Related Searches: Kiev Chicken, Chicken Breast Recipes
... and drizzle over oil. Cook for a further 5 minutes or until chicken is cooked through and lettuce is brown around the edges. Serve with lemon wedges. Categories: Chicken kyiv; Low sugar; Roast; Egg free; Peanut free ...
... midweek dinner, try this garlicky chicken Kiev with cheesy sauce. Served with a crunchy salad, it's sure to become a family favourite. Ingredients: 700 g Woolworths creamy garlic boneless chicken Kievs, 25 g butter, 1 ...
... fry on each side of the chicken for 3 minutes each. Transfer the kyivs to a baking dish and bake in the oven for a further 15 minutes or until cooked through. Categories: Chicken kyiv; Low sugar; Dinner; Mushroom; Low ...
... it would take hours to make but this easy chicken Kyiv recipe is ready in a flash, and it's the ultimate winter warmer. Ingredients: 700 g Woolworths Stuffed Boneless Chicken Kyiv, 10 g unsalted butter, 450 g Woolworths ...
... filled-chicken kyiv, creamy mashed potato and green beans. Ingredients: 125 g garlic butter, 800 g chicken breast ... . Whisk eggs and 1 tbs water in a shallow bowl. Coat 1 chicken fillet in flour, shaking off excess. Dip ...
... on each side until lightly golden. Place the Kyiv's on a baking tray and bake for 20-25 minutes, until golden and crisp. Categories: High fibre; Lunch; Dinner; Chicken dishes; High protein; Ukrainian. Complexity: 3.
... in oven according to packet instructions. Halfway through cooking chicken, heat mash according to packet instructions. Meanwhile, cook carrots and beans in a saucepan of boiling water for 2 minutes or until just tender ...
... oil, season with salt, pepper and some of the thyme. Bake for 20 minutes. Meanwhile, cut a pocket into the side of each chicken fillet at the thicker end. Spread 2 tsp of the garlic butter into each pocket and secure ...
This easy garlic butter chicken is like a simpler chicken Kyiv and can be ready in 20 minutes. Ingredients: 4 chicken breasts skinless, boneless, 30 g garlic butter, 30 g panko bread crumbs, 1 tsp lemon 1 tsp zested. ...
... all the little crevices. Season with salt and pepper. Place the chicken directly on the top rack of your oven. Add a drizzle of olive oil to a baking tray. Then add your potato, cauliflower, carrots, and chickpeas. Mix ...
... stock and leave to cool. Add salt, sugar, shaoxing wine and cooled stock into a separate bowl. Put chicken in to marinate overnight. Mix peanut butter, soy sauce, sesame oil, milk, sugar and balsamic vinegar together ...
... is golden and cooked through. Meanwhile, heat mashed potato according to packet instructions. Transfer chicken to a plate. Add sour cream to tray and stir until smooth. Divide mash and broccolini among shallow bowls ...
... 1 tbs italian mixed herbs, 1 tsp garlic powder, 1 tsp onion powder, 1 tbs mixed chicken spices, 0.25 tsp black pepper, 3 large chicken breasts. Method: In a medium size bowl add 1/2 cup of plain flour with 1/4 tsp black ...
... smoked paprika. Heat your ridged grill pan till very hot. You can do this in a regular frypan.Seal your chicken for a couple of minutes each side. Place your chicken pieces in an ovenproof dish & bake for 10 minutes. For ...
... 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 middle ...
... , for 15 minutes or until rice is tender and chicken is cooked through. Transfer chicken to a board. Using 2 forks, roughly shred chicken. Transfer 1 cup broth to a heatproof bowl. Whisk in egg yolks and lemon juice ...
... to taste. Cover and refrigerate until required. Cut each chicken breast in half horizontally. Heat 1 tbs olive oil in a large frying pan over medium heat. Cook chicken in batches, about 4 minutes each side or until just ...
... . Bake for 40-45 minutes or until juices run clear when thickest part of thigh is pierced with a skewer. Remove chicken and potato from dish. Cover loosely with foil and rest for 10 minutes. Meanwhile, reserve 2 tbs oil ...
... to separate into two halves. Make several 5mm-deep cuts in the thickest parts of the chicken to ensure even cooking. Place in a shallow tray. Combine verjuice, oil, zest, oregano, mustard, 1 tsp salt and 1/2 tsp ground ...
