Resep Chicken Wings Crispy

Resep Hot Crispy Chicken Wings Makanan Hits Yang Super

MEAT - CHICKEN

2 teaspoons cornstarch 4 teaspoons rice wine vinegar ½ cup corn syrup 1/3 cup sugar ¼ cup chili-garlic sauce 1 teaspoon soy sauce 1 teaspoon lemon juice ¼ teaspoon ground ginger ¼ teaspoon salt ¼ teaspoon garlic (minced) In a small bowl mix cornstarch with rice vinegar. Set aside. In a small sauce pan combine remaining ingredients. Add the cornstarch and rice vinegar mixture and mix well. Bring the mixture to a boil, reduce heat the simmer until it becomes thick. Remove from heat, allow it to cool then cover and chill it until ready to use (you can also use it right away if the chicken is ready). Bron: Blog Chef Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

BACON WRAPPED CREAM CHEESE STUFFED CHICKEN BREASTS1 boneless skinless chicken breast 2 tablespoons cream cheese 1 tablespoon green onion, Chopped 2 pieces bacon, Partially Cooked

DIRECTIONS:

Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chickenbreast. Roll CHicken breast up to conseal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and back for about 30 minutes at 375°F (190°C). Broil for about 5 minute to crisp bacon. Bron: *food.com*

Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK

BACON WRAPPED CHICKEN BREAST4- Boneless Skinless Chicken Breast Flavor Enhancer (sage, basil, garlic, sun dried tomatoes,etc.) 8- Strips of Bacon

METHOD:

Put the flavor Enhancer on top of each chicken breast. Wrap each breast in 2 slices of bacon. (try to make it so the ends are on the bottom.)Place chicken in a baking dish and Bake at 350°F (180°C) until done, around 30-35 minutes Bron: Country Style Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

BACON MUSHROOM HONEY DIJON CHICKEN1/2 cup Dijon mustard 1/2 cup honey 4-1/2 teaspoons canola oil, divided 1/2 teaspoon lemon juice 4 boneless skinless chicken breast halves 1/4 teaspoon salt 1/8 teaspoon pepper Dash paprika 2 cups sliced fresh mushrooms, or canned and drain 1 cup (125gr ) shredded Cheddar cheese 1 cup (125gr ) mozzarella cheese 8 bacon strips, cut and cooked 2 TBL sliced green onions

METHOD:

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour into a large re-sealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside. In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon then cheeses and green onions. Cook over low heat, covered for 15-20 minutes until juices run clear. Bron: Country Style

Plasing : Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

3 boneless skinless chicken breasts (cut into chunks) Oil (for deep frying) 1 cup all cake flour 2 teaspoons salt ½ teaspoon ground black pepper ½ teaspoon cayenne pepper ¼ teaspoon garlic powder ½ teaspoon paprika 1 egg 1 cup milk Heat oil in a deep-fryer. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes. Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone. Mix fried chicken bits with your favorite wing sauce Bron: Blog Chef

Plasing: Henriette Wessels

BREYANIBREYANI - MUTTON, CHICKEN OR BEEF LAYERED INGREDIENTSNOTE: THE SAUCE AND MEAT IS AT THE BOTTOM OF THE DISH - MIX JUST BEFORE SERVING AND SERVE WITH A DILL SAUCE 1 kg Meat cut into pieces 4 Onions sliced and fried 4 Tablespoons Amin's Masala 2 Tablesoons Lemon Juice 1 cup plain Yoghurt or maas 1/4 tsp saffron inn 1/2 cup warm water (optional) 3 of each kind from Breyani Pack 1 tsp salt 3 whole green chillies 1 tomato grated 21/2 cups of rice 1 cup breyani lentils 2 cups oil for frying potatoes and onions 3 potatoes cut into quaters

METHOD:

Boil rice with 2 tsp salt until half cooked - set aside Boil lentils with 1 tsp salt until firm but cooked - set aside Rub Turmeric powder on potatoes and fry in oil - set aside Fry sliced onions until golden brown - drain - set aside Mix together first 10 items in a dish In a pot - heat 5 tablespoons oil (left from frying) and cook above mix for 10 minutes. Place potatoes on top of mix Spread lintels over potatoes Next spread rice over potatoes Cut up small pieces of butter on rice and sprinkle some fried onions Place lid over pot and steam in the oven for one an a half hours at 180 C Serve with green salad Bron: Spice 'n Stuff - Richards Bay Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

