Recipes, Savoury

Homemade Chicken Parmigiana

chicken parm logo.jpg

Here in Australia, chicken parmigiana is basically a staple in every single pub you go to. They have to be the most popular item on any menu and it’s easy to see why! Chicken, ham, sauce and cheese? I mean c’mon.


  • 1 batch of Juicy Chicken Schnitzel  (but you want to butterfly the breasts so they create one big schnitzel rather than halve the breasts)
  • 1 Jar of napoli sauce, or any pasta sauce of your choice
  • Approximately 8 thin slices of virginian ham, or any other lightly smoked ham
  • 2 cups of mozzarella, or 8 slices of mozzarella
  • Thinly sliced basil to serve



  1. Once you have prepped your schnitzels, preheat your grill/broiler to a medium high heat. Place a few tablespoons of your pasta sauce of choice onto the schnitzels, then a layer of ham and then your mozzarella.
  2. Place the parmigianas under the grill for approximately 5-8 minutes or until the mozzarella becomes golden and bubbly. Sprinkle the basil on top and serve with salad and chips if you want it to feel like pub grub at home! It’s that easy.
Recipes, Savoury

Pesto Chicken Pasta Bake

pesto chicken pasta bake logo.jpgServes about 4 people

This makes a great quick weeknight meal. So delish, cheap and quick, everyone will love it! This works best with a chunky home made pesto, otherwise a good quality shop bought one will be fine also.


  • 500g Penne pasta, fresh or dried is fine
  • 1 Small jar of basil pesto, or you could even use a sun dried tomato pesto
  • 1 rotisserie chicken, shredded
  • 1 cup mozzarella


  1. Grease a baking dish and preheat oven to 200ºc. Cook pasta till just under cooked (it will continue to cook in the oven) and  keep about 2/3 cup of the pasta water and set aside.
  2. In a bowl, or in the same pot you boiled the pasta in mix together the pesto, chicken and pasta water and transfer to the greased baking dish and top with the mozzarella. Bake for about 15-20 minutes or until cheese is golden.
  3. Let it cool for about 10-15 minutes and serve with garlic bread.
Recipes, Savoury

Garlic Chicken Kiev

chicken kiev logo.jpgMakes: 4

I love garlic and I love chicken, so of course I love kievs! But it’s so hard these day to find a good kiev  that’s not completely processed and doesn’t cost you an arm and a leg. This recipe gives you the best of the both worlds, cheap to make and not minced up with other chicken bits you’d rather not know about!


  • 4 smallish chicken breast fillets, skins removed
  • 100g softened butter
  • 1 clove of garlic, minced
  • 1 tsp fresh or dried parsley + another  2 tsp
  • Salt and pepper
  • 2 cups bread crumbs
  • 1 tsp garlic powder
  • 3 eggs, whisked
  • Oil for frying



  1. First, to make the garlic butter you need to mix the minced garlic, butter, parsley and a little bit of salt and pepper together. Once mixed, lay out some glad wrap and scoop the butter onto the glad wrap and wrap it up into a log and put into the fridge to set.
  2. Carefully stick a sharp knife into the sides of the chicken breasts to make a hole into the centre of the chicken breast. Cut some discs of the garlic butter and stuff as much as you can into it without it breaking open. Use either wooden or metal skewers to hold shut the cavity you made for the butter so that the butter doesn’t completely  run out when cooking.
  3. Mix the bread crumbs with the extra 2 tsp of parsley, garlic powder and season with salt and pepper. Dip the chicken in the egg and then coat in the bread crumbs.
  4. Preheat the oven to 180ºc. Heat a heavy based pan over a medium high heat and add about 2 tablespoons of oil. Once pan is hot add your kievs to the pan and cook on all sides for a couple minutes. Place the kievs in the oven for 20-25 minutes. Let them rest on a rack for 10 minutes, remove the skewers and then serve with salad or steamed veggies.


