Broccoli Chicken Cups

Ingredients

• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1-1/3 cups crisp rice cereal
• 1 cup cubed cooked chicken
• 2 tubes (10 ounces each) refrigerated biscuits
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3 cups frozen chopped broccoli, cooked and drained

Directions

1. Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.
2. In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Yield: 10-12 servings.

Chicken Mushroom Stroganoff

INGREDIENTS:

• 2 chicken filet - cut into strips
• 1/2 onion - finely chopped
• 1 cup sliced mushroom
• 3 tbsp dijon mustard
• 2 tbsp butter
• 250g (1 package) sour cream
• 2 tbsp water
• 2 tbsp white wine
• salt and pepper
• olive oil

DIRECTIONS:

Optional: After preparing the chicken, marinade it with olive oil, salt, white pepper powder and a drop of soy sauce to give the chicken more flavor.

1. Heat up the butter in a frying pan

2. When butter is ready, saute the onion till it turns brown

3. Add in chicken and fry until it’s half cooked

4. Add in sliced mushroom and season the ingredients with salt and pepper

5. Add in the water then sour cream and stir for a few minutes

6. Add in the mustard and cook chicken thoroughly - about 10 minutes

7. When it’s ready serve with pasta or rice!

Rosemary Baked Chicken Thigh

INGREDIENTS:

• 2 chicken thighs
• 2 tbsp fish sauce
• salt and pepper
• 8 cloves crushed garlic
• 1/2 cup olive oil
• 3 sprigs Rosemary

DIRECTIONS:

1. In a mortar, slowly add olive oil to the minced garlic to form almost a liquid-like paste. Keep grinding the minced garlic. Add in some white pepper powder and mix well.

2. When the garlic, olive oil paste is ready, rub the chicken thigh with the paste. Make sure to rub the bottom as well to give it its full flavor.

3. Heat up a shallow pan at high heat. When the pan is ready, pan fry the chicken thigh for 4 minutes each side. (So total 8 minutes).

4. Place the chicken thigh in a baking pan.

5. In a bowl, mix together crushed rosemary, fish sauce, and salt & pepper.

6. Rub the chicken thigh throughout with the rosemary mixture. Add the remaining sauce into the pan.

7. Place 2-3 sprigs of rosemary on top of the chicken thigh.

8. Then bake at 200’C until the skin is golden brown (around 20 minutes). - you can always test with a toothpick if you’re unsure about its doneness.