Pepper Jelly Glazed Chicken
Serves 4

4 - 6 oz (170 g) chicken breasts, skin on
VE Sea Salt & VE Pepper, to taste
½ cup (125 ml) VE Red Pepper or VE Jalapeño Pepper Jelly
1 Tbsp (15 ml) lemon juice

1. Preheat oven to 375° F (190° C).
2. Season both sides of chicken breasts with VE Sea Salt and VE Pepper. Place on a parchment-lined baking sheet and roast for approximately 25 minutes.
3. Heat a small Excalibur® coated frying pan to medium low; melt butter and either VE Red Pepper Jelly or VE Jalapeño Pepper Jelly. Stir in lemon juice and set glaze aside.
4. Brush glaze over chicken and place under broiler for 4 minutes. Turn over, apply remaining glaze and broil until crisp and pleasantly browned.

Per serving: Calories 280, Fat 9 g (Saturated 4.5 g, Trans 0.2 g), Cholesterol 90 mg, Sodium 170 mg, Carbohydrate 21 g (Fibre 0 g, Sugars 20 g), Protein 27 g.

Chicken with Mulling Spices
Serves 4

4 – 4 oz pieces boneless skinless chicken breast
VE Sea Salt & VE Pepper, to taste
2 tsp vegetable oil
1 cup orange juice
1 tsp VE Mulling Spices

1. Season chicken with VE Seal Salt and VE Pepper. Heat a large frying pan to medium high. Add vegetable oil, swirl to coat pan, and add chicken.
2. Brown chicken on both sides before reducing heat to medium low. Pour in orange juice and add VE Mulling Spices. Stir well.
3. Cook chicken for about 10 minutes, or until it is no longer pink inside. Remove chicken from pan, strain sauce through strainer, and serve with steamed rice.

Whole Roasted Chicken with Vegetables
Serves 4 to 6

1 whole roasting chicken
3 Tbsp (45 ml) vegetable oil
3 Tbsp (45 ml) VE Lemon Dilly Dip Mix
2 tsp (10 ml) VE Poultry Seasoning
VE Sea Salt & Lemon Pepper to taste
4 large carrots, peeled and roughly chopped
4 large potatoes, peeled and roughly chopped

1. Preheat oven to 375° F (190° C).2. Rinse chicken, inside and out, in cold running water and pat dry with paper towel. Whisk together vegetable oil, VE Lemon Dilly Dip Mix and VE Poultry Seasoning.3. Rub approximately ¾ of the seasoned oil over chicken. Season chicken inside and out with VE Sea Salt and VE Lemon Pepper. Place chicken in large roasting pan and roast for approximately 45 minutes.4. Remove from oven and place chopped carrots and potatoes around chicken. Drizzle vegetables with remaining prepared oil and season with VE Sea Salt and VE Lemon Pepper. 5. Return chicken and vegetables to oven and continue roasting until chicken is fully cooked and vegetables are fork tender.
Tip Try with your choice of seasonal vegetables.

Per serving: Calories 900, Fat 46 g (Saturated 11 g, Trans 0 g), Cholesterol 175 mg, Sodium 290 mg, Carbohydrate 72 g (Fibre 9 g, Sugars 7 g), Protein 52 g.

Crunchy Herbed Chicken
Serves 4

Chicken is a good source of lean protein and essential minerals like phosphorus, potassium, and selenium.

1 egg, lightly beaten
3 Tbsp (45 ml) milk
1 cup (250 ml) corn flake crumbs
1 Tbsp (15 ml) VE Fines Herbes
4 – 4 oz (120 g) boneless, skinless chicken breasts

1. Preheat oven to 375° F (190° C).
2. Combine egg and milk in a shallow bowl. On a large plate mix together corn flake crumbs and VE Fines Herbes.
3. Dip chicken pieces in milk and egg mixture and roll in prepared corn flake crumbs until all sides are fully covered.
4. Place coated chicken pieces onto a parchment-lined baking sheet and bake for approximately 30 minutes, or until juices run clear and chicken is no longer pink.

Per serving: Calories 230, Fat 4.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 125 mg, Sodium 250 mg, Carbohydrate 21 g (Fibre 0 g, Sugars 2 g), Protein 27 g.

Mango Chicken
Serves 4

Mangos are a good source of vitamin A; important for good eyesight and healthy hair, nails and bones.

2 tsp (10 ml) vegetable oil
1 lb (450 g) chicken breast tenders
1 small red bell pepper, diced
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1 large mango, diced or 1 – 14 oz (398 ml) can mango, drained

1. Preheat VE non-stick frying pan to medium high add vegetable oil and stir-fry chicken for about 5 minutes. Add red bell pepper and cook until chicken is no longer pink.
2. Sprinkle VE Chinese Five-Spice over chicken and red peppers. Add mango and cook until fully heated and all flavours are combined.

Per serving: Calories 250, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 95 mg, Sodium 85 mg, Carbohydrate 10 g (Fibre 2 g, Sugars 8 g), Protein 35 g.