Use the left over breadcrumbs to make (More delicious than they sound) crap cakes

Recipes, Savoury

Hawaiian Chicken

hawaiian chicken logo.jpg

Serves: 2

Hey, Mark here, tonight’s recipe is a quickie. My father-in-law introduced me to this recipe that he found. Since then I’ve made a couple of changes that I think work for the better. If you want the original recipe, click here. With all that out the way, lets get started!


  • 1-2 large chicken breasts, diced
  • Salt and Pepper to taste
  • 1 cup of corn flour + 1tbp for thickening
  • 1/2 cup of canola oil
  • 2 eggs, beaten
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup Soy sauce
  • 2-3 cloves of garlic, crushed
  • 1 large Jalapeno, finely diced (leave seeds in, if you dare)
  • 1 tin Pineapple chunks


  1. Preheat oven to 160 degrees C
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  3. Heat canola oil in a large frying pan over medium-high heat and cook chicken until browned. Place the chicken in a greased baking dish.
  4. In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, crushed garlic, and cornstarch. Add the Jalapeno and pineapple chunks. Pour over chicken and bake for 1 hour.
  5. Serve with steamed rice.
Recipes, Savoury

Chicken and Cornflake Casserole

cornflake chicken casserole logo.jpg

Serves: 4

Hey everyone, Mark here, posting a quick recipe that’s absolutely delicious and a little bit different. This is a recipe from my mum and it’s still one of my favourite quick dishes to make and eat. This is a saucy chicken dish topped with cornflakes and a light sprinkle of cheese and then baked until golden and delicious. Let’s crack on!


  • 2 Chicken breasts diced nice and chunky
  • 2 400g tins of cream of tomato soup
  • 1 – 2 tsp Dry Basil
  • A few handfuls of Cornflakes – enough to cover the top of your casserole
  • Some nice strong cheddar cheese, again, enough to cover your casserole
  • Salt and Pepper


  1. Pour your tins of soup into a large bowl and season with Basil
  2. Dice the chicken in case you haven’t already
  3. Place diced chicken in your casserole dish and season it generously with salt and pepper.
  4. Pour over the soup mixture
  5.  Optional step: Marinate for at least 30 minutes
  6. Cover with foil and bake for 30 minutes at 200°C
  7. Remove from oven and top with a good thick layer of cornflakes, top the cornflakes with your cheddar cheese.
  8. Return to the oven uncovered for a further 20 minutes or until the cheese has gone golden brown
  9. Remove from oven and allow to sit for 10 to 15 minutes before serving.


  • Before topping with cornflakes, put a layer of mozzarella on, then the cornflakes THEN the cheddar and then…finally…a sprinkle of parmesan. Oh my. Cheese-tastic!
  • Try this with white fish instead of chicken. Just as yummy and how it was originally created!
  • If you’re using a fan forced oven, you may need to reduce the cooking times by 5 minutes or so.
Recipes, Savoury

Juicy Chicken Schnitzel


For as long as I can remember chicken schnitzels have been an absolute family favourite in my household. My mother usually makes this with crumb in one as well so if you can buy crumb in one mix in your location then go ahead!


  • 2 medium sized chicken breast fillets, cut horizontally to make 4 fillets.
  • 4 free range eggs, whisked
  • 1 1/2 cups of bread crumbs or corn flake crumbs
  • 1/2 cup crumb in one mix (optional)
  • 1 tablespoon dried basil
  • 1/2 cup parmesan cheese
  • salt and pepper
  • oil and butter for frying


  1. Mix the breadcrumbs together with the crumb in one mix if using, basil, parmesan and season with salt and pepper.
  2. Dip the chicken into the egg then coat in the crumb mix. Repeat with remaining chicken. In a large pan over a medium high heat, heat about 2 tablespoons of oil then add chicken to the pan and add a few knobs of butter. Cook for approximately 5 minutes on each side or until golden.
  3. Once removed from the pan place on a plate with paper towel to drain off excess oil and season with salt. Serve with a wedge of lemon. P.S if you have any crumbs and egg left over don’t chuck it out! Check out this recipe here.