(5:10-5:20pm Wednesdays) If you spend long days in the office and when you come home the last thing on your mind is cooking for the whole family then we’ve got the perfect solution. Every Wednesday working mum Cassie comes into the studio and throws together a 15 min recipe that wont have you slaving over a hot stove for hours.
Submitted by Buzz listener Tracey Penrose-Strada
"Honey Mustard Chicken Made Fast and Guaranteed Not To Last!"
INGREDIENTS
4 chicken fillets
Honey 8 Tbsp
Whole Grain Mustard 4 Tbsp
Carrots x 2
Celery x 2 Sticks
Flat Leaf Parsley to Serve
METHOD :
Cut up the carrots into sticks, and the celery too. Mix the honey and mustard together, put the chicken, carrots, celery in a fry pan. When the fillets are half cooked and browned, pour the honey and mustard over, let it sizzle away until the chook and veg are cooked. This takes about 15-20 minutes depending on how fat the fillets are! Serve with a salad or steamed rice, and use the parsley to garnish.
This is easy, tasty, low fat... and the kids just love it!
CHICKEN WONTONS
THESE WONTON CHICKS ARE SO SICK!
INGREDIENTS
1 1/4 cup shredded BBQ chicken (or any leftover chicken, light and/or dark meat)
3/4 cup whole milk ricotta cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
1/4 cup grated Parmesan
METHOD
In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon
of the chicken mixture in the center of each wrapper. Using a pastry
brush, brush the egg wash around the chicken mixture. Bring four
corners of the wonton square together over the filling to form a purse.
Press the edges together tightly to form a seal. Wipe the board with a
towel until dry and continue making batches of 8 with the remaining
wonton skins
Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the wontons.
Melt 4 tablespoons of butter in a medium skillet. Turn off the heat,
add the cooked pyramids and gently toss. Transfer the pyramids to 4
serving plates. Sprinkle with grated Parmesan and sprinkle with salt
and pepper. Serve immediately with garden salad and or garlic bread
CHICKEN KEBABS YOU JUST HAVE TO HAVE!!
INGREDIENTS
2 Skinless Chicken Breasts
1 Green Capsicum
1 punnet Cherry Tomatoes
1 punnett button mushrooms
1 Onion cut in wedges
Vegetta or other seasoning
2 Pts of 2 minute Rice Packs
METHOD
If using wood skewers put them in a bowl of water so they don't burn when cooking.
Cut chicken breast, capsicum, tomatoes, mushrooms, and onion into bite sized pieces and thread onto skewers in any order that tickles your fancy.
Sprinklewith Vegetta seasoning
Spray a pan with oil and cook through for 5 - 8 minutes.
LIttle trick is to make sure the chicken bits are slightly bigger than the other ingredients so that they actually touch the pan and cook through.
Serve with a 2 minute rice pack
This is quick and very healthy with a good balance of meat n veg and very very kid friendly...
Creamy Chicken & Asparagus Pasta
Won't have you needing desert After!
INGEDIENTS
300 gm pennie pasta
4 prosciutto slices…cut in half lengthways
1 tbs olive oil
2 (500gm) skinless chicken breast fillets thinly sliced…or get the chicken breast that is already thinly sliced in your meat section
1 Onion finely chopped
1 bunch of asparagus cut in 5cm lengths
2 Cloves or garlic or 2 tsp crushed garlic from the jar
Half cup of chicken stock…(come already made in easy pour boxes at the supermarket)
Half tsp ground sage
375 ml can of carnation light and cream evaporated milk
Half cup grated parmesan cheese – (you can get that already grated in packets in the refrigerated section of the supermarket)
METHOD
1. Cook pasta according to directions on packet, drain, keep warm.
2. Brown prosciutto under grill until golden brown and crisp.
3. Heat oil in pan, add chicken, cook 2 minutes until golden brown, remove from pan.
4. Add onion and garlic to pan, cook until onion softened. Add wine and cook 2 minutes, add remaining ingredients, bring to boil. Add chicken, simmer 1 minute.
5. Toss cooked pasta through sauce top with prepared prosciutto. If desired, sprinkle with extra grated parmesan cheese.