100 years of research and development

White Meat Recipes

Chicken & Mushroom Casserole

Half an onion, chopped finely
1 chicken breast, skinned and diced
1 dessertspoon olive oil
1 carrot, peeled and diced
1 tsp mixed herbs
3-4 button mushrooms, wiped and thinly sliced
150 ml water
50 g frozen peas, thawed

Gently fry the onion and chicken until the chicken is cooked on all sides. Add the carrot, mixed herbs, mushrooms and water. Stir and cover. Simmer gently for 15 minutes, before adding peas. Cook for another 5 minutes until the peas are warmed through. Blend to an appropriate consistency for your baby.

Chicken and Coconut Korma

1 tsp oil
1 small chicken breast (or turkey steak)
½ onion finely diced
1 carrot diced
½ tsp korma paste
100 ml reduced-fat canned coconut milk
2 tsp mango chutney

Heat the oil in a non-stick pan. Gently fry the onion, carrot and chicken breast for 10 minutes until tender. Add the remaining ingredients and heat for another 5 minutes. Remove from the heat, cool slightly and chop to a suitable consistency. Then serve with basmati rice.

Winter Chicken Casserole

½ small onion, peeled and chopped
A little oil
100 g chicken breast, cut into approx 1 inch chunks
1 carrot, peeled and chopped
275 g sweet potato, peeled and chopped
300 ml chicken stock (low salt, gluten-free if shop bought)

Sauté the onion in the oil until soft. Add the chicken breast and sauté for 3-4 minutes. Add the vegetables, the stock and then bring to the boil. Simmer for approx 30 minutes then purée to desired consistency.

Chicken, Pineapple & Cottage Cheese

50 g cooked chicken breast
1 tbsp full-fat plain yoghurt
1½ tbsp full-fat cottage cheese
1 pineapple ring (canned in own juice) chopped

Mix all the ingredients together then blend to the desired consistency.

Chicken, Parsnip and Green Beans

75 g parsnip, peeled and sliced
75 g potato, peeled and chopped
25 g green beans, topped and tailed
40 g cooked chicken breast
4 tbsp cooking water from the veg

Cook the vegetables until tender then drain, and purée with the chicken.

Chicken in Tomato Sauce

25 g chopped onion
100 g red pepper, chopped
1½  tbsp olive oil
1 small chicken breast chopped into chunks
100 g potato, peeled and chopped
200 g canned chopped tomatoes
150 ml chicken stock (low salt, gluten-free if shop bought)

Sauté the onion and the pepper in the oil until softened, then add the chicken and potato and cook for 3 minutes. Pour over the chopped tomatoes and the chicken stock. Bring to the boil then simmer for 30 minutes.
Chop in a blender to the right consistency. Serve with rice or potatoes.

Chicken and Veg Casserole

2 chicken breasts, cut into pieces
Olive oil
1 leek washed and trimmed
1 onion, peeled and finely chopped
1 carrot, peeled and sliced
1 celery stalk, trimmed and chopped
300 ml chicken stock (low salt, gluten-free if shop bought)

Preheat oven to 180°C/350°F. Sauté the chicken in a little oil for 3-4 minutes.

In another pan, sauté the leek and onion in a little oil for 5 minutes until soft and golden. Put the chicken into a casserole dish with the vegetables and the stock.
Cook in the oven for 1 hour, stirring half way through.

Chop in a blender to the desired consistency. Serve with potatoes or rice.

Creamy Chicken & Veg

60 g cooked chicken breast
1 carrot peeled and sliced
3 spears of broccoli
2 florets of cauliflower
15 g butter
1 tbsp plain flour
125 ml of your child's usual milk e.g. S-26 GOLD® PROGRESS®
30 g grated cheddar cheese

Bring the vegetables to the boil and simmer until tender.

Meanwhile melt the butter in a small saucepan, stir in the flour and slowly add the milk, stirring continuously until the sauce thickens. Turn down the heat and simmer for a minute. Remove from the heat and mix in the grated cheese.

