Chicken Jump In The Mouth Recipes

CHICKEN JUMP-IN-THE-MOUTH

Steps:

• Combine all ingredients except chicken and potato chips.
• Gently fold chicken into this mixture.
• Rectify seasonings to taste.
• Turn into buttered baking dish and top with crushed potato chips.
• Bake in preheated 450* oven for about 20 minutes.

CHICKEN THAT MELTS IN YOUR MOUTH

Steps:

• Place chicken in 13x9 inch pan and sprinkle with pepper paprika and onion salt.
• Mix together soup, sour cream, mayonnaise, onions and cheese and pour over chicken.
• Bake uncovered 2-2 1/2 hours at 275.
• Serve with or over rice.

JUMP IN THE PAN CHICKEN

Steps:

• Place chicken breasts between two sheets of plastic wrap or wax paper and bash flat with a meat pounder or a rolling pin, and I mean as thin as a coin - almost breaking up.
• Tear the chicken into little rags with your fingers, and toss lightly in flour, seasoned with salt and pepper.
• Heat the olive oil and butter in a heavy bottomed frying pan, when hot, add chicken, scattering the pieces so they don't clump together. Instead of stirring, move the pan on the heat and flip chicken pieces until lightly golden, so they jump in the pan.
• Add the garlic, bay leaves, capers, sea salt, and pepper. Remove the pan from the heat and add the white wine, return to a high heat. Let the wine bubble away, again jiggling the pan like crazy.
• When there is only a little wine left, add lemon juice and parsley, jiggle the pan until the sauce comes together and looks creamy. Taste and adjust if needed then Serve immediately.

JUMP IN THE MOUTH TURKEY CUTLETS

Steps:

• Put the flour on a large plate. Top each cutlet with a sage leaf and top with prosciutto and wrap it around the back of the cutlet, pressing gently to adhere.
• Press both sides of a prepared cutlet into flour. Shake off excess, making sure sage and prosciutto stay in place. Place on a plate; repeat with remaining cutlets.
• In a large skillet, heat 2 Tbsp of the oil over medium heat. Add 4 cutlets, sage side down, and cook until golden brown, 2 to 3 minutes. Flip cutlets and cook until golden brown and just cooked through, 2 to 3 minutes more. Transfer cutlets to a platter and tent with foil to keep warm. Repeat with remaining oil and cutlets. (If the browned bits on the bottom of the pan start to get really dark, lower the heat. Otherwise, the sauce will be bitter.).
• Pour off any excess oil, add wine, and briskly simmer, scraping up any bits from the bottom of the pan, until wine is almost evaporated. Add broth and briskly simmer until reduced by about two thirds, about 3 minutes. Stir in butter and lemon juice; season with salt, if needed, and pepper. Pour sauce over cutlets (on a bed of arugula, if you like) and serve.

MELT IN YOUR MOUTH CHICKEN

Steps:

• Saute chicken in oil 6 min, turning once.
• Stir together 2 Tbs OJ and cornstarch until smooth; set aside.
• Stir together remaining ingredients and rest of OJ; pour over chicken in pan.
• Bring to boil, reduce heat and cover; simmer 35 min, turning chicken after 20 minute
• Stir in cornstarch mixture and cook, stirring constantly, 5 minutes or until sauce thickens.
• Serve with hot cooked rice or pasta.