Our recipe for wellbeing
Chicken Bake
Jacqui Barwick
Serves 4
Ingredients Method
2 x 400g cherry tomatoes halved 1 lemon quartered 6 cloves of peeled garlic 2 chicken breasts, halved 1 tsp. of paprika 1 spring of rosemary Balsamic vinegar
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Place tomatoes, lemon, garlic and chicken in an overproof dish. Top with the paprika and rosemary. Sprinkle with balsamic vinegar. Cover with bacon rashers to seal the chicken. Bake in moderate oven for 35 minutes. Serve with boiled potatoes and asparagus.
Healthy Crispy Chicken
Leika Takahashi
Ingredients Method
240g chicken breast ½ cup plain flour ½ egg 90g plain corn flake( crushed) 1tbs oil Salt and pepper for seasoning
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Preheat oven 220 degrees. Cut chicken into 1cm-thick fillet. Season with salt and pepper. Coat chicken in flour and shake off excess. Dip in egg and place on crashed corn flake to coat. Place on an oven plate. Drizzle with oil, bake for 8-10 minutes. Serve with your favourite sauce such as sweet chilli sauce, tomato sauce, lemon juice or aioli.
Chicken with White Beans and Tomatoes
Linda Pozzi
Ingredients Method
2 x 15.5 oz. cans of cannellini beans, rinsed
1 pint grape tomatoes 4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed ¼ tsp. crushed red pepper 2 tbsp. olive oil Salt and black pepper 8 bone-in, skin-on chicken thighs
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Heat oven to 230 degrees. In a 22 x 33cm( or larger) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.
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