DEVILED CHICKEN BREASTS
Quick and easy, this is an excellent mid-week dish.
Provided by Velva Knapp
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 9
Steps:
- Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
- Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
- Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 7.2 g, Cholesterol 68.6 mg, Fat 5.4 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 454.2 mg, Sugar 2.4 g
DEVILED CHICKEN THIGHS
These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
- Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
- In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
- Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
- Transfer to a large platter and serve.
THE BEST DEVILED EGGS
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor - it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
DEVILED CHICKEN
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.
Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
DEVILED CHICKEN THIGHS
These "deviled" chicken thighs are breaded in a Parmesan, cayenne, paprika and Dijon mixture and baked to perfection.
Provided by Food Network Canada
Categories bake,cheese,chicken,Main
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425ºF. Lightly oil a baking sheet.
- Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne. In another large bowl, combine the breadcrumbs, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne.
- Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the breadcrumbs on all sides. Lay on the prepared baking sheet so the pieces do not touch. Bake on the middle rack of the oven until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes. Transfer to a large platter and serve.
DEVILED CHICKEN RECIPE
Deviled Chicken is southern comfort food at its best! Tender chicken thighs in a crunchy, spicy coating then baked to perfection - devilishly delicious!
Provided by Becky Hardin
Categories Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a shallow bowl, whisk together the Dijon, lemon juice, paprika, and cayenne pepper.
- In a second shallow bowl, stir together the Panko, parsley, chives, and garlic powder.
- Season both sides of the chicken thighs with salt and pepper.
- One piece at a time, dip the chicken in the Dijon mixture, tossing to coat, then into the breadcrumbs, rolling to coat all sides. Place on the prepared baking sheet and repeat with the remaining chicken.
- Bake for 35-40 minutes until the chicken reads 175°F on an instant-read thermometer.
Nutrition Facts : Calories 248 kcal, Carbohydrate 19 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 107 mg, Sodium 901 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
DEVILED CHICKEN THIGHS
I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.
Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
DEVILED CHICKEN
An Australian dish from the 1970's that has disappeared from the dinner table. This is a dish to impress the ladies.
Provided by yukigumo719
Categories Australian
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
- Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
- Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
- Serve with steamed Rice.
SCOTTISH DEVILED CHICKEN
Make and share this Scottish Deviled Chicken recipe from Food.com.
Provided by noway
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 350.
- Place chicken in a shallow, oven-proof dish.
- Mix the jam, mustard, cayenne and garlic until smooth.
- Add the ketchup, Worcestershire sauce, soy sauce, salt and pepper and pour over the chicken pieces, making sure they are evenly coated.
- Place the lid on the dish and bake in the oven for one hour.
Nutrition Facts : Calories 270.5, Fat 16.9, SaturatedFat 4.2, Cholesterol 79, Sodium 1198.5, Carbohydrate 10.8, Fiber 2.2, Sugar 5.8, Protein 19.7
DEVILED CHICKEN
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425. Combine 1/3 cup Dijon or coarse mustard, 1/3 cup chopped shallot and 1/4 teaspoon cayenne.
- Spread this mixture over the top of the chicken before putting it in the pan.
- Use any extra mustard mixture to baste the breasts; roast 10 to 15 minutes, or until just cooked through.
- Garnish: Chopped parsley.
DEVILED FRIED CHICKEN
Categories Chicken Fry Kid-Friendly Kwanzaa Dinner Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
- Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
- Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
- Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
BUFFALO CHICKEN DEVILED EGGS
My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. -Robin Spires, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper., Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce.
Nutrition Facts : Calories 85 calories, Fat 7g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 111mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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