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.