BUFFALO WINGS½ cup all purpose flour ¼ teaspoon Paprika ¼ teaspoon Cayenne Pepper ¼ teaspoon Salt Dash of black Pepper Mix flour and other ingredients in a bowl Add the chicken wings and make sure they are evenly covered with the flour mixture Take out and put in a covered bowl and refrigerate for 60-90 minutes. You can either fry the wings in oil or do it on the "braai"

SAUCE :

1 cup hot sauce ¾ cup margarine 1 dash black Pepper 1 dash garlic powder

METHOD:

Combine all ingredients in a small sauce pan over low heat. Stir till butter is melted and mixture well blended. Remove from heat and reserve for serving. After frying/braaing the wings - place wings in a serving bowl and add hot sauce mixture! Make sure it is well covered! Serve and enjoy! Bron; Yummly Recipes Foto: Henriette Wessels

Nota: My man het die vlerkies so bietjie gerook op die braai en tydens die braai ook vd sous opgeverf! Was heerlik!

Ek lief suurlemoen ook so ek het toe dit in die yskas was sommer so 2 vars suurlemoene se sap ook oor dit uitgedruk - dan het hy daai regte "spur dirkie sous" smaak! Ek het ook ipv knoffel poeier fyn knoffel ingegooi! Baie lekker gewees!

BUTTER CHICKEN BUTTER CHICKEN 4 chicken breast cubed 1/2 cup yoghurt 2 tsp ginger/garlic 1 tsp crushed black pepper 1 tsp oil 1/4 cup butter 1/4 cup cream 1 tsp white pepper 2 tbsp. lemon juice 1/4 tsp cinnamon 1/4 tsp cardamom 1 can tomato puree (1 cup) 1 tsp salt 1 1/2 tsp freshly ground red chillies (I took half red half green as we like it spicy)

DIRECTIONS:

Mix yoghurt, oil, ginger/garlic 1/2 tsp lemon juice and spices together. Smear over chicken and marinade for a few hours. Now you can either grill the chicken if you decide to use chicken pieces and then make the sauce with the rest of the ingredients before warming it up and adding cream just before serving or do it my way which was; Whilst the chicken was marinating fried an onion with the rest of the ingredients to form the sauce ad then added the chicken pieces to it to cook and simmer till thick. I added the cream just before serving and put it in a hollowed out crusty bread and garnished it with coriander. You can serve this with rice as well. Bron: Onbekend

Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK

CHEDDAR BACON CHICKEN TENDERS1 egg ½ cup Breadcrumbs ½ cup finely shredded cheddar cheese 1 (90gr) package cooked real bacon bits 1 (440gr) package uncooked chicken tenders Breasts smaller cuts -not breaded) Ranch dressing (for serving)

METHOD:

Preheat the oven to 200°C. Line a large cookie sheet with aluminum foil. Spray the lined cookie sheet with cooking spray.

In a shallow bowl beat the egg. In another shallow bowl or a pie plate, combine bread crumbs, cheddar cheese, and bacon bits. Dip the chicken tenders first in the egg mixture, then roll in the breadcrumb mixture until evenly coated. Place onto the baking sheet. Repeat until all of the chicken strips are coated.

Place into the oven and bake at 200°Cfor 15 to 20 minutes, turning once, until the chicken is fully cooked and the breadcrumbs are golden brown. Serve with Ranch dressing. (Makes 4 Servings) Bron: Blog Chef

Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

CHICKEN FILLED CREPESMake crepes up frontFILLING: 1/2 cup cream of chicken soup, 2+1/2 Tbsp mayonnaise, 50ml cream, 1tsp curry powder, 1+1/2Tbsp grated onion, 1+1/2tsp lemon juice, salt&pepper, 2+1/2cups lightly packed cooked chicken,chopped into bite-sized pieces.

TOPPING:

1 rounded firmly packed grated cheddar cheese1/3cup cream.Preheat oven to 200*C. BRON;(Exclusively Food)** Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK

CHICKEN BREASTS STUFFED WITH APRICOTS AND FETA CHICKEN BREASTS STUFFED WITH APRICOTS AND FETA The combination of spices, sweet apricots and creamy feta makes these chicken breasts a real winner! Serves: 4 | Preparation Time: 15 minutes | Cooking Time: 45 minutes Ingredients • 1 KNORR Cook-in-Bag Spicy Roast Chicken • 4 Chicken breasts, deboned with skin on • 50 gram Walnuts, chopped • 80 gram Dried apricots, chopped • 100 gram Feta cheese, crumbled Instructions 1. Preheat oven to 180°C 2. In a bowl mix together chopped walnuts, chopped dried apricots and crumbled feta cheese 3. Using a small knife make an incision in the middle of the chicken breast and create a pocket in the breast in which to place the stuffing 4. Place spoonfuls of the stuffing into the chicken breast and close using toothpicks if necessary 5. Place the stuffed chicken breasts in a single layer in the roasting bag 6. Sprinkle seasoning mix over the chicken breasts 7. Knot the bag loosely to seal 8. Hold the bag closed and gently roll to coat the pieces evenly 9. Pierce the top of the bag three times with a fork for the steam to escape 10. Place on a baking tray in the centre of the oven and bake for 40-45 minutes 11. Ensure that the grill is off at all times 12. Cut the bag open, coat the chicken breast in any remaining juices and transfer to a serving dish 13. Serve with cous cous, roast potatoes or rice and spoon the left over sauce over your meal Bron:WHATSFORDINNER

Plasing: Christina Ehlers Marais/WATERTAND RESEPTE VIR OUD EN JONK

CHICKEN TROPICANAA family favourite tailored to be the perfect easy and quick dinner recipe for the whole family - and it will not break the budget. INGREDIENTS 2 tbsps. olive oil 1 tbsp. butter 8 chicken thighs 1 onion, chopped 1 clove garlic, crushed 2 cm piece of ginger, peeled and chopped 1 cup Tomato puree 1 Can Pineapple Pieces in light syrup 2 Tbsps. curry powder ½ cup Smooth Apricot Jam 1 Can coconut milk Large handful fresh coriander, chopped ½ cup Peanut butter Salt and Pepper

METHOD

1. Over a medium heat, melt the butter and oil in a large pot. 2. Add the onion and fry until soft and fragrant. 3. Add the garlic, ginger and the tomato puree. 4. Add the chicken thighs to the pot and continue frying on both sides until the chicken has a good colour. 5. Add the pineapple pieces, apricot jam and coconut milk. 6. Cover the pot and simmer over a low heat for about 20 minutes. 7. Stir in the chopped coriander and the peanut butter, which will thicken the sauce. 8. Season to taste with salt and pepper. 9. Serve with fragrant Basmati rice. Bron: Rhodes Recipes Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

CHICKEN NUGGETS1 egg, lightly whisked 1/2 cup (45g) cornflake crumbs 1 (about 200g) chicken breast fillet, cut into 3cm pieces 1 small (about 290g) orange sweet potato (kumara), peeled, cut into 1cm-thick slices Olive oil spray Sweet chilli sauce, to serve Mixed salad leaves, to serve

METHOD:

Preheat oven to 200°C. Line 2 oven trays with baking paper. Place the egg and cornflake crumbs in separate bowls. Dip a piece of chicken into the egg then in the cornflake crumbs, tossing to coat. Place on 1 prepared tray. Use a 4cm-diameter star pastry cutter to cut stars from the sweet potato slices. Place on the remaining tray. Lightly spray the chicken and sweet potato with olive oil spray. Bake the sweet potato for 10 minutes. Add the chicken and bake for a further 10-15 minutes or until the nuggets are cooked through and the sweet potato is tender. Serve with sweet chilli sauce and salad leaves. Bron; Taste.com.au - January 2012

Plasing: Joey Krüger / WATERTAND RESEPTE VIR OUD EN JONK

CRISPY CHEDDAR CHICKEN 2 lbs chicken tenders or 4 large chicken breasts 2 sleeves Ritz crackers / Bacon Kips 1/4 teaspoons salt 1/8 teaspoon pepper 1/2 cup full cream milk 3 cups cheddar cheese, grated 1 teaspoon dried parsley

SAUCE:

1 x 300ml can cream of chicken soup 2 tablespoon sourcream 2 tablespoon butter Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400°F (200°C) for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Bron: Country Life Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

CRISPY CHEDDAR CHICKEN 4 breasts chicken, boneless and skinless ⅔ cup milk 3 cups cheddar cheese, grated 2 cups Breadcrumbs 2 tbsp butter, melted 1 packet Creamy Three Cheese cooking sauce any kind 1 tbsp fresh parsley, chopped

DIRECTIONS:

