Donna Hay's Parmesan Chicken Salad

2 x 200g chicken breasts, trimmed and sliced
2 eggwhites, lightly beaten
1 cup finely grated parmesan cheese
100g baby spinach leaves
1/2 Lebanese cucumber, thinly sliced
120g yellow tear drop tomatoes, halved
1 green onion, thinly sliced
chopped basil leaves
2 tbsp olive oil
1 tbsp lemon juice
sea salt and cracked black pepper

Dip the chicken in the egg whites and press into the parmesan. Place on baking trays and cook under a preheated hot grill for 5-8 minutes or until crunchy and golden. Place the spinach, cucumber, tomatoes and green onions in a bowl and toss to combine. Place the basil, oil, lemon juice, salt and pepper in a bowl and whisk to combine. Divide the salad between plates, top with chicken and spoon over the basil oil to serve. Serves 2. (photo: Con Poulos)

From the Spring 2007 edition of Donna Hay Magazine

Mireille Guiliano’s Poulet au Champagne

2 organic free-range chicken breasts with skin and bone (the Maryland cut is also good)
½ shallot, halved
Chervil, tarragon or thyme
125 ml French champagne

Place the chicken breasts in a roasting pan. Make a slit in each and insert the shallot. Season and pour the champagne over the chicken. Pop it into an oven heated to 220 degrees celcius for about 40 minutes, basting once or twice.

Serve with a green salad and roasted, garlicky baby new potatoes, if liked. Serves 2.

Roast Chicken with honey and lemon

1 small organic free-range chicken (may even be a poussin)
¼ cup honey
Juice of 1 lemon
1 tbsp EVOO
Fresh lemon thyme
Sea salt and pepper

Place the chicken on a rack in a roasting dish. Pour over a mixture of the honey, lemon and EVOO. Sprinkle with lemon thyme and season with salt and pepper. Roast the chicken in an oven at 180 degrees celcius, basting regularly, until cooked through (about an hour for a smallish chicken, more for bigger, less for a poussin!). [Hint: test the bird by piericing with a metal skewer – it’s cooked if the juices run clear.]

Serve with rocket and pear salad and a white sourdough loaf. Serves 2.

Chicken and green bean salad

1 chicken fillet
75g fresh green beans, lightly steamed
1/4 cup cannelini beans
slices cucumber
handful baby spinach leaves
handful mixed salad leaves
1 spring onion, sliced
lemon juice
1 tsp EVOO
1 tsp dijon mustard

Cook the chicken fillet in a grill pan, squeezing lemon juice over the meat while it cooks to keep it moist. Prepare the salad and top with sliced chicken. Dress with the oil, mustard and more lemon juice, and with a good dose of cracked pepper and a little sea salt. Serve with a grainy sourdough roll and some sparkling water.