||CHICKEN & DUCK
Basil Crusted Oriental
3 boneless skinless chicken breasts
3 tablespoons melted butter
1 tablespoon hoisin sauce
1 teaspoon hot mustard
1/3 cup plain breadcrumbs
2 tablespoons fresh chopped basil
1 tablespoon grated parmesan cheese
1 small diced tomato for garnish
Preheat oven to 500 degree, combine butter, hoisin, mustard and mix together. Dip each chicken breast in the butter
mixture, combine bread crumbs with chopped basil and parmesan cheese then evenly bread both sides of chicken. Place
breaded chicken on non-stick shallow baking pan, and bake uncovered for 15 minutes. Let rest for 5 minutes before
Chinese Hot Mustard:
¼ cup dry mustard
1 teaspoon sugar
¼ cup boiling water
2 teaspoons vegetable oil
Whisk mustard and sugar together until smooth, then whisk in water and oil. Let stand 8 hours before serving. Refrigerate
Mustard Cream sauce:
¼ cup sour cream
1 tablespoon tomato paste
½ teaspoon hot mustard
1 teaspoon Soya sauce
In saucepan, combine sour cream, tomato paste, mustard and Soya, blend well and add half of the diced tomatoes.
Cook over medium heat for 45 seconds or until warm. Pour sauce on platter, place the chicken and garnish with chopped
tomato. Serve over rice or noodles.
2 boneless chicken breast halves
2 slices smoked salmon
2 tbsp cream cheese
2 tbsp chopped cooked spinach
1/8 cup port
1/8 cup whiskey (scotch)
1 tbsp butter
1 tbsp chopped parsley
Vegetable oil for frying
Salt and pepper to taste
Flour for coating
1 tbsp honey
Pound out two pieces of chicken. On one side place cream cheese spinach and smoked salmon. Sprinkle flour along
the edge of chicken and place the other piece of chicken on top. Press firmly around the edges and place it in
the fridge for 30 minutes.
Heat up the oil in a frying pan at medium to high heat. Coat the chicken with flour and put it in a frying pan
until golden brown. Remove the oil from the pan and place it in the oven at 375 F for 12-14 minutes.
Remove the chicken from the pan and place it to the side. Place the pan on a stove top. Add port, scotch, reduce
it for 30 seconds and add honey and butter. Cook until butter is melted and thickened. Add parsley to the sauce
and pour over the chicken.
Chicken with Black Beans ala Ryan
2 Skinless chicken breast
¼ cup Diced onion
¼ cup Diced celery
¼ cup Diced carrots
¼ cup Green Tabasco
½ lime, juiced
2 tbsp Chopped cooked bacon
2 cups Cooked black beans
2 Chopped garlic cloves
½ tsp Chili flakes
3 tbsp Olive Oil
Vegetable oil, for frying
Pepper and salt, to taste
1 tbsp Thyme
2 Bay leaf
2 tbsp your favourite salsa
1½ cups Chicken stock
2 cups Cooked rice
Marinate chicken in Tabasco and lime juice for about one hour.
Heat the olive oil in a sauce pot.
Add carrots, celery, onions, garlic, chili flakes and cook for 5 minutes.
Add beans, bacon and cook for another 3 minutes.
Add chicken stock, bay leaves, thyme, salt, pepper and simmer for 15 minutes or until most of the stock evaporates.
Cook the chicken breast in a frying pan using vegetable oil. Plate it with steamed rice on the bottom, beans on
top, chicken breast to the side and your favorite salsa on top of the chicken.
2 boneless skinless chicken breasts, butter flied and
cut in half
Sea salt & freshly ground black pepper
Flour for dredging
6 tablespoon unsalted butter
5 tablespoon extra virgin olive oil
1/3 cup fresh lemon juice
½ cup chicken stock
¼ cup capers rinsed
1/3 cup chopped parsley
Season chicken with salt & pepper. Dredge chicken in flour and shake off excess.
In a frying pan over medium heat, melt 2 tablespoon of butter with 3 tablespoon of olive oil. When butter &
oil start to sizzle, add chicken and cook for 3 minutes or until golden brown on both sides. Remove the chicken
and add the lemon juice, stock and capers in to the pan. Return to stove and bring the sauce to boil. Simmer for
about 30 seconds. Add remaining butter salt & pepper to taste. Cook until butter melts, pour the sauce over
Chicken, Shrimp and Vegetable Stir-fry
2 Skinless chicken breast cubed
½ cup Orange marmalade
1 tsp Chopped fresh garlic
¾ cup Julienne red, green and yellow peppers
2 tbsp Soya sauce
1 tbsp White vinegar
1 tsp Chopped fresh ginger
1 tsp Tabasco sauce
Pepper and salt, to taste
1 tbsp Corn starch
1 cup Broccoli florettes
1 tbsp Sesame seed oil
¼ cup Chicken stock
¼ cup Chopped green onions
Combine marmalade, soya sauce, vinegar, Tabasco and corn starch.
Stir in a bowl and set to the side.
Place a large skillet or wok over high heat for 30 seconds.
Add sesame oil, ginger, garlic, chicken and shrimp. Stir-fry for 2 minutes.
Remove shrimp and chicken from skillet and set to the side.
Add peppers and broccoli and cook on high heat for 1 minute.
Add chicken stock, reduce heat and cook for 2 minutes.
Add chicken, shrimp and marmalade mixture and cook for 1 minute.
Add salt, pepper and green onions.
Serve over steamed rice or butter noodles.
Breast with Orange GM Sauce
2 duck breasts
2 tbsp sugar
1 tbsp parsley, finely chopped
4 tbsp olive oil
Pepper & salt, to taste
1 tbsp butter
4 oz. Grand Marnier
1 tbsp green onion. finely chopped
Wash the duck breasts under cold running water and pat dry with paper towel. Panfry with olive oil seasoned with
salt and pepper. Cook until golden brown on both sides. Put the pan in a 400 degree Fahrenheit oven for 15 minutes.
When cooked, set the duck aside in a warm place. Peel the orange slice thinly. Squeeze the orange into a frying
pan. Add Grand Marnier and sugar and cook for 15 seconds. Add orange peel and butter. Cook until it thickens. Add
Pour sauce over the duck breasts.