Christmas Bread Towers Recipe For Chicken

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CHRISTMAS TREE PULL-APART BREAD



Christmas Tree Pull-Apart Bread image

This easy, cheesy tree-shaped pizza bread is perfect for the holidays. Store-bought dough helps it come together quickly for an impressive (and festive!) appetizer.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 pounds store-bought pizza dough
All-purpose flour, for dusting
One 8-ounce block part-skim mozzarella
3 tablespoons unsalted butter
1 garlic clove, minced
Kosher salt
3 tablespoons chopped fresh parsley
2 teaspoons chopped mixed fresh herbs such as sage, rosemary and thyme
3 tablespoons grated Parmesan
6 to 8 large basil leaves, sliced into ribbons
2 cups store-bought marinara, warmed

Steps:

  • Preheat the oven to 400 degrees F. Sprinkle a work surface with flour to prevent sticking. Cut the pizza dough into 32 pieces by dividing it in half, then cutting each half in half and so on until you have 32 fairly evenly-sized pieces. Cut the mozzarella into 32 cubes.
  • Line a baking sheet with foil and spray lightly with cooking spray. Insert 1 piece of the mozzarella into each of the dough pieces, pinching the dough around the cheese and rolling into a ball. Make sure the cheese is completely sealed inside the dough. Repeat with all of the cheese and dough.
  • Arrange the dough balls into the shape of a Christmas tree on the prepared baking sheet. Start with 1 at the center of the top of the sheet pan as the treetop. Then make rows of 2, 3, 4, 5, 6, 7 in a pyramid shape below the first ball, to make a triangular "tree" shape. Place the last 2 balls at the top of the pyramid to act as a tree topper.
  • Melt the butter in a small pan. Add the garlic and cook for 30 seconds, then remove from heat. Brush half of the garlic butter over the dough and sprinkle with kosher salt. Bake for 25 to 30 minutes, until the dough is lightly browned and cooked through. (It¿s okay if some of the cheese bursts through ¿ it will crisp up and taste delicious.)
  • Remove from the oven and brush with the remaining garlic butter, then sprinkle with the parsley and mixed herbs. Sprinkle with the Parmesan and spread the basil ribbons over the top. If desired, spoon some of the sauce in lines across the tree to look like a garland. Serve immediately with the remaining sauce on the side.

CHICKEN GYROS RECIPE BY TASTY



Chicken Gyros Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, large yellow onion, wooden skewer, greek yogurt, lemon juice, olive oil, kosher salt, garlic, coriander powder, paprika, ground cumin, cayenne pepper, cinnamon, black pepper, large cucumber, greek yogurt, garlic, lemon juice, fresh dill, fresh parsley, salt, pepper, pita breads, onion, tomato

Provided by Mike Price

Categories     Dinner

Yield 8 servings

Number Of Ingredients 25

2 lb boneless, skinless chicken thighs, pounded flat
½ large yellow onion, peeled and root side removed
1 wooden skewer, sturdy, roughly 10 inches (25 cm)
2 cups greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon coriander powder
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
1 large cucumber, shredded
2 cups greek yogurt
1 tablespoon garlic, minced
¼ cup lemon juice
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
salt, to taste
pepper, to taste
8 pita breads
onion, sliced
tomato, sliced

Steps:

  • In a large bowl, combine marinade ingredients and stir well.
  • On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
  • In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
  • Preheat oven to 400°F (200°C).
  • Shred the cucumber, be sure to squeeze out any excess liquid.
  • In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
  • On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
  • Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
  • Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 51 grams, Fat 29 grams, Fiber 3 grams, Protein 44 grams, Sugar 18 grams

CHRISTMAS DAY CHICKEN



Christmas Day Chicken image

I've been fixing this delicious chicken for Christmas dinner for over 10 years. It's convenient since you refrigerate it overnight, then simply coat with crumbs and bake. It comes out crispy on the outside and tender and juicy on the inside. -Marcia Larson, Batavia, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 16 servings.

Number Of Ingredients 12

16 boneless skinless chicken breast halves (4 ounces each)
2 cups sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon garlic salt
1-1/2 to 2 cups crushed butter-flavored crackers
1/2 cup canola oil
1/2 cup butter, melted

Steps:

  • Place the chicken in 2 large shallow bowls. In another bowl, combine the sour cream, lemon juice, Worcestershire sauce and seasonings. Pour over chicken; turn to coat. Cover and refrigerate overnight., Preheat oven to 350°. Drain and discard marinade. Coat chicken with cracker crumbs; place in 2 greased 13x9-in. baking dishes. , Combine oil and butter; drizzle over chicken. Bake, uncovered, until a thermometer reads 165°, 30-35 minutes.

