We have a restaurant here in Perth called Sizzler!  always order a dish on the menu called the 'swiss grilled chicken' It's a juicy boneless chicken breast topped with bacon, swiss cheese and a salsa mix (i use my bruschetta recipe minus the bread). Great served with hot chips or mash potato served with a side of bbq sauce.

Ingredients:

2 Chicken Breasts
4 Slices Streaky Bacon
4 Slices Swiss Cheese
​1 Batch of Bruschetta 
Mash potato or hot chips (for serving)
BBQ sauce (for serving)

Method:

Preheat oven to 180'c. Line a baking tray with baking paper.  In a medium frying pan cook chicken breast until just cooked this should take around 10-12mins. Transfer to the baking tray. Cook bacon until crispy in the same frying pan (minimise dishes people!). Layer bacon on top of chicken. Spread the cheese slices over the bacon making sure all the bacon and chicken is covered. Place into the oven to cook until the cheese has melted. Meanwhile make the bruschetta. Once the cheese has melted and golden remove from oven, spoon with a generous serving of bruschetta over the top. Serve with mash or chips and plenty of bbq sauce.
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My father in law's famous chicken pie recipe. This is a regular treat in our house and my husband had mastered the recipe. Creamy chicken sauce filled with veg and encased in not only 1 type, but 2 types of pastry. Friends and family all love poppy pete's chicken pie and i'm super excited to share his recipe with you all.

Ingredients:

1 cup Plain flour
2 Chicken stock cubes
3 Large Chicken Breasts, diced into cubes
2 Carrots, diced
1 leek, finely chopped
2 Cups Peas and corn ( or 1 cup of each)
1L Chicken Stock
1 Cup Cream
3 Sheets Shortcrust Pastry
2 Sheets Puff Pastry

Method:

Preheat oven to 180'c. In a large ziplock bag mix together flour and stock cubes, add chicken. Shake well to coat all of the chicken. Remove chicken and shake off excess flour.
​Add a tablespoon of oil in a large deep frying pan. Add chicken in batches and cook until all browned. Place all chicken, leek and carrot back into the pan and cook for 2-3mins to soften leeks. Add chicken stock and cook, covered for 20mins or until chicken is tender (add more water if sauce looks really thick). Turn off the heat and stir in the cream.
Meanwhile line a large baking dish with shortcrust party. Transfer chicken mixture to the pie dish and cover with puff pastry, making sure all the edges are sealed. Bake in oven for 30-45mins or until pastry is cooked and golden. Serve hot.

These chicken enchiladas are so yummy! Super simple and i had most of the ingredients in my pantry so it's good on your budget. Tortillas (flour ones, cause that's all i had on hand) filled with soft kidney beans, seasoned chicken (using whatever seasoning you have in your pantry), cheese and topped with a warming sauce, Delish!

Ingredients:

1 Chicken Breast, cut into slices about 0.5cm thick
Seasoning of your choice i used louisiana wing seasoning rub
1 Onion, finely chopped
1 Tin Kidney Beans
1 Cup Cheese, grated
Sauce
1 Tin Chopped Tomatoes
1 Cup Passata
1 teaspoon Onion Powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon parsley
Sour cream and spring onion to serve

Mix all sauce ingredients together, set aside. Heat oven to 180'c.  
Mix seasoning into chicken making sure each side of chicken is coated.
Heat a non-stick pan on a medium heat, add onions and a little oil. Cook for 3-4mins or until onions soften. Add chicken and cook for 5mins or until chicken is golden and just cooked. 
Spread half the sauce onto the bottom of a baking tray ( I used a brownie tin as it fit the tortillas lengthways perfectly).
Spread some sauce over one side of the tortilla, sprinkle with kidney beans, chicken mixture and cheese. Roll it up and place crease side down in the tray with the sauce. Continue until all tortillas are filled and fit snug into your baking tin. Spread remaining sauce over the top of the enchiladas making sure it's spread evenly, sprinkle with cheese and bake in the oven for 20-25mins or until cheese is melted and tops of tortillas are slightly golden and crispy. Serve with sour cream and spring onions. 

A nice cold chicken salad served in crispy parmesan cheese cups. Great for parties and a late night snack as you can make the salad in advance and store it in an airtight container before serving.

Ingredients:

Chicken Salad
75g smoked chicken
1 Tablespoon mayo
1 teaspoon Seeded Mustard
1 teaspoon lemon juice
1/2 spring onion, diced
1 Tablespoon dill chopped (more or less wether u like it)
25g pine nuts, toasted
Parmesan Cheese Cups
1 1/2 Cups Parmesan Cheese, grated


Method:

Mix all the chicken salad ingredients together and put in the fridge to cool.

To make the parmesan cups preheat oven to 200'c. Line a baking tray with baking paper. Spoon 2 Tablespoon piles of  grated parmesan on the baking paper lined tray. Make sure that the mounds are at least 5cm apart. Flatten the parmesan mounds out to form circles approximately 6cm wide in size.
Place the baking tray in the oven and bake for 5 minutes until parmesan begins to bubble and turn golden in colour
Remove from the oven and working really quickly, peel each circle off of the tray and press over the top of a muffin tray to create a cup.
If the parmesan circles begin to harden and becomes difficult to shape place them back in the oven for another 30 seconds to make them soft and pliable again (they go hard quite quickly).
Repeat with the remainder of the parmesan. This should make approximately 8 parmesan cups.

Nothing says sunday lunch better than a crispy skinned, juicy centre and a tasty  roast chook! This recipe is a little bit fancy as you stuff the skin with butter and place sage leaves on top so when the skin cooks it goes transparent and the leaves come thru and look amazing.

Ingredients:

50g Butter, Softened
Bunch of Sage Leaves
3 Garlic cloves
1 Lemon, Halved
1 Chicken (1.5kgs)
1 Tablespoon Flour
250mls Chicken Stock

Method:

Heat oven to 200C
Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap, add the sage leaves on the top of the butter so you can see it thru the skin. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves and the garlic.
Sit the chicken breast-side up in a roasting tin, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Transfer the chicken to a serving plate (keep the lemon and garlic in the tin) and rest for at least another 15 mins. Serve with veggies, Yorkshire puds and gravy (see below).


Note: To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. Strain the gravy into a jug and serve with the chicken.