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Nutrition Info:

  • Calories 389
  • Fat 9g
  • Carbs 30g
  • Fiber 2g
  • Sugar 18g
  • Protein 44g

Ingredients:

  • 5 chicken breasts
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 20 slices bacon
  • 1 cup BBQ sauce(290 g), divided
  • 10 slices cheddar cheese
  • 2 green bell peppers, sliced
  • ½ red onion, sliced
  • 2 red bell peppers, sliced

Serve 6

Preheat the oven to 350°F (180°C).

Cut each chicken breast in half crosswise, then cut the larger half again horizontally, creating 3 cutlets. Transfer to a large bowl.

In a small bowl, combine the salt, garlic powder, smoked paprika, onion powder, chili powder, black pepper, and cayenne pepper. Stir to combine.

Pour the spice mix over the chicken cutlets and toss to coat completely in the seasoning. Set the chicken aside.

Arrange the bacon slices in a 9x5-inch (23x13-cm) loaf pan, making sure the bottom and sides are fully covered, and that the strips hang over the sides.

Layer in 4 seasoned chicken cutlets, 2 tablespoons of barbecue sauce, 5 slices of cheddar cheese, 4 more chicken cutlets, another 2 tablespoons of barbecue sauce, the green pepper, onion, 2 tablespoons of barbecue sauce, the red pepper, 5 remaining cheese slices, and the remaining chicken. Then, wrap the overhanging strips of bacon over the top of the loaf.

Cover the loaf with foil and bake for 1 hour. Then remove the foil, drain any excess fat, and bake for another 30 minutes uncovered, making sure the chicken is cooked through and the bacon is brown and crispy.

Remove the bacon loaf from the oven and turn on the broiler. Invert the loaf onto a wire rack set atop a baking sheet and baste the loaf with the remaining barbecue sauce.

Broil for 5 minutes, until the glaze dries slightly.

Slice and serve with rolls or other barbecue party food.

Enjoy!

Bacon BBQ Chicken Loaf

Ingredients: 

- 16 ounces barilla plus spaghetti
- 2 cups diagonally sliced fresh snow peas
- 4 cups shredded cooked chicken breasts
- 1 cup red bell pepper, julienned
- 1/2 cup green onion, sliced
- 1 tablespoon sesame seeds, toasted
- 3/4 cup teriyaki sauce
- 2 tablespoons dark sesame oil
- salt and pepper, to taste
- chili oil (optional)

Serve 12
Calories 282.9

1. Cook spaghetti in boiling water for 9 minutes.

2. Add sliced snow peas and cook for 1 more minute.

3. Drain and rinse under cold, running water.

4. Drain well.

5. Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.

6. In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).

7. Pour over pasta mixture and toss well.

8. Serve at room temperature or chilled.

9. Keeps well in the fridge for up to a week.

Chinese Chicken Noodle Salad

Ingredients:

- 2 lbs ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 (15 ounce) can tomatoes
- 1 (15 ounce) can diced tomatoes with green chilies
- 1 (12 ounce) bottle dark beer
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 (28 ounce) can chili beans

Serve 6
Calories 628.4

1. Saute meat, onions and garlic until done.

2. Add remaining ingredients and simmer for 2 hours.

3. The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

Chili Con Carne With Beans

Apple-Stuffed Chicken


ingredients

  • 900g/2lb chicken, halved lengthways
  • 75g/3oz butter, melted
  • 175g/6oz dessert apples
  • 1⁄2 onion, chopped
  • 50g/2oz celery sticks, chopped
  • 200g/7oz croûtons
  • 75ml/3fl oz water
  • salt and freshly ground black pepper

Serve 2

  • Preheat the grill. Break the wing, hip and drumstick joints of the chicken so that it will remain flat during cooking. Place the chicken skin side up in a baking tray, brush with 15g/1/2oz of the butter and season with salt and pepper.
  • Grill for about 20 minutes until lightly browned. Turn and brush the cavity side with 15g/1/2oz butter and season. Grill for a further 15–20 minutes until tender.
  • Peel, core and chop the apples. In a small heavy saucepan, cook the apples, onion and celery in the remaining butter until tender. Add the croûtons and 75ml/3fl oz water, and season with salt and pepper.
  • Put the apple mixture into the chicken cavity, and grill the chicken for a further 5 minutes. Serve hot.

Apple-Stuffed Chicken

Chicken with lime stuffing
Chicken with lime stuffing

ingredients


  • 1 chicken, about 2.3kg/5lb
  • vegetable oil for brushing
  • 225g/8oz courgette, cut into strips
  • 25g/1oz butter
  • juice of 1 lime
  • For the stuffing
  • 100g/4oz courgettes, trimmed and coarsely grated
  • 100g/4oz soft cheese
  • finely grated zest of 1 lime
  • 2 tablespoons fresh breadcrumbs
  • salt and freshly ground black pepper

Serve 4


  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • To make the stuffing, mix the courgette with the cheese, lime zest, breadcrumbs and seasoning.
  • Carefully ease the skin away from the breast of the chicken with your fingertips, taking care not to split the skin. Push the stuffing under the skin, to cover the breast evenly.
  • Put the chicken in a roasting tin, brush with the oil and roast in the oven for 20 minutes per 500g/1lb 2oz plus 20 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Remove from the oven, cover with foil and rest for 5 minutes.
  • Sauté the courgettes in the butter and lime juice until just tender, then serve hot with the chicken.

