Chicken Las Vegas Recipes

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CHICKEN LAS VEGAS



Chicken Las Vegas image

Make and share this Chicken Las Vegas recipe from Food.com.

Provided by ToriS

Categories     Oven

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
4 slices ham (any kind)
4 slices bacon (any kind)
1 can cream of chicken soup
1 can water
1 teaspoon salt
1 cup uncooked white rice

Steps:

  • Roll chicken in ham.
  • Wrap 1 slice of bacon around ham; set aside.
  • Put rice in a casserole dish.
  • Lay rolled chicken on top of rice and pour soup, water, and salt over it.
  • Cover and cook at 350 for 1 and a half hours.

Nutrition Facts : Calories 527.8, Fat 20.7, SaturatedFat 6.6, Cholesterol 104.7, Sodium 1612.6, Carbohydrate 43.8, Fiber 1.3, Sugar 0.4, Protein 38.3

ROASTED CHICKEN CACCIATORE



Roasted Chicken Cacciatore image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h55m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
3 tablespoons tomato-vegetable juice, such as V8
1 teaspoon fennel seeds, toasted
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 clove garlic, peeled and smashed
One 3-pound chicken, cut into 6 pieces
3 cups diced bread
2 tablespoons olive oil, plus more to finish
1 1/2 cups freshly grated Parmesan
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, torn
1 tablespoon lemon juice (1 lemon)
1 small bulb fennel, thinly sliced

Steps:

  • For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fennel seeds, oregano, salt, onion powder, paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least 4 hours or up to 8 hours.
  • Preheat the oven to 400 degrees F. Place one rack in the middle of the oven and another in the top third of the oven.
  • Remove the chicken from the bag and place on a rimmed baking sheet. Place in the oven on the middle rack and bake for 30 minutes.
  • For the salad: In a large bowl, toss the bread with the olive oil and 1/2 cup of the cheese. Scatter the bread cubes around the chicken pieces. Place the tray back in the oven, this time on the top third, until the bread is toasted and the chicken is golden brown and an internal thermometer placed in the meat reads 160 degrees F, 15 to 20 minutes.
  • Rest the chicken for 10 minutes and reserve all of the juices in the tray.
  • In the same large bowl add the tomatoes, basil, lemon juice, fennel, the toasted bread cubes, the remaining 1 cup cheese and all of the juices from the chicken tray. Add a bit of olive oil if needed, depending on the amount of juice from the chicken. Toss well with a large spoon. Serve the bread salad with the roasted chicken.

ALPINE VILLAGE HOUSE SOUP - CHICKEN SUPREME



Alpine Village House Soup - Chicken Supreme image

This recipe was featured in the Las Vegas Review Journal after the restaurant closed. For when you're feeling more like cooking, this chicken soup is a little different. I'm sure you can omit MSG if you want.

Provided by abloom69

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 quarts water
2 teaspoons celery salt
2 teaspoons Accent seasoning
1 lb ground chicken, cooked
1 medium onion, small dice
3 -4 drops yellow food coloring (optional)
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 carrots, small dice
roux
1/2 cup vegetable oil
1 cup all-purpose flour

Steps:

  • To prepare, boil all soup ingredients together for about 30 minutes.
  • To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes.
  • Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.
  • Puree in blender for a creamier texture.

Nutrition Facts : Calories 514.8, Fat 31.2, SaturatedFat 4.5, Cholesterol 79.5, Sodium 1328.5, Carbohydrate 29.7, Fiber 2.1, Sugar 2.7, Protein 28.1

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