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Est. 1996

Issue 141

November 2008

Enjoy a taste of summer with Birds Eye's new Chicken Grills

 

 

Birds Eye Hot N Spicy Chicken Grill Fajitas

Serves: 2 Preparation time: 15 mins
Cooking time: 15 mins

Ingredients for the wraps:
2 Birds Eye Hot N Spicy Chicken
Shredded lettuce
4 tortilla wraps
1 sliced red pepper
¼ cut cucumber

For the yogurt dip:
200g tub of low fat yoghurt
Chopped Chives
Salt and Pepper
A dash of lime juice

Top Tip - buy ready prepared dip

To prepare:

For the yoghurt dip:
1. Chop all the ingredients and mix them together
2. Season with the lime juice and milled pepper

For the fajitas:
1. Cook the Birds Eye Hot N Spicy Chicken as per pack instructions and slice
2. Heat the wraps as per pack instructions
3.Fill the wraps with shredded lettuce, a few slices of chicken, the red pepper, the cucumber and serve

 

 

Birds Eye, the UK's leading frozen food brand, has introduced two tantalising new flavours to its popular Chicken Grill range - Hot & Spicy and Peri Peri. Made from 100% chicken breast, they're healthy as well as tasty and with so many great ways to serve them, they're bound to get your taste buds watering this summer.

Birds Eye's new Peri Peri and Hot & Spicy Chicken Grills offer you an easy and convenient way to make a wide range of mouth watering meals, straight from your freezer. Perfect for a picnic Peri Peri Chicken Grills, marinated with a spicy pepper glaze, help bring a taste of the Mediterranean to a fresh summer salad. While the new Hot & Spicy Chicken Grills, coated in breadcrumbs and blended with red pepper, parsley and spices are great as they are or served with grilled pepper on skewers.

To give you extra ideas on how to incorporate Chicken Grills into your meal times, Birds Eye has developed some tasty serving suggestions to show just how deliciously versatile they are. From Peri Peri pittas to Hot & Spicy Mexican wraps, there are plenty of inspiring creations to help make meal times more interesting this summer. So why not try out the serving suggestions below:

Hot & Spicy Chicken Grills:
ä Serve in a baked potato with sour cream
ä Slice into a mixed salad with ranch dressing
ä Serve with creamy mash potato and Birds Eye Steamed Fresh Vegetables
ä Slice into egg noodles with stir fry vegetables
ä Slice into pasta with a little mayonnaise, chopped peppers and sweetcorn

Peri Peri Chicken:
ä Serve with spicy rice and grilled vegetables
ä Slice into noodles with Birds Eye Garden Peas and a little tomato ketchup
ä Cut into dippers with natural yogurt
ä Serve with sautéed potatoes and a vegetable kebab
 ä Slice into a toasted bagel with iceberg lettuce and tomato

 

The delicious Hot & Spicy and Peri Peri Chicken Grills are available in 200g packs of two, RSP £1.49

 

 

 

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Headlines § e-mail § Publisher details

 

Mood Food is published by FSR, London, England © 2008 

Editor:

Peter J. Grove

Editorial office: PO Box 416 Surbiton, Surrey, England, KT1 9BJ

Tel: 020 8399 4831

email: GroveInt@aol.com