8 chicken pieces

1 x packet of chicken soup powder

1 tbsp margarine

1 finely chopped green pepper

1 finely chopped onion

1 tbsp dried parsley

20ml Corn flour

125ml milk

200ml cheese

Roll the chicken in the chicken soup powder and microwave closed on full power for 5 - 8 minutes. Drain the oil and add the margarine, green pepper, onion and parley and microwave on full power for 5 minutes. Remove the chicken and set aside. Mix the corn flour, milk and cheese together and add it to the gravy. Microwave the gravy on full power for 3 minutes. Return the chicken to the dish and serve. Serves 4


8 chicken pieces

Barbeque spice

100ml fine dry breadcrumbs/flour

Generously sprinkle the chicken pieces with the barbeque spice and roll the chicken in the breadcrumbs or flour. Place on rack of roasting pan, grill under preheated griller, approximately 10 minutes on each side or until tender. Season to taste.


250ml mayonnaise 10ml dried parsley

50ml smooth apricot jam 8 chicken thighs or 6 breasts

20ml curry 4 x large potatoes, peeled and quartered

2 tsp crushed garlic 1 x finely chopped red pepper

5ml freshly grated ginger 1 x bunch spring onions, thickly cut

Combine the mayonnaise, jam, curry, garlic, ginger and parsley. Pour it over the chicken and coat well. Marinate the chicken for at least 30 minutes or overnight. Place the chicken with its sauce in an ovenproof dish and bake for 25 minutes at 180deg celsius. Add the potatoes, red pepper and spring onion to the chicken dish. Return it to the oven and bake for a further 35 minutes. Serves 4


20g margarine

1 finely chopped onion

4 x chicken breast fillets, cubed

1 x 375g can chicken soup

half x 375g can mushroom soup

5ml barbeque / chicken spice

1 tsp crushed garlic

salt and pepper to taste

Melt the margarine and fry the onion until soft. Add the chicken and fry until browned. Add the remaining ingredients, reduce the heat and simmer until the chicken is cooked through. Serve with rice. Serves 4


8 chicken pieces

150ml fruit chutney

150ml mayonnaise

62ml honey

1 x 410g apricot halves, drained

Salt and pepper to taste

Season the chicken with salt and pepper and place in an ovenproof dish. Bake for one hour at 160deg celsius, turning chicken at least once during cooking. Combine the chutney, mayonnaise and honey and pour it over the chicken. Bake the chicken for a further 20 minutes or until chicken is cooked through. Place the apricot halves on top of the chicken and return it to the oven one last time until the apricot is hot. Serve with rice. Serves 4

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