Tag Archives: chicken breasts

Dukkah Coated Chicken Breasts


This is a nice easy cheat using shop bought dukkah with a little extra kick.

It can be hard to find chicken breasts with skin on and bones in here in Perth so I tend to buy whole chooks and break them down into breasts, thighs, legs and wings.

By having the skin on and bones in the breasts have so much more flavour and really retain their moisture. I like to thinly slice the breasts and serve them on top of a big green salad.

Serves 4 if serving them up individually or thinly sliced in salad serves 8.


4 large chicken breasts, skin on, bones in

30g shop bought dukkah

1 teaspoon ground cumin

2 teaspoons sesame seeds

1 pinch chilli powder

salt and pepper

olive oil


Preheat the oven to 190 degrees Centigrade and line a baking tray with baking parchment.

Rub a little olive oil over the skin of each breast.

On a flat plate, combine the dukkah, cumin, sesame seeds, chilli, salt and pepper.

Dip the skin side of he chicken into the dukkah mix, ensure the skin is totally coated.

Repeat with the remaining breasts.

Place the breasts on the prepared tray and pop into the oven.

Bake for 35-40 minutes until fully cooked, baste half way through.

Allow to rest for 5-10 minutes before slicing.

Spicy Green Chicken


School Summer hols mean lots of barbecuing in our house, it keeps the heat outside and food cooks quickly for my hungry boys.

This chicken marinade has a wonderfully zesty flavour to it and although has a little chilli it isn’t fiery, just really flavourful.

Serves 6.


1.2 kg chicken breasts, cut into thin slices, around 1cm wide and 5-10cm long

75mls olive oil

3 limes, juiced

4-5 large garlic cloves, peeled

2 large jalapeños, seeds removed

100g fresh coriander

salt and pepper


Using a stick blender or processor, whizz up the lime juice, garlic, 1 jalapeño, the salt and pepper to a thick paste.

Combine the chicken and paste.

Quarter the other chilli, lengthwise, deseeded and slice, add to the chicken and mix well again.

Allow the chicken to marinade for an hour at least.

Heat a BBQ hot plate or a large frying pan over very high heat.

Once very hot, add the chicken and fry until all of the liquid has evaporated.

Baked Chicken Nuggets


These are cracking, even if I do say so myself!

Crispy baked gluten free nuggets at their best, happily munched on by the boys for years with no one realising that they are gluten free.

Gluten free bread is very expensive here so I tend to buy up big when it is on special! Due to the cost, I don’t bother removing crusts and in fact the nuggets in the photo used GF bread rolls, crusts and all!

Leftovers freeze well or the boys get them in their lunch boxes as a wee treat.

Serves 8.


1.2kg chicken breast, boned and skin off

3 eggs, beaten

240g gluten free breadcrumbs

225g freshly grated Parmesan

freshly ground pepper

a little salt

3 tablespoons mixed herbs


Preheat the oven to 180degrees Centigrade.

Line four baking sheets with baking parchment.

Combine the breadcrumbs, parmesan, pepper, salt and herbs in a large bowl.

Beat the eggs in another bowl.

Slice the chicken into thin, 0.5cm thickness pieces and then depending on the size of the breasts, half the slices, especially if your cooking for younger children, less waste!

Using only one hand, because you know the phone will ring if you get both hands dirty, take a piece of chicken, dip into the egg and then coat with the breadcrumb mix.

Place on the prepared baking sheet and repeat with the remaining chicken.

Bake for 15 minutes and then turn and bake for a further 5-8 minutes until the coating is crispy.

Slashed Chicken With Sundried Tomatoes


Slasher chicken, as it is known in our house! Possibly due to the wielding of the cleaver or the dark red marinade!

I tend to buy whole chooks and then joint them myself, saves a heap of money but the boys tend to be leg, thigh and wing men so I’m left with the chicken breasts on the bone, sometimes I joint these too into four pieces but this is a great way to use them whole.

Serves 4-6 depending on the size of your chicken. Leftovers are great in quesadillas.


2 chicken crowns, skin on

150g drained sundried tomatoes

10 large basil leaves

2 cloves garlic

4 tablespoons of the oil from the sundried tomato jar

salt and pepper


Using a very sharp knife, I use my cleaver, cut deep slashes through the skin and into the chicken breasts, down either side of the central bone.

Process the sundried tomatoes, basil leaves, garlic, oil, salt and pepper to form a paste.

Cover each crown with the paste, pushing it well into the slashes and make sure the underside is covered too.

Cover and pop in the fridge for 4-12 hours.

Preheat the oven to 190degrees Centigrade.

Line a baking tray with parchment.

Take the chicken out of the fridge and pop the crowns, skin and meat side up, onto the prepared tray.

Scoop any solid leftover marinade out of the dish and spread over the chicken, leave any oil, there will be enough.

Bake for 45mins, basting every 10-15mins.

Allow to rest a little before serving.