Nutrition Facts : Calories 324 calories, Fat 22g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 464mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

STAR CHRISTMAS BREAD



Star Christmas Bread image

Soft and fluffy Pull Apart Christmas Bread with a sweet and sticky brown sugar cinnamon roll centre! An amazing dessert for your holiday celebrations!

Provided by Karina

Categories     Bread     Desserts

Time 1h15m

Number Of Ingredients 11

200 ml milk ((plus 50ml extra only if needed))
1 oz (30 g) butter ((1 1/2 tablespoons))
1/4 oz (7 g) instant yeast ((1 envelope or 2 1/4 teaspoon))
1 teaspoon pure vanilla extract
16 oz (450 g) bread flour, ((plain or all-purpose flour are fine to use))
2.5 oz (70 g) white granulated sugar
1/8 teaspoon salt
2 large egg yolks (refrigerate the whites for brushing)
6 tablespoons softened unsalted butter
1/3 cup light brown sugar, (lightly packed )
1 tablespoon ground cinnamon

Steps:

  • Heat 200ml of milk and butter together in a microwave or saucepan until temperature reaches 110°F or 45°C (warm to the touch). Add the yeast and let stand for 10 minutes, until frothy on top.
  • While yeast is activating, combine flour, sugar and salt in a separate bowl.
  • Create a well in the centre of the flour. Add the yeast mixture, egg yolks and vanilla into the well. Mix into the flour until combined.
  • Knead by hand for 10-12 minutes until dough is soft and elastic. If the dough is too dry: warm up the extra milk, create a well in the dough and add in half of the milk. Knead and if you still feel it's still too dry, add in the remaining amount of milk.FOR A STAND MIXER: Mix for 5 minutes on medium speed until dough is soft and elastic.
  • Lightly oil a large bowl with a pastry brush or your fingertips. Place dough into bowl, turning once to coat in the oil. Cover bowl with plastic wrap and set in a warm place for about 2-3 hours, or until doubled in size.(To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.)
  • Punch dough down, cover and let rest for an additional 30 minutes or until doubled in size.
  • While dough is rising, line a baking sheet with parchment paper. Set aside.
  • Get your butter ready, make sure it is softened and spreadable. Then, in a small bowl, mix together brown sugar and cinnamon. Set aside.
  • When dough is ready, divide the dough into 4 pieces. Lightly flour a clean work surface and use a rolling pin to roll one ball out into a 12 inch/30 cm disc.
  • Place a plate on top and cut away any excess dough around the plate with a sharp knife. Remove the plate. Place dough disc onto prepared baking sheet.
  • Spread dough with 1/3 of the softened butter and 1/3 of the brown sugar/cinnamon mixture. This is your bottom layer (the base).
  • Roll out the second ball of dough, like above, and place on top of the bottom layer. Spread with 1/3 of the butter and brown sugar/cinnamon mixture.Repeat with the rest of the dough, layering each with butter/sugar/cinnamon. (The top dough will not have any butter or brown sugar/cinnamon on it.)
  • Place a small cup in the middle of the layered dough and very lightly mark a ring in the centre to use as a guide.
  • Cut the dough first with four lines: 3 o'clock, 6o'clock, 9o'clock and 12 o'clock. Cut each quarter into 2 pieces, then cut each of those into 2 pieces so you end up with 16 strands connected to the middle circle.
  • Take 2 strands that are side-by-side and twist them away from each other two times. Connect the two strands at the end, pinching the ends together to form a point. Do this with all of the strands and create a star flower!
  • Cover star bread loosely with a damp cloth or towel and let rest one more time for 30 minutes.
  • Preheat oven to 350°F (175°C). Beat egg whites leftover from the yolk and brush whites evenly over the surface of the bread.
  • Bake bread for 20 minutes or until lightly browned and golden.
  • Decorate with powdered sugar (confectioners sugar or icing sugar), and a little ground cinnamon.Serve warm!

Nutrition Facts : Calories 408 kcal, Carbohydrate 61 g, Protein 8 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 78 mg, Sodium 79 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

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