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    Recipes — chicken breasts

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    Fried Chicken Sandwich

    Prep Time

        •    Prep Time: 30 minutes, plus marinating time
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


    For the chicken:

        •    1 cup buttermilk
        •    1 tbsp kosher salt
        •    1 garlic cloves, minced
        •    Four 6-ounce boneless, skinless chicken breasts

    For the pickle vegetable slaw:

        •    ¼ cup mayo
        •    2 tbsp honey
        •    2 tbsps sugar
        •    1½ cups water
        •    1 tsp celery seeds
        •    ½ red onion, thinly sliced
        •    1½ cups white wine vinegar
        •    1 carrot, peeled and julienned
        •    freshly ground pepper, to taste
        •    2 tbsps salt, plus more to taste
        •    1 tbsp whole coriander seeds, toasted
        •    1 cup thinly sliced red cabbage, divided
        •    1 cup thinly sliced green cabbage, divided
        •    1 serrano chile-stemmed, seeded and julienned


    1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.

    2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.

    3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.

    4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.

    5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.

    6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/ultimate-fried-chicken-sandwich-pickled-vegetable-slaw-potato-bun-dill-pickle

    Cajun Chicken with Mardi Gras Salsa

    Cajun Chicken with Mardi Gras Salsa is a festive and flavorful chicken dinner recipe. Mardi Gras (or any night of the week!) ready!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   4 chicken breasts
        •   Cajun seasoning (I used Emeril's Essence)

    For the Mardi Gras Salsa:

        •   2 cups chopped pineapple
        •   1/4 cup chopped red onion
        •   1/2 jalapeno, seeded & minced
        •   2 Tablespoons chopped cilantro
        •   juice of a lime
        •   salt & pepper


    1. Combine ingredients for Mardi Gras Salsa in a large bowl. Stir together then set aside.
    2. Brush both sides of chicken breasts with extra virgin olive oil then season with Cajun seasoning. Saute in a large skillet over medium-high heat for 4-5 minutes a side, or until cooked through. Top with Mardi Gras Salsa then serve.

    * I served my chicken and salsa with spicy Sweet Potato Fries on the side. That’s just 1 small sweet potato cut into fry shapes, tossed with extra virgin olive oil and more Cajun seasoning, then roasted on a foil-lined baking sheet for 20 minutes @ 425. Spicy and sweet, they were the perfect accompaniment. A feast for the eyes, AND the tastebuds! (Optional)

    This great family recipe is thanks to Yummly at https://www.yummly.co/recipe/Cajun-Chicken-with-Mardi-Gras-Salsa-475067?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Simply_The_Breast?prm-v1

    The Best Chicken Marinade Recipe

    Look no further for the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious - try it today!

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 6


        •  1/2 cup extra virgin olive oil
    1/2 cup balsamic vinegar or other vinegar
    1/4 cup soy sauce
    1/4 cup Worcestershire sauce
    1/8 cup lemon juice
    3/4 cup brown sugar
    2 tsp dried rosemary
    2 tbsp Dijon or Spicy Brown mustard
    2 tsp salt
    1 tsp ground black pepper
    2 tsp garlic powder
    6 chicken breasts or 3.5 lb chicken


    1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
    2. Remove a half a cup of marinade and reserve for basting the chicken later.
    3. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
    4. Marinate for at least 4 hours and up to 24 hours.

    To Grill

    1. Preheat grill to medium high heat and lightly oil the grates.
    2. Remove the chicken from the marinade, letting the excess drip off.
    3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
    4. Baste the chicken occasionally with the reserved marinade.
    5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

    Optional: If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

    Recipe Notes: I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.

    This great family recipe was tested by a customer of ours Caroline who says it was amazing and is by far the best marinade she has ever had. To review this amazing recipe goes to Momontimeout at https://www.momontimeout.com/the-best-chicken-marinade-recipe/

    Slow Cooker Pulled Chicken Sandwiches

    In an informal poll that I recently took on Facebook, I asked what kinds of recipes people wanted me to post.  The most popular response was slow cooker dishes.  It’s not surprising considering how convenient slow cooker recipes are. And now that I have a toddler, I appreciate these recipes even more!  With most slow cooker recipes, there’s minimum prep- you can simply toss all of the ingredients into the bowl of the slow cooker and turn it on in the morning.  When you get home in the evening, dinner is ready to serve.

