 0.33 cup Woolworths shredded coconut, 0.5 bunch coriander leaves picked, stems and roots reserved, 600 g chicken breast fillets, 150 g snow peas trimmed, halved diagonally, 0.25 cup fried shallots, 0.33 cup unsalted ...
... spinach, 1 tbs olive oil, 500 g pasta, 250 ml Woolworths mascarpone cheese, 1 chicken breast, 3 mushrooms, 2 spring onions, 1 cup chicken stock, 1 pinch salt, 1 pinch pepper, 1 cup cherry tomatoes quartered. Method: Cut ...
... light dinner or easy work lunch. Ingredients: 5 ml olive oil cooking spray, 200 g free range chicken breast fillet, 250 g microwave brown rice & quinoa, 2 Woolworths little gem lettuce leaves separated, 45 g traditional ...
... 0.75 cup Macro Organic brown rice, 0.25 cup sesame seeds, 0.5 tsp garlic powder, 500 g Macro free range chicken breast fillets, 1.5 tbs Macro Organic Spanish extra virgin olive oil, 2 limes, 1 tsp sesame oil, 0.25 Macro ...
... with this delightful dinner recipes. Make this succulent grilled chicken breast and vibrant beetroot salad in 15 minutes. Ingredients: 200 g chicken breast fillet halved horizontally, 2 tsp Woolworths extra virgin olive ...
... curry is the ultimate easy dinner. Ingredients: 2 tsp extra virgin olive oil, 600 g Macro free range chicken breast fillets, 1 brown onion finely chopped, 1 red onion cut into wedges, 2 cloves garlic crushed, 4 long ...
... oil, 2 eggs lightly beaten, 2 cup quinoa flakes, 2 tbs lemon thyme leaves. Method: Slice each chicken breast into 3 thin schnitzels. Combine quinoa, parmesan, thyme, and garlic on a plate. Season with salt and pepper ...
... and sliced, 2 tbs basil shredded, 0.5 small red onion finely sliced, 0.5 cup fresh orange juice, 2 chicken breast fillets, 2 nectarines, 0.25 cup extra virgin olive oil, 4 slice country loaf mixed grain, 1 tbs mustard ...
... : 200 g green beans, 2 small carrots diced, 500 g lean chicken breast, 500 g honey mustard chicken cooking sauce. Method: Cut 500g of lean chicken breast into pieces and then pan fry until cooked. Remove from the pan ...
... to the table. Ingredients: 1 tbs ground cumin, 1 tbs ground coriander, 1 tbs smoked paprika, 500 g chicken breast fillets, 420 g can corn kernels rinsed, drained, 420 g Macro Organic 3 bean mix rinsed, drained, 4 ...
... rice bowls, thanks to the nutritionally approved goodness of chicken breast, brown rice and broccolini. Ingredients: 250 g chicken breast fillets thinly sliced, 1 tbs salt-reduced soy sauce, 1 cm ginger peeled, finely ...
... : Preheat oven to 220°C/200°C fan-forced. Stir together uncooked pasta, marinara sauce, water, salt and chicken breast in a baking dish. Season with salt to taste; stir. Cover tightly with aluminium foil and bake for 30 ...
... veg in 15 minutes. Ingredients: 1.5 cups Sunrice medium grain brown rice, 500 g Woolworths RSPCA approved chicken breast fillets, 150 g Maggi smoky BBQ bowl recipe base, 1 tbs extra virgin olive oil, 420 g Woolworths ...
... the fajita seasoning, barbecue sauce, and paprika. In a large sheet pan lined with aluminum foil, toss the chicken breast strips, pineapple slices, capsicum, onion and olive oil. Bake for 12 minutes. Remove the sheet pan ...
... mixture and sprinkle with remaining cheese. Bake for about 45 minutes until tender and golden. Meanwhile, lay chicken breast fillets on a board and cut a pocket into the thicker side. Fill with semi-dried tomato and ...
... , 3 tbs mayonnaise, 1 tbs pesto, 300 g cucumbers cut into 5mm thick slices. Method: Remove the skin from the chicken. Slice across the breast into thin slices, and finely chop into small cubes. In a bowl, combine the ...
... peach for a crowd-pleasing appetiser or an easy afternoon snack. Ingredients: 400 g Woolworths frozen chicken breast sweet chilli tenders, 3 peaches destoned, roughly chopped, 1 clove garlic, 2 tbs apple cider vinegar ...
... . It's topped with iceberg lettuce, mayonnaise and tonkatsu sauce for the ultimate bite. Ingredients: 500 g chicken breast fillets trimmed, 0.33 cup plain flour, 1 free range eggs lightly beaten, 1.5 cup Woolworths panko ...
... 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 the ...
... , 125 g baby corn, 1 tbs vegetable oil, 750 ml Wine option: South Island Marlborough Sauvignon Blanc. Method: Cut chicken breast in half through the centre and thinly slice. Heat 2 tsp oil in a wok over a high heat. Stir ...
Ingredients: 2 celery stalks, 60 g snow peas, 1 handful iceberg lettuce, 1.5 cup chicken breast, 2 cup fine cut coleslaw, 250 g microwave brown rice & quinoa mix. Method: Heat Brown Rice & Quinoa mix as per packet ...
