5 Chicken Breast Fillet Recipes

Below we have gathered some of our favourite chicken breast fillet recipes. We have recipes for a very popular Japanese style Chicken Katsu curry, a traditional Scottish Balmoral chicken, a home-made style Punjabi chicken curry, and Italian style Chicken Parmigiana, and a chicken and chorizo Cajun Jambalaya. Chicken is incredibly versatile and is used in a wide variety of cuisines. In particular, chicken fillets are very easy to cook with, take a short amount of time to cook, are easy to eat and popular with many people, and pick up a wide variety of flavours. We hope you enjoy our recipes!

Panko Chicken Katsu Curry

This is a surprisingly easy and quick version of a popular street food and takeaway dish. Chicken Katsu originates from Japan, and is a style of fusion food invented in the 1800s to offer a European style meat dish. It is in fact based on the German schnitzel.
This recipe contains instructions for both the Panko Chicken, and the sauce. This dish is also very versatile. You can have it with rice, noodles, salad, or even in a burger.

Chicken Katsu Curry Sauce

Ingredients:

• 2 onions, chopped
• 2 tablespoons of vegetable oil
• 6 cloves of garlic, sliced or crushed
• 4 medium carrots, chopped
• 5 tsp of curry powder
• 3 tbsp of flour
• 750 ml of water
• 2 chicken stock cubes
• 4 tsp runny honey
• 6 tsp soy sauce
• 2 bay leaves
• 1.5 tsp of garam masala
• Extra chilli powder (optional)

Method:

1. Fry the onions in the oil for about 5-10 minutes until soft- if you put the lid on, they will cook faster.
2. Add the garlic and cook for another couple of minutes.
3. Add the carrots, curry powder and flour and stir for a couple of minutes.
4. Add the water, stock, honey, soy sauce and bay leaves and bring to the boil.
5. Turn down the heat and simmer for about 25 minutes, until the carrots are soft.
6. Add the garam masala, remember to take out the bay leaves and then liquidise the sauce until it is smooth.

Panko Chicken

Ingredients:

• 2 chicken breasts, flattened
• Flour for dusting
• 1 egg whisked with a little milk
• 100g Panko breadcrumbs
• Salt and pepper
• Vegetable oil for frying

Method:

1. Preheat oven to 180C/Gas Mark 4.
2. Coat the chicken with the seasoned flour.
3. Dip in the egg mixture then coat with the panko breadcrumbs.
4. Chill in the fridge for about 20 minutes.
5. Shallow fry quickly in very hot oil until browned (they will not be cooked at this stage).
6. Put into a preheated oven (180-200 degrees) for 20-25 minutes, depending on how thick the breasts are.
7. Serve with salad, noodles, jasmine/sticky rice and/or greens stir-fried in sesame oil.

 

Chicken Balmoral

A fantastic Scottish dish that uses Haggis and makes a great alternative to Haggis, Neeps, and Tatties. Consisting of chicken breasts stuffed with haggis and wrapped in bacon, the result is a dish that is incredibly tasty, rich, and indulgent that is simply spectacular with whisky sauce.
Surprisingly easy, yet full of flavour and impressive to look at, this is still bound to please any dinner guest.

Ingredients:

• 2 chicken breasts
• 4 rashers of bacon
• 100g of haggis

 

Method:

1. Preheat the oven to 200C/Gas Mark 4.
2. Cook the haggis as per the directions.
3. Slit each chicken breast on one side so that each fillet forms a pocket.
   Divide the cooked haggis in half, and stuff each chicken fillet with one portion of haggis. Ensure that it is evenly spread throughout and that the fillet is not over stuffed.
4. Lay out the bacon, place the chicken breast at one end, then carefully roll the bacon so that the fillet is completely wrapped, ideally with the ends of the bacon forming underneath the chicken.
5. Heat up a pan to a medium high heat and place each fillet on the pan and cook until the bacon starts to brown and the package is seared together.
6. Place into a baking tray and cook in the preheated oven for 35 minutes. Check if the chicken is cooked by inserting a knife, when fully cooked the juices will run clear.
7. Either slice the fillets or serve whole. Serve with a medley of winter vegetables and a generous portion of whisky sauce.

 

Punjabi Style Chicken Curry

This recipe is for a rich and easy to cook Punjabi style home-made chicken curry. Despite the simplicity of the preparation, the resulting flavours are deep and complex, balancing out creaminess, sweetness, and warmth.