Finally mix the chicken and veg into the sauce, chop to the required consistency.
Serve with rice.

Chicken & Courgette

25 g chopped onion
200 g courgette chopped
1½ tbsp olive oil
1 small chicken breast chopped into chunks
300 g canned chopped tomatoes

Sauté the onion and the courgette in the oil until softened, then add the chicken and cook for 3 minutes. Pour over the chopped tomatoes. Bring to the boil then simmer for 30 minutes.

Chop in a blender to the right consistency. Serve with rice or pasta.

Chicken Salad

25 g cooked chicken breast
Few slices of cucumber
Few slices of red pepper
50 g avocado
1 tbsp full-fat plain yoghurt

Chop all the ingredients, mix together and serve with rice, pasta or bread.

Chicken Paprika

25 g chopped onion
100 g red pepper chopped
1½ tbsp olive oil
1 small chicken breast chopped into chunks
200 g canned chopped tomatoes
¼ - ½ tsp paprika

Sauté the onion and the pepper in the oil until softened, then add the chicken and cook for 3 minutes. Pour over the chopped tomatoes and add the paprika.
Bring to the boil then simmer for 30 minutes.

Chop in a blender to the right consistency. Serve with rice or pasta.

Mango and Apricot Chicken

Preheat oven to 180°C/350°F

Make a sauce from:

2 chicken breasts
1 tbsp dried apricot puree
1 tbsp mild mango chutney
3 tbsp mayonnaise
1 tbsp lemon juice
¼ tsp garam masala

Place 2 chicken breasts in an ovenproof dish and cover with the sauce. Cover the dish with foil and bake for 30 minutes. Serve with rice or potatoes.

Spicy Chicken Couscous

50 g couscous
3 tsp olive oil
1 onion finely chopped
1 chicken breast
1 small clove of garlic crushed
½ tsp ground cumin
½ tsp ground coriander
½ tsp garam masala
1 small nectarine, skinned, stoned and diced

Place the couscous in a bowl and pour over boiling water until just covered. Leave until all the water is absorbed (8-10 minutes). Fluff up with a fork.

Meanwhile, heat half the oil in a frying pan and sauté the onion until soft. Add the chicken, garlic and spices and cook for about 10 minutes, stirring occasionally until the chicken is cooked. Mix this with the couscous and chopped nectarine.

Chicken Fingers

2 chicken breasts
3 slices white bread, made into breadcrumbs
1 tbsp grated parmesan
1 tbsp chopped fresh flat leaf parsley
2 tbsp plain flour
1 egg, beaten
Olive oil

Cover the chicken and flatten with a rolling pin before cutting lengthways into even strips. Mix the parmesan and parsley with the breadcrumbs.

Dip the chicken in the flour, then the egg and then the breadcrumbs. Fry in the oil for about 3-4 minutes on each side until golden and cooked through. Serve with potatoes and vegetables.

Chicken Burgers

3 chicken breasts chopped finely in a food processor
1 apple, peeled and grated
1 tbsp lemon juice
Pinch of dried mixed herbs
½ onion peeled and finely chopped
2 tbsp fresh breadcrumbs
Plain flour
Olive oil

Mix the lemon juice with the grated apple. Combine all the ingredients except the flour and the olive oil and form into approximately 10 burgers then roll in flour. Heat the oil in the frying pan and shallow fry the burgers until cooked through and golden (approx 7-10 minutes).

Chicken Curry

1 tsp oil
1 small chicken breast (or turkey steak)
½ onion finely diced
½ red pepper diced
½ tsp korma paste
100 ml reduced-fat canned coconut milk
2 tsp mango chutney

Heat the oil in a non-stick pan. Gently fry the onion, red pepper & chicken breast for 10 minutes until tender.
Add the remaining ingredients and heat for another 5 minutes.
Serve with basmati rice.
 

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