... cooking time. Drain. Preheat oven to 180°C. Heat a chargrill pan over medium-high heat until hot. Spray chicken breast fillets with olive oil spray. Cook on chargrill for 4 minutes each side. Transfer to a tray and place ...
... g wholemeal spaghetti, 0.5 cup frozen green peas, 2 tbs Woolworths extra virgin olive oil, 170 g chicken breast fillet thinly sliced, 1 zucchini roughly chopped, 1 bunch broccolini trimmed, cut into 5cm lengths, 3 garlic ...
... -high heat. Combine olive oil and crushed garlic cloves in a bowl and season with salt and pepper. Slice chicken breast fillets and place into a separate bowl. Add 1 tbs of the garlic oil. Slice zucchini into long thin ...
... in a large non-stick fry pan on high heat, keep turning till chicken is a light brown golden colour or cook chicken breast fillets as per packet instructions. Add bacon to pan and cook for 2 minutes on each side or ...
... black pepper. Method: Spread 8 slices of medium sliced bread with softened butter. Mix 200g shredded cooked chicken breast with 3 tbs mayonnaise, 1 1/2tbs wholegrain mustard, 1 tbs finely chopped tarragon, and salt and ...
... 3 tbs Caesar mayonnaise, 3 tortillas, .5 cos lettuce finely shredded, 75 g Parmesan shavings. Method: Shred 150g cooked chicken breast and mix with 3 tbsp Caesar mayonnaise. Heat a large dry frying pan and warm through 3 ...
... carrot, 0.33 continental cucumber, 55 g cheese, 2 tbs tzatziki dip for snacks, 60 g RSPCA approved chicken breast fillets skinless, 1 wholegrain wrap, 0.2 avocado. Method: Place 1 wholegrain wrap on a clean work surface ...
... 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 finely ...
Ingredients: 4 chicken breasts each about 150 g, 1 tbs olive oil, 15 g butter, 0.8 cup crème fraîche, 1 tbs wholegrain mustard, 1 tsp English mustard, 1 tsp Dijon mustard, 3 tbs chopped parsley, 1 pinch pepper, 1 cup ...
... , 1 pinch salt, 1 tsp cracked black pepper. Method: Preheat the over to 160°C. Butterfly the chicken breasts.Sandwich the breasts between two sheets of cling film and flatten using a rolling pin. In a bowl crack and beat ...
... for 25 minutes. Remove the sheet pan from the oven and rearrange the veg slightly to make four spaces for your chicken breasts. Add the chicken breasts to the sheet pan. Place back in the oven for 16-18 minutes until the ...
... flatten. Remove the butter from the freezer and slice into 4 long pieces. Place a stick of butter on each chicken breast and roll up tightly. Place the rolls in the freezer for 25 minutes. Spread the flour out on a plate ...
... crumbs, 1 tsp lemon 1 tsp zested. Method: Pre-heat the grill on the highest setting. Place the chicken breasts on a baking sheet and rub with a little garlic butter. Grill for 15 minutes, turning halfway through. Mix ...
... g butter, 1.6 cup crème fraîche, 2 tbs Dijon mustard, 1 pinch salt, 1 pinch pepper. Method: Place the chicken breasts on a board and cut them almost in half lengthways. Lay 6 asparagus stems in each and scatter the pine ...
... and the lime juice. Taste, and add more salt or lime if needed. Set aside to keep warm. Slash the chicken breasts diagonally, making sure that you don't slice all the way through. Rub over with a little olive oil, and ...
... nonstick baking sheet and cook in a preheated oven, 220°C for 10-12 minutes. Meanwhile, lay a chicken breast between 2 sheets of clingfilm and flatten slightly with a rolling pin or meat mallet. Repeat with the remaining ...
... vinegar, 0.25 cup pecans toasted, 1 pinch pepper, 1 bunch rocket, 1 tbs olive oil, 0.33 cup olive oil, 4 free range chicken breast fillets, 1 pinch sea salt ground. Method: Heat chargrill pan on medium-high. Brush ...
... g cauliflower broccoli & sweet potato rice, 2 tbs olive oil, 1 clove garlic minced, 200 g leafy mix. Method: Slice chicken breasts into large strips. Heat 1tbs oil in a large non-stick frying pan over medium heat. Add ...
... g All-purpose flour, 5 ml canola cooking spray, 0.25 cup Nando's Perinaise Sauce Mild, 120 g crushed cornflakes, 2 g chicken breast, 1 bottle Nando's PERi-PERi sauce. Method: Preheat oven to 220°C. Crush cornflakes. Cut ...
... 3 cm piece ginger, 1 bunch radish, 3 spring onions, 250 g sugar snap peas, 2 Qukes baby cucumbers, 2 large chicken breasts, 0.25 cup rice vinegar, 120 g baby spinach leaves, 1 tbs sesame seeds, 0.25 cup tamari soy sauce ...