Ingredients:

• 2 chicken breasts, cubed
• 3 onions, chopped
• 1 heaped tbsp of crushed garlic and grated ginger, equal measure
• 1 x 400g tin of tomatoes
• 200 ml of chicken stock
• 1 heaped tsp of turmeric
• 2 heaped tsp of cumin
• 1 heaped tsp of dried coriander
• 1 heaped tsp of garam masala
• 1 heaped tsp of chilli powder or curry powder, to taste
• 2 cardamom pods, crush the pods and use the seeds
• 3 cloves
• 1 bay leaf
• 0.5 tsp of cinnamon powder
• 2 to 3 teaspoons of salt
• 1 tbsp of oil
• Cream or coconut milk, to taste

Method:

1. Add oil to a pan on a medium heat.
2. Add chopped onions and fry until softened.
3. Add cardamom pod seeds, cloves, and bay leaf and fry for a few seconds until aromas are released.
4. Add ginger garlic paste, fry for thirty seconds while stirring thoroughly to prevent burning. Add more oil if necessary.
5. Add all of the ground spices and salt, stir for thirty seconds until the onions are thoroughly coated in the spices.
6. Add cubes of chicken and stir until browned.
7. Add tin of tomatoes and cook for a few minutes until the smell of the tomatoes dissipates.
8. Add chicken stock and simmer until the desired consistency is reached.
9. Add cream or coconut milk and stir thoroughly.
10. Remove bay leaves and serve immediately.

Chicken Parmigiana

This Italian style dish is a perfect crowd pleasing midweek meal. This can be served by itself, or with a portion of pasta or spaghetti. Made from a classic combination of tomato, basil, cheese, and chicken, this is a perfect meal for all tastes and also requires minimum preparation.

Ingredients:

• 2 chicken breasts
• 1 x 400g tin of tomatoes
• 100g mozzarella cheese, torn
• 60g Parmesan
• 3 garlic cloves, crushed and chopped
• 2 tbsp of olive oil, plus a few dashes for cooking and drizzling#
• Handful of roughly chopped basil leaves
• 1 tsp of sugar
• Salt to taste
• Cracked black pepper to taste

Method:

1. Preheat oven to 180C/Gas Mark 4.
2. Heat olive oil in a pot to a medium heat.
3. Add garlic and stir for a few seconds until the aromas are released.
4. Add tomatoes, salt, sugar, black pepper.
5. Cook until the sauce thickens, about 15 minutes.
6. Take the sauce off the heat and add chopped basil leaves. Stir thoroughly.
7. Heat up frying pan to a medium high heat to a medium high heat, add a dash of olive oil.
8. Take the chicken breasts and fry for a minute on either side until seared.
9. Remove chicken from pan and place on a large baking tray.
10. Pour tomato sauce on top of the chicken, add the mozzarella and parmesan on top of the chicken, then drizzle with a dash of olive oil.
11. Bake in the preheated oven for 25 minutes until the chicken is cooked through and the cheese is bubbling away.
12. Serve immediately.

Chicken and Chorizo Jambalaya

This one pot dish is simple to make and is bursting with savoury, sweet, and fiery flavours. Ideal for those adventurous chefs that like their food packed with deliciousness without any extra effort. Simply fry a few ingredients, add stock, the serve by itself when finished.

Ingredients:

• 2 chicken breasts, cubed
• 100g chorizo, cubed or sliced
• 1 onion, chopped
• 1 red pepper, diced
• 4 garlic cloves, crushed then chopped
• 250g of rice
• 1 x 400g tin of tomatoes
• 350ml chicken stock
• 1 tbsp of olive oil
• 1 tbsp Cajun seasoning

Method:

1. Heat olive oil in a pot to a medium high heat.
2. Add the cubed chicken breasts and stir until browned.
3. Remove from the pan and put to the side.
4. Add in the onion and cook for a few minutes until the onion softens.
5. Add garlic cloves, chorizo, red pepper, and Cajun seasoning and cook for several minutes.
6. Add the chicken back in and stir.
7. Add the rice, tomatoes, and chicken stock and stir thoroughly.
8. Bring to a very slight boil, then lower heat slightly and cover with a lid.
9. Simmer until the rice is tender, approximately 25 min.