Chicken with lime stuffing

Chicken And Chickpea Stew
Chicken And Chickpea Stew

ingredients


  • 4 skinless chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 1 onion, halved and sliced
  • 2 garlic cloves, minced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon dried red chilli flakes
  • 2 pinches of saffron powder
  • 1 red pepper, seeded and cut into 2.5cm/1in squares
  • 1 yellow pepper, seeded and cut into 2.5cm/1in squares
  • 100g/4oz fennel bulb, thinly sliced
  • 50ml/2fl oz dry white wine
  • 400g/14oz canned chopped plum tomatoes, drained
  • 225ml/8fl oz vegetable stock
  • 550g/1lb 4oz canned cooked chickpeas, rinsed and drained
  • 10 large green olives, pitted and cut into slivers
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 2 tablespoons chopped fresh flat-leaf parsley
  • salt and ground black pepper


Serve 4

  • Cut the chicken breasts on the diagonal into 5cm/2in strips and season with salt and pepper. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium-high heat, and sauté the chicken in batches for 1–2 minutes until it is no longer pink on the outside. Remove the chicken from the pan and set aside. 
  • Heat the remaining oil over a medium heat, and sauté the onion, garlic, carrot, bay leaf and all the spices for 10 minutes or until the vegetables begin to soften. Add the red and yellow peppers, fennel and wine, and cook for about 5 minutes until the pan is nearly dry.
  • Stir in the tomatoes and stock, and bring to the boil. Reduce the heat and simmer the mixture, covered, for 10 minutes. Add the reserved chicken and chickpeas to the pan, and continue to simmer, covered, for another 15–20 minutes until the stew has thickened.
  • Just before serving, stir in the olives, lemon juice, lemon zest and parsley. Serve hot on a bed of rice or couscous.

Chicken And Chickpea Stew

Chicken Green Masala
Chicken Green Masala

ingredients


  • 2 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 1 medium chicken, cleaned and cut into small pieces
  • 4 tomatoes, finely chopped
  • salt

For the spice paste


  • 1 large bunch of fresh coriander leaves, roughly chopped
  • 1 large onion, roughly chopped
  • 10 fresh green chillies
  • 5 garlic cloves
  • 5cm/2in piece of fresh root ginger, chopped
  • 2 cinnamon sticks, about 5cm/2in each
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 1 teaspoon poppy seeds
  • 1⁄4 teaspoon ground turmeric
  • 2 cardamom pods
  • 2 cloves


Serve 4


  • Put all the ingredients for the spice paste in a blender or food processor, and work to a very fine paste. Set aside.
  • In a large saucepan, heat the oil over a medium heat. Add the onions and sauté for 5 minutes or until the onions are golden brown. Stir in the spice paste, reduce the heat and cook for a further 5 minutes.
  • Add the chicken, tomatoes and a little salt, and mix well. Cover and cook gently for 15 minutes, stirring occasionally.
  • Remove the lid from the pan and continue cooking, uncovered, for a further 5–10 minutes until the chicken is done. Serve hot.

Chicken Green Masala

Indonesian Traditional Style Satay Chicken
Indonesian Traditional Style Satay Chicken

ingredients


  • 50g/2oz raw peanuts 
  • 3 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 2.5cm/1in piece of fresh root ginger, finely chopped
  • 1 garlic clove, crushed
  • 700g/11/2lb skinless chicken thigh fillets, cubed
  • 100g/4oz creamed coconut, roughly chopped
  • 1 tablespoon chilli sauce
  • 2 tablespoons crunchy peanut butter
  • 1 teaspoon soft dark brown sugar
  • 150ml/5fl oz milk
  • 1⁄4 teaspoon salt


Serve 4

  • Shell the peanuts and remove the skins by rubbing them between the palms of your hands. Put them in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and cut into slivers.
  • Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
  • Add the remaining oil to the hot wok. When the oil is hot, add the onion, ginger and garlic, and stir-fry for 2–3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper.
  • Add the chicken pieces to the wok and stir-fry for 3–4 minutes until crisp and golden on all sides. Thread onto bamboo skewers and keep warm.
  • Add the creamed coconut to the hot wok in small pieces, and stir-fry until melted. Add the chilli sauce, peanut butter and ginger mixture, and simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a further 3 minutes.
  • Serve the skewered chicken hot with a dish of the hot sauce sprinkled with the roasted peanuts and vegetables.

Indonesian Traditional Style Satay Chicken