recipes galore

Lime (or lemon) Infused Breaded Chicken by metooka7
(The chicken is moist and bursting with flavor! I hope you like it!)

skinless, boneless chicken breast fillets
zest of one or two limes (lemons) - or both, hey go crazy!
juice of one or two limes (lemons) - ya know....
2 tablespoons breadcrumbs
2 tablespoons parmesan cheese (fresh kind not necessary)
salt to taste (I salt the chicken beforehand as well...)
pepper to taste
1/2 tsp olive oil

Method:
Preheat oven to 350 degrees F.
Cut your fillets into as many strips as you can. Cut those even smaller if you prefer smaller pieces of chicken.
Prepare your crumb topping by mixing the cheese, zest, salt and pepper, to taste.
Dunk each piece in a bowl full of the preferred citrus juice. (The other night I had both!) Really drench it.
Then dunk it into the bread crumb mixture. Really coat it and don't be afraid to have some crumb falling off.
Put the chicken in a lightly oiled aluminum baking pan (or whatever you use to bake chicken). If you have any crumb left then pick it up with your fingers (this is the fun part) and push it into the chicken in the pan.
Drizzle any remaining juices on the chicken.
Put it in the oven and bake uncovered for about 20-25 minutes. The chicken shouldn't be undone at this point, but check just to make sure.
Depending on the bread crumbs you use, you may or may not get a golden color.
I tend to stick the pan into the broiler for no more than 2 minutes to get a bit of a crunchy top.

(Serve as you wish. One night I had it with a simple tomato mint salad. Another I had couscous...
Or you could make a lime-garlic mayonnaise and stick it all with a piece of lettuce in a wrap. Have fun with it!)
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chicken in batter with sweet chilli syrup by lilmems
(chicken breast in a crispy light batter deep fried and dipped in the chilli sweet syrup)

4 chicken breasts
egg whites
plain flour
cold water
pinch of salt
soy sauce

for the sweet chilli sauce:
water
caster sugar
red wine vinegar
fish sauce
oyster sauce
2 fresh red chillies

Method:
Cut the chicken breast into cubes and put to one side. In another bowl mix 2 egg whites with 3tbs of cold water and the pinch of salt, then mix with the plain flour till it looks like Yorkshire Pudding batter but a bit thicker so it will coat the chicken.
In a pan mix together 2 tbls of all the sauces: the soy sauce , sweet chilli sauce, water, red wine vinegar , fish sauce , oyster sauce and add 4 tbls of caster sugar. Chop the fresh red chillies and put on the heat and bring to the boil and boil for about 5-10 mins till it looks like it's getting like syrup. Pour out into a small dish and leave to cool. This should thicken more as it cools. As the syrup is cooling, get the chicken and add it to the batter and mix so all the chicken is coated. Drop a few pieces into hot oil and fry till golden and turn out onto paper. Dip in the syrup and eat. This recipe works well with king prawns too.