FREEZE DRIED CHOPPED CHICKEN RECIPES

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CHICKEN KIEVS RECIPE | BBC GOOD FOOD



Chicken kievs recipe | BBC Good Food image

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield Makes 8

Number Of Ingredients 11

8 skinless, boneless chicken fillets
225g dried breadcrumbs
75g parmesan, grated
5 eggs, beaten
100g plain flour
pinch paprika
4 tbsp sunflower or vegetable oil, for frying
4 garlic cloves, crushed
2 tbsp finely chopped parsley
200g butter, softened
½ lemon, juiced

Steps:

  • Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
  • Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
  • Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.
  • To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

Nutrition Facts : Calories 549 calories, FatContent 35 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 30 grams protein, SodiumContent 1 milligram of sodium

EASY CHICKEN CASSEROLE RECIPE | BBC GOOD FOOD



Easy chicken casserole recipe | BBC Good Food image

This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals

Provided by Mary Cadogan

Categories     Dinner, Main course

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 10

2 tbsp sunflower oil
400g boneless, skinless chicken thigh , trimmed and cut into chunks
1 onion , finely chopped
3 carrots , finely chopped
3 celery sticks, finely chopped
2 thyme sprigs or ½ tsp dried
1 bay leaf , fresh or dried
600ml vegetable or chicken stock
2 x 400g / 14oz cans haricot beans , drained
chopped parsley , to serve

Steps:

  • Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
  • Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Nutrition Facts : Calories 291 calories, FatContent 9 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 11 grams fiber, ProteinContent 30 grams protein, SodiumContent 0.66 milligram of sodium

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