Bobbie Nells Mayonnaise Chicken Recipes

BOBBIE NELL'S MAYONNAISE CHICKEN

Steps:

• Layer broccoli first, then chicken in a 9X12 baking dish.
• Mix together mayonnaise, soup, lemon juice and curry powder.
• This makes the SAUCE.
• Pour sauce over chicken and broccoli.
• Bake at 375 for about 40 minutes to one hour, or until bubbly. As oven temperatures vary (as I have learned, they do a LOT) check the chicken regularly and cut into it to make sure there's no pink.
• Before the last five minutes of baking, sprinkle chips and parmesan cheese over the dish.
• This makes the chips crunchy.
• Chips should be barely brown when serving.

CHUTNEY MAYONNAISE CHICKEN

Steps:

• Rinse chicken,cut into portions and season with salt & pepper.
• Place into a large ovenproof dish with a lid.
• Mix the soup with the boiling water.
• Add the chutney and mayonnaise and mix together.
• Pour mixture over the chicken pieces, cover with lid and bake in a 180 degree celcius oven for 1 hour.
• No need to preheat the oven.
• Remove the lid after an hour and bake further until the chicken browns on the top.
• Serve with rice and vegetables or a salad.
• Note: I always remove the skin off chicken. If you prefer the skin on then be sure to skim off the excess fat.
• Note: If you do not like using whole chicken I suggest you use thighs rather than breast - it is very easy to overcook breast and then it can be dry. Thighs are much more succulent and moist, just remove any visible fat.

MAYONNAISE CHICKEN

Steps:

• 1. Mix mayonnaise with milk. Wisk until smooth.
• 2. Add 1/2 teaspoon salt and 1/4 teaspoon pepper to mayonnaise mixture. Mix well.
• 3. Dip each chicken piece into mayonnaise mixture until coated. Allow excess to drip off.
• 4. Roll chicken in bread crumbs until coated well. Place on foil lined baking sheet.
• 5. Bake at 375 degrees for 45 minutes. Raise heat to 425 and bake an additional 15 minutes to crisp crumbs.

MAYONNAISE CHICKEN

Steps:

• preheat oven to 200C/ 390F.
• mix curry powder with mayonnaise.
• the following is better done by 2 people, one for the mayonnaise, one for the crumbs.
• coat drumsticks in curry-mayonnaise and crumb them.
• as they tend to stick I prefer to put them on some kind of lattice,grill in the oven.
• bake for~20-30 minutes& turn.
• bake another~20 minutes or until golden brown.

MELT-IN-YOUR-MOUTH CHICKEN BREASTS

Steps:

• Mix mayonnaise or yogurt, cheese and seasonings.
• Spread mixture over chicken breast and place in baking dish.
• Bake at 375°F for 45 minutes.

SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
• Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Steps:

• Spicy Olive Relish Mayonnaise:
• Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
• Muffuletta:
• 1. Heat the grill to high or the grill pan over high heat.
• 2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
• 3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
• 4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.