Ingredients (serves 2)

• 2 free range skinless chicken breasts
• 100 gr jasmine rice
• 250 gr baby leaf spinach

For the marinade

• 2 garlic cloves, minced
• 2 tbsp light soy sauce
• 3 tbsp sweet mango chutney
• 2 tbsp finely chopped coriander
• 2 tbsp finely chopped chives
• 1 tsp Thai 7 spice
• 1 tsp tomato puree

How to:

1. Combine the marinade ingredients reserving a few chives.
2. Slash the chicken breasts and place them in a non metallic bowl. Pour the marinade over the chicken combine well and allow to marinate for 30 min.
3. Cook the rice according to the pack instructions.
4. Meanwhile, heat a pan until hot, reduce the heat to medium, add the chicken and cook for 15 min, turning and basting frequently until cooked through.
5. Heat a wok or large nonstick frying pan, and add the spinach with a splash of water. Add 1 tbsp of soy sauce and stir fry for 2 min until tender and wilted.
6. Serve with the reserved chives scattered on top and enjoy!

Ingredients (serves 2)

• 2 skinless chicken breasts
• 1 tbsp flour , well seasoned
• olive oil
• 1 red onion , halved and thinly sliced
• 3 celery stalks, thinly sliced
• 100g cherry tomatoes , halved
• 1 tbsp red wine vinegar
• ½ tsp sugar
• a small handful flat-leaf parsley , chopped
• watercress or rocket to serve

How to:

1. Slice the chicken breasts in half horizontally so that you have four thin pieces. Cover with baking paper and flatten gently with a rolling pin or the bottom of a heavy pan. Dust with the seasoned flour, shaking off any excess.
2. Heat 1 tbsp olive oil in a non-stick frying pan and brown the chicken well on both sides. Remove then cook the onion and celery in the same pan for 3 minutes and season. Add the tomatoes and cook for 3-4 minutes until they start to break down. Add the vinegar and sugar. Put the chicken back in the pan and cook for 3-4 minutes until cooked through then stir in the parsley. Serve with green salad.

Recipe via BBC Good Food

Ingredients (serves 2)

• 4 chicken breasts
• 1 pot of natural yoghurt
• 2 tbsp of Tandoori Masala dry mix
• 2 tbsp of vegetable oil

How to:

1. Blend all the ingredients into a smooth paste and marinade the chicken for 24 hours.
2. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest. Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through.
3. Lift the chicken pieces out of their juices and serve with lime wedges, red onion and coriander.

• 2 skinless, boneless chicken breasts
• 100g firm goat’s cheese , such as Crottin de Chavignol
• 1 tsp fresh thyme leaves, plus 2-3 sprigs
• 4 rashers streaky bacon , thinly sliced
• 2 courgettes , thinly sliced
• 1-2 tbsp olive oil , plus extra for drizzling
• 250g vine tomatoes , thinly sliced

How to:

1. Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat’s cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
2. Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
3. Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.

Recipe via BBC Good Food

Ingredients (serves 4)

• 500g pack ready-cooked polenta
• 2 tbsp olive oil
• 2 chicken breasts
• 125g dried breadcrumbs
• 1 egg beaten
• 100gr plain flour
• 25g Parmesan
• 125g ball mozzarella
• 4 ciabatta buns , lightly toasted
• salad leaves , to serve
• SunBlush tomatoes , to serve
• fresh basil pesto , to serve

How to:

1. Heat oven to 200C. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden.
2. Cut each chicken breast in half, lightly flatten using a rolling pin.
3. In a separate shallow dish, mix together the breadcrumbs and parmezan. Put the beaten egg in another dish, dust the chicken with the flour, dip it into the egg and then into the breadcrumbs, until coated all over.
4. Place the chicken on a slightly oiled baking tray and place it in the oven. Cook the chicken in the oven for 12-15 min until golden. Place a mozzarella slice on top and return to the oven until starting to melt.
5. Pile the burgers onto the buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

• 15gr low fat spread
• 1 clove garlic, crushed
• 1 tbsp fresh parsley chopped
• Grated zest of 1/2 lemon
• Juice of 1/2 lemon
• salt & peper to taste
• 1 small chilli
• 1 chicken breast
• 2 slices of Parma ham
• 60gr whole wheat spaghetti
• 85gr spinach
• 2 tbsp olive oil

How to:

1. Place the spread in a bowl with the garlic, parsley and the grated zest. Season with salt and pepper and beat to combine.
2. Slice a pocket in the chicken breast and spoon in the mix. Place 2 slices of parma ham on a work surface, slightly overlapping and roll around the chicken to wrap it in the ham. Place on a baking tray and cook for 20-25 min.
3. Meanwhile add 60gr whole wheat spaghetti to a pan of boiling water and cook for 8 min adding 85gr of spinach for the final 20 seconds. Drain and top with a mix of 2 tbsp olive oil, lemon juice and finely chopped chilli.

Ingredients (serves 4)

• 1 x 1.3kg organic chicken , jointed into 8 pieces
• 5 tbsp plain flour
• 75ml olive oil
• 250g smoked streaky bacon , cut in pieces
• 1 onion , chopped
• 2 carrots , peeled and roughly chopped
• 2 leeks , trimmed, washed and roughly chopped
• 250g shallots , peeled, but left whole
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 100ml cognac
• 1 bottle red wine , preferably from Burgundy
• 100ml chicken stock (preferably homemade
• 250g fresh cep mushrooms or large chestnut mushrooms, trimmed and thickly sliced

How to:

1. Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.
2. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.
3. Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.
4. Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.
5. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

Recipe via BBC Good Food

Ingredients (serves 2)

• 1 tbsp curry paste
• 1 chopped chilli , if you like spicy food
• 250g pack cooked basmati rice
• some shredded cooked chicken or turkey
• a handful of frozen peas
• 50g pack roasted cashews
• a squeeze of fresh lemon juice

How to:

1. Put curry paste in a wok or large frying pan and heat it up (if you like spicy food, add chopped chilli, too).
2. Stir in basmati rice, the shredded cooked chicken or turkey, the frozen peas and the roasted cashews. Stir fry until piping hot, then season with a squeeze of fresh lemon juice.

*Recipe BBC Good Food