Preheat oven to 200°C (400°F) Cut each breast of chicken into 3 pieces Dip each piece into milk, then cheddar cheese, then breadcrumbs Place on a wax paper lined or spray with cooking spray baking sheet cover with foil Bake chicken in preheated oven for 25 min and then remove foil Baste with melted butter, and bake additional 10-12 min, or until chicken coating is golden brown While chicken is cooking, place the Cooking Sauce into a small saucepan and simmer until heated Remove chicken from oven and place on platter Spoon sauce over chicken & top with fresh parsley Serve and enjoy!!!!! Bron: Tablespoon Plasing: Vanessa Fourie Wilemse / WATERTAND RESEPTE VIR OUD EN JONK

HUNGARIAN CHICKENINGREDIENTS: 2 large onions, thinly sliced 2 tsp Robertsons crushed garlic 60 ml (5 tbs) Flora oil 7 ½ ml (1 ½ tsp) Robertsons paprika 6 chicken pieces 2 ½ ml ( ½ tsp) caraway seeds – optional 350 ml Knorrox chicken stock 2 large tomato, chopped 15 ml sherry 125 ml ( ½ cup) low fat yoghurt 15 ml ( 1tbs) cornflour 1 green pepper, sliced

PREPARATIONS: 1. Saute the onions and garlic in 45ml ( 3tbs) Flora oil until soft but not browned. Add the paprika and mix well

2. Add the chicken and sauté for 5 minutes, turning the portions until coated with the paprika mixture 3 .Place the lid and cook for 20 minutes. 4. Add caraway seeds, stock and tomatoes and simmer for 40 minutes or until the chicken is tender. Remove the chicken portions to a platter and keep warm 5. Reduce sauce over high heat to approximately 250ml. Stir in the sherry. 6. Mix the yoghurt and cornflour together and add to the sauce. Bring to the boil and pour over the chicken. 7. Saute the greenpepper in the remaining Flora oil and use to garnish. 8. Serve on a bed of rice with a green salad. Bron: Flora Plasing; Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK

KFC COPY CAT RECIPEINGREDIENTS: 1 whole chicken, cut into pieces 3 beaten eggs 4 tablespoons oil

FOR THE COATING:

2 cups flour 4 teaspoons paprika 2 1/2 teaspoons salt 1 teaspoon pepper 1 teaspoon poultry seasoning 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon tarragon 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1/2 teaspoon celery salt

DIRECTIONS:

Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil. Bron: FB Resep Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

KFC CHICKEN RECIPE1 whole chicken, cut into pieces 3 beaten eggs 4 tablespoons oil

FOR THE COATING:

DIRECTIONS:

1Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour. 2Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil. Bron: FB Resep / Baba van Zyl Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

LEMON PEPPER CHICKEN4 bone chicken legs or thighs 2 large lemons 3 tablespoons olive oil 1 tablespoon minced garlic 1 onion, chopped very fine 1 teaspoon dried thyme 1 teaspoon salt 1 tablespoon pepper

METHOD:

First make a marinade for the chicken in a large bowl that will hold it. Zest the two lemons and squeeze the juice from into bowl. In a separate bowl, zest the lemon peel off the 3 lemons. Then cut them in half and squeeze out the juice into the bowl. Add olive oil and onion along with salt and pepper and thyme. Remove 1/4 cup of marinade and set aside. Pour remaining marinade over chicken and refrigerate for 4-6 hours. Preheat oven to 200°C. Put chicken in baking dish and place lemon slices around the pan. Bake for 30 minutes, or until chicken is cooked through. Drizzle reserved marinade over chicken and serve. Bron: Welcome Home Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

LEMON - HONEY CHICKEN(makes 4 servings) INGREDIENTS: 500gr chicken breasts salt and pepper 1 tablespoon oil 1 tablespoon ginger (grated) 1 lemon (juice and zest) 2 tablespoons honey 1/4 cup chicken stock salt and pepper to taste

DIRECTIONS:

1. Season the chicken with salt and pepper. 2. Heat the oil in a pan. 3. Add the chicken and saute until golden brown and cooked through and set aside. 4. Add the ginger and saute until fragrant, about a minute. 5. Add the lemon juice and zest, honey, stock, salt and pepper and reduce to thicken. (Note: Do a taste test here to make sure that the lemon and honey balance nicely.) 6. Pour the honey lemon sauce over the chicken. Bron: Closet Cooking Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

LEMONY DRUMSTICKS WITH CHEA'S AIOLI8 (920g total) chicken drumsticks 3/4 cup plain Greek-style yoghurt 1 cup self-raising flour 1 tablespoon lemon pepper seasoning 2 teaspoons garlic powder 1/2 teaspoon smoked paprika Olive oil cooking spray Lemon wedges, to serve

CHEAT AIOLI

1 garlic bulb 1 teaspoon olive oil 1 cup whole-egg mayonnaise

METHOD:

Place chicken drumsticks in a large glass or ceramic dish. Add yoghurt. Toss to coat. Cover. Refrigerate for 1 to 2 hours.

