Do as the Italians and roll prosciutto, sage and mozzarella into your chicken rolls before frying them.
Brunch Chicken Dip bite-sized pieces of chicken in batter before deep-frying them and serving with a morning mild chilli salsa and cucumber sticks served in apple juice.
Cut the chicken thicker and put it in a rye bread sandwich together with a tasty mango and Thai-flavoured dressing and chopped cabbage
Let minced chicken be the protein source in mince-based dishes such as meatballs, patties, rolls and pies - it can be eaten by all, regardless of cultural background.
Trussing a chicken is great for cooking it whole - it keeps the shape, juice and vigour!
In 2014, a gourmet grill chicken is nice to serve with saffron aioli, avocado cream and fried lemon.
Put chicken on skewers with vegetables of different colours - it makes the dish handy and easy to nibble on!
Let the smell of newly roasted chicken into the kitchen - it increases appetite and the desire to eat!
Make the chicken greener by serving it in a green salad with a filling of green herbs, grilled courgette and turn it in a tasty green sauce.
Bring chicken out on the canteen terrace grill and remember to pre-cook larger chicken pieces before they get their grill marks.
Serve hot-chicken-dog as Friday hot dogs with bread, chicken, chilli ketchup, coleslaw, mustard and cucumber salad.
Risotto chicken is a classic on the kids' menu, and it is easy to eat for the little ones.
Canteen chicken can be served in a dish simmered with coconut and with a rich cabbage salad.
Put Cook with Wok on the menu and stir-fry bite-sized pieces of chicken together with colourful vegetables and a well-nuanced spicy flavour.
Use chicken as a lunch steak! Serve it with a ground pepper sauce flavoured with mustard.
Show care, and put easy-to-chew on the menu by serving chicken rissoles with lightly stewed summer greens!
In a time where there is great emphasis on decreasing our food waste, you can see chicken as an important resource for kitchen economics that can be used for a new context and food experience the following day.
Use the leftovers for a salad, in a pie, as topping on a pizza, in a stew, in a sandwich, or as a base in a tasty and rich soup.