Bistro Chicken Twister Recipes

KFC TWISTERS

Steps:

• Trim any excess skin or fat from the chicken breasts.
• Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
• Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes.
• Turn the strips once while they are marinating.
• Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
• In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chille and MSG) and shake.
• At this time you can start to preheat the oil in a deep-fryer to 220 deg.
• When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
• Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
• Place them on a plate.
• Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
• Be sure to try and get as much coating on each strip.
• If you wish you can coat them again if you want a thicker coating.
• Drop the strips, 5-6 at a time into the hot oil.
• They should only take a couple of minutes depending on how you like your chicken.
• Be sure to stir when frying so the strips don't stick together.
• Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes.
• Heat the tortilla bread in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan.
• Place about 3-4 (depending on size) krispy strips on the tortilla bread.
• Then add the tomato and mayonnaise.
• Put plenty of pepper and salt on the mayonnaise.
• Then add the lettuce.
• Roll up and serve.

CHICKEN CLUB TWISTER

Steps:

• Spread tortilla with mayo.
• Top with remaining ingredients; roll up.

BISTRO CHICKEN

Steps:

• If cooking on stove top: Preheat oven to 375 degrees.
• In an ovenproof skillet, melt butter and olive oil over medium-high heat.
• Sprinkle the chicken breasts with salt and pepper (to taste).
• Panfry the chicken until both sides are golden but the chicken is not cooked through.
• Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.