Meanwhile, make Cheat's aioli:

Preheat oven to 200°C/180°C fan-forced. Cut top from garlic bulb to expose cloves. Discard top. Place bulb in the centre of a 20cm piece of foil. Drizzle with oil. Gather foil and twist at top to enclose garlic. Roast for 50 minutes or until tender. Stand for 10 minutes or until cool enough to handle. Squeeze garlic from skin. Mash. Discard skin. Place mayonnaise in a bowl. Stir in garlic. Season with salt and pepper. Cover. Line 1 large baking tray with baking paper. Place flour, lemon pepper, garlic powder and paprika in a snap-lock bag. Remove chicken from yoghurt. Discard yoghurt. Coat chicken, 1 piece at a time, in flour mixture. Place on prepared tray. Spray with oil. Bake for 40 to 45 minutes, turning and spraying with oil halfway through cooking, or until golden and cooked through. Serve hot or cold with lemon. Bron: Super Food Ideas - November 2012 , Page 93 Plasing: Joey Krüger/ WATERTAND RESEPTE VIR OUD EN JONK

MAPLE SYRUP CHICKEN1-2 tablespoons olive oil 6 bone in/skin on chicken breasts Salt and pepper to taste 1/2 cup chicken broth 1/2 cup real maple syrup 1 heaping tablespoon fresh thyme 4 garlic cloves, thinly sliced 2 tablespoons cider vinegar 2 tablespoons stone ground mustard

METHOD:

Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray. In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to pan, and sauté on both sides till nicely browned. Remove chicken from pan. Add broth, maple syrup, thyme and garlic. Bring to a boil, stirring frequently for a couple minutes. Add vinegar and mustard and cook for another minute. Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through. Bron: Hugs&Cookies Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

OLIVE GARDEN CHICKEN MARSALA RECIPE INGREDIENTS: 4 chicken breasts, boneless & skinless 1/2 cup flour Salt to taste Pepper to taste Dried oregano to taste 4 Tbsp oil 4 Tbsp butter or margarine 2 cups fresh mushrooms, sliced 1 cup Marsala wine

PROCEDURE:

POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess. HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces. COVER and simmer for about 15 minutes. TRANSFER to serving plate. Bron: FB Friends Recipes

Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

OVEN FRIED POTATO DIPPED CHICKEN 1 box Betty Crocker Ultimate Cheddar mashed potatoes 3/4 cup plain yogurt 4 boneless skinless chicken breasts 1/4 cup butter, melted

DIRECTIONS:

Heat oven to 200'C. Spray 13 x 9-inch pan with cooking spray. In shallow dish, empty 1 pouch Potatoes. Place yogurt in another shallow dish. Coat chicken with yogurt; coat with dry potatoes. Place chicken in pan; drizzle with melted butter. Bake 25 to 35 minutes or until light golden brown and juice of chicken is clear when center of thickest part is cut Squeeze cheese sauce that comes with potatoes over chicken if desired. Bron: Betty Crocker Recipes

Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

PARMESAN CHICKEN8 split (4 whole) boneless, skinless chicken breasts 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup all-purpose flour 2 extra-large eggs 1 tablespoon water 1 1/2 cups seasoned dry bread crumbs 2 tablespoons finely grated parmesan cheese Good olive oil homemade tomato sauce (see recipe below) 1 cup mozzarella cheese 1/2 cup parmesan cheese Linguini or pasta of choice parsley, optional garnish

METHOD:

