>Chicken Parmesan

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This Chicken Parmesan recipe, served with the Fresh Sicilian Tomato Sauce in the Sauces section and makes a truly superb dinner party entrée. It requires very little last minute preparation time as most of the dish can be made well in advance.

Ingredients serves 4

4              skinless chicken breasts
60g          plain flour
2              eggs
1              tablespoon Dijon mustard
120g        fresh white breadcrumbs
60g          finely grated parmesan (Parmigiano Reggiano if you can get it)
                salt and freshly milled black pepper
3              tablespoons olive oil and a knob of butter for frying
                chopped fresh parsley or basil
300ml       fresh tomato sauce
                Gluten Free Pasta of your choice


Cut each chicken breast in half, lengthways. Then lay them side by side on a cutting board and cover with a piece of cling wrap. Using a flat meat mallet (or rolling pin if you don’t have one), pound them until they are about 1/2 inch thick.

Beat together in a bowl the eggs and Dijon mustard. In another bowl mix together the breadcrumbs and parmesan cheese. Put the flour seasoned with salt & freshly milled black pepper in a third bowl.

Now make an “assembly line” beginning with the chicken breasts at one end, then the seasoned flour, then the beaten eggs, and finally the breadcrumb mix. Then take 1 chicken fillet and dip it first in the flour. Shake off the excess. Then dip it in the egg and finally the breadcrumb mix. Ensure the fillet is well coated and pat the coating lightly to firm up. Repeat this process for all fillets.

The above stages of this chicken parmesan recipe can be completed up to 24 hours in advance as long as the fillets are laid flat in 1 layer on a tray, covered and refrigerated.

Preheat the oven to 230C. Heat the olive oil in a large frying pan over a medium heat. When the oil is hot, add a knob of butter. Add the chicken to the pan (depending on how many fillets and the size of pan, you may need to do this in 2 batches). Fry for 3 or 4 minutes on each side until golden brown. Transfer the fillets to a baking tray. Place the baking tray into the hot oven and bake uncovered for about 15 minutes turning them over once half way through.

During the last few minutes of baking, cook the spaghetti and reheat the fresh tomato sauce. Combine the cooked spaghetti and hot tomato sauce. Pile this onto a warm serving plate and place the crispy parmesan chicken fillets on top. Sprinkle a little of the chopped herbs over, and serve a separate dish of freshly grated parmesan. I like to serve this with a big bowl of fresh, crisp salad.

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>Chicken Marsala

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Chicken Marsala is a simple, but delicious old Italian favorite, that is always appreciated.

2              chicken breasts, pounded thin
flour, spread on a plate
1/4           cup olive oil
500g        of button mushrooms
1/2           cup Marsala wine
2              tablespoons of butter
1/2           cup chicken stock
Salt and Pepper to taste

Heat olive oil in large saute pan over medium-high heat. When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.

Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices. Mushrooms have a lot of water in them so there is no need to add any liquid at this stage. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan. This is very important as there is a huge amount of taste captured in the residue.

Add butter, chicken stock, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes. Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

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>Honey Mustard Chicken

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Sweet honey and tangy mustard meld in the oven to create a delicious glaze and dipping sauce. For best results use fresh herbs.  Serve with Creamy Mashed Potatoes.


4              chicken breasts or 6 chicken thighs, bone-in or boneless
2              tablespoons olive oil
1/4           cup flour
1/4           teaspoon salt
1/4           teaspoon black pepper
1/2           cup honey
1/2           cup Dijon mustard
2              tablespoons chopped fresh basil


Preheat oven to 175º.

Heat oil in a large sauté pan over medium-high heat. Mix flour with salt and pepper.  Coat chicken pieces with seasoned flour, shaking off excess.  Brown chicken on all sides.  Transfer to a baking dish.

Mix honey, mustard, and basil.  Pour sauce over chicken and bake for 30 minutes.  Midway through the cooking, turn and baste the chicken pieces once.

If you can get fresh tarragon, substitute for the basil.  Called “King of Herbs” by the French, tarragon imparts a subtle licorice flavor that goes perfectly with honey and mustard.

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>Baked Pineapple Chicken

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1              can Pineapple Chunks
1              Garlic clove, crushed
2              Tsp. Corn flour
2              Tsp. Worcestershire sauce
2              Tsp. Dijon mustard
1              Tsp. Rosemary, crushed
6              Half chicken breasts, boned
1              Lemon, thinly sliced


Drain pineapple, reserve juice. Combine reserved juice with garlic, cornflour, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or oven-proof dish, skin side up. Grill until browned. Stir sauce; pour over chicken. BAKE at 180C. 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes. Garnish with fresh rosemary or parsley, if desired.

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