CHICKEN LASAGNA

INGREDIENTS:

Chicken Boneless (cut into cubes) 300 g
Capsicum Medium (cut into cubes) 1 
Carrot Medium (cut into cubes) 1 
Onion Medium (cut into cubes) 1 
Cheddar Cheese (grated) 1 ½ cup
Garlic (chopped) 1 tbsp
Milk 3 cups
Cooking Oil 6 tbsp
Salt 1 tbsp
Bake Parlor Lasagna and White Sauce Mix Sachet (inside the pack)

METHOD:

Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta, mix well and arrange the sheet straight on a plate and set aside.
In a pan, add remaining oil on medium heat and add garlic. Fry for a minute.
Add chicken and fry for 5 minutes. Add Bake Parlor Spice Mix Sachet along with vegetables and cook for 2 minutes on high heat. Remove and set aside.
In a bowl, add 3 cups of milk and add white sauce sachet and cook on medium heat, while continuously stirring till the sauce thickens. Remove and set aside. Now in an ovenproof dish, first layer half of the chicken and vegetable mix and level then 1/3 of the white sauce, 1/3 of grated cheddar cheese and then the pasta sheet. Make sure there are no gaps in between the sheets. Repeat the same process again. On the top of pasta layer, spread the remaining white sauce covering the pasta. Spread remaining cheese on top. Preheat the oven on high for 15 minutes. Place the dish in the center of the oven and bake for 15 minutes. Remove and serve hot.

Baked Chicken With Vegetables

Ingredients:

Half a bag new potatoes
two chicken breasts
A red pepper
A red onion, sliced up in to round pieces
A small sweet potato
A handful of cherry tomatoes
A veg oxo cube

Method:

Put the oven on at 200 c
receive a giant baking tray, & add a lug of oil. Put in the oven for about minutes to let the oil get hot.
When your tray's been in about five mins & the oil is hot, chuck in your new potatoes, sliced up pepper, sweet potato & onion. Give them a shake & put back in the oven for around ten mins
get your chicken breasts & cut them in to cubes. Pan fry them until they are cooked all the way through. Then add them to your baking tray with the tomatoes & sprinkle the oxo cube over everything in the pan. Bake for another half an hour, or until the chicken is golden brown & the veg's are soft.
Serve hot with gravy & peas!

Chicken Veggies Egg Fried Rice

Ingredients:

Chicken breast(chopped up) two cups
Chinese Salt or Ajinomoto one tsp.
Salt 1/2 tsp.
Black Pepper to taste.
Soy sauce two tbsp.
Corn Flour 1/2 tbsp.
Carrots two large(cut in tiny pieces).
Green Onions 1-2 or as desired(cut in to tiny pieces).
Additional vegetables of your choice (optional)
Boiled Rice four cups.
Eggs 2(lightly beaten with some salt and pepper).
Corn Oil or Ghee for frying.


Marination of Chicken:
Add salt, Ajinomoto(chineese salt), Soyasauce, and Cornflour in chicken and mix it well with either fork or hands.
Set it aside for atleast 2-3 hours.

Procedure:

Heat oil and fry Chicken pieces for few minutes.
Cover and set it aside.
In a frying pan add two tablespoons oil. When the oil is hot, add the eggs.
Cook, stirring, until they are lightly scrambled but not dry. Remove the eggs and tidy out the pan.
Now put some oil and fry up the vegetables until tender.
Add Chicken, Eggs, (Salt, Ajinomoto and pepper to taste) in the vegetables.
Cook on low heat for one minute.
Add Cooked Rice to the mixture and mix well.
Add desired amount of soya sauce in the finish.
Stir over medium heat until mixed well.
Serve hot. Enjoy!!!!