Creamy Baked Chicken Recipe Fried First Recipe For Meatloaf

FRIED MEATLOAF

Steps:

• Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the flour in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the panko or crumbs in the third dish and toss them with 1/2 tsp. salt and 1/4 tsp. pepper. Working with one slice at a time, dredge the meatloaf first in the flour and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the crumbs, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray. When all are coated, refrigerate for at least 5 minutes and up to 1/2 hour to let the breading set up. Save some of the leftover crumbs for testing the frying oil temperature and discard the remaining breading ingredients. When ready to cook, pour about 1/3 inch of oil into a heavy-duty 10-inch straight-sided sauté pan. Have ready a paper-towel-lined tray or plate. Heat the oil over medium-high heat until it immediately and vigorously bubbles when you gently flick a few leftover crumbs into it. With a slotted metal spatula, carefully slip the breaded meatloaf into the oil. Fry until golden brown on both sides, about 1 minute per side, using the spatula to carefully turn the slices. Transfer to the paper towels, sprinkle lightly with salt, and let sit briefly to drain excess oil. Serve hot.

CREAMY PAN-FRIED CHICKEN

Steps:

• In a shallow bowl, beat egg and milk. In another shallow bowl, combine 3/4 cup flour, 1 teaspoon salt, curry powder and pepper. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet, brown chicken pieces on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet and keep warm. , Discard all but 1 tablespoon drippings; saute onions and mushrooms in drippings over medium heat until tender. Stir in dill and remaining salt. , In a small bowl, combine a small amount of cream and remaining flour until smooth. Add to skillet along with remaining cream. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes. Serve with chicken.

CREAMY BAKED CHICKEN

Steps:

• Set oven to 350 degrees.
• Lightly grease a 13 x 9-inch baking dish.
• Heat oil in a skillet and brown the chicken on both sides (seasoning with season salt and pepper while browning) place the chicken into the baking dish.
• In a large bowl mix together cream of chicken soup, sour cream, soft cream cheese, garlic, onion, green onions, Parmesan cheese, cheddar cheese and black pepper until well combined.
• Season with salt if desired.
• Pour over the chicken in the baking dish and turn the chicken to coat with the sauce.
• Sprinkle with more grated Parmesan cheese if desired.
• Bake for about 40-45 minutes, or until the chicken is cooked.
• Serve over cooked rice.

GROUND BISON MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine eggs, rosemary, garlic, Dijon mustard, salt, black pepper, and red pepper flakes in a large bowl. Briskly stir until all ingredients are mixed together and the eggs are well blended.
• Add onion, mushrooms, bell pepper, and walnuts; stir to combine. Add ground bison and mix until everything is well combined.
• Turn out mixture onto a 9x13-inch metal baking pan and shape into a loaf, about 9 inches long and 5 inches wide.
• Place bacon strips along the length of the meatloaf and secure the ends with wooden toothpicks.
• Bake in the preheated oven until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove from the oven and allow to sit, uncovered, about 5 minutes. Carefully transfer onto a cutting board or serving platter.
• Remove toothpicks and slice into 1/2-inch slices to serve.