1. Serves them in a sweet marsala sauce
Place chicken cutlets between two pieces of cling film and pound with a meat mallet. Season, dredge with flour and shallow fry until cooked. Simmer chicken stock, sundried tomatoes, mushrooms and marsala wine. Spoon the mushroom mixture and sauce over chicken, sprinkle with parsley and serve.
2. Stuffs them
Stuff your chicken breasts with chopped broccoli, Gruyere cheese and garlic. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper and cook until golden brown.
3. Adds a zingy caper sauce
Season flattened chicken breasts and sprinkle with flour. Cook until opaque throughout. Simmer chicken stock, lemon juice and flour until thickened, whisking in butter at the last minute for a beautiful sheen. Stir in vinegar, parsley and capers and serve the chicken with the sauce.
4. Gives them a stock cube massage
Crumble a chicken stock cube into a small bowl and mix with olive oil to make a paste. Add curry powder and chopped rosemary. Spread the paste over the top of each chicken breast fillet. The great thing about using a paste is that you can spread it evenly and it stays in place. Griddle paste side-down for 4-5 minutes and repeat for the other side.
5. Bakes them with aubergines, Italian style
Dredge chicken breasts with flour, then egg whites, and finally crushed Rice Krispies. Cook on a greased frying pan until cooked through. Layer the chicken up with grilled aubergines, tomato sauce and Parmesan and Mozzarella cheeses. Bake until the cheese is golden brown and bubbling.
6. Grills, shreds and tosses them into pasta
Make a creamy sauce with flour, milk, cream, chicken stock and nutmeg. Toss in cooked, shredded chicken breasts, mushrooms, peas, parsley and linguine. Top with breadcrumbs, cheese and dots of butter. Bake in a hot oven until golden all over.
7. Makes a Chinese chicken salad
Roast chicken until it’s cooked through, removed the bones and shred. Toss with asparagus, peppers and a Chinese dressing made with soy sauce, sesame oil, honey, ginger, peanut butter and sesame seeds.
8. Pairs them with a warm cider sauce
Pan fry chicken breasts and finish cooking them in the oven. Sauté onions and apples in a pan, turning until softened. Add apple cider vinegar, chicken stock, butter and parsley and pour the sauce over the chicken breasts.
9. Grills and drenches them with chimichurri sauce
In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Serve with grilled chicken, prawns and cooked pancetta.
10. Makes spicy Punjabi quesadillas
Saute chicken with ginger, garlic, onions, garam masala, coriander seeds and turmeric until fragrant and cooked through. Add some plain yoghurt and allow to cool. Layer the chicken filling and some Mozzarella cheese between tortillas and bake until the cheese is melted and the tortilla is slightly golden. Cut into wedges and serve.