Categories
Poultry

Parmesan Crumbed Chicken

Parmesan Crumbed Chicken
Ingredients
  • 6 boneless, skinless chicken breast halves (about 170g each)
  • 6 tbsp. Dijon-style mustard
  • 1 tbsp. white wine or water
  • ¾ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • Coating: 1 cup freshly grated Parmesan cheese, 1 cup fresh English muffin (or sandwich bread) crumbs, freshly ground black pepper, 4 tbsp. melted butter
Instructions
  1. Rinse the breasts and pat them dry. 2. In a shallow bowl, whisk together the mustard, wine, salt and pepper and add the chicken. 3. The chicken can be coated immediately or held in the refrigerator for up to 2 hours. 4. In a large, shallow dish, mix the cheese, breadcrumbs and pepper. 5. Drizzle the melted butter over the crumb mixture and toss until well combined. Heat the oven to 450 degrees F (230 C) and butter a baking sheet or rack. 6. Take a breast from the marinade with one hand (the "wet" hand). Don't wipe off the marinade. 7. Lay the chicken on the crumbs. 8. Scoop and pat the crumbs over the breast using your other hand (the "dry" hand), patting until both sides are thoroughly coated. 9. Place the breast on a buttered baking sheet or rack and repeat with the remaining breasts. 10. Roast the chicken until crisp, browned and cooked through, about 25 to 30 minutes. (Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400 degrees (200C) and add 5 minutes to the total cooking time.)

 

Categories
Poultry

Oven Fried Crispy Chicken

Oven Fried Crispy Chicken
Ingredients
  • 8 pieces chicken
  • 440grams can of Cream of Chicken soup
  • 2 tablespoons milk
  • 5 tablespoons parsley (fresh or dried)
  • 2 tablespoons minced garlic
  • 2½ teaspoons melted butter
  • 1 cup fine breadcrumbs
  • paprika
  • rosemary
  • 3-4 tablespoons sherry (opt.)
Instructions
  1. In a small bowl mix ⅓ can of soup and milk. In another bowl combine breadcrumbs and 3 tablespoons of parsley. Dip chicken first into soup mixture and then into crumbs. Place on a baking pan and sprinkle over lightly with paprika and rosemary. Drizzle melted butter over the chicken. Repeat for all pieces of chicken. Bake them at 190 degrees C for 45-60 minutes until tender. Mix remaining soup, onion, sherry and 2 tablespoons of parsley; heat and serve with chicken.

 

Categories
Poultry

Orange Glazed Chicken

Orange Glazed Chicken
Ingredients
  • 8 chicken pieces
  • ½ cup orange marmalade
  • 60g butter
  • 2 tablespoons lemon juice
  • salt and pepper
  • ¼ cup toasted almonds
Instructions
  1. Place chicken pieces in a baking pan. Four over melted butter. Sprinkle with salt and pepper. Bake in a moderately hot oven (190C) for 20 minutes. Turn over pieces and bake for another 20 minutes. Combine marmalade and lemon juice. Spread over chicken.
  2. Bake for a further 30 minutes or until chicken is tender. Sprinkle with almonds.

 

Categories
Poultry

Chicken and Mushroom Pie

Chicken and Mushroom Pie
Ingredients
  • 1 packet Lilydale Chicken Thigh Fillets, diced into 3cm cubes
  • 2 tablespoons plain flour
  • 1 teaspoon paprika
  • 1 onion, chopped
  • ½ leek, white part only, chopped
  • 200g field or Swiss brown mushrooms, chopped
  • 1 tablespoon mixed herbs (thyme, sage, parsley, rosemary & chives)
  • 60 ml white wine
  • ¾ cup pouring cream
  • 1 cup chicken stock
  • 2 sheets puff pastry, thawed
  • Sea salt and black pepper
  • 1 egg, whisked with 2 tablespoons milk
Instructions
  1. ) Preheat oven to 180΄C.
  2. ) Combine the chicken, flour, paprika, salt and pepper in a bag, close and shake so all of the flour and seasonings coat the chicken.
  3. ) Heat oil in a large frying pan on high. Add the chicken and fry until browned. Remove and set aside.
  4. ) Add onion and leek to the pan, stir until lightly browned, then remove from pan.
  5. ) Add the mushrooms and herbs to the pan stir until softened, then remove from pan.
  6. ) Add wine and cream to the pan and bring to boil. Cook for one minute or until reduced and beginning to thicken.
  7. ) Return the chicken, onions, leeks and mushrooms to the cream. Add the stock, bring to the boil and cook over low heat for three minutes or until the chicken is cooked and the sauce has thickened. Allow to cool.
  8. ) Spoon the chicken into four heat-proof ramekins or pie dishes. Cut the pastry into circles a little larger than the dishes. Brush the edges with some of the egg mixture and lay over the ramekins, pressing down the edges to ensure the seal is tight.
  9. ) Brush the top of the pie with egg and bake for 15 minutes or until the pastry is golden brown.
Notes
Recipe by Luke Mangan For Lilydale Select Free Range Chicken The Luke Mangan Lilydale Free Range Dining Rub range will be available from March 9 in selected Coles, Thomas Dux, Harris Farm Market and David Jones Food Halls throughout New South Wales, Queensland, Victoria, and the ACT.

 

Categories
Poultry

Lavender Stuffed Chicken Rolls

Lavender Stuffed Chicken Rolls
The lavender imparts a lovely floral taste to the stuffing and chicken that is slightly like rosemary. I served the chicken with roasted fennel bulb and sweet potato for a meal that was much appreciated.
Ingredients
  • 1 cup fresh bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 1 small onion, peeled, finely chopped
  • 2 garlic cloves, minced or chopped finely
  • 1 tbsp butter
  • 1 egg, lightly beaten
  • 2 tsp fresh thyme leaves
  • 2 tbsp chopped lavender flowers (1 tbsp. if dried)
  • 8 skinless, boneless chicken thighs
  • Salt and freshly ground pepper
Instructions
  1. Preheat an oven to 180 Celsius.
  2. Lightly fry the onion and garlic in butter until just translucent then add to the breadcrumbs (including the butter used). Mix well with all of the other ingredients except the chicken. Lay each piece of chicken flat and place an eighth of the stuffing rolled in a little sausage into the middle. Roll up and secure with string or toothpicks.
  3. Place on an oiled oven tray with space between each roll and bake for 35 minutes or until cooked through.

 

Categories
Poultry

Easy Chicken and Corn Soup

Easy Chicken and Corn Soup
Ingredients
  • 1 Satchet of chicken noodle soup mix
  • 1 tin Creamed Sweet Corn
  • 1 egg white
  • Optional extras
  • Cubed BBQ Chicken Meat
  • Angel Hair Pasta - broken into short pieces
Instructions
  1. Mix soup mix as per directions on satchet. Add corn and bring to the boil. Add chicken pieces & extra noodles(Optional). Cook until noodles are soft (approx 5 min). Beat egg white gently with fork. Stir soup and pour in stream of egg white.

 

Categories
Poultry

Crunchy Chicken Casserole

Crunchy Chicken Casserole
Ingredients
  • 2 cooked skinless, boneless chicken breast halves, cubed
  • 235 ml mayonnaise
  • 230 g sour cream
  • 1 can condensed cream of chicken soup
  • 315 g cooked white rice
  • 225 g shredded mozzarella cheese
  • 225 g shredded Cheddar cheese
  • 120 g crushed potato chips
Instructions
  1. Preheat oven to 175 degrees C
  2. In a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, and mozzarella cheese. Layer with Cheddar cheese, and top with potato chips.
  3. Bake 35 minutes in the preheated oven, until bubbly and golden brown.

 

Categories
Poultry Seafood

Crab Stuffed Chicken Breasts

Crab Stuffed Chicken Breasts
Welcome to the Gourmet Chicken Series. Today we bring you the the most sought after Chicken dish on the plant today, Crab Stuffed Chicken Breasts. Currently the only people who are lucky enough to enjoy this dish are the A-List Celebrities, now you can too!
Ingredients
  • 4 tbsp. butter divided
  • ¼ cup all-purpose flour
  • 1 cup chicken broth
  • ½ cup milk
  • ¼ cup chopped onion
  • 150g can crabmeat drained flaked and cartilage removed
  • 125g can sliced mushrooms drained
  • ⅓ cup crushed crackers
  • 2 tbsp. minced fresh parsley
  • ½ tsp. salt
  • 1 pinch ground black pepper,
  • 4 skinless boneless chicken breast halves
  • 1 cup shredded Swiss cheese
  • ½ tsp. paprika
Instructions
  1. To Make White Sauce:
  2. Melt 3 tbsp. of the butter in a medium saucepan.
  3. Stir in flour until smooth, then gradually stir in broth and milk.
  4. Bring all to a boil; boil, stirring, for about 2 minutes.
  5. Remove from heat and set aside.
  6. Main Dish:
  7. In a large skillet melt remaining 1 tbsp. butter and saute onion over medium heat until tender.
  8. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tbsp. of the prepared white sauce. Heat through.
  9. Preheat oven to 350 degrees F (175 degrees C).
  10. Pound chicken breasts to ¼ inch thickness.
  11. Spoon about ¼ of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks.
  12. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
  13. Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear.
  14. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly.
  15. Remove toothpicks and serve.
  16. (Serves 4 people)
  17. BON APÉTIT......
Notes
Chris Jacob is passionate about health, children and food. He established Gourmet Chicken so families are able to cook good, health and tasty dishes in very quick time. (Gourmet Chicken Recipes - Crab Stuffed Chicken Breasts) Article Source: http://EzineArticles.com/

 

Categories
Poultry

Coriander Chicken Stirfry

Coriander Chicken Stirfry
Ingredients
  • 500g chicken breast
  • ¼ cup of teriyaki sauce
  • 1 tablespoon of honey
  • 15g butter
  • 1 tablespoon of fresh coriander
  • asian veges
  • rice to serve
Instructions
  1. Place sliced chicken breast in a bowl.
  2. Add teriyaki sauce, honey and butter.
  3. Toss through coriander.
  4. Stir-fry with Asian greens. Serve with rice.

 

Categories
Poultry

Chicken Stuffed Mushrooms

Chicken Stuffed Mushrooms
Ingredients
  • ¼ cup chopped onion
  • 2 tablespoons chopped fresh coriander
  • 1 egg lightly beaten
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons finely chopped ginger
  • 2 teaspoons soy sauce
  • 1 clove garlic -finely chopped
  • 250g minced chicken
  • 12 large mushrooms - stems removed.
Instructions
  1. Heat oven to 230 C. Spray cookie sheet with nonstick cooking spray. Mix all ingredients except mushrooms. Fill mushroom caps with chicken mixture. Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or until tops are light brown and chicken mixture is done. Serve hot.