Breaded chicken recipe

The easy baked chicken dinner is deliciously light and perfect for any weather.

Ingredients

  • 1 skinless chicken breast
  • two-three slices of bread
  • 100g plain flour
  • 1 egg
  • seasoning salt and pepper

Method

  1. Place bread in blender, once blended add seasoning.
  2. Crack the egg into a bowl and whisk with a fork.
  3. Place pain flour into a shallow bowl with seasoning. Coat the chicken in egg and the cover in plain flour.
  4. Coat in egg again and then cover in breadcrumbs. Place on a covered baking tray and bake in oven at 180°C  for 20-25 minutes.

Curried Rice Salad Recipe

Makes 10 servings

  • 907 g cooked long-grain rice
  • 227 g cooked green peas
  • 113 g diced onion
  • 113 g diced Granny Smith apples, peeled if desired
  • 57 g toasted pumpkin seeds
  • 57 g plumped golden raisins
  • 180 mL Curry Vinaigrette, or as needed
  • Salt, as needed
  • Ground black pepper, as needed
  • Curry Powder, as needed (optional)
  1. Combine the rice, peas, onions, apples, pumpkin seeds, and raisins.
  2. Toss lightly with the vinaigrette, adding just enough to moisten the rice. Season with salt, pepper, and curry powder, if desired.
  3. Serve immediately or refrigerate for later service.

Potato Salad Recipe

Makes 10 servings

  • 1.13 kg cooked Red Bliss potatoes, peeled and sliced
  • 170 g small-dice Hard-Cooked Eggs
  • 142 g diced onion
  • 142 g diced celery
  • 2 tbsp/30 mL Dijon mustard, or as needed
  • 480 mL Mayonnaise
  • Worcestershire sauce, as needed
  • Salt, as needed
  • Ground black pepper, as needed
  1. Combine the potatoes, eggs, onions, and celery in a large bowl. Mix the mustard with the mayonnaise and Worcestershire sauce. Add to the potato mixture and toss gently. Season with salt and pepper.
  2. Serve immediately or refrigerate for later service.

Shrimp Salad Recipe

Makes 10 servings

  • 907 g cooked shrimp, peeled and deveined
  • 240 mL Mayonnaise
  • 227 g minced celery
  • 85 g minced onion
  • Salt, as needed
  • Ground white pepper, as needed
  1. Coarsely chop the shrimp (leave small shrimp whole).
  2. Combine the shrimp, mayonnaise, celery, and onions and mix well. Season with salt and pepper.
  3. Serve immediately or refrigerate for later service.

Cucumber Salad Recipe

Makes 10 servings

  • 120 mL rice wine vinegar
  • 99 g sugar
  • 2 tsp/6.50 g salt
  • 3 English cucumbers, halved lengthwise, cut into 3-mm slices
  • 1 medium red onion, quartered lengthwise, cut into 3-mm slices
  • 1 tbsp/9 g red jalapeno, halved lengthwise, cut into 3-mm slices
  • 4 tbsp/12 g roughly chopped or torn mint leaves
  • 21 g cilantro leaves
  1. Combine the vinegar, sugar, and salt in a saucepan. Warm over low heat, whisking constantly until the sugar and salt are dissolved. Do not boil. Cool to room temperature.
  2. Combine the cucumbers, onions, and jalapenos in a nonreactive bowl. Add the vinegar mixture. Marinate for 30 minutes.
  3. Drain the salad and serve immediately. Garnish with mint and cilantro.

Wilted Spinach Salad with Warm Bacon Vinaigrette Recipe

Makes 10 servings

  • 227 g diced bacon
  • 43 g minced shallot
  • 2 tsp/6 g minced garlic
  • 113 g brown sugar
  • 90 mL cider vinegar
  • 150 to 180 mL vegetable oil
  • Salt, as needed
  • Cracked black peppercorns, as needed
  • 680 g spinach, washed and dried
  • 5 Hard-Cooked Eggs, cut into small dice
  • 170 g sliced mushrooms
  • 85 g thinly sliced red onions
  • 113 g Croutons
  1. To make the vinaigrette, render the bacon in a medium sautoir over medium-low heat. When the bacon is crisp, remove it from the pan, drain, and reserve.
  2. Add the shallots and garlic to the bacon fat and sweat until soft. Blend in the sugar. Remove the pan from the heat. Whisk in the vinegar and oil. Season with salt and pepper.
  3. Toss the spinach with the eggs, mushrooms, onions, croutons, and reserved bacon. Add the warm vinaigrette, toss once, and serve immediately.

Onion and Cucumber Salad (Kachumber) Recipe

Makes 10 servings

  • 907 g onions, cut into medium dice
  • 2 English cucumbers, cut into medium dice
  • 454 g plum tomatoes, seeded, cut into medium dice
  • 10 Thai chiles, chopped
  • 50 g roughly chopped cilantro leaves and stems
  • Juice of 5 lemons
  • Salt, as needed
  1. Combine the onions, cucumbers, tomatoes, chiles, and cilantro. Refrigerate until needed.
  2. Ten minutes before service, add the lemon juice and season with salt.
  3. Serve immediately.

Chicken Salad Recipe

Makes 8 servings

  • 1.92 L Chicken Stock
  • Salt, as needed
  • 28 g crushed garlic cloves (optional)
  • 709 g boneless, skinless chicken breasts
  • 180 mL Mayonnaise
  • 57 g roughly chopped pecans
  • 113 g grapes, halved
  • 6 g finely chopped marjoram
  • 3 tbsp/9 g finely chopped chervil
  • 3 tbsp/9 g finely chopped tarragon
  • 2 tbsp/6 g finely chopped oregano
  • Ground black pepper, as needed
  1. Pour the stock into a sauce pot, season with salt, and add the garlic, if desired. Poach the chicken breasts in the stock over medium heat until they are forktender and fully cooked, 30 to 35 minutes.
  2. Remove the chicken from the stock. (Strain and reserve the stock for another use, or discard.) Allow the chicken to cool to room temperature. Cut into medium dice.
  3. Combine the chicken with the mayonnaise, pecans, grapes, marjoram, chervil, tarragon, and oregano. Season with salt and pepper.
  4. Serve immediately or refrigerate for later service.

Tomato and Mozzarella Salad Recipe

Makes 10 servings

  • 1.36 kg sliced tomatoes
  • 567 g sliced fresh mozzarella
  • 284 g Red Wine Vinaigrette
  • Salt, as needed
  • 14 g basil chiffonade
  • Cracked black peppercorns, as needed

Place the tomatoes and mozzarella slices alternately on a plate and drizzle the vinaigrette over the top. Season with salt. Garnish with the basil and pepper.
Serve immediately.