5 easy chicken meals to make this week

• 6 Woolworths Mediterranean or Everyday potatoes, thinly sliced
• 2 T olive oil
• Sea salt, a pinch
• 4 Woolworths free-range chicken schnitzels, cooked according to package instructions
• 20 g fresh coriander, finely chopped
• 100 g butter, softened

1. Preheat the oven to 200°C. Slice potatoes into wafer-thin slices – use a mandolin if you have one. Toss the potato slices in olive oil to coat. Arrange on two baking trays lined with baking paper, making sure the potatoes don’t overlap. Sprinkle with sea salt and bake for 15–20 minutes, or until golden.
2. Meanwhile, bake chicken schnitzels according to package instructions.
3. Finely chop 20 g fresh coriander, then fold into 100 g softened butter and chill until ready to serve. Serve the schnitzels with a dollop of home-made herb butter and the golden sheet potatoes.
4. Serves 4

Cook's note: Make your own flavour-packed herb butter with coriander, or parsley and chives.

• 4 Woolworths Our Butcher butterflied chicken breasts
• 2 garlic cloves, peeled and halved
• 300 g mozzarella, sliced
• 250 g Woolworths beech-smoked ham, thinly sliced
• 4 sage sprigs
• 1 T olive oil
• 2 T butter

1. Place the chicken breasts on a baking tray and rub the inside with garlic. Place slices of mozzarella, ham, a sprig of sage and another layer of cheese on one side of each breast, then fold over the other side.
2. Heat a nonstick pan over a high heat. Add the olive oil and butter and sear the chicken on both sides. Reduce the heat and cook until the cheese has melted.
3. Finish in the oven at 180°C if necessary. Serve immediately.
4. Serves 4

Cook's tip: The combo of crisp fried chicken and molten cheese in this retro classic with a twist is positively lethal. It’s so good, who needs breadcrumbs?

• 8 free-range chicken drumsticks
• 1 1⁄2 cups sweet chilli sauce

1. Preheat the oven to 180°C. Place the drumsticks onto a baking tray and pour over the sweet chilli sauce.
2. Roast for 1 hour, basting often, until sticky and golden.

• 2 x 400 g cans Woolworths Mexican chicken-and-bean soup
• 2 cups Woolworths organic vegetable stock
• 300 g black beans, cooked
• 1 cup corn kernels, charred
• Tabasco, to taste
• Lime, a squeeze
• 1⁄4 cup coriander
• Woolworths double-cream plain yoghurt, a dollop
• Zesty guacamole, a dollop
• Tortilla, fried and cut into strips, for serving
• Cheddar, grated, for serving

1. Bring the cans of Woolworths Mexican chicken-and-bean soup and stock to the boil. Add cooked black beans and charred corn kernels.
2. Remove from the heat and season with Tabasco and a squeeze of lime. Stir through the coriander and dollop with yoghurt and guacamole.
3. Add strips of fried tortilla and grated Cheddar to serve.
4. Cook's note: Want an instant supper? Add shredded rotisserie chicken to Woolies’ fresh chicken, grain and vegetable soup (made according to a tried-and-tested recipe).

• 400 g free-range mini skinless chicken breast strips
• 2 t cornflour
• 1 free-range egg white
• Salt, a pinch
• Canola oil, for frying
• 4 baby gem lettuce hearts, rinsed, dried and halved lengthways
• 4 cobs sweetcorn
• 1 garlic clove, finely chopped
• 1 small red chilli, finely chopped
• 6 salad onions, finely chopped
• 3⁄4 cup chicken stock
• 1⁄3 cup cream
• 1⁄2 t chilli paste
• Smoked Maldon salt, to taste
• Fresh coriander, chopped, for serving
• Cooked basmati rice (white or brown), for serving
• Extra hot sauce, for serving (optional)

1. Halve the chicken strips.
2. Mix the corn flour, egg white and salt in a bowl until smooth. Stir in the chicken and combine well. Allow to stand for 10 minutes.
3. Heat a wok or suitable pan over a high heat. Pour in 2–3 T canola oil to coat the pan. Add the lettuce halves and stir-fry for 1–2 minutes, until they’re starting to catch and wilt. Remove and set aside.
4. Add a little more oil. Using tongs, remove the chicken from the corn flour mixture and stir-fry in the hot oil for 1–2 minutes Remove from the pan and set aside.
5. Cut the corn off the cobs. Add another spoonful of oil to the pan. Stir-fry the corn with the garlic, chilli and onions for 1–2 minutes.
6. Return the chicken to the pan. Add the stock, cream and chilli paste, and season with the smoked salt. Bring to a boil and simmer for a few minutes until the chicken is cooked through. If necessary, add a little more stock or cream.
7. Return the lettuce to the pan and check the seasoning. Top with lots of chopped coriander and serve with the rice.