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Posts Tagged ‘chicken’

Stuffed Chicken Rolls

Stuffed Chicken Rolls

Ingredients
6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Directions
Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.

Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.

Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°. Yield: 6 servings.

Recipe found here: Stuffed Chicken Rolls

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Spinach-Stuffed Chicken Pockets

Spinach-Stuffed Chicken Pockets

Ingredients
4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Directions
In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.

Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture.

In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving. Yield: 4 servings.

Recipe found here: Spinach-Stuffed Chicken Pockets

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Best-Ever Fried Chicken

Best-Ever Fried Chicken

Ingredients
1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 egg
1/3 cup milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

Directions
In a shallow bowl, mix the first six ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.

In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until golden brown and chicken juices run clear. Drain on paper towels. Yield: 4 servings.

Recipe found here: Best-Ever Fried Chicken

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copycat popeyes

Copycat Recipe of Popeye’s Fried Chicken

Ingredients
1 frying chicken, with skin cut up
6 cups vegetable oil
2 tablespoons white pepper
1 teaspoon cayenne pepper
2⁄3 cup all-purpose flour
2 teaspoons paprika
1 tablespoon salt
3 eggs

Directions
Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.

In a large bowl, combine flour, salt, peppers, and paprika.

Break the eggs into a separate bowl and beat until blended.

Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it’s ready.

Dip each piece of chicken into the egg, then coat generously with the flour mixture.

Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes.

Allowing the pieces to dry will provide for more even browning of the chicken.

To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.

Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.

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Veal or Chicken Ragu with Mushrooms and Marsala

Veal or Chicken Ragu with Mushrooms and Marsala

Ingredients
2 tablespoons olive oil
2 tablespoons butter
3/4 pound cremini mushrooms, chopped
1 pound ground veal or chicken
Salt and pepper
A little freshly grated nutmeg, about 1/8 teaspoon
3 large shallots, finely chopped
1 rib celery, finely chopped
4 cloves garlic, finely chopped
A handful sage leaves, thinly sliced
2 tablespoons stemmed thyme
2 tablespoons tomato paste
1/2 cup Marsala
2 cups veal or chicken stock
1 cup milk
1 pound pappardelle, tagliatelle or linguine
Grated Grana Padano or Parmigiano Reggiano cheese, for tossing and topping
1/2 cup parsley, chopped
EVOO – Extra Virgin Olive Oil, for drizzling

Directions

Bring a pot of water to a boil for the pasta.

In large skillet or Dutch oven, heat oil, 2 turns of the pan, over medium-high heat. Melt butter into oil, add the mushrooms and brown well. To the browned mushrooms, add veal or chicken and crumble and brown; season with salt, pepper and a little nutmeg. Add shallots, celery, garlic, sage and thyme. Stir 3-4 minutes to soften, add tomato paste and stir a minute more. Add Marsala, stock and milk to the sauce, bring to a bubble, reduce heat and simmer 30 minutes over low heat.

Cook pasta to al dente in salted water. Add a cup of salted cooking water to the sauce, drain pasta then toss with the sauce to combine, adding in a few handfuls of cheese and parsley. Drizzle with EVOO to finish. Serve the pasta in shallow bowls and pass extra cheese at table.

Recipe found here: Veal or Chicken Ragu with Mushrooms and Marsala

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BLT Bow Tie Pasta Salad

BLT Bow Tie Pasta Salad

Ingredients
2-1/2 cups uncooked bow tie pasta
6 cups torn romaine
1-1/2 cups cubed cooked chicken breast
1 medium tomato, diced
4 bacon strips, cooked and crumbled
1/3 cup reduced-fat mayonnaise
1/4 cup water
1 tablespoon barbecue sauce
1-1/2 teaspoons white vinegar
1/4 teaspoon pepper

Directions
Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta.

In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad; toss to coat. Serve immediately. Yield: 6 servings.

Recipe found here: BLT Bow Tie Pasta Salad

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Grilled Huli Huli Chicken

Grilled Huli Huli Chicken

Ingredients
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)

Directions
In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.

Recipe found here: Grilled Huli Huli Chicken

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