My Haloumi Crumbed Chicken

IMG_3333Ingredients

  • 1kg chicken fillets, thinly sliced
  • 2 eggs, whisked
  • 3/4 cup breadcrumbs
  • 120gm haloumi, coarsely grated
  • 1/4 finely chopped flat-leaf parsley
  • 1 tbs finely chopped chives
  • spray oil

Method

  1. Place the eggs in a shallow dish.
  2. Combine the breadcrumbs, haloumi, parsley and chives on a plate.
  3. Dip the chicken in the egg mixture, then press in the breadcrumb mixture, turning to coat.  Transfer to a plate and place in the fridge for 10 minutes to chill.
  4. Grease a large frying pan with spray oil and place over medium heat. Cook the chicken for 5 – 6 minutes on each side or until golden brown and cooked through. Serve with your favourite salad or vegetables.

K.

Gluten Free Chicken & Mushroom Pasta Bake

IMG_3303

Ingredients

  • 340gm Gluten Free Barilla Penne Pasta
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 500ml thickened cream
  • white pepper to taste
  • 200gm button mushrooms, sliced
  • 1 BBQ chicken, meat shredded
  • 450gm Perfect Italiano Perfect Bake Cheddar, Mozarella and Parmesan cheese
  • paprika to garnish
  • mixed dried herbs to garnish

Method

  1. Preheat oven to 160’C.
  2. Cook pasta as per packet directions.
  3. Melt butter and oil in a saucepan over medium heat. Add garlic, cream and white pepper and stir until mixture reaches a simmer. Add 2 handfuls of cheese and continue to stir until sauce thickens.
  4. Saute mushrooms in a small frying pan with a small amount of oil.
  5. Combine pasta, sauce, mushrooms and chicken in a baking dish. Top with remaining cheese and sprinkle with paprika and herbs.
  6. Bake for 10-15 minutes or until cheese is golden brown.
  7. Serve with salad.

E.