Cinnamon Roll Recipes Recipe Recipe For Chicken Recipe For Chicken

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PHILLY-STYLE CHICKEN CHEESE STEAK



Philly-Style Chicken Cheese Steak image

I was surprised not to find a recipe on Allrecipes for a Philly-style Chicken Cheese Steak so I decided to create and publish one. Depending on who you ask, this sandwich may or may not be authentic Philly style, but it is fantastic. Getting a good, fresh hoagie roll is key to this sandwich being perfect.

Provided by Scott K

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Time 32m

Yield 2

Number Of Ingredients 12

2 skinless, boneless chicken breast halves
1 teaspoon seasoned salt
1 tablespoon olive oil
1 tablespoon butter
½ large onion, sliced
½ green bell pepper, sliced
2 fresh mushrooms, sliced
2 fresh hoagie rolls, split lengthwise
4 slices provolone cheese
2 teaspoons mayonnaise, or to taste
4 slices tomato, or to taste
4 leaves lettuce, shredded, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
  • Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
  • Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
  • Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
  • Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
  • Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

Nutrition Facts : Calories 894.1 calories, Carbohydrate 77.9 g, Cholesterol 120.7 mg, Fat 41.2 g, Fiber 5.9 g, Protein 51.7 g, SaturatedFat 17.3 g, Sodium 1846.5 mg, Sugar 9.5 g

CINNAMON CHICKEN



Cinnamon Chicken image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups dry sherry
1 teaspoon cinnamon
1/2 cup honey
1/4 cup lemon juice
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 frying chicken, 2 1/2 to 3 pounds, cut into pieces
2 tablespoons vegetable oil

Steps:

  • In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
  • To cook, preheat the oven to 350 degrees.
  • Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
  • Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
  • Bake about 20 minutes and serve.

CINNAMON CHICKEN



Cinnamon Chicken image

Every time I hear the words "Cinnamon Chicken" I am reminded of the tv series Little House on the Prairie and the famous episode where Nellie asks Laura to help her cook Almanzo's favorite meal. Laura is jealous of Nellie and replaces the cinnamon with tons of black pepper. Anyway, here is a recipe I clipped from a magazine a long time ago that brings the image of what that dish might have tasted like(if Laura had not tampered with it lol). This was adapted from a magazine clipping.

Provided by HeatherFeather

Categories     Poultry

Time P1DT1h

Yield 4-8 serving(s)

Number Of Ingredients 10

1 1/2 cups apple juice (or half juice and half sherry wine)
1/4 cup honey
1/4 cup lemon juice, freshly squeezed
1 tablespoon garlic, minced
1 teaspoon cinnamon
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
3 lbs chicken pieces (8 pieces total)
2 tablespoons canola oil, approximately
1 lemon, for garnish, cut into wedges

Steps:

  • Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
  • Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
  • Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
  • Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
  • Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
  • Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
  • Place chicken in the roasting pan and pour the reduced marinade on top.
  • Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
  • Skim fat from the pan juices and serve juices as a dipping sauce if you like.
  • Garnish with lemon wedges.

NINETY MINUTE CINNAMON ROLLS



Ninety Minute Cinnamon Rolls image

Delicious cinnamon rolls made with a soft, quick rising dough.

Provided by GOOFYDEBBIE

Categories     Bread     Yeast Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

¾ cup milk
¼ cup margarine, softened
3 ¼ cups all-purpose flour
1 (.25 ounce) package instant yeast
¼ cup white sugar
½ teaspoon salt
¼ cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
½ cup margarine, softened
½ cup raisins

Steps:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  • In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  • Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  • Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Nutrition Facts : Calories 347.4 calories, Carbohydrate 54.9 g, Cholesterol 16.7 mg, Fat 12.5 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 2.4 g, Sodium 261.9 mg, Sugar 27 g

CLASSIC CINNAMON ROLLS



Classic Cinnamon Rolls image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 12 rolls

Number Of Ingredients 19

1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan
1/3 cup granulated sugar
2 tablespoons ground cinnamon
All-purpose flour, for dusting
1 batch Basic Sweet-Roll Dough, recipe follows
1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup whole milk
1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)

Steps:

  • Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
  • Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
  • Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
  • Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
  • Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
  • Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
  • Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  • Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  • Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

CHICKEN SALAD ROLLS



Chicken Salad Rolls image

Make this chicken salad the night before to let the flavors meld -- in the morning, all you have to do is assemble. This is sure to be one of your kid's (and your) top 5 lunch favorites.

Provided by Food Network Kitchen

Categories     main-dish

Time 8m

Yield 2 servings

Number Of Ingredients 6

1 cup shredded, cooked chicken
1/3 cup "something crunchy" (celery, apple, radish, sweet pickle slices or a combo)
"Something oniony," like 1 scallion or 1/4 small red onion, chopped
1/4 cup mayonnaise or plain yogurt
Kosher salt and freshly ground black pepper
2 whole-wheat hot dog buns

Steps:

  • Stir chicken, the "something crunchy," "something oniony," and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)
  • Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school.

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