Chicken With A Twist Recipes

CHICKEN SALAD WITH A TWIST

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, onion, celery, cucumber and olives. , In a small bowl, whisk the Italian dressing, mayonnaise, mustard, lemon juice, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, fold in tomatoes.

BAKED CHICKEN WITH A TWIST

Steps:

• Arrange chicken pieces in 9x13 pan, skin side up.
• Cut bacon in 2" lengths and lay over chicken.
• Bake uncovered at 350 for 45 minutes.
• Carefully, pour off some grease.
• Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
• Transfer chicken to serving dish.
• Mix cooked pasta with sauce mixture from baking pan and serve.

CHICKEN STIR-FRY WITH A TWIST

Steps:

• In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels., Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice.

CHICKEN WITH A TWIST

Steps:

• Mix soup, picante sauce, milk, garlic, corn, chicken and pasta in saucepot. Heat through.

CRUSTY CHICKEN WITH A TWIST

Steps:

• Spray skillet with non-stick cooking spray, set heat to medium-low, add the first eight ingredients, as listed (1/2 teaspoon of the basil), stirring after each addition.
• Heat throughly, turn off heat and add egg stirring to mix,set aside.
• Melt butter, garlic and the other 1/2 teaspoon basil in microwave safe measuring cup.
• Spray 9"glass pie plate with non-stick spray.
• Follow instructions for phyllo dough on box about keeping sheets moist.
• Using pastry brush dab the melted butter mixture onto phyllo dough one sheet at a time, fold sheet long ways in thirds and place spoke-fashion in pie plate, letting extra drape over side,repeat six (6) times.
• Take (4) more sheets dab with the butter mixture and fold into thirds and starting in the center make a cross letting extra drape over.
• Add the chicken spinach mixture into the center,gently lift the shorter pieces of dough and pat down, then lift the 4 longer pieces of dough and bring to center folding back leaving a 2-3" square opening.
• With a 3"sheet of phyllo dough fold in half,at one end fold making a triangle, gently fold around,forming a rose, press or pinch bottom, place in center of square, make three (3).
• Pour left over butter over roses and phyllo dough.
• Bake at 350 degrees.

ROAST CHICKEN WITH A TWIST

Steps:

• Preheat the oven to gas mark 8(210-230 degrees Celsius)Take the chicken out of fridge around one hour prior to make sure that it reaches room temperature.Then, in your roasting tin, add the dry herbs( apart from the rosemary and thyme sprigs) and shake to combine. Cut two garlic cloves in half and rub generously all over the chicken. Then rub the chicken with olive oil and place in the roasting tin. Cover completely with the seasonings(including the cavity).Then,using a knife, make holes all over the chicken and push the Rosemary and thyme sprigs into the holes. Leave it for approx. 15 mins to absorb the flavours.
• Then place the the chicken in the oven for approx. 15 mins or until the skin is crisp and dark golden brown.Meanwhile heat the 500ml of stock in a pan until it boils.Take the chicken out of the oven and add the stock and remaining garlic cloves to the roasting tin. Turn the oven down to gas mark 4(160-180 degrees Celsius) and roast for 1.5-2 hours, basting and turning the chicken at 30 minute intervals.
• Remove the chicken from the oven and roasting tin, cover in foil and leave for 15 minutes to rest before serving. Meanwhile, put the roasting tin on the hob and slowly whisk in the cream and flour( in that order). after a minute or so , add the butter and take off the heat.You can strain the gravy through a sieve or strainer or serve it as it is for a heartier gravy.
• Carve the chicken and serve with roast potatoes and the gravy. Enjoy.