Start out by cutting your chicken breasts in half. Position your knife along the far right edge, in the middle of the breast. Cut moving to your left. Open your chicken breast up like a book and slice in the middle to cut into two pieces. Pound your chicken with a meat tenderizer to flatten into cutlets. Next, prepare your dipping bowls. Mix one bowl with 1 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix a second bowl with 2 extra large eggs and 1 tablespoon of water. Mix your last bowl with 1 1/2 cups of bread crumbs and 2 tablespoons of parmesan cheese. Once your bowls are assembled, place a medium saute pan on your stove top at medium/high heat. Put enough olive oil to cover the bottom of your pan (about 4 tablespoons). Then take a chicken cutlet and dredge your chicken with the flour mixture, shaking off any excess flour. Dip both sides of your chicken into the beaten egg. Finish by covering your chicken cutlet with the bread crumb mixture. Place into your saute pan and saute until golden brown. Once the bottom side is golden, flip over your cutlet and cook the other side until golden brown. Remove from your pan and place on a plate lined with paper towel. Cover each layer with another piece of paper towel to soak up any extra grease. Continue until all of your chicken cutlets have been cooked. Add more olive oil if the pan begins to dry up. Once your chicken is cooked, spread a thin layer of tomato sauce on the bottom of a 9 x 13 rectangular pan. Lay a single layer of chicken along the bottom of the pan, making sure to maneuver the pieces like a puzzle so no open holes are showing. Spread about 1/2 cup to 1 cup of tomato sauce on each piece of chicken. Sprinkle each piece of chicken with shredded mozzarella cheese, about 1/4 cup per piece of chicken. Add a little parmesan cheese on top as well. I had a block of cheese that I shaved on, but you can add any kind of parmesan cheese you have on hand. Cover your pan with foil and bake for 30-40 minutes, until the cheese appears to be melted. Remove the foil and switch your oven to broil. Broil for an additional 5-10 minutes until the cheese begins to brown. Sprinkle with some fresh parsley and serve over linguine.

HOME MADE TOMATO SAUCE 2 tablespoons olive oil

1 ½ cups chopped onion ¼ cup minced garlic 5 pounds tomatoes (3 large cans of tomatoes) 1 tablespoon oregano 1 tablespoon basil Salt and pepper to taste 2 tablespoons sugar 1 teaspoon red pepper flakes 500gr ground beef (optional) Place the onion, garlic, and olive oil in a large pot and sauté. Add tomatoes, oregano, basil, sugar, salt and pepper to taste. Cover tightly and simmer over low heat, stirring regularly. Cook for 1 hour. Use hand held blender to smooth consistency. Add red pepper flakes after blending. For best results, let simmer for a few hours and adjust seasoning as necessary. Bron: Sprinkle of Parsley Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

PEANUT BUTTER CHICKEN "Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa." t INGREDIENTS: Original recipe makes 4 servings 2 tablespoons vegetable oil • 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes • 1 medium onion, sliced • 7 fresh mushrooms, sliced • 1/8 teaspoon red pepper flakes • 1 (14.5 ounce) can diced tomatoes with juice • 3/4 cup chicken stock • 3/4 cup smooth peanut butter • salt and pepper to taste

DIRECTIONS:

Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes. Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter. Bron : Onbekend Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK

GRILLED PEANUT CHICKEN"This is a perfect dish when you have company coming and no idea what to fix them, especially when you don't want to be boring about dinner." Original recipe makes 4 servings 2 tablespoons reduced fat peanut butter 1 tablespoon fresh lime juice 2 teaspoons soy sauce 1 clove garlic, chopped 1/3 teaspoon curry powder 1 dash ground cayenne pepper 4 skinless, boneless chicken breast halves

DIRECTIONS:

Preheat grill for high heat. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper. Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce.

Continue grilling 6 to 8 minutes, until chicken juices run clear.

Bron Onbekend Plasing: Tiana Botes /WATERTAND RESEPTE VIR OUD EN JONK

PERI PERI CHICKEN LIVERS PERI PERI CHICKEN LIVERS INGREDIENTS 1 pound chicken livers, trimmed and cut into bite-size pieces 3 tablespoons olive oil 3 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 2 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons crushed red pepper flakes 2 bay leaves 1 pinch salt and freshly ground black pepper to taste 1 tablespoon olive oil 1 tablespoon butter 1 medium onion, chopped 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1/2 cup chicken stock 1 tablespoon brandy

DIRECTIONS:

Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper.

Stir together, and refrigerate for 1 to 2 hours.

Remove livers to a bowl, and reserve marinade. Heat 1 tablespoon olive oil and butter in a large skillet over medium heat.

Stir in onion, and cook until tender, about 7 minutes.

Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in brandy and heat through.Bron: Onbekend Plasing: Nadia du Toit / WATERTAND RESEPTE VIR OUD EN JONK

JULIA'S FAVORITE ROAST CHICKEN JULIA'S FAVORITE ROAST CHICKEN ACTIVE: 30 MIN TOTAL TIME: 2 HRS 15 MIN SERVINGS: 4 All-Time Greatest Recipes from Legendary Cooks Julia Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking.

