Archive for Chicken

Pasta Sauce

This ones a standard in my house. It’s very flexible and I usually adjust it based on what I have in the kitchen. You can make this with both store bought pasta sauce or simple tomato paste.


  • 1 can tomato paste or 1 cup store bought pasta/pizza sauce
  • 1/2 medium onion, chopped coarsely
  • 1 clove garlic, chopped finely
  • salt and pepper to taste
  • 1/2 t sugar (if using store bought salt)
  • 1 chicken stock cube
  • 1 t olive oil
  • 1/2 cup water
  • 1 chicken breast piece, chopped into 1 inch cubes
  • 2 T cream cheese or feta cheese or a slice of chedder cheese (basically a small amount of cheese)
  1. Saute the onions in the olive oil until they are translucent. The oil may seem less but its ok. Keep stirring the onions. When they are translucent add the garlic and saute for another 5 minutes.
  2. Now add the tomato paste. If using the store bought pasta sauce you might want to add 3-4 tablespoons of tomato ketchup.
  3. Add the water, chicken stock cube, give it a good stir and let simmer on low heat. Keep stirring every few minutes to avoid sticking and to let the cube dissolve.
  4. While the sauce is cooking, put the chicken pieces in a pan, put a dash of salt and pepper onto them and saute them until they start to lightly brown. Remove from pan and add into the sauce. If you have mushrooms you can saute them too for a few minutes.
  5. When the sauce has thickened (about 20 minutes) taste it and then add salt and pepper accordingly. If you feel it tastes bitter (some ready made pasta sauces have too much oregano) then add a little more sugar. If you want, add more oregano. Just play around with it.
  6. In the end add the cheese, take the pot off the stove and stir until the cheese has dissolved.

I love how the chopped onions retain their shape and crunchiness and take on this wonderful tangy flavour. This is a very basic recipe and you can adjust it to your hearts content. And like I said it pretty much depends on what you have in your kitchen… tomato paste… off the shelf pasta sauce… mushrooms… ginger powder…. minced meat

Pour on to pasta and enjoy.


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Baked Feta Chicken

I got this recipe off and it makes for such a succulent baked chicken. I’m posting my version of the recipe as this is how I made it. You can find the original which is almost the same here


  • Chicken breasts – boned and skinned
  • Feta Cheese
  • Half a medium tomato, deseeded, chopped finely
  • 1 medium green chilly chopped finely
  • Italian style bread crumbs (I made my own; recipe follows)
  1. Preheat the over to 175degrees celsius and grease a baking tray 
  2. Pound the chicken breasts with a mallet until they are about 1/4th incc thick. Don’t pound to hard or you might end up with holes!
  3. Crumble the feta cheese and toss in the tomatos and green chilly
  4. Place the bread crumbs in a fat dish and place a chicken breast (skin side up) on the bread crumbs. Put the breast skin side down on a flat surface and fill in with feta cheese. Don’t go too generous with the cheese as you are not stuffing a pie here! Remember feta cheese has a very strong flavour! Now roll thie breast side ways and seal with tooth picks (this can be a litle messy). Put the breat back into the bread crumb dish and roll it around to cover it. Place the stuffed breast into the baking tray and drizzle with a little olive oil or butter. Repeat the same for all the breasts.
  5. Bake for 25-30 minutes in the oven until pinkishness is gone and juices run clear. The bread crumbs on the top will have browned.

Seasoned bread crumbs:

  • 4 slices of stale bread
  • 1/2 t salt
  • 1/2 t black pepper
  • 1/2 t garlic powder
  • 1/2 t oregano

I toasted about 4 pieces of bread on a grill until they were lightly browned. Then I tore them up and put about 1 torn bread piece a time into the chopper for about a minute (the bread crumbs tend to get stuk so you will need to open up and dislodge them from time to time). You’ve seen bread crumbs, you want these to be of the same consistency. When all the bread has been chopped into crumbs put around a quarter cup of it back into the chopper and add the salt, pepper, garlic powder and oregano and run the chopper for 30 seconds. Put the seasoned crumbs with the rest and mix with a fork.

This makes enough to coat 8 chicken breasts.


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