Gordon Blue Chicken

gordon blue chicken, looking for these recipes? check this for 5 best gordon blue chicken: French Style – Cauliflower Layered Chicken Breast , My Stuffed Peppered Chicken breast with Homemade Chips + Peas , Chicken Breast , Tanduri chicken thighs🍗 , Spicy, Succulent Chicken Breasts in a Tomato and Red Wine Sauce

Tanduri chicken thighs🍗

image credit: Abiha Butt cookpad.com


  • Half cup yogurt
  • 1 tbsp Honey
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • Ground cumin half tsp
  • Gram masla half tsp
  • 1/4 tsp Tirmeric
  • 1 tsp Red chilli
  • 1 tbsp Tnduri masala
  • Lemon juice
  • Oil as required
  • Salt as required
  • 1 lemon for serving
  • Steps

  • Sab s phlay skinless thighs lay usy achy s wash kar ke us pai yogurt, honey, garlic,ginger paste,ground cumin, gram masala,red chilli,tanduri masala, turmeric, salt,lemon juice lagake achy s mix kar ke 3 -4 hour rakh day..
  • Ab after 3 hours put some oil on a pan And put all chicken thighs on the pan And cover it after 8 mints Chnge it’s sides And agin being cpokd for 8 mints then slow the flame And cook it on slow flame for 15 mints then serve it with lemon…
  • It’s yummmilious ever i hv tried
  • Spicy, Succulent Chicken Breasts in a Tomato and Red Wine Sauce

    image credit: thefarmingcook cookpad.com


  • 4 Teaspoons, heaped, Mr Spices Mixed Masala
  • 2 Teaspoons Mr Spices Chicken Spice
  • 1 Teaspoon Cayenne Pepper
  • 2 Teaspoons Ground Ginger
  • 1 Teaspoon Ground Black Pepper
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoons Soy Sauce
  • 5 Chicken Breasts
  • 3 Tablespoons olive oil
  • 1 Red Onion, Sliced
  • 1 Clove medium garlic, minced
  • 4 Tomatoes, puréed
  • 80 ml Dry Red Wine (I used Backsberg Merlot)
  • 1/2 Cup Fresh Sweet Basil Leaves
  • 2 teaspoons brown sugar
  • Steps

  • Mix all the spices in a mug and rub onto the chicken breasts. Drizzle the lemon juice and soy sauce and rub into the chicken. Put the chicken in a container and place in the fridge for 2 hours.
  • Put a pan on medium-high heat on the stove and add the oil. Let the boil heat up.
  • Add the chicken breasts and fry each side until golden brown. This should take 3 minutes maximum on each side.
  • Remove the chicken breasts. Reduce the heat to medium-low.And add the red onion and garlic into the pan. Fry for 5 minutes.
  • Add the tomato and cook for 5 minutes. Add the wine and cook for another five minutes. Add the basil and chicken and cook on low heat for 6 minutes with the lid on/cook until sauce has thickened. You should be ready to serve. Change
  • Chicken Breast


  • Chicken Breast
  • Salt
  • Pepper
  • Additional seasonings as preferred
  • Steps

  • Preheat skillet on medium heat. (5 on our electric stove)
  • Place chicken in a ziplock bag and use a meat tenderizer to even the thickness.
  • Season both sides of the chicken and place in the skillet for 2-3 minutes.
  • Flip chicken and cook for another 2-3 minutes.
  • After both sides are cooked add approximately a half cup of water to skillet and cover. Cook for 5-7 minutes. Chicken should be about 160 degrees. Cook longer if necessary to reach the appropriate temperature.
  • Remove from skillet and chop/shred as necessary.
  • My Stuffed Peppered Chicken breast with Homemade Chips + Peas

    image credit: Maureen cookpad.com


    2 servings

  • Stuffing……….
  • 1/2 Cup Sage + onion stuffing
  • 1 Cup Boiling water
  • 2 fat sausages take out mushy meat leave the skin
  • 1/4 small Onion
  • 1/2 tsp black cracked pepper
  • 1 pinch salt
  • 2 tbls Oats
  • Chicken…………
  • 2 Chicken breasts cut open to add stuffing
  • 1/2 Tsp Black cracked Pepper
  • Enough string to tie the chicken
  • Steps

  • Cut the chicken breast in half so you can fill it with the stuffing. Get enough string to tie it. Change Change Change
  • Add the Sage and onion stuffing to a bowl. Add boiling water and sausage meat salt + pepper, oats and mix in. Any left over stuffing make 2 sausage shapes with the stuffing and cook covered in the oven. Change Change Change
  • Preheat the oven 170°C stuff the chicken press down the stuffing and add a little black pepper on the chicken, then tie the string around all the way across to close the chicken. Change Change
  • Add greasproof paper in a small oven dish and sit the stuff chicken snug in it. Add to the oven with another small dish for the sausage shaped stuffing and cover them in silver foil. Change Change
  • Add to the oven for 25 -30 minutes. The stuffing sausages covered in silver foil for the same amont of time. When done add to serving plate and add 1 sausage to each one. Change
  • Serve with homemade chips peas and a little thick chicken gravy. Change
  • French Style – Cauliflower Layered Chicken Breast

    image credit: Ferenc Szklenar cookpad.com


  • 1 mid-sized Cauliflower
  • 500 g Chicken Breast Fillet
  • 600 g Soured Cream
  • 250 g Greated Cheddar
  • to taste Salt
  • 4 cloves garlic
  • 1 tbs butter
  • 4 tbs oil
  • 8 tbs breadcrumbs
  • 2.5 Liter water
  • Steps

  • Break the cauliflower in to several wee flowers, then boil them in water or steam in a sieve over boiling water covering with a lid.
  • Slice the chicken breast in to lean strips and season them with salt.
  • Stir the soured cream and the minced garlic with some salt & pepper.
  • Brown the breadcrumb on oil till has golden brown colour.
  • After the cauliflower cooked (avoid getting over cooked) stir into the golden brown breadcrumbs.
  • Butter a deep rectangular baking dish surface, placing a layer of chicken breast as the first layer. A couple of spoons of garlic soured cream as a second layer and some breadcrumb cauliflowers as third layer.
  • Repeating those layers again, finishing with grated cheddar on top of all. Chuck in a pre-heated oven on 180 Celsius for approximately 20 mins. (When the cheese baked to golden brown….then it’s ready) Change Change
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