Quick, healthy and cheap, chicken is the busy cook's secret to a filling and crowd-pleasing meal. But it's all too easy to get stuck in a rut making the same old family favourites. This week, why not try one of the delicious recipes below, from a decadent creamy pasta dish to punchy Bang Bang chicken - there's something to please even the fussiest eaters.
MEDITERRANEAN MOZZARELLA CHICKEN Serves 1
1 tbsp extra virgin olive oil¼ onion, diced1 garlic cloves, Emura Pfanne Stiftung Warentest sliced finely½ x 400g tin chopped tomatoesFresh basil, chopped roughly100ml vegetable stock125g skinless chicken breast30g fresh mozzarella cheese, slicedMediterranean mozzarella chicken goes well with a side saladPreheat the oven to 190C/fan 170C/gas 5.Heat the oil in a frying pan. Add the onion and garlic and saute for 5 minutes, or until the onion softens.
Add the chopped tomatoes, basil leaves and stock then bring to the boil. Reduce the heat and leave to simmer and thicken for 5 minutes, stirring occasionally.
Meanwhile, place the chicken between two sheets of baking paper and use a rolling pin or something heavy to lightly pound the chicken breast to increase the surface area - place the chicken in an oven-proof dish.
Cover the chicken with the sauce from the pan and layer slices of mozzarella on the top.Place in the oven and cook for approximately 20 minutes, or until the chicken is completely cooked through and the cheese is melted and golden.
Serve with a side salad. CREAMY CHICKEN & MUSHROOM FETTUCINEServes 2
For the seasoned chicken200g chicken breast or thigh fillets, sliced into 2.5cm x 5mm pieces¼ tsp each garlic powder, onion powder, salt and black pepperFor the pasta1 tbsp salt180g fettuccine or other long pasta of choiceFor the sauce30g unsalted butter, cut into 2cm cubes100g button mushrooms, sliced 5mm thick¼ tsp each salt and black pepper1 garlic clove, minced60m chardonnay wine or any dry or non-alcoholic white wine185ml double cream50g finely grated parmesanTo serve:
Freshly grated parmesanPinch of finely chopped chives or flat-leaf parsleyCreamy chicken and mushroom fettucine can be garnished with extra parmesanSeason the chicken - toss the chicken with the seasoning.Cook the pasta - bring 2 litres of water to the boil with the salt. Add the pasta and cook as per the packet directions minus 1 minute. Just before draining, scoop out 250ml of pasta cooking water (reserve for the sauce). Meanwhile, start the sauce while the pasta is cooking.