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Chicken breast fillets are one of the most versatile cuts, but as they are both boneless and skinless they can dry out easily. Try one of our 3 easy ways to cook this family staple this week.
Marinate in a little soy, hoisin sauce and ginger and serve with salad or Asian greens. Marinating chicken breasts not only adds flavour, it keeps them moist too.
Cut small slits crosswise down the length of each fillet, being careful not to cut all the way through so the marinade can penetrate.
Preheat the BBQ to moderately hot
Drain the chicken from the marinade.
Turn each fillet once only. Give the first side 4-5 minutes and the second side about 3 minutes.
Cutting the fillets into to cubes for a quick stir-fry or curry is great option for a quick meal. Take advantage of ready-made curry or stir-fry sauces.
Cut fillets into 2-3cm dice and toss with a little oil. Heat the wok or large heavy based pan until very hot, then add the chicken.
Let each piece of chicken come in contact with the wok for a few minutes before stirring, so the chicken becomes well coloured on all sides and cooks more evenly.
Then just add your vegies and stir-fry sauce or curry paste and coconut milk and cook until the chicken is tender.
Try this delicious filling - beat half a tub of cream cheese until soft, add crushed garlic and chopped parsley or chives and chopped sundried tomatoes. Make a pocket in each fillet, add a little filling and secure with a toothpick.
Place the chicken on a baking tray lined with baking paper.
Brush with olive oil and season well. Add sprinkling of rosemary if you like.
Bake in a moderate oven for 30 minutes, or until cooked through.
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