Chicken Breasts | Bunbury Farmers Market

Lemon Pepper Chicken

Ingredients:
6 Mt Barker Chicken Breasts
6 teaspoons (or more) Whittington’s Lemon Pepper
1 cup S&W Whole Egg Mayonnaise
100g grated parmesan
½ cup Orange & White Balsamic Glaze
¼ cup fresh lemon juice
¼ cup cream (if required)
Extra virgin olive oil

Method:
Preheat oven to 180 degrees and lightly oil an oven proof dish. Lay chicken in the dish & place 1 dessert spoon of mayonnaise on top of each breast. Then sprinkle approx 1 teaspoon or more of lemon pepper on top, according to your liking. Finish with 1 teaspoon of grated parmesan.
Splash the white wine and lemon juice around the breasts & cover with foil. Cook chicken in the preheated oven for 20 minutes or until cooked. Remove breasts from the oven and place on a warm plate to rest. Place the pan juices back in the oven and reduce the liquid (approx 5 mins). Remove and stir through cream if using allow to warm through. Pour the juices over the chicken and serve with a fresh garden salad or creamy mashed potatoes.

Serves: 6

Note:
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Pumpkin, Chilli & Chicken Bake

Ingredients:
¼ JAP pumpkin, peeled, halved and thinly sliced
2 large chicken breasts, chopped
¼ – ½ red chilli, sliced
½ cup basil, chopped
¼ tsp nutmeg
Salt & pepper
300ml cream

Method:
Lay the pumpkin slices in the base of an oven-proof dish, top with layers of chicken, chilli and basil then season with nutmeg, salt and pepper. Stir the chicken stock powder into the cream and pour over. Cover the dish with foil and bake at 180° for 30 minutes or until cooked. Serve with pasta or rice and a garden salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Hoi Sin Chicken

Ingredients:
4 skinless drovers chicken breasts
1 bottle ‘Ayam’ Hoi Sin Sauce
½ fresh Pineapple
2 Brown Onions sliced
1 Green Capsicum chopped
1 Red Capsicum chopped
1 Yellow Capsicum chopped
1 Bok Choy chopped
Olive oil
Salt & pepper, to taste

Method:
Chop chicken breast into bite size pieces. Place chicken and onion in an oven proof dish. Splash over Hoi Sin sauce and stir through. Cover it and cook in n 150 degree oven for an hour. Uncover your chicken and stir in capsicums, pineapple and bok choy. Cover again and place back in the oven for a further 15-20 minutes. Serve with steamed rice.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: