Buffalo Chicken And Spinach Crostini Recipes

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OPEN-FACE CHICKEN CROSTINI



Open-Face Chicken Crostini image

Enjoy these tasty chicken crostinis - a flavorful lunch or brunch that can be made ready in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 8

3/4 cup fig spread or preserves
1/3 cup finely chopped shallots
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cups mixed baby salad greens
2 cups shredded cooked chicken
8 slices rustic Italian bread, toasted
1/2 cup crumbled goat cheese (2 oz)

Steps:

  • In small bowl, mix fig spread, shallots, vinegar and oil. In medium bowl, toss salad greens with 1/2 cup of the fig dressing.
  • Divide greens and chicken mixture evenly among toasted bread slices; drizzle with remaining fig dressing and top with goat cheese.

Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 33 g, TransFat 1/2 g

BUFFALO CHICKEN DIP



Buffalo Chicken Dip image

Sour cream and onion, spinach-artichoke, queso and fondue are warm dips you know and love, but we'd urge you to get to know Buffalo chicken dip a little better. It's a quick, one-pan snack, spicy from a heavy pour of hot sauce, luscious from sour cream and cream cheese and a little funky from the blue cheese. With just the right amount of acid and salt, it'll keep people coming back for more. It also plays well with beer, but that you already knew.

Provided by Ali Slagle

Categories     snack, dips and spreads, appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
2 cups shredded, cooked chicken
1/2 cup Buffalo-style hot sauce
1/2 teaspoon fresh lemon juice
1/4 cup sour cream
4 ounces cream cheese, cut into pieces and softened
1/2 cup freshly shredded white Cheddar cheese
1/4 cup crumbled blue cheese
1 1/2 teaspoons finely chopped chives, or to taste
Celery sticks, carrot sticks, bread, potato chips, and-or tortilla chips, for serving

Steps:

  • Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.
  • Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.
  • Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you'd like the top to get browned, run it under the broiler for a minute or two.
  • Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 548 milligrams, Sugar 1 gram, TransFat 0 grams

SPINACH AND PARMESAN CROSTINI



Spinach and Parmesan Crostini image

Looking for an Italian appetizer made using spinach? Then surprise your guests with these parmesan crostini that are ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 12

Number Of Ingredients 8

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 package (8 oz) cream cheese, softened
1 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
2 cloves garlic, finely chopped
1/4 teaspoon freshly ground pepper
12 slices (1/2 inch thick) French bread
1/3 cup pine nuts

Steps:

  • Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
  • Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
  • Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.

Nutrition Facts : Calories 210, Carbohydrate 12 g, Fat 2, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg

GRILLED ROAST CHICKEN WITH SPINACH-RICOTTA CROSTINI



Grilled Roast Chicken With Spinach-Ricotta Crostini image

This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill. To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate. Splaying the bird first - that is, flattening the legs so they lay flat in the skillet - helps the dark meat cook quickly and evenly. The skillet helps to distribute the heat and captures the juices, which would otherwise incinerate in the fire. Those juices are then put to good use as a cooking medium for dill-flecked, garlicky spinach. The greens absorb all of the chicken drippings before being heaped upon ricotta-smeared crostini. Added bonus: You don't have to worry about setting off your smoke detector. Here, the smoke stays in the grill with the bird, which is exactly where you want it.

Provided by Melissa Clark

Categories     dinner, main course

Time 5h30m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper
1/4 teaspoon high-quality chile powder (ancho or New Mexican are nice)
Finely grated zest of 1 lemon (save the zested lemon to juice over the crostini)
1 whole chicken (3 1/2 to 4 pounds), patted dry
Extra-virgin olive oil, as needed
2 garlic cloves, thinly sliced
2 anchovies (optional)
Pinch red pepper flakes
1 pound mature spinach leaves, cleaned (12 cups)
1 cup chopped dill
4 slices crusty country-style bread, 1/2-inch thick
Fresh ricotta, for serving

Steps:

  • In a small bowl, combine salt, pepper, chile powder and lemon zest. Rub the chicken inside and out with salt mixture. Place chicken on a rack set over a baking pan to catch any drips, and refrigerate for at least 4 hours or overnight.
  • Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the gill, leaving the other side empty).
  • Place a cast-iron skillet on the grate directly over the coals. Cover the grill, and let the pan heat up for 10 minutes.
  • Remove chicken from the refrigerator. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.
  • Rub chicken with oil and place it breast side down in the hot skillet. Cover grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.
  • Using tongs and a spatula for balance, carefully flip chicken and cover the grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn't get too dark; it will continue to brown even as it cooks over indirect heat. You're looking for a medium golden color here, a shade or two lighter than what you ultimately want it to look like.
  • Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Cover grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. An instant-read thermometer should register 155 degrees in the breast. You'll need to keep your eye on the grill heat as you cook. If you've got a thermometer on your grill cover, you're looking for it to be at about 450 degrees. If it falls below 400 degrees or seems as if it's not hot enough (i.e., your chicken is cooking too slowly), add more coals or turn up your burners. Use your intuition here.
  • Transfer chicken from the skillet to a cutting board, and tent with foil to rest.
  • Throw garlic, anchovies (if desired) and red pepper flakes into the skillet and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in spinach and dill and cook, stirring with your tongs, until just wilted, 2 minutes longer. If the spinach isn't wilting quickly, push the pan back over the flame to direct heat. Season with salt.
  • Place bread slices on grill and cook until lightly charred, about 1 minute per side.
  • To serve, drizzle toasts with oil and slather with ricotta. Top with spinach mix and a little lemon juice. Serve alongside sliced chicken.

Nutrition Facts : @context http, Calories 797, UnsaturatedFat 35 grams, Carbohydrate 20 grams, Fat 53 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 14 grams, Sodium 1327 milligrams, Sugar 2 grams, TransFat 0 grams

LEMON CHICKEN WITH PARMESAN CROSTINI



Lemon Chicken with Parmesan Crostini image

Categories     Chicken     Herb     Onion     Tomato     Sauté     Low Fat     Parmesan     Lemon     White Wine     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

For crostini
12 1/4-inch-thick French bread baguette slices, toasted
1/4 cup tomato paste
12 thin slices plum tomato
2 tablespoons grated Parmesan cheese
For chicken
4 4-ounce skinless boneless chicken breasts
3 tablespoons all purpose flour
2 1/2 teaspoons olive oil
1/4 cup finely chopped green onions (white and pale green parts only)
2 small garlic cloves, minced
1/2 cup canned low-salt chicken broth
1/4 cup dry white wine
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel

Steps:

  • Make crostini:
  • Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.
  • Make chicken:
  • Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat with 1 teaspoon oil, flour and remaining chicken.
  • Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes. Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.
  • Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.
  • Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE



Buffalo Chicken and Roasted Potato Casserole image

This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.

Provided by mammak

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

cooking spray
6 tablespoons hot pepper sauce
⅓ cup olive oil
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 ½ teaspoons salt
8 potatoes, cut into 1/2-inch cubes
2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes
2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®)
1 cup crumbled cooked bacon
1 cup diced green onions

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
  • Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
  • Reduce oven heat to 400 degrees F (205 degrees C).
  • Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
  • Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g

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