INGREDIENTS:

2 1/2 tablespoons unsalted butter 1/3 cup finely diced carrots 1/3 cup finely diced onion 1/3 cup finely diced celery 1 teaspoon thyme, savory or mixed herbs, or 2 fresh thyme or savory sprigs One 3 1/2- to 4-pound chicken Salt Freshly ground pepper Parsley stems Celery leavesSix 1/8-inch-thick lemon slices 1/2 cup sliced onion 1/2 cup sliced carrots 1 tablespoon fresh lemon juice 3/4 cup chicken stock or broth

METHOD:

Preheat the oven to 425°. Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion and celery and cook over moderate heat until softened.

Stir in the herbs. Wash the chicken rapidly inside and out with hot water and pat thoroughly dry.

For easier carving, cut out and discard the wishbone. Pull the neck skin up over the breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems and celery leaves and the lemon slices.

Massage the chicken all over with 1 tablespoon of the butter, then truss it.

Alternatively, tie the ends of the drumsticks together and tuck the wings under the body.

Choose a flameproof roasting pan that is about 1 inch larger than the chicken.

Salt the chicken all over and set it breast up on a rack in the pan.

(Thoroughly wash all surfaces and utensils that have been in contact with the raw chicken.)

Roast the chicken in the oven for about 1 hour and 15 minutes, as follows: At 15 minutes Brush the chicken with the remaining 1/2 tablespoon of butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350°. At 45 minutes Brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning. At 60 minutes Baste with the pan juices. Test for doneness: The drumsticks should move easily in their sockets; their flesh should feel somewhat soft.

If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 165°.

Spear the chicken through the shoulders; lift to drain; if the last of the juices run clear yellow, the chicken is done. Let rest on a carving board for 15 minutes; discard the string. Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until lightly syrupy, 5 minutes. Strain; you will have just enough to bathe each serving

Bron: Julia Child Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK

ROASTED GARLIC & HERB CRUSTED CHICKEN1 cup Italian Style Bread Crumbs 1 1/2 tsp Roasted Garlic and Herb Seasoning 1 TBSP melted butter/margarine (I used Parkay spray) 4 chicken breasts

METHOD:

Mix together the bread crumbs and seasoning. Pound the chicken down to 1/2 inch thickness Brush each side of the chicken breast with melted butter. Dip chicken in bread crumb mixture. For a more mild flavor, just coat one side of the chicken. Place in a baking dish sprayed with non-stick spray. Bake on 350° (180°C) for 20 minutes or until juices run clear. And that's it! Bron: Granma's in the Kitchen Plasing: Henriette Wessels

RANCH CHICKENRANCH CHICKEN YOU WILL NEED: 4boneless skinless chicken breast halves 1/4cup ranch dressing, 1/3cup dry bread crumbs (any flavor) , 2tablespoons olive or vegetable oil Step 1 Dip chicken into dressing, then coat with bread crumbs. Step 2 In 10-inch pan, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut...and enjoy Bron: Hillbilly Recipes

Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

SPICY CHICKEN WINGSSPICY CHICKEN WINGS make 6 sevings marinate at least 30 min cooking time 40min 1 1/2kg chicken wings trimmed

MARINADE

1/2 cup soy sauce 1/2 cup vegetable oil 1 tbsp hot chilli oil 1 large clove garlic, finely chopped

PREPARE MARINADE

Combine soy sauce,oil,and garlic in a large mixing bowl, add the chicken wings and toss to coat. cover and refrigerate for 30 min Place bottom wire rack in convectionaire bowl drain the wings and arrange half on the rack

Cook these for 10min then add the other half of the wings on the top rack for the remaining time

TEMP 235*C

Bron: OnbekendPlasing: Chrissie Havlicek / WATERTAND RESEPTE VIR OUD EN JONK

CHICKEN INGREDIENTS 3-4 boneless skinless chicken breasts 1 cup corn starch 2 eggs, beaten Salt, pepper, garlic powder for seasoning the chicken 1/4 cup vegetable oil (more if needed) 1 green pepper, cut into chunks 1 red or yellow bell pepper, cut into chunks 1 cup pineapple chunks

SAUCE INGREDIENTS

1 1/2 cups sugar 1/2 cup Tomato Sauce 1 cup vinegar 1 1/2 tablespoons worcestershire sauce 2 teaspoons garlic powder 1/2 teaspoon coarse black pepper

