Recipe of the day: Three chicken fillet recipes to try for dinner
Picture: iStock
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Chicken fillets are often assumed to be too dry to enjoy as a dish on their own, and is normally added to curries, stir-fry and stews to make the chicken a little juicier.
If you bought chicken fillets on special, don’t stress, stew and stir-fry do not even have to be on the menu at all.
We found three delicious chicken fillet recipes that can be just as juicy and delicious when served in their normal portions, and not cut into strips.
One-pan cheese and bacon smothered chicken fillets
Author:Katrina Woodman
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Category:Lunch, Dinner
Method:Bake
Cuisine:Italian
Ingredients
Scale
500g baby potatoes
60ml olive oil
550g chicken breasts, halved lengthways
100g bacon, chopped
200g button mushrooms, halved
1 leek halved lengthways, thinly sliced
80ml white wine or chicken stock
125ml thickened cream
¾ cup grated mozzarella
Freshly chopped parsley
Instructions
Microwave your potatoes following packet directions. Meanwhile, heat 1 tbs oil in a large ovenproof frying pan over high heat.
Season the chicken and cook, turning, for 4-5 minutes or until browned and almost cooked through. Transfer to a plate.
Add remaining oil and the bacon. Cook, stirring, for 2 minutes or until golden.
Add mushroom and leek. Cook, stirring, for 6 minutes or until golden. Transfer to a bowl.
Add wine to pan. Cook, scraping to dislodge any stuck-on bits, for 1 minute.
Add cream and any chicken juices. Simmer for 2 minutes or until thickened slightly. Transfer to a jug.
Halve each potato and place in pan. Preheat oven grill to high. Top potato with half the leek mixture and the chicken. Pour in cream mixture. Sprinkle with cheese. Top with remaining leek mixture. Grill for 3-4 minutes or until golden. Sprinkle with parsley to serve.
4 chicken fillets each split, making 8 small cutlets
2 tbsp fresh lemon juice
1 cup marinara sauce
114g grated mozzarella cheese, not fresh
Chopped parsley for serving
Instructions
Arrange oven racks so 1 is about 15cm from broiler and heat oven to 230°C.
Rub large rimmed baking sheet with 1 tablespoon oil. Place flour in shallow bowl.
In second shallow bowl, beat together eggs, garlic, 2 tablespoons water, and 3/4 teaspoon salt. In third bowl, combine panko with 1/3 cup Parmesan, then toss with remaining 2 tablespoons oil.
Toss chicken in lemon juice. Dip chicken in flour, then egg mixture (letting excess drip off), then panko mixture, patting to help it adhere; transfer to prepared baking sheet. Roast until chicken is golden brown and cooked through, 12 to 18 minutes.
Heat broiler. Spoon marinara sauce over chicken and sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Broil on top rack until cheese has melted and turned golden brown in spots, 3 to 4 minutes. Sprinkle with parsley if desired.