• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — chicken breast

    Chicken Milanese with Spaghetti

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 2


        •    olive oil
        •    100g plain flour
        •    2 cloves of garlic
        •    100g breadcrumbs
        •    150g dried speghetti
        •    30g parmesan cheese
        •    2 large free-range eggs
        •    1/2 a bunch of fresh basil
        •    1 x 400g tin of plum tomatoes
        •    2 x 150g skinless free-range chicken breasts


    1. Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.

    2. Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.

    3. Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.

    4. Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.

    5. Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.

    6. Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.

    7. Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.

    8. Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.

    9. Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-recipes/chicken-milanese-with-spaghetti/

    Sheet Pan Harvest Chicken with Vegetables

    Sheet Pan Harvest Chicken with Vegetables - an easy complete one pan meal with low carb autumn vegetables perfect for fall. Made with tender and juicy with Brussels sprouts, pumpkin, broccoli and yellow zucchini. Keto, paleo, gluten free and Whole 30 compliant.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 22 minutes
        •    Yield: Serves 4


        •    1/4 tsp dried sage
        •    1/2 tsp dried thyme
        •    1 cup broccoli florets
        •    1/2 tsp garlic powder
        •    1/2 tsp dried rosemary
        •    2 tbsps olive oil, divided
        •    sea salt and pepper to taste
        •    1 yellow zucchini, quartered
        •    chopped fresh parsley or thyme
        •    1 1/2 tbsps balsamic vinegar, divided
        •    1 cup chopped pumpkin, or butternut squash if not low carb
        •    3-4 boneless, skinless chicken breasts, pounded to even thickness (can also use 5-6 chicken thighs and adjust cooking times as needed)


    1. In a small bowl, combine the salt, pepper, thyme, rosemary and sage. Place the chicken in a large resealable bag and add 1 tablespoon olive oil, 1 tablespoon of balsamic vinegar and half of the seasoning. Seal the bag then press to rub the oil and seasoning on the chicken. Set aside for 20 minutes or chill in the fridge for up to 24 hours.

    2. Preheat oven to 415 F.

    3. Chop your vegetables then place in a single layer on a large rimmed sheet pan lined with parchment paper or foil. Drizzle with remaining olive oil and seasoning.

    4. Nestle chicken in the middle of the pan, moving vegetables aside as needed.

    5. Place pan in preheated oven and roast for 12 minutes. Flip the chicken and toss the vegetables in pan. Return pan to oven and continue cooking for another 10 minutes, or until chicken is cooked through and internal temperature reaches 160 to 165 degrees F. You can remove the chicken to plate first if your vegetables are not done to your liking and continue cooking until the vegetables are cooked.

    6. Sprinkle with fresh parsley or rosemary and serve hot with your favorite sides.

    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sheet-pan-harvest-chicken-with-vegetables/

    Bacon Wrapped Chicken Teriyaki Bites

    These Bacon Wrapped Chicken Teriyaki Bites are sure to be a huge hit on game day! Sweet and savory, packed full of flavor, and just 5 ingredients! Sure to be your new favorite appetizer! Score!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8


        •    1 lb. bacon
        •    3/4 cup brown sugar
        •    3/4 cup low-sodium teriyaki sauce
        •    1 lb. boneless skinless chicken breasts
        •    toothpicks soaked in water for at least an hour
        •    20 oz Dole pineapple chunks in 100% pineapple juice


    1. Cut chicken into bite-size pieces.

    2. Drain the juice from the can of pineapple chunks. Cover and refrigerate the pineapple chunks until needed.

    3. Combine the pineapple juice and teriyaki sauce in a large resealable plastic bag or bowl.

    4. Add the chicken pieces.

    5. Seal and refrigerate for one hour, turning the bag once.

    6. Preheat oven to 350F.

    7. Line a broiler pan with foil and spray with non-stick cooking spray.

    8. Cut the strips of bacon into thirds.

    9. Working in batches, wrap each piece of chicken with a strip of bacon and roll in brown sugar.

    10. Push a toothpick through a pineapple chunk and then through the bacon-wrapped chicken.

    11. Place on prepared broiler pan.

    12. Bake for 20 to 25 minutes or until chicken is cooked through, turning chicken bites once.

    13. Turn on broiler and broil for 2 to 3 minutes per side until bacon is nice and crispy. I left my pan on the middle rack so the toothpicks wouldn't burn. Always keep on eye on your food when using the broiler. Things happen fast!

    14. Serve immediately!

    This great family recipe is thanks to Mom-On-Timeout Recipes at https://www.momontimeout.com/bacon-wrapped-chicken-teriyaki-bites/

      Caprese Chicken

      Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 20 minutes
          •    Yield: Serves 4


          •    kosher salt
          •    4 slices mozzarella
          •    2 cloves garlic, minced
          •    2 tbsps freshly torn basil
          •    1/4 cup balsamic vinegar
          •    1 tbsp extra virgin olive oil
          •    freshly ground black pepper
          •    1 pt. grade tomatoes, halved
          •    1 lb. boneless skinless chicken breasts


      1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
      2. Add balsamic vinegar to skillet, then add garlic and cook until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes. Stir in basil.
      3. Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt.
      4. Spoon tomatoes over chicken and serve.

      This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a47169/caprese-chicken-recipe/

      Pork Banh Mi Wraps

      Crunchy veggies and Asian flavors make this a great wrap for summer. You can substitute a baguette for the wrap, or switch up the meat for five-spice chicken or spicy beef. Even lemongrass shrimp would be delicious!

      Prep Time

          •    Prep and cook time: 30 minutes
          •    Yield: Serves 4


          •    chili sauce
          •    1 tbsp olive oil
          •    1/4 tsp pepper
          •    2 tbsps rice vinegar
          •    4 bread wraps (9 inches)
          •    2 green onions, chopped
          •    1-1/4 cups shredded lettuce
          •    1/4 cup chopped fresh cilantro
          •    1/4 cup reduced-fat mayonnaise
          •    1/2 cup sweet chilli sauce, divided
          •    2 tbsps reduced-sodium soy sauce
          •    1 medium carrot, peeled and shredded
          •    1/2 jalapeno pepper, seeded and thinly sliced
          •    4 boneless pork loin chops (approx. 4-ounces each)
          •    1 small cucumber, peeled and sliced into 3-inch strips


      1. Sprinkle pork chops with pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chops; cook until a thermometer reads 145°, 2-3 minutes on each side. Combine 1/4 cup sweet chili sauce with soy sauce; pour over chops. Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat.
      2. Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise.
      3. Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha sauce.

      This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/pork-banh-mi-wraps/