Crisp Filo-Wrapped Mustard Chicken

Serves 2

Ingredients: 
1 tsp olive oil
2 x 75g skinless, boneless chicken breasts
1 tsp fresh marjoram leaves, chopped
1/2 tbsp Dijon mustard
1 garlic clove, crushed
finely grated zest of 1/2 lemon
4 sheets of filo pastry
salt and pepper

Instructions:
1. Heat oil in a large frying pan and fry chicken for 4 minutes on each side.
2. Mix together marjoram, mustard, garlic and lemon zest. Season generously. Spread mustard mixture evenly over chicken breasts.
3. Preheat oven. Lay sheet of filo pastry flat on work surface and spray with oil. Then top with another sheet. Lay 1 chicken breast on each pastry sheet, lift edges of pastry over chicken and scrunch over top to enclose. Arrange on a baking sheet and bake 20 minutes until crunchy and golden.
4. Place onto plate and serve.

Taken from Ainsley Harriott's Low Fat Meals In Minutes

Portuguese Style Chicken

Serves: 2

Ingredients: 

1 tsp cracked black pepper

1/2 tsp dried oregano leaves

1 small fresh red thai chilli, seeded, chopped finely

1/4 tsp hot paprika

1/2 clove garlic, crushed

1/8 cup (30ml) red wine vinegar

1/8 cup (30ml) olive oil

3 chicken thigh fillets, halved

Instructions:

1. Combine pepper, oregano, chilli, paprika, garlic, vinegar and oil in a medium bowl. Reserve about a quarter of the mixture in a small jug. Use hands to rub remaining spice mixture onto chicken pieces.

2. Cook chicken, in batches, on heated oiled grill plate (or grill or BBQ) until browned both sides and cooked through.

3. Serve chicken drizzled with reserved spicy mixture.

Taken from Women's Weekly 50 Fast Chicken Fillets

Black Pepper and Cardamom Chicken Curry

Serves 4

Ingredients
4 skinless, boneless chicken breasts (each about 100g)
8 cardamom pods
2 tbsp vegetable oil
2 red onions, peeled and sliced
1-2 garlic cloves, peeled and crushed
2.5cm piece fresh root ginger, peeled and grated
1 tsp ground black pepper
1-2 tsp mild curry paste, such as Korma paste
200ml/7 fl oz chicken stock
1 tsp clear honey
225g/8oz ripe tomatoes, chopped

Instructions
1. Lightly rinse the chicken, pat dry with absorbent kitchen paper and reserve. Crush the cardamom pods and use half of the tiny seeds to press into the chicken.Place on a plate, cover loosely and leave to marinate in the fridge for at least 30 mins.
2. Heat the oil in a heavy based frying pan, add the chicken and gently brown on all sides. Remove and reserve. Add the onions and garlic to the pan and fry for 5 minutes 
3. Sprinkle the remaining cardamom seeds with the ginger, black pepper and curry paste, stir well and simmer for 5 minutes. Slowly stir in the stock and add the chicken, honey and tomatoes.
4. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes. Place a chicken breast on each warmed serving plate, add a spoonful of yoghurt over each breast and sprinkle with chopped coriander.

Taken from Curries, Essential Recipes

Sticky Garlic Chicken Skewers

Serves 2

Ingredients: 2 garlic cloves, crushed
1 tbsp clear honey
2 tbsp tomato ketchup
2 tbsp Worcestershire sauce
1 tsp English mustard
1 tsp Tabasco sauce
1 1/2 skinless, boneless chicken breasts, cut into strips


Instructions:
1. Soak six bamboo skewers in water for 20 minutes.
2. Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and tabasco. Toss in chicken and stir until well combined. Transfer to non-metallic dish, cover and leave to marinade for 20-30 minutes or overnight.
3. Preheat the grill to high. Thread chicken on to skewers. Arrange on foil lined baking sheet and grill 6-7 minutes, turning occasionally.

Taken from Ainsley Harriott's Low Fat Meals in Minutes

Parma wrapped pork fillet with pesto and mozzarella

Serves 2

Ingredients: 
450g (1lb) tenderloin pork fillet
2 tbsp ready made pesto
120g (4.5oz) buffalo mozzarella, chopped
5 slices parma ham
675g (1.5lb) spinach, to serve
salt and pepper
1 tbsp olive oil 

Instructions:
1. Preheat oven. Trim pork fillet and split lengthways. Open fillet out flat and season with pepper. Cover with cling film and bash out sides with rolling pin.
2. Spread pesto over the pork fillet, scatter mozzarella down middle. Arrange parma ham to wrap pork fillet. Tie loosely with kitchen string at 1inch intervals and arrange in roasting tin, seam side down.
3. Cover with foil and bake 15 minutes. Remove foil and cook for another 25-30 minutes. Remove from oven and rest in warm place for 5 minutes. Serve sliced on a bed of spinach.

Taken from Ainsley Harriott's Just 5 Ingredients