DIRECTIONS

Pre-heat your oven to 160 C. Cut chicken into 1 inch chunks, and season with salt, pepper, and garlic powder. Dip each piece of chicken in corn starch, then in egg. In a skillet, heat vegetable oil to medium-high heat and brown each piece of chicken on both sides. Place browned chicken in a large rimmed baking sheet. Add in pineapple and pepper chunks. In a large bowl whisk together all sauce ingredients and pour over the chicken. Bake in the oven for about an hour, turning the chicken every 15 minutes. Remove the chicken and vegetables from the pan, and pour remaining sauce into a bowl and serve alongside the chicken if you’d like extra sauce.Serve over rice and enjoy! Bron: Center Cut Cook Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

SWEET & SOUR CHICKEN SAUCESWEET & SOUR CHICKEN SAUCE SAUCE: 3/4 cups sugar 4 Tablespoons ketchup 1/2 cup white distilled vinegar 1 Tablespoon soy sauce 1 teaspoon garlic salt

Mix all together

Bron: Center Cut Cook Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

TIKKA MASALA SKEWER-CORRIANDER DRESSINGINGREDIENTS: 2 tbs tikka masala paste 1 1/2 cups (420g) thick Greek-style yoghurt 1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces 1 bunch coriander 2 tsp caster sugar 4cm piece ginger, finely chopped 2 garlic cloves, chopped 1/4 cup (60ml) extra virgin olive oil Juice of 2 limes 1 telegraph cucumber, thinly sliced 2 tbs sunflower oil

METHOD:

Soak 8 wooden skewers in cold water for 20 minutes. Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes. Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside. Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside. Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through. Serve the skewers with coriander dressing and cucumber salad. Bron; delicious. - October 2011 , Page 84 Recipe by Jessica Brook & Phoebe Wood Photography by Mark Roper Plasing: Joey Krüger / WATERTAND RESEPTE VIR OUD EN JONK

THREE INGREDIENT CHICKENIt is the cooking technique that does the trick for this one. The high heat of the preheated oven sears the skin and locks in the juices. 1 whole chicken cut up or use the parts you want 2 packets Good Seasonings Dry Italian dressing mix 1/2 cup brown sugar

METHOD:

Preheat oven to 230 gr C. Mix the dry Italian Seasoning packet and the brown sugar. No liqueid needed as you are not making the dressing, just using it as a coating. Next, coat the chicken in the brown sugar and seasoning mix on all sides. Next line a baking pan with foil (the sugar mix will caramelize and be sticky). Turn down oven to 180 gr C. Bake the chicken at 180gr C for an hour or until the skin is golden brown and crispy. You can check if it is done by cutting into the thickest part of the meat to make sure the juIces run clear. Bron: WH Recipes Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

THREE INGREDIENT SIMPLY GREAT CHICKENIT ONLY TAKES AN HOUR INGREDIENTS 1.750 kg boneless, skinless chicken Italian Dressing Mix - (.7 ounce packet) Brown Sugar - 1/2 cup

DIRECTIONS

Preheat your oven to 180°C Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking. Rinse chicken, pat dry with paper towels. Combine and the dried Italian seasoning mix and the brown sugar, mixing together well. Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken. Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking. Bron: SkinnyTown USA Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK

WOW CHICKENWOW CHICKEN 4 boneless chicken breast, halves

2/3 cup mayonnaise1⁄2 cup Parmesan cheese, freshly grated1 1⁄2 tsp seasoning salt1⁄2 tsp black pepper, ground

1 tsp garlic powder

METHOD:Mix mayonnaise, cheese and seasonings.Spread mixture over chicken breast and place in baking dish.Bake at 375°F for 45 minutes.Bron: Kitchme Plasing: Joey Kruger/WATERTAND RESEPTE VIR OUD EN JONK

YOGHURT MARINATED CHICKENINGREDIENTS: 1/2 cup DairyBelle Greek yoghurt OR Plain yoghurt Juice from 2 lemons 1 tsp salt 1 tsp ground pepper 1 tsp dried paprika 3-4 crushed garlic cloves 2 tsp olive oil 1-2 tbsp honey 1 whole chicken, cut into sections

METHOD:

Place chicken pieces in a Ziploc bag (or sealable container). Mix all other ingredients together and pour into bag. Let refrigerate for a minimum of 3 hours (overnight to let marinate very well). Place in a baking tray and season with additional salt/pepper. Bake at 180 degrees Celcius for 1 hour or until done.

TIPS: Try as a sosatie/kebab recipe.

Can also be grilled to try something different. Bron: Cooking With Yoghurt Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK