Chicken Rosalie Recipes

CHICKEN ROYALE

Steps:

• Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.

ROTISSERIE CHICKEN

Steps:

• Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
• During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
• Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

CHICKEN ROSALIE

Steps:

• Saute chicken breasts lightly in butter or margarine.
• Place each on a ham slice in a 9 x 12-inch greased baking dish.
• In same skillet used for browning chicken, saute mushrooms.
• Add remaining ingredients, mix well and spoon over chicken and ham.
• Sprinkle with parsley and bake at 275 degrees for 2 1/2 hours.

CHICKEN A LA ROSALIE (BY ROSALIE DIMASSO RUSSO)

Steps:

• * Coat chicken cubes in seasoned eggs (salt, pepper and garlic powder) and then coat with flavored bread crumbs. Fry, drain on paper towls, discard oil. * Fry sliced onions, then peppers. * Give mushrooms a quick boil in water to which vinegar has been added. (Mushrooms should be whole, however, if they are too large, remove stems and use caps). * Now you are ready to saute'' the drained mushrooms, when almost done, add chopped ham or pepperoni to the mushrooms and give them an additional saute-ing. * Now, place everything together in a large pan, add 1 1/2 cups of lemon juice, season with salt, pepper, oregano, basil, parsley and mix together and simmer for approximately 5 minutes. * At this point, it can be frozen or refrigerated for later use. * When ready to use, be sure to remove from the refrigerator a few hours prior to baking. * Add 1 1/2 sticks of butter and heat until piping hot in a 350 degree oven for approximately 45 minutes. ** Hints: Use two frying pans to speed up the preparation. Add salt and pepper after frying peppers, not during as it will wilt them.

ROSIE'S ROAST CHICKEN

Steps:

• Heat oven to 180C/160C fan/gas 4. Pat your chicken with kitchen paper, then fill the cavity with all the ingredients, saving a little butter to spread over the thighs and breast. Season well.
• Roast for 1 hr 20 mins , until the leg is wobbly when pulled from the body and the juices run clear, basting every 20 mins or so with the juices. Remove from the oven and allow to rest while you make the sides. Leave the fat and juices in the roasting tin for the potatoes.

EASY KUNG PAO CHICKEN

Steps:

• Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
• Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
• Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
• Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

ROSALIE'S CHICKEN PASTA CASSEROLE - OAMC

Steps:

• Mix chicken, pasta, celery, milk, and mushroom soup together in 13 x 9 pan. Cover and let sit in refrigerator overnight.
• Before cooking, add mixed vegetables and cheese. Bake @ 350 degrees for one hour.
• For OAMC: mix ingredients as above. Put in 1 ziplock for 8 servings, 2 ziplocks for 4 servings. Label and freeze.
• Night before cooking, take out and defrost over night. Place in 13 x 9 pan (8x8 for 4 servings), add drained mixed vegetables and cheese, bake as above.