Chicken To Crow About Recipes

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CHICKEN TO CROW ABOUT



Chicken to Crow About image

I found this recipe in the weekly circular of our local newspaper. It's crispy, crunchy, and low in fat.

Provided by Chris Reynolds

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1/4 cup flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb chicken breast, boneless, skinless, cut into 2-inch pieces
1/4 cup nonfat milk
1/2 cup plain dried breadcrumbs
olive oil flavored cooking spray
3 tablespoons honey
3 tablespoons Dijon mustard
2 tablespoons light mayonnaise
1/2 cup plain yogurt
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1 tablespoon chopped fresh dill (3/4 tsp dried)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400°F Line a large baking sheet with parchment paper.
  • In a bowl, combine flour, onion, garlic, salt, and pepper. Toss chicken with flour mixture.
  • Pour milk into a shallow bowl. Dip chicken into milk.
  • Pour bread crumbs onto a large bowl. Roll chicken in crumbs.
  • Arrange chicken on baking sheet; spritz with cooking spray. Bake 20 minutes or until thoroughly cooked. Serve nuggets with ketchup or a sauce of your choosing.
  • NOTE: The recipe calls for breast, but I don't see why you couldn't substitute boneless thighs.
  • To make sauces: mix together ingreadients and refrigerate until ready to serve.

Nutrition Facts : Calories 388.3, Fat 15.4, SaturatedFat 4.3, Cholesterol 79.5, Sodium 713.2, Carbohydrate 33.4, Fiber 1.5, Sugar 16.6, Protein 28.8

EASY GOURMET CHICKEN FOR A CROWD



Easy Gourmet Chicken for a Crowd image

I was going through all of my recipes, trying to decide which one to use to serve a crowd of people the next day. I finally could not decide between 3 recipes, so I combined the best features from each and came up with this. It was so easy to make and everyone said it was delicious. I am rewriting it here while it is fresh in my mind. Plus I will have it for future reference. Hope you enjoy!

Provided by Caretta

Categories     One Dish Meal

Time 3h15m

Yield 25 serving(s)

Number Of Ingredients 15

2 medium onions, diced
2 large orange peppers, diced
1 garlic clove, minced
3 tablespoons olive oil
25 chicken pieces (I used breast tenders)
1 (26 ounce) can cream of mushroom soup, family size
1 (26 ounce) can cream of chicken soup, family size
1 (10 1/2 ounce) can cream of celery soup
1 1/2-2 cups white wine (not sweet)
1/4 cup lemon juice
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt (to taste)
1/2 teaspoon ground coriander
1/2 teaspoon ground thyme
3 tablespoons fresh parsley, minced

Steps:

  • Grease either two 13x 9 pans or one large half sheet cake pan.
  • Arrange chicken tenders in pan(s).
  • Preheat oven to 325 degrees F.
  • Heat oil in large skillet.
  • Saute onions and peppers till soft.
  • Add garlic to skillet about halfway through to let flavors blend.
  • Arrange over chicken.
  • Combine soups, wine, lemon juice and spices.
  • Pour over chicken.
  • Cover and bake for 3 hours.
  • Serve over rice or noodles. I Served it with sticky rice and a salad.
  • The 'gravy' came out perfect consistency for me, but it could be thickened with a cornstarch paste or thinned by adding chicken broth.

BOURSIN CHICKEN THIGHS



Boursin Chicken Thighs image

The rich and delicious sauce in this recipe is fast enough to dress up your weeknight chicken thighs and impressive enough to serve your guests! Serve with mashed potatoes or wide egg noodles and your favorite side or salad.

Provided by Bibi

Categories     Chicken Thighs

Time 30m

Yield 4

Number Of Ingredients 8

2 pounds boneless, skinless chicken thighs
salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
⅓ cup thinly sliced shallots
1 ½ cups heavy cream
1 (5.2 ounce) package shallot and chive cheese spread (such as Boursin®)
chopped fresh chives

Steps:

  • Pat chicken thighs dry with paper towels and season with salt and pepper.
  • Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.
  • Turn chicken and continue cooking about 2 minutes.
  • Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.
  • Remove chicken to a plate or serving platter and keep warm.
  • Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.
  • Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.

Nutrition Facts : Calories 792.5 calories, Carbohydrate 5.9 g, Cholesterol 361.9 mg, Fat 64.4 g, Fiber 0.1 g, Protein 49.3 g, SaturatedFat 36.4 g, Sodium 456 mg

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