... serving bowl and stir in remaining cherries. Reserve until ready to serve. Preheat a barbecue on medium heat. Lay chicken on a baking paper-lined tray. Brush with sauce. Place tray in barbecue and close hood. Cook for 40 ...
... cooked pearl barley or cooked small pasta shapes to this recipe with the shredded chicken. Tip 2: Add a 400g can of creamed corn with the shredded chicken for a creamier soup. Tip 3: Freeze the soup for up to 3 months in ...
... and vegetables with oil and season. Roast for 1 hour and 30 minutes or until chicken is cooked and vegetables are golden. Transfer the chicken to a board. Cover with foil to keep warm and stand for 10 minutes. Carve ...
... large egg beaten, 1 cup vegetable oil. Method: Cut the chicken into 3 cm square pieces. Line a baking tray with baking paper. Put the flour onto a plate. On a separate plate, mix the panko crumbs and Gregg's Lemon Pepper ...
... . Bake for 15 minutes or until golden. Meanwhile, to make butter chicken, heat oil in a large deep saucepan over high heat. Add chicken and recipe base sachets and stir to combine. Cook, stirring occasionally, for ...
... knife and with your hand flat on top of a chicken breast, cut into 3 thin slices. Repeat with the other chicken breasts. Season with salt and pepper. Cook chicken pieces, in batches, on chargrill pan for 2-3 minutes ...
... small lemon juiced. Method: Place tomato paste, paprika, honey and ? cup water in a large bowl. Season, then mix to combine. Add chicken and turn to evenly coat in marinade. Set aside to marinate for 15 minutes. Preheat ...
... with sesame seeds for last 5 minutes of cooking time. Set aside to cool completely. 3 Place 1 chicken leg in a small airtight container and pack next to frozen drink or cool brick in lunch box to keep cool. Snack 1 ...
... yoghurt. Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine chicken, paprika and cumin in a bowl. Place chicken and chickpeas on tray, drizzle with oil, season and bake for 25 ...
... pitted Kalamata olives, 0.5 bunch oregano leaves picked, 1 tbs red wine vinegar. Method: Preheat oven to 240°C. Arrange chicken in a large roasting pan. Drizzle with half the oil and season. Bake for 15 minutes or until ...
... spread some bean shoots, then top with carrot, spring onion, two mint halves and finish with 2 chicken strips. Brush the edges with a little water and tightly roll, ensuring the ends are folded as well. Heat the oil in ...
... to the boil over medium-high heat. Reduce heat until just simmering. Add chicken and cook for 10-12 minutes or until cooked through. Transfer chicken to a plate. Cover to keep warm. Return stock to heat and boil until ...
... Add 1/3 cup water and process to combine. Set aside until required. Spray a large chargrill pan with oil, then heat over medium-high heat. Cut each chicken breast horizontally into 2 thin fillets. Sprinkle both sides of ...
... 0.5 tsp fenugreek seeds ground, 2 tbs coriander. Method: First, marinate the cubed chicken thighs. Mix all ingredients together in a bowl, add chicken and make sure it is well coated. Cover and place in the refrigerator ...
... 200°C for 3 minutes. Meanwhile, place flour on a plate and whisk egg in a shallow bowl. Combine breadcrumbs and parsley on a separate plate. Working with one piece of chicken at a time, toss in flour, then dip in egg and ...
... the lemon halves and garlic halves to the pan and continue cooking for a further 30-40 minutes or until the chicken is cooked through. Remove the chicken, lemons and garlic from the roasting tray and set aside to rest ...
... . During the last 10 minutes of cooking, arrange sprouts and bacon around chicken, then bake until chicken is cooked through. Transfer chicken to a large dish. Loosely cover with foil and rest for 15 minutes. Scatter ...
... thickened slightly. Toss salad with dressing from kit in a bowl until combined. Fluff rice with a fork. Divide rice and salad among plates. Top with chicken skewers and sauce. Categories: Wheat free; High protein; Low ...
... with 1 tbs soy mixture and 1 tsp sesame oil. Heat half the vegetable oil in a large non-stick frying pan over medium heat. Add chicken and cook for 5 minutes on each side or until golden and cooked through. Transfer to ...
... from heat, stand, covered, for 5 minutes. Fold through ricotta and season. Meanwhile, heat a chargrill pan over medium heat. Cook chicken for 6 minutes on each side or until lightly charred and cooked through. Transfer ...