... is zingy and delicious with a rich lemon and caper butter sauce. Ingredients: 2 tbs olive oil, 600 g chicken breasts skinless, 25 g butter, 4 tbs plain flour drained, 1 medium onion peeled and finely sliced, 3 tbs sherry ...
... ? Bring delicious Japanese flavours to the table with this healthier take on crispy chicken katsu; Ingredients: 2 Macro Organic chicken breasts, 1 Macro Organic free range egg lightly beaten, 1 cup panko breadcrumbs, 5 ...
... evenly. Place the onions rings in the base of the slow cooker, pour in the stock and wine and place the chicken on top, breast side up. Place the lid on and cook on high for 45 minutes. Reduce the heat to low and cook ...
... , 338 g mozzarella grated, 45 g parmesan grated, 60 g baby spinach. Method: In the slow cooker, place the chicken breasts at the bottom. Season it with salt and cover with pesto. Place the butter pieces on the top. Cover ...
... cups of water in a deep non-stick frying pan over medium heat and bring to a simmer. Add the chicken breasts, reduce the heat and gently simmer for 8-10 minutes. Add the vegetables and continue cooking for 3-4 minutes ...
... marinade in a small heavy pan. Bring to the boil, and continue boiling until it thickens. Cut the chicken breasts into slices, and serve with the hot teriyaki sauce poured over the top. Categories: High protein; Low ...
Easy tasty dish for the family, great way to try sumac and to use those pistachios. Ingredients: 600 g chicken breast cut into 2cm cubes, 2 tsp sumac, 2 tbs olive oil, 1 large onion chopped, 2 cloves garlic chopped, 2 cm ...
... to flavour up the aioli. Ingredients: Heinz garlic aioli, Heinz aioli with olive oil, 400 g skinless chicken breast fillets, 0.33 cup plain flour, 1.5 cup panko breadcrumbs, 2 tbs Masterfoods Lemon Pepper Seasoning, 1 ...
... eggs, 1 cup Free From Gluten breadcrumbs, 0.5 bunch continental parsley leaves picked, finely chopped, 500 g chicken breast fillets cut into 3cm pieces, 5 ml olive oil cooking spray, 0.5 cup whole egg mayonnaise, 1 tbs ...
... feasting. Ingredients: 1 cup SunRice basmati rice, 600 g Australian RSPCA-approved chicken breast fillets, 300 g The Spice Tailor classic butter chicken, 340 g buffalo style salad kit. Method: Cook rice following the ...
... , 0.5 cup reduced fat ricotta, 1 tbs olive oil, 400 g skinless chicken breast fillets, 450 g Macro Organic chopped spinach leaf. Method: Place 1 chicken fillet between 2 sheets of baking paper. Lightly pound with a meat ...
... seeded, sliced diagonally, 2 cm piece ginger sliced, 4 long green shallots green tops cut into 3cm lengths, 600 g chicken breast fillets, 1.5 tbs kecap manis, 1 tbs rice wine vinegar, 0.33 cup soy sauce, 0.33 cup Chinese ...
... eggs, 0.5 cup Macro Organic quinoa flakes, 0.5 cup Macro Organic shredded coconut, 500 g Macro Organic chicken breast fillets cut into 3cm-thick strips, 5 ml olive oil cooking spray, 2 tbs continental parsley leaves, 4 ...
... 20 minutes. Ingredients: 2 tbs extra virgin olive oil, 500 g Woolworths COOK chilli, garlic & rosemary chicken breast steaks, 475 g classic potato mash, 250 g Gravox Traditional liquid gravy, 2 cup McCain frozen baby ...
... for a light yet filling dinner. Ingredients: 1 small Granny Smith apple, quartered, cored, 2 chicken breast fillets, 60 g Danish feta, 350 g kaleslaw. Method: Place chicken on a chopping board. Using a rolling pin, pound ...
... , chilli, garlic, oil and spice blend in a food processor and process until smooth and combined. Place chicken, breast-side down, on a board. Using kitchen scissors, cut down either side of backbone and discard backbone ...
... . Add smoked paprika, oregano and chilli, mix well. Rub smoked paprika mixture over both sides of chicken. Place chicken, breast side up, onto prepared tray. Place potato wedges and sweet potato wedges in a large bowl ...
... with risoni and broccoli in passata sauce, it makes a satisfying weeknight meal. Ingredients: 800 g skinless chicken breast, 1 brown onion finely chopped, 2 cloves garlic crushed, 700 ml tub passata sauce, 1 lemon finely ...
... with shallots, ginger and garlic. Then truss legs closed. Add chicken stock to a stock pot and place chicken breast down inside with carrot. Add water until most of chicken is submerged - it's ok if it floats a bit ...
... lettuce shredded, olive oil, 500 g skinless chicken thigh fillets. Method: To prepare chicken, cut three deep slashes across each chicken breast. Combine 1 cup of water, chicken seasoning and onion in a medium saucepan ...
... divided, 25 g brown sugar, 25 g sea salt, 25 g black tea leaves divided, 2 large boneless, skinless chicken breast, 100 g jasmine rice, 400 g marinara sauce, 4 sheets no boil lasagna, 200 g mozzarella cheese shredded, 50 ...
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