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Today's Recipe

Pesto Cheesy Chicken Rolls

Posted by Admin on April 23, 2011 at 2:47 AM Comments comments (0)

 

"This is a very simple yet exciting dish your family will love. Its something different from your average chicken recipe."

 


Original Recipe Yield 4 servings


Ingredients

 

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

1 cup prepared basil pesto

4 thick slices mozzarella cheese


Directions

 

Preheat the oven to 180 degrees C.

Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.

Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.


Nutritional Information

 

Amount Per Serving Calories: 585 | Total Fat: 40.3g | Cholesterol: 124mg


African Chicken Stew

Posted by Admin on April 20, 2011 at 9:18 AM Comments comments (0)

African Chicken Stew Recipe

 

"This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts."

 

Original Recipe Yield 6 servings


Ingredients

 

1 tablespoon olive oil

1 large chicken, deboned and cut into bite size pieces

2 cloves garlic, crushed

1 onion, chopped

1 large potato, diced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1 teaspoon ground black pepper

1 teaspoon crushed red pepper flakes

1 teaspoon salt

1 cup water

3/4 cup unsalted natural-style peanut butter

1 can beans, drained and rinsed


Directions

 

In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.

Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.

Remove lid, and stir in the peanut butter and beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.


Nutritional Information

 

Amount Per Serving Calories: 615 | Total Fat: 36g | Cholesterol: 100mg


Pasta Pomodoro

Posted by Admin on April 20, 2011 at 8:46 AM Comments comments (0)

 

"Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!"

 


Original Recipe Yield 4 servings


Ingredients

 

500g angel hair pasta

1/4 cup olive oil

1/2 onion, chopped

4 cloves garlic, minced

2 cups roma (plum) tomatoes, diced

2 tablespoons balsamic vinegar

1 can low-sodium chicken broth

crushed red pepper to taste

freshly ground black pepper to taste

2 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese


Directions

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.

Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.

Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.


Nutritional Information

 

Amount Per Serving Calories: 500 | Total Fat: 18.3g | Cholesterol: 6mg


Feta and Sun-Dried Tomato Stuffed Chicken

Posted by Admin on April 16, 2011 at 6:35 AM Comments comments (0)

 

This is an easy stuffed chicken breast that is absolutely yummy.


Original Recipe Yield 2 chicken breasts


Ingredients

1 jar sundried tomatoes

 

1/3 cup lemon juice

1/3 cup extra-virgin olive oil

2 tablespoons Greek seasoning

2 teaspoons lemon zest

2 skinless, boneless chicken breast halves

125g  crumbled feta cheese

6 chopped sun-dried tomatoes

10 pitted and coarsely chopped kalamata olives (optional)

1 tablespoon oil from the sun-dried tomatoes

4 strips roasted red pepper


Directions

 

Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of about 6mm. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.

Preheat oven to 180 degrees C.

Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.

Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.


Nutritional Information

 

Amount Per Serving Calories: 838 | Total Fat: 65.8g | Cholesterol: 147mg


Chicken Milano

Posted by Admin on April 10, 2011 at 12:41 PM Comments comments (0)

  

"A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired."

 

Original Recipe Yield 4 servings


Ingredients

 

1 tablespoon butter

2 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

1 cup chicken broth, divided

1 cup heavy cream

500g skinless, boneless chicken breast halves

salt and pepper to taste

2 tablespoons vegetable oil

2 tablespoons chopped fresh basil

250g dry  pasta


Directions

 

In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.

In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.

Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.


Nutritional Information

 

Amount Per Serving Calories: 642 | Total Fat: 34.8g | Cholesterol: 157mg


Famous Chicken Francaise

Posted by Admin on April 9, 2011 at 1:24 PM Comments comments (0)

Famous Chicken Francaise 

"Chicken with lemon juice, egg, butter and garlic. C'est magnifique!"

 

Original Recipe Yield 6 servings


Ingredients

 

1 egg, beaten

1/2 lemon, juiced

1 cup all-purpose flour

1 pinch garlic powder

1 pinch paprika

6 skinless, boneless chicken breast halves

2 tablespoons butter

1 can chicken broth

1 lemon, juiced

6 slices lemon, for garnish

2 sprigs fresh parsley, for garnish


Directions

 

In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.

Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.

In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.


Nutritional Information

 

Amount Per Serving Calories: 269 | Total Fat: 6.7g | Cholesterol: 116mg


Teriyaki and Pineapple Chicken

Posted by Admin on April 8, 2011 at 7:10 AM Comments comments (0)

Teriyaki and Pineapple Chicken 


"This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!"

 

Original Recipe Yield 8 servings


Ingredients

 

2 tablespoons vegetable oil

500g skinless, boneless chicken breasts, cut into cubes

1 green bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 red bell pepper, sliced thin

1 1/4 cups sliced fresh mushrooms

1 onion, chopped

1 cup teriyaki sauce

1 can pineapple chunks, undrained

1 teaspoon garlic powder

1 teaspoon crushed red pepper

1/4 cup all-purpose flour


Directions

 

Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.

Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.


Nutritional Information

 

Amount Per Serving Calories: 187 | Total Fat: 5.5g | Cholesterol: 35mg




Anniversary Chicken

Posted by Admin on April 7, 2011 at 12:31 PM Comments comments (0)

Anniversary Chicken I 

 

Original Recipe Yield 6 servings


Ingredients

 

2 tablespoons vegetable oil

6 skinless, boneless chicken breast halves

1/2 cup teriyaki basting sauce

1/2 cup Ranch-style salad dressing

1 cup shredded Cheddar cheese

3 green onions, chopped

100g bacon bits

1 tablespoon chopped fresh parsley, for garnish

Directions

 

Preheat oven to 180 degrees C.

In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.

Place browned chicken breasts in a 200x300 baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Nutritional Information

 

Amount Per Serving Calories: 529 | Total Fat: 26.4g | Cholesterol: 167mg


Artichoke and Tomato Stuffed Chicken

Posted by Admin on April 5, 2011 at 10:04 AM Comments comments (0)

Artichoke and Tomato Chicken 


This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!

Original Recipe Yield 6 servings


Ingredients

 

1/4 cup olive oil

4 fresh tomatoes, diced

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

6 artichoke hearts, drained and chopped

2 red bell peppers, chopped

250g mozzarella cheese, cubed

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

2 cups marinara sauce


Directions

 

Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.

Preheat oven to 180 degrees C. Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 1,5litre baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.

Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!


Nutritional Information

 

Amount Per Serving Calories: 543 | Total Fat: 20.4g | Cholesterol: 162mg


Tomato Curry Chicken

Posted by Admin on April 5, 2011 at 9:48 AM Comments comments (0)

Tomato Curry Chicken 


Chicken breasts baked with a tomato, beer and curry sauce. Easy preparation with a gourmet touch and taste; my family loves it. Serve with new red potatoes and drizzle sauce over the potatoes, if desired.

 

Original Recipe Yield 4 servings


Ingredients

 

4 skinless, boneless chicken breast halves

50 g butter

1 onion, chopped

150 ml beer

1 (420g) can condensed tomato soup

1 tsp curry powder

1 tbsp dried basil

1 pinch ground black pepper

2 tbsp grated Parmesan cheese


Directions

 

Preheat oven to 180 degrees C.

Place chicken in a 20 x 30cm baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in beer, soup, curry powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken.

Bake at 180 degrees C for 1 hour; sprinkle with cheese for last 10 minutes of baking.


Nutritional Information

 

Amount Per Serving Calories: 264 | Total Fat: 8.5g | Cholesterol: 84mg



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