... . Method: Preheat oven to 220°C/200°C fan-forced. Place chicken in a large greased roasting pan (see Tip). Arrange bread around chicken and drizzle chicken and bread with oil. Bake for 20 minutes, turning bread pieces ...
... . Season with 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 ...
... .33 cup Chinese rice wine, 2 garlic cloves sliced, 0.5 cup smooth peanut butter, 1 cup water warm. Method: Place chicken fillets in a deep frying pan. Add ginger, garlic, soy and rice wine. Add enough water to just cover ...
... , 100 g streaky bacon diced, 500 g free range chicken thigh fillets. Method: Place flour in a large bowl and season. Add chicken, tossing to coat.Heat butter and oil in a heavy-based frying pan over high heat. Shake off ...
... and potato with sauce from tray. Arrange sprouts around potato and chicken. Bake for a further 20 minutes or until chicken is golden and cooked through. Serve scattered with extra thyme sprigs and parsley. Categories ...
... tray with baking paper. Place flour on a plate, whisk egg in a shallow bowl, and combine quinoa and coconut on a separate plate. Working with one piece of chicken at a time, coat chicken in flour, then dip in egg and ...
... , 250 g Gravox Traditional liquid gravy, 2 cup McCain frozen baby beans. Method: Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken for 4 minutes each side or until cooked through. Transfer to ...
... on all sides, for about 6-8 minutes in total. Remove carefully with tongs and place in a covered bowl. Set aside. Scrape off any pieces of chicken or skin that may have stuck to the base of the pan. Add the diced garlic ...
... . Place remaining soy, cooking wine, star anise, 4 onions and three-quarters of the ginger in a 5.5L slow cooker. Pat chicken dry with paper towel and place, breast-side down, in slow cooker. Pour enough cold water over ...
... simmer for 1 hour or until chicken is cooked through. Cool. Transfer chicken to a chopping board. Strain stock into a large bowl. Remove skin and meat from chicken. Shred meat, place into a bowl and set aside. Discard ...
... tray with foil. Put in oven. After 30 minutes in oven, remove foil and turn chicken drumsticks over. Put back into oven for a further 20-30 minutes (or till browned & juice running). Remove tray from oven. Set aside ...
... , breast-side up, reduce temperature to 180°C. Add pan with remaining stuffing to oven and cook alongside chicken for a further 1 hour or until golden, and juices run clear when thickest part of the thigh is pierced with ...
... to pan. Place stuffing parcel in oven and bake for a further 30 minutes or until chicken is cooked. Rest chicken for 10 minutes before carving. Serve chicken with stuffing, roast vegetables and topped with remaining pine ...
... breast fillets, 60 g Danish feta, 350 g kaleslaw. Method: Place chicken on a chopping board. Using a rolling pin, pound chicken to flatten slightly. Drizzle chicken with 2 tbs extra virgin olive oil and season. Heat ...
... 11/2 cups of mixture to a small bowl. Cover and set aside. Place chicken on a chopping board. Using kitchen shears or a sharp knife, remove back bone and flatten chicken. Place in a deep ceramic dish. Add salt to ...
... well. Cover and set aside for 5 minutes or until absorbed. Fluff with a fork. Spoon couscous onto plates and top with chicken and vegetables. Garnish with pistachios and coriander sprigs. Categories: High fibre; Slow ...
... . Method: Combine 1/2 cup yoghurt and curry paste in a medium bowl. Add chicken and stir to coat. Thread chicken on 8 metal skewers, then place in a large dish. Refrigerate for 15 minutes to allow flavours to infuse ...
... sprigs picked, 1 lemon cut into wedges. Method: Preheat oven to 200°C/180°C fan-forced. Place chicken in a large roasting pan lined with baking paper. Using unwaxed kitchen string tie legs together and tuck wings under ...
... skin-side up and press down on breastbone with heel of hand to flatten. Brush both sides of chicken with half of the peri peri sauce. Cook chicken on a grill plate for 5 minutes on each side or until golden. Place ...
... paste in the large bowl and toss to coat. Remove tray from oven and add chicken. Bake for a further 25 minutes or until chicken is cooked through. . Top bake with coriander and pappadums. Serve with rice. Categories ...
... ½ cup satay sauce. Add noodles to pan and toss to coat. Divide noodles among bowls. Top with chicken and spoon over a little of the reserved sauce. Scatter over peanuts and coriander. Serve with lime wedges and remaining ...
... plate lined with paper towels to drain. Repeat twice more with remaining chicken and cornflour. Transfer chicken to a serving dish. Drizzle over sauce mixture, then serve sprinkled with onion and sesame seeds. Categories ...
... cheese grated, 1 cup canola oil, 500 g drumsticks. Method: Combine spices in a small bowl. Rub well into chicken pieces and place in a shallow dish. Pour over buttermilk, turning to coat and marinate in the fridge for ...
... chopped, 1 Granny Smith apple cored, 45 g pistachio dukkha. Method: Heat 1 tbs oil in a large frying pan over medium-high heat. Cook chicken for 3 minutes on each side or until golden. Add zest, dill stems and another 1 ...
... 25 bunch coriander leaves picked, 2 tbs fried shallots. Method: Place miso, onion, garlic, carrot and 1.5L water in a 5.5L slow cooker. Stir to combine. Add chicken, cover with lid and cook on low for 4 hours or until is ...
... whole-egg mayonnaise, 0.5 lemon zested, juiced, 4 green onions thinly sliced. Method: Place chicken and 2 tbs sauce in a large glass or ceramic bowl. Toss to coat. Cover and refrigerate overnight, if time permits. Place ...
... baking tray with baking paper. Place egg and oil in a shallow bowl and whisk to combine. Place recipe base on a plate. Working with 1 piece of chicken at a time, dip in egg mixture then coat in recipe base. Place on ...
... water to slow cooker. Cover and cook on low for 3 hours or until chicken is cooked through. Skim off excess fat. Whisk cream and cornflour together in a small bowl. Add to slow cooker and cook, covered, for 1 hour or ...
... and stir to combine. Cook, covered, on high for 1 hour or until chicken is very tender. Transfer chicken to a board. Using 2 forks, roughly shred chicken, then return to slow cooker and stir to coat in sauce. Serve (see ...
... 230°C/210°C fan-forced. Combine sauce, paprika and garlic in a large glass bowl. Add chicken and turn to coat. Arrange chicken, potatoes and corn on a large baking tray. Drizzle with oil and bake for 40 minutes, adding ...
... kale and cook for 2-3 minutes more, until the kale has wilted and the chicken is warmed through. Divide between 4 bowls, add a drizzle of pesto to each, top with parmesan and black pepper and serve. Categories: Kale ...
... and set aside to cool slightly. Reserve the stock. Once the chicken is cool enough to handle, shred it with two forks and set aside in a bowl. Heat the oil in a large pan on medium high heat and cook the onion for 3 ...
... canola oil spray, 0.4 cup soy sauce, 3 tbs gochujang paste, 2 tbs maple syrup. Method: Place the chicken in a shallow dish and pour over the buttermilk to cover. Whisk the crushed cornflakes, flour and half of the garlic ...
... lengthways. Place between two sheets of parchment paper and beat with a rolling pin to flatten each piece. Spread the flour on a plate and coat each piece of chicken lightly. Heat half of the oil and half of the butter ...
... sultanas. Method: Preheat oven to 180°C. Mix the chicken stock, 4 tablespoons of curry paste and oil in a large jug. Tip the rice into a roasting tin, pour over the chicken stock mix and stir to combine. Score the skin ...
... dry with kitchen paper towel inside and out. Using kitchen shears, cut chicken down the backbone and remove backbone. Place chicken, skin side up on a chopping board. Place hand on the breastbone and press down hard to ...
... 1 ½ - 2 hours (allow 25- 30 minutes per 500g) or until the juices run clear when a skewer is inserted into the thigh. Remove chicken from oven and set aside to rest for 5 minutes. Meanwhile place rice packet contents and ...
... touching, on one half of the prepared tray. Top each base with 1 tbs chicken mixture. Cut cheese slices into 10 small squares. Top chicken with a piece of cheese. Place bun tops on the tray beside bun bases. Bake for ...
... , paprika, oregano, cumin, half the rosemary, and lemon zest in a bowl. Add chicken and toss to combine. Place chicken on prepared tray. Bake chicken, turning occasionally, for 25 minutes or until cooked and golden brown ...
... roughly chopped, 0.25 cup extra virgin olive oil. Method: Heat 2 tbs oil in a flameproof roasting pan over medium heat. Season chicken fillets. Add to pan and cook for 3 minutes each side or until browned. Transfer to ...
... for 1 hour and 15 minutes until cooked through. Remove from oven. Carefully lift chicken off the can and transfer to a large round serving dish. Cover loosely with foil and keep warm. Arrange steamed vegetables around ...
... wing recipe is finger-licking good, perfect for entertaining guests! Air-fried chicken wings are coated in a sticky honey-soy sauce. Ingredients: 1 tbs sesame oil, 2 cloves garlic crushed, 2 cm piece ginger finely ...
... sliced, 250 g mushrooms washed and sliced, 0.4 cup marsala wine, 0.8 cup chicken stock. Method: In a mixing bowl, combine the chicken with the flour and pepper. Pan fry the oil and margarine together for 1 minute to ...
... large baking tray with baking paper.Combine oil, garlic and herbs in a small bowl. Season. Cut each chicken breast horizontally into 2 thin fillets. Arrange chicken on tray and drizzle with half of the oil mixture. Bake ...
... mushrooms rehydrated in warm water, 1/2 tsp rosemary chopped, 250 ml chicken stock, 1 small head cabbage cored, cut into small wedges. Method: Heat a large heavy bottomed pan to medium heat adding in the olive oil for ...
... everything to the pan with the chicken. Lower the heat to a simmer for 10 minutes reducing the balsamic, flipping the chicken in the pan every few minutes to coat the chicken. Remove the chicken from the pan onto plates ...
... . Combine garlic, ginger, honey, soy sauce, sweet chilli sauce, lemon zest, lemon juice and turmeric in a large bowl. Add chicken and lemon slices to bowl, then toss to coat. Cover and refrigerate for 20 minutes. Preheat ...
... to low and simmer, covered, for 12-15 minutes or until chicken is cooked through, turning the chicken after 6 minutes. Transfer chicken to a cutting board. Return pan to heat and simmer sauce, uncovered until slightly ...
... the oven to 200°C/180°C fan-forced. In a deep roasting tin, add the figs and the chicken stock, add the marinated chicken including the marinating liquid. Arrange the chicken thighs skin side up. Bake for 35 to 45 ...
... wedges, 1 lime cut into wedges. Method: Preheat oven to 200°C/ 180°C fan-forced. Remove chicken from packaging. Place chicken on a baking tray and roast for 20-25 minutes per 500g or until cooked through and golden-brown ...
... picked. Method: Preheat oven to 200°C/ 180°C fan-forced. Grease a 2.5L (10-cup) rectangular baking dish. Remove chicken from packaging.Place chicken on a baking tray and roast for 20-25 minutes per 500g or until cooked ...
... and place it in the fridge for 2 hours to brine the meat. Remove the chicken from the brine placing it onto a tray, allow the chicken to come up to room temperature for 20 minutes. Discard the brine. Mix the remaining ...
... of carrots, broccolini, potatoes and garlic, then drizzled in sage oil, to create a masterful dinner meal. Ingredients: 1.6 kg fresh whole chicken, 40 g salted butter softened slightly, 2 tbs extra virgin olive oil, 2 ...
... to the slow cooker to create chowder. Season. Stir to combine. Cover with lid. Return chicken to slow cooker. Cook on high for a further 5 minutes or until chowder has slightly thickened. Divide among bowls. Dollop with ...
... plate. Season with pepper. Place egg and breadcrumb in separate shallow dishes. Using one piece of chicken at a time, coat chicken in flour mixture, shaking off excess. Dip in egg, then roll in breadcrumbs to coat. Place ...
... , garlic, 1 tsp chilli (or to taste) and five-spice in a large bowl. Spray with oil. Heat a large deep non-stick frying pan over medium-high heat. Cook chicken in batches for 2-3 minutes or until browned and just cooked ...
... into short finger-like pieces. Mix the flour, garlic & onion powders, paprika and salt & pepper in a bowl.Add the chicken and toss until well-coated.Tip in the egg and toss until wet and sticky. Spread the 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, and open out to sit ...
... flatten. Combine butter, lemon zest and garlic in bowl. Season. Run your finger between chicken skin and flesh on breast and legs to create a pocket. Push half of the butter mixture under skin. Gently rub skin to evenly ...
... , for 3 minutes or until softened. Whisk sauces, vinegar and 2/3 cup water in a jug. Return chicken to pan. Pour sauce mixture over chicken. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until ...
... with baking paper. Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Place chicken on a plastic chopping board. Using a large sharp knife, cut each chicken fillet in half horizontally to make 8 pieces ...
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