Grilled chicken recipes

Our top 3 of 7 Grilled chicken recipes

Grilled Chicken, Leek and Garlic Tagliatelle Recipe at MyDish

4
based on 3 reviews

Grilled Chicken, Leek and Garlic Tagliatelle

by jamin

by jamin
Views 2489, Added Tue Mar 2 2010

RATE THIS

    1 Comments

    • by ta.fenty

      ta.fenty  Sat Mar 31 2012   • Reply

      Is this photo the right image for the recipe?

    Add comment

    Ingredients

    • 2 chicken breasts or mini breast fillets
    • 1 leek
    • 250g cream cheese with garlic and herbs
    • 3 cloves garlic
    • a splash milk
    • a big sprinkle Mixed herbs (dried is fine)
    • as much as you need tagliatelle
    • 1 vegetable oxo cube
    • to taste salt and pepper
    •  olive oil

    Method

    1. Chop your chicken into thin strips. Coat it in olive oil and put it under the grill (medium temperature) for about 20 mins, or until cooked.

    3. Meanwhile, chop the leeks and crush the garlic. Fry them in a saucepan with a bit of olive oil until the leeks start to soften.

    5. Add the cream cheese, milk, herbs and Oxo cube, and simmer on a low heat.

    7. When the chicken is almost cooked, boil the tagliatelle, then as soon as the chicken is cooked through, remove it from the grill and chop it into smaller bite size strips. Tip them into the sauce and wait for the pasta to cook.

    9. When it's ready, add your salt and pepper, drain the pasta, then tip it into the pan with the sauce and stir it all together.

    11. Goes very well with garlic dough balls if you don't mind stinky breath in the morning :)

    jamin has contributed to these popular cooking recipes:

    Chargrill Chicken, Bacon, Mushroom & Pea Risotto with Mixed Vegs Recipe at MyDish

    5
    based on 1 reviews

    Chargrill Chicken, Bacon, Mushroom & Pea Risotto with Mixed Vegs

    by claireleech79

    by claireleech79
    Views 346, Added Wed Nov 2 2011

    RATE THIS

      Be the first to comment

      Add comment

      Ingredients

      • 4 Birds eye Chicken Chargrill Pieces
      • 2 brown onions chopped
      • 250g risotto rice
      • 2tsp Dried Mixed Herbs
      • 2 garlic cloves. crushed
      • 2 chicken stock cubes
      • 2 pints hot water
      • ½ tsp Chilli Flakes
      • 250g mushrooms sliced
      • 150g frozen peas
      • 4 servings frozen mixed vegetables (carrots. cauliflower. peas)
      •  salt and pepper
      • 1tbs olive oil
      • 4 rashers of bacon

      Method

      1. Take peas from freezer and leave to one side to defrost slightly.

      3. Add Olive Oil to large frying pan and add crushed garlic, chopped onion, chopped bacon and mushrooms and leave to soften stirring every couple of mins.

      5. Put 4 Birds eye Chargrill Chicken pieces in the oven to cook by following packet instructions.

      7. Add in rice and stir around until all covered in oils

      9. Add mixed herbs and chilli flakes

      11. Cook for 2 mins mixing around

      13. Make up 2 pints of hot chicken stock by mixing stock cubes and hot water

      15. Add chicken stock one ladle at a time until absorbed by rice over a steady heat.

      17. When half of the stock has been added - mix in peas.

      19. When all stock is absorbed or until you have got to a consistency you are happy with check add seasoning and taste to make sure rice is cooked through.

      21. Serve 4 portions on the plate with the sliced chargrill chicken placed on top, serve with Birdseye Mixed Frozen Vegs that have been cooked to packet instructions.

      Chargrilled Chicken Breast, Rocket and Pine Nut Salad with A Sundried Tomato Dressing Recipe at MyDish

      4
      based on 2 reviews

      Chargrilled Chicken Breast, Rocket and Pine Nut Salad with A Sundried Tomato Dressing

      by Duncan Bannatyne

      by Duncan Bannatyne
      Views 2092, Added Mon Nov 30 2009

      RATE THIS

        Be the first to comment

        Add comment

        Ingredients

        • 1 Chicken breast
        • 1 bunch Rocket
        • 4 oz Pine nuts
        • 4 oz Sundried tomatoes
        • 2 tsp. White wine vinegar
        •  Olive oil

        Method

        1. 1. Cook chicken on char grill for 5mins each side then place in oven for further 10mins.

        3. 2. Toast the pine nuts under the grill for 2mins.

        5. 3. Place the sundried tomatoes in water for 5mins then drain.

        7. 4. Place the sundried tomatoes in a food processor with the white wine vinegar, gradually add olive oil and blend into sauce consistency.

        9. 5. Place rocket then pine nuts on a plate, lay the chicken breast on top and drizzle the dressing around.