What to make with chicken breast and eggs

Ingredients

• chicken breast — 4
• breadcrumbs — 1.5 cups
• eggs — 2
• plain flour — 1/2 cup
• japanese curry roux — 1/2 packet
• rice — 2 cups

Method

1. Flatten chicken breasts, crumb through flour, egg then breadcrumbs.
2. Shallow-fry until golden and cooked through, rest then slice.
3. Simmer curry roux with water per packet instructions until thickened.
4. Cook rice.
5. Serve sliced katsu over rice with curry sauce.

Ingredients

• chicken breast — 4
• breadcrumbs — 1.5 cups
• eggs — 2
• passata — 1 cup
• mozzarella — 200g
• parmesan — 50g
• mixed salad leaves — 1 bag

Method

1. Flatten chicken breasts to an even thickness.
2. Crumb through egg then breadcrumbs.
3. Shallow-fry until golden on both sides.
4. Top with passata, mozzarella and parmesan.
5. Bake or grill until cheese is melted and bubbling.
6. Serve with salad.

Ingredients

• chicken breast — 4
• breadcrumbs — 1.5 cups
• eggs — 2
• plain flour — 1/2 cup
• mixed salad leaves — 1 bag
• cucumber — 1

Method

1. Flatten chicken, crumb via flour-egg-crumbs.
2. Shallow fry until golden.
3. Serve with salad.

Ingredients

• rice — 3 cups cooked
• chicken breast — 300g
• eggs — 2
• kecap manis — 2 tbsp
• spring onion — 3

Method

1. Fry chicken until cooked, set aside.
2. Fry rice with kecap manis.
3. Return chicken, push aside and fry eggs.
4. Top rice with egg and spring onion.

Ingredients

• rice noodles — 250g fresh
• chicken breast — 400g
• chinese broccoli — 1 bunch
• eggs — 2
• soy sauce — 2 tbsp
• oyster sauce — 2 tbsp

Method

1. Stir-fry chicken until cooked.
2. Push aside, scramble eggs.
3. Add noodles, broccoli, soy and oyster sauce.
4. Toss until noodles are charred in spots, serve.

Ingredients

• rice noodles — 250g
• chicken breast — 400g
• eggs — 2
• bean sprouts — 200g
• peanuts — 1/4 cup crushed
• tamarind paste — 2 tbsp
• fish sauce — 2 tbsp
• spring onion — 3

Method

1. Soak rice noodles in warm water until pliable, drain.
2. Slice and stir-fry chicken until cooked, push to the side.
3. Crack eggs into the pan, scramble briefly.
4. Add noodles, tamarind paste and fish sauce, toss to combine.
5. Fold through bean sprouts and spring onion.
6. Serve topped with crushed peanuts.