    Prep Time

        •    Prep time: 5 minutes
        •    Yield: Serves 10


        •    1 small onion, finely chopped
        •    3 cloves garlic, finely chopped
        •    1 can (8 ounces) tomato sauce
        •    ¼ cup tomato paste
        •    ¼ cup cider vinegar
        •    1 tablespoon Worcestershire sauce
        •    2 tablespoons light brown sugar
        •    2 tablespoons molasses
        •    2 tablespoons paprika
        •    2 tablespoons chili powder
        •    ¼ teaspoon cayenne pepper
        •    1 teaspoon kosher salt
        •    ½ teaspoon black pepper
        •    1 lb. boneless, skinless chicken thighs, trimmed of fat
        •    1 lb. boneless, skinless chicken breasts, trimmed of fat
        •    Optional: whole wheat rolls and Summer Coleslaw (see recipe below)


    1. Place all of the ingredients except the chicken in the bowl of a slow cooker. Add the chicken and turn to coat the pieces with the sauce.
    2. Cover and cook on low heat for 6 hours. Remove the chicken and place it on a cutting board. Shred the meat with two forks.
    3. Place the chicken in a large bowl and stir in enough sauce to coat all of the meat well (I ended up with about 2 ½ cups sauce and used about 1 ¾ cup to toss with the chicken). Save remaining sauce to serve on the side.
    4. Serve pulled chicken on whole wheat rolls with Summer Coleslaw (see recipe below) or other desired toppings.

    Summer Coleslaw

        •    Prep time: 5 minutes
        •    Yield: Serves 10


        •    1 bag (1 lb.) tricolor coleslaw mix (red and green cabbage and carrots)
        •    2 tablespoons EVOO
        •    2 tablespoons lemon juice
        •    2 teaspoons honey
        •    Kosher salt and black pepper


    1. Mix all ingredients together in a large bowl. Season the coleslaw with a pinch of salt and pepper. Serve with Slow Cooker Pulled Chicken Sandwiches.

    Nutrition Information:

    • Serving size: One Calories: 32 Fat: 2.6g Saturated fat: 0.4g Carbohydrates: 2.4g Sodium: 32mg Fiber: 0.4g Protein: 0.2g

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Pulled-Chicken-Sandwiches-2196059?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Low___Slow?prm-v1

    Tom Daley’s sweet and sour chicken

    The joy of cooking a dish like this at home is that you can really own it – packed with tasty, fresh veg, and free from piles of added sugar and fat often found in takeaways, this firm favourite is a real winner.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    1 x 227 g tin of pineapple in natural juice
        •    1 x 213 g tin of peaches in natural juice
        •    1 tablespoon soy sauce
        •    1 tablespoon fish sauce
        •    2 teaspoons cornflour
        •    2 x 120 g free-range chicken breasts , skin on

        •    Chinese five-spice
        •    1 lime
        •    2 cloves of garlic
        •    1 bunch of asparagus
        •    100 g tenderstem broccoli
        •    1 small onion
        •    2 fresh red chillies
        •    1 red pepper
        •    1 yellow pepper
        •    7 cm piece of ginger
        •    groundnut oil
        •    100 g baby sweetcorn
        •    1 teaspoon runny honey
        •    ½ a bunch of fresh coriander (15g)


    1. Drain the juices from the tinned pineapple and peaches into a bowl, add the soy and fish sauces, then whisk in 1 teaspoon of cornflour until smooth. Chop the peaches and pineapple into bite-sized chunks. Put aside.
    2. Pull off the chicken skin and lay flat in a cold frying pan on a low heat and leave for a few minutes to render the fat, turning occasionally. Once beautifully golden, remove the crispy skin to a plate, adding a pinch of sea salt and five-spice.
    3. Meanwhile, slice the chicken into 3cm chunks and place in a bowl with 1 heaped teaspoon of five-spice, a pinch of salt, 1 teaspoon of cornflour and half the lime juice. Peel, finely chop and add 1 clove of garlic, then toss to coat.
    4. Next, prep the veg: trim and roughly slice the asparagus and broccoli at an angle leaving the pretty ends intact. Peel and chop the onion into 2.5cm petals, slice the chillies, deseed and roughly chop the peppers, peel and matchstick the ginger, and peel and finely slice the remaining garlic.
    5. Place the frying pan back over a high heat, throw in the chicken and cook for 5 to 6 minutes, or until the chicken is golden and cooked through, turning halfway, then turn the heat down to low.
    6. Meanwhile, place a wok over a high heat, scatter in the pepper and onion, then scald and char for 5 minutes.
    7. Add a lug of oil to the wok, followed by the peaches, pineapple, ginger, chilli, garlic, baby corn, asparagus and broccoli, then stir-fry for 3 minutes.
    8. Pour the sauce into the veg pan and cook for a few minutes – you want to keep the veg on the edge of raw – add a good splash of boiling water to loosen the sauce, if needed.
    9. Drizzle the honey into the chicken pan, turn the heat up to high, and toss to coat until sticky and delicious.
    10. Plate up the veg and top with the chicken, then serve with fluffy rice. Clank up the reserved crispy chicken skin and scatter over the top, followed by the chilli and some picked coriander leaves. Serve immediately with lime wedges for squeezing over.


    This great family recipe is thanks to Jamie Oliver at http://www.jamieoliver.com/recipes/chicken-recipes/tom-daley-